Effect of malting periods on the nutrient composition, antinutrient content and pasting properties of mungbean flour

Mungbean grain has great potentials for product development, being rich in protein and other nutrients. This study evaluated the effects of malting periods on the nutrient composition, antinutrient content and pasting properties of malted mungbean flour. Flour samples were produced form mungbean grain malted for 24, 48, 72 and 96 h and assayed for proximate composition, selected mineral contents, vitamins A and B1, antinutrient contents, functional and pasting properties. Results showed that increasing the malting periods of mungbean grain significantly (p<0.05) increased the protein, ash, fibre and mineral contents but decreased fat and carbohydrate contents of its flour. Oil absorption capacities increased while bulk density, swelling and water absorption capacity decreased significantly (p<0.05) with increasing time of malting. Extending time of malting gave flours with reduced antinutrient, peak, trough, final and setback viscosities and pasting time but higher pasting temperature compared to unmalted flour. The study has shown that malting period modifies the nutrient composition, antinutrient contents and functionality of mungbean flour differently and invariably may affect the performance of the flour in product development. Mungbean grain malted at 72 h gave flour with highest quality establishing its optimal malting period at 72 h.Keywords: malting, nutrient composition, ‘orarudi’, pasting-properties, mungbea