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Academic literature on the topic 'Mung bean pulses'

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Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Mung bean pulses"

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Han, Fei, Paul J. Moughan, Juntao Li, and Shaojie Pang. "Digestible Indispensable Amino Acid Scores (DIAAS) of Six Cooked Chinese Pulses." Nutrients 12, no. 12 (December 15, 2020): 3831. http://dx.doi.org/10.3390/nu12123831.

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Values for the digestible indispensable amino acid score (DIAAS) of a protein are based on true ileal amino acid (AA) digestibility values obtained in adult humans or in the growing pig as an animal model. An experiment was conducted using growing pigs to determine the true ileal digestibility (TID) values of AA in six cooked Chinese pulses (kidney bean, mung bean, adzuki bean, broad beans, peas and chickpeas). Each pulse was included in a diet as the only source of crude protein (CP). An N-free diet was given to allow determination of gut endogenous AA losses. Seven growing pigs each fitted with a T-cannula at the terminal ileum were allotted to a 7 by 6 incomplete Latin square with seven diets and six 7-d periods. The true digestibility values % for the total indispensable AA were higher (p < 0.001) for broad beans (87.3 ± 2.98) and lower (p < 0.001) for kidney bean (73.3 ± 4.84) than for the other pulses. For the older child (over 3 years), adolescent and adult, the DIAAS (%) was 88 for kidney bean, 86 for mung bean, 76 for chickpeas, 68 for peas, 64 for adzuki bean and 60 for broad beans.
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Yasmeen, Ammara, Tehseen Yaseen, Muhammad Faisal, Saima Nazir, Shumaila Usman, Zahida Nasreen, and Sakhawat Ali. "A Comparison of Nutrient and Dietary Compositions of Cereals and Pulses Commonly Consumed in Pakistan." Biological Sciences - PJSIR 60, no. 2 (August 24, 2017): 115–17. http://dx.doi.org/10.52763/pjsir.biol.sci.60.2.2017.115.117.

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The present study was taken to evaluate the proximate content and dietary fibre compositionof locally available cereal (wheat, maize, oat and barley) and the legumes (mash beans, lentils, mung beansand chickpea). In cereal samples, crude proteins in all cereals were found in the range of 8.75-10.93% butin legumes this range was significantly higher i.e. (19.91-22.06). Crude fibre analysis in cereal samplesshowed values between 1.89-10.6, but in legume samples it ranged between 2.64 to 4.41. Total dietaryfibre was higher in oat and barley 19.0 and 18.34, respectively, whereas total dietary fibre contents inselected legumes ranged between 18.00 (chick pea) to 24.93 (mung bean).
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Vishnyakova, M. A., M. O. Burlyaeva, and M. G. Samsonova. "Green gram and black gram: prospects of cultivation and breeding in Russian Federation." Vavilov Journal of Genetics and Breeding 22, no. 8 (January 3, 2019): 957–66. http://dx.doi.org/10.18699/vj18.438.

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Diversifcation of crop production in the Russian Federation could be partly achieved by the introduction and production of minor and underutilized crops. Green gram or mung bean (Vigna radiata(L.) R. Wilczek) and black gram or urd (V. mungo(L.) Hepper) are grain legume crops cultivated in limited areas in the Russian Federation. Meanwhile, green gram occupies about 8.5 % of the world production area under pulses (without soybean). It is cultivated mainly in countries of Southeast Asia, but production is expanding to the entire subtropical belt of the globe. In our country these crops can be successfully grown on irrigation in a number of regions in the southern area of the European part and the Russian Far East, where the temperatures during their vegetation are about 28–30 °C and always above 15 °C. The purpose of this paper is to summarize the world’s experience in breeding improvement of mung bean and urd as crops with promise for cultivation in certain soil and climatic zones of the Russian Federation. The world production, use of these high-protein crops, history and peculiarities of breeding, including in the USSR, are covered. To expand the production of both crops in the Russian Federation, their popularization and development of breeding are required. Basic requirements for modern varieties include resistance to biotic and abiotic stressors which can be introgressed from wild relatives. The great importance of both crops in the Asian countries led to the rapid development of molecular researches there. The genome of black gram has been fully sequenced, the genome of green gram has been partly sequenced. Some genes and QTL of adaptability traits have been marked and mapped in a number of wild species of the genusVigna. The role of wild relatives in the breeding of crops concerned is discussed. In the world genebanks, signifcant genetic resources of mung bean and urd have been accumulated. All this creates prerequisites for the development of marker-assistant and genomic breeding.
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Houng, Huaang Youh, and Jui Ming Chou. "Development of Automatic Bio-Monitoring System for the Life History of Insect." Applied Mechanics and Materials 195-196 (August 2012): 1078–82. http://dx.doi.org/10.4028/www.scientific.net/amm.195-196.1078.

