Proximate composition and identification of lutein in sprouts and microgreens prepared from mung beans of Vigna Radiata

Zaini, Nur Hafizah (2020) Proximate composition and identification of lutein in sprouts and microgreens prepared from mung beans of Vigna Radiata. [Project Paper] (Submitted)

Text FPSK3 2020 28.pdf Download (2MB)

Abstract

Mung beans is one of the popular beans and has been consume as traditional food worldwide. Sprouts and microgreens are the products that can be prepared from mung beans. Sprouts are composed of shoot and roots that are derived from totally or partially germinated seeds, produced in the dark, soaked in water and requires just a few days to grow. Microgreens is a tender immature greens which are produced from the seeds of vegetables herbs or grains that have fully developed cotyledons with or without the presence of true leaves. This study was conducted to determine and compare the proximate composition as well as to identify the presence of lutein in sprouts and microgreens prepared from mung beans. The seeds were purchased from a supermarket of IOI City Mall. No growth medium was used to grow sprouts, while peat moss was used to grow microgreens. After they reached suitable growing phase, the plants were harvested, subsequently freeze dried and ground to powder for the proximate analysis and identification of lutein. Proximate analysis showed that that the sprouted mung beans contained 62.34% moisture, 3.06% ash, 21.29% protein, 0.62% fat, 6.44% CHO, 6.24% TDF whereas the microgreens mung beans contained 60.59% moisture, 4.00% ash, 23.32% protein, 0.60% fat, 3.59% CHO, 7.89% TDF. The ash, protein, CHO and TDF shown significant findings except for moisture and fat content between sprouts and microgreens mung beans. The ash, protein and TDF are higher in microgreens compared to sprouts. Both of the samples contained lutein when run together with lutein standard based on its retention time and area under the curve of HPLC. It is assumed that microgreens have higher lutein content compared to sprouted mung beans. Overall this study showed that microgreens to be more potentially nutritious compared to sprouted mung beans.

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	30 Aug 2023 04:46
Last Modified:	30 Aug 2023 04:46
URI:	http://psaspb.upm.edu.my/id/eprint/1255

Actions (login required)

View Item