Effect of three processing methods on the functional properties of mung bean flour

Effect of three processing methods on the functional properties of mung bean flour

ABSTRACT The effects of three pretreatments, namely, soaking, boiling, and roasting on the physicochemical and functional properties of mung bean flours were determined. The roasted flour was darker and brownish in color compared to the other flours. The flours belonged to low acid (6.45-6.54), low...

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Bibliographic Details
Main Author: Malaluan, Ma. Roxanne R.
Other Authors: Timbol, May Roxanne G.
Format: Thesis
Language:English
Published: 2010.
Subjects:
Mung bean.
Mung bean flour.