Polyphenol rich mung bean (Vigna radiata) yogurt for obesity prevention

Abstract

This study was aimed to obtain yogurt formula rich in antioxidant phenolic and soluble protein of mung beans. Mung beans were washed, soaked, and then drained. With a ratio of 1:8, mung-beans and water, blended, and then filtered to produce mung beans juice. Mung beans yogurt (Mungbe-Yo) were made with the proportion of mung bean juice and skim milk were 100:0; 95:5; 90:10, and 85:15, before added with sugar as much as 10%, pasteurized in a 70°C temperature for 20 mins. After that, each Mungbe-Yo formula was cooled to 45°C, then added lactic acid bacteria (LAB) as a starter, as much as 2% and 4%, followed by incubation at room temperature for 24 hrs. Sensory tests included color, taste, flavor, and viscosity were performed by fifty-five panelists on a 5-point score basis. Antioxidant phenolic content was measured using the Folin-Ciocalteu method, while soluble protein was using the Lowry method. The highest score and most likable color, flavor, viscosity, and taste by panelists were formula P3B2, it was not different significantly with P3B1, P2B1, P2B2, and P1B2 (p>0.05). The proportion of mung bean juice-skim milk and LAB significantly affected the total phenolic and soluble protein (P<0.05), meanwhile its interaction was also statistically significant (P<0.05). Using effectivity index, the best Mungbe-Yo formula according to its total phenol and soluble protein content, as well as sensory was P3B1 formula, which was 85% mung bean juice, 15% skim milk and 2% LAB, containing phenolics and soluble protein were 525.958±48.9 mg GAE/L and 43.179±1.87%, respectively. Mungbe-Yo is suitable for individuals with obesity.