Analysis of the quality of new varieties of mung bean

Abstract

Introduction: The problem of protein deficiency in the diet of the world’s population has been and remains one of the most ur-gent. Large-scale research is being carried out everywhere to find new raw protein resources for use in the production of socially significant food products, in particular bread. Aim and Objective: The purpose of the work was to study the quality of new varieties of mung bean, selected and grown in Uzbekistan, as a potential protein fortifier of bread products. The experimental part of the work was carried out in the laboratories of the Department of Food Technology of the Tashkent Chemical-Technological Institute and the Central Laboratory of the State Bread Inspection. The research methods were used traditionally for the laboratories of food production enterprises. The ways of increasing the protein value of flour products are analyzed. The most priority ones have been identified, taking into account various factors, namely, availability, processing facilities, cost. This primarily applies to the mung bean. Result: A comparative analysis of the chemical composition of seeds of mung bean varieties “Durdona” and “Zilola” with wheat grain has been carried out. It was found that in the studied samples of mung bean the content of proteins was on average 1.8, sugars-3.5, fibre-1.7, ash-2.0 times more than in wheat grain. In addition to the standard set of nutrients, the uniqueness of mung bean lies in the presence of natural antioxidants-flavonol glycosides (vitexin and isovitexin). The effectiveness of special technological methods of pretreatment of seeds, namely peeling or germination, to increase the mass fraction of protein in them has been substantiated. Conclusion: It has been established that peeling and germination of mung bean will increase their protein value relative to samples not subjected to special treatment (control), respectively, by 9.2 and 23.4%. The authors consider it possible to use mung bean processing products in the production of bakery products from high-quality wheat flour to increase their biological value while maintaining satisfactory organoleptic and physicochemical characteristics.