Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic

Abstract

This study was aimed to determine the effect of Lactic Acid Bacteria (LAB) and the proportion of mung bean sprouts milk-skim milk on phenolic content, protein, and fibre of mung bean sprouts yoghurt, and the best formula. Green beans are germinated for 10 hrs, blended until smooth, and then fermented into yoghurt. LAB levels of 0.25% and 0.5%, as well as the proportion of mung bean sprouts milk-skim milk 100: 0, 90:10, 80:20, and 70:30, with three replications. Phenolic levels were determined by the Folin-Ciocalteu method; dissolved protein by the Lowry method; and fibre by the AOAC method. LAB levels of 0.5% increased the content of phenolic (P = 0.02), protein (P = 0.0003), and fibre (P = 0.046), as well as the proportion of 70% mung bean sprouts milk and 30% skim milk also increased the content of phenolic (P = 0.0014), protein (P = 0.014), and fibre (P = 0.036) of mung bean sprouts yoghurt, but the treatment interaction had no effect (P<0.05). The best mung bean sprouts yoghurt formula was mung bean sprouts yoghurt made with the proportion of mung bean sprouts milk: skim milk, 70:30 with LAB 0.5%, with the content of phenolic 1273.11 mg GAE/L, 41.40% protein, and 12.17% fibre. Mung bean sprouted yoghurt was rich in phenolic antioxidants, protein, and fibre and suitable as an antioxidant-rich drink during the COVID-19 pandemic.