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An automatic bio-monitoring system was developed for exploring the life history of insect (Callosobruchus maculates) inhabiting in beans. Callosobruchus maculatus only feeds before exclusion and the demand for food is different in every life stage. The feeding process cracks bean texture fibers and produces feeble ultrasound. Hence the life history of an inhabitant can be explored through spying the feeding cracks. The developed ultrasonic monitoring system consists of a delicate electronic signal-conditioning module, which amplifies, filters, and transforms a biting crack into a square pulse. A computer equipped with software developed in house acquires biting pulses and displays the life history on line. Acquired data are stored for subsequently off-line analysis. The system has been successfully applied to exploration of the life histories of Callosobruchus maculatus inhabiting in Azuki beans and mung beans.
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GHOSH, P. K., M. S. VENKATESH, K. K. HAZRA, and NARENDRA KUMAR. "LONG-TERM EFFECT OF PULSES AND NUTRIENT MANAGEMENT ON SOIL ORGANIC CARBON DYNAMICS AND SUSTAINABILITY ON AN INCEPTISOL OF INDO-GANGETIC PLAINS OF INDIA." Experimental Agriculture 48, no. 4 (April 18, 2012): 473–87. http://dx.doi.org/10.1017/s0014479712000130.

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SUMMARYContinuous cultivation of rice–wheat cropping system in the Indo-Gangetic plains is under threat with decline in soil organic carbon (SOC), total factor productivity and overall sustainability. Pulses, an important component of crop diversification, are known to improve soil quality through their unique ability of biological N2 fixation, leaf litter fall and deep root system. Therefore, the effect of inclusion of pulses in the puddled rice system under organic and inorganic amendments on SOC pool and its management indices were evaluated in a long-term experiment after seven cropping cycles. The results indicated that inclusion of pulses in the rice-based system improved the SOC content, being greater in surface soil (0–20 cm) and declining with soil depth. Among the four carbon fractions determined, less labile carbon fraction (Cfrac3) was the dominant fraction in the puddled rice system, particularly under organic treatments, indicating that it is possible to maintain organic carbon for longer time in this system. The rice–wheat–mung bean system resulted in 6% increase in SOC and 85% increase in soil microbial biomass carbon as compared with the conventional rice–wheat system. Application of crop residues, farm yard manure (5 t ha−1) and biofertilisers had greater amount of carbon fractions and carbon management index (CMI) over control and the recommended inorganic (NPKSZnB) treatment in the soil surface, particularly in the system where pulses are included. Interestingly, in the puddled rice system, passive carbon pool is more in surface soil than deeper layers. The relative proportion of active carbon pool in surface layer (0–20 cm) to subsurface layer (20–40 cm) was highest in rice–wheat–rice–chickpea (1.14:1) followed by rice–wheat–mung bean (1.07:1) and lowest in the rice–wheat system (0.69:1). Replacing wheat with chickpea either completely or during alternate year in the conventional rice–wheat system also had positive impact on SOC restoration and CMI. Therefore, inclusion of pulses in the rice-based cropping system and organic nutrient management practices had significant impact on maintaining SOC in an Inceptisol of the Indo-Gangetic plains of India.
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Dipnaik, Kavita, and Deepika Bathere. "Effect of soaking and sprouting on protein content and transaminase activity in pulses." International Journal of Research in Medical Sciences 5, no. 10 (September 28, 2017): 4271. http://dx.doi.org/10.18203/2320-6012.ijrms20174158.

