Effect of Different Domestic Processing Methods on Nutritional Value of Mothbean (Vigna aconitifolia L.) Grains

Abstract

Legumes are important constituent for the human diet, it increases the nutritional status of the
cereal-based diets. Mothbean (Vigna aconitifolia L.) grains are appreciated due to its high quality of protein content. Hence, the current study carried out with the purpose to assess the effect of different domestic processing methods on nutritional value of Mothbean grains. Mothbean grains procured in the local markets were cleaned and soaked in clean tap water for 12 h in 1:3 ratio. The soaked grains were tied in muslin cloth and allowed to germinate at ambient temperature. The nutritional and mineral composition of raw and domestically processed Mothbean grains were determined. Results revealed that moisture (%) and protein (%) were increased in domestically processed Mothbean grain samples as compared to raw Mothbean samples (Moisture (%): 11.28 vs. 7.94; Protein (%): 23.01 vs. 19.32. Whereas, carbohydrate (%) was slightly decreased in domestically processed Mothbean grain samples as compared to raw Mothbean samples (54.33 vs. 59.28). The magnesium and iron contents were increased in the domestically processed Mothbean grain samples as compared to raw Mothbean samples (Magnesium (mg/100g): 230.69 vs. 218.56; Iron (mg/100g): 9.72 vs. 7.59). Whereas, calcium and phosphorus contents were decreased in domestically processed Mothbean grain samples as compared to raw Mothbean samples (Calcium (mg/100g): 178.40 vs. 190.53; Phosphorus (mg/100g): 194.05 vs. 206.18). In conclusion, domestically practiced processing methods like soaking followed by germination could be suggested to improve the nutritional value of Mothbean grains.