Evaluation of the Functional Properties of Mung Bean Protein Isolate for Development of Textured Vegetable Protein
Genetic Diversity and Field Performance of Mung Bean, Faba Bean and Lentil Genotypes in the Kingdom of Saudi Arabia
Mungbean seeds are sprouted for fresh use or canned for shipment to restaurants. Sprouts are high in protein (21%–28%), calcium, phosphorus and certain vitamins. Because they are easily digested they replace scarce animal protein in human diets in tropical areas of the world. Because of their major use as sprouts, a high quality seed with excellent germination is required. The food industry likes to obtain about 9 or 10 grams of fresh sprouts for each gram of seed. Larger seed with a glassy, green color seems to be preferred.
Vegetable seeds can be saved to sow new crops in the future, but not all seeds are suitable for saving. Varieties suitable for seed saving include local varieties that have been grown in one region for a very long time, self-pollinating crops (for example, beans and peas), and open-pollinated varieties of some cross-pollinating crops (for example, pepper, cucumber and carrot).
This article presents postharvest information and storage requirements for Sprouts. It also includes information on quality characteristics, maturity indices, grading, packaging, pre-cooling, retail display, chilling sensitivity, ethylene production and sensitivity, respiration rates, physiological disorders, postharvest pathology, quarantine issues, and suitability as fresh-cut product.