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Background: Pulses belong to the family leguminosae. Pulses provide protein and fibre, as well as vitamins and minerals, such as iron, zinc, folate, and magnesium. In addition, the phytochemicals, saponins, and tannins found in pulses possess antioxidant and anti-carcinogenic effects, indicating that pulses may have significant anti-cancer effects. It is the practice of germinating seeds to be eaten raw or cooked. Sprouts can be germinated at home or produced industrially. The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Sprouting grains causes increased activities of hydrolytic enzymes like lipase, improvements in the contents of total proteins, fat, essential amino acids, total sugars, B-group vitamins and starch digestibility, and decrease in phytates and protease inhibitors an increase in amino acid lysine is seen after sprouting, increase in proteolytic activity leads to hydrolysis of prolamins and increased lysine.Methods: Proteins and transaminase activity were estimated from Green mung (Vignaradiata), Cowpea (Vignaunguiculata), Chick pea (Cicerarietinum), Moth bean (Vignaaconitifolia) and Black gram (Vignamungo) in raw (dried) state, after soaking for 12 hours and on sprouting. Students paired t-test was applied to data and statistical significance was established.Results: Chick pea showed highest concentration of proteins whereas Black gram showed the least protein content. Concentration of protein after 12 hours of soaking resulted in chick pea showing highest concentration of proteins whereas green gram showed the least protein content. Chick pea was superior amongst the pulses, because it showed highest protein content after sprouting and highest alanine transaminase activity in 12 hours soaked sample as well as in sprouted sample. Raw moth bean showed highest alanine transaminase activity.Conclusions: Protein content and transaminase activity were found to be highest in sprouted pulses. So, consumption of sprouted pulses should be encouraged. Amongst the pulses studied chickpea (Cicerarietinum) gave the maximum nutritional benefit because of its high protein content and high alanine transaminase activity, as compared to other (green gram, cowpea, moth bean and black gram) pulses.
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Srivastava, Madhu Prakash, Namita Yadav, Pankaj Kanaujjia, Kanchan Awasthi, and Yogesh Kumar Sharma. "Relationship between Mycoflora and Soil Functionality in Pigeon Pea (Cajanus cajan L.) in some Districts of Uttar Pradesh, India." INTERNATIONAL JOURNAL OF PLANT AND ENVIRONMENT 5, no. 02 (April 30, 2019): 117–23. http://dx.doi.org/10.18811/ijpen.v5i02.8.

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India is the largest producer of pulses in the world, with 25% share in the global production. The leading pulse producing states are Madhya Pradesh, Maharashtra, Rajasthan, Uttar Pradesh, Karnataka and Andhra Pradesh. The important pulse crops are chickpea (48%), pigeon pea (15%), mung bean (7%), urdbean (7%) and lentil (5%). In the present communication, a survey was conducted from 2015 to 2016 of pigeon pea fields in eighteen locations at Agra, Prayagraj, Aligarh, Basti and Hardoi, districts. The pathogens isolated from pigeon pea plants were Fusarium udum., Sclerotinia rolfsii and Rhizoctonia solani mainly. Physically the textures of soil samples were found clay to sandy at several places among them sandy soil was dominating. Moisture content varied from 6.58 to 11.25%. During the course of study it became evident that pigeon pea (leguminous) plants were found to be wilting. It is also evident that the percent occurrence of wilted pigeon pea plants in different villages of the five districts was in the range of 6.03%-16.01%, whereas, the average wilting occurrence among