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Comparative Analysis of Nutrient Content and Cooking Characteristics between Binamoog and Sonamoog of BangladeshBy Nusrat Jahan Mukta, Shukla Rani Das, Md. Ahmed Hossain, Nasreen Jahan, Md. Jahangir Alam
Abstract: A study was conducted to ascertain biochemical composition and cooking qualities of mungbean seeds (Vigna radiata). Two varieties, namely Binamoog and Sonamoog (Deshi) were included in the experiment. The varieties differed in their seed size, seed volume and seed density. In the proximate compositions, the moisture, ash, protein, fat, starch, total sugar and reducing sugar contents of Binamoog seeds were found as 12.35%, 3.97%, 22.79%, 1.20%, 49.15%, 2.73% and 2.12%, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 2, 2016 · pp. 1–9 Read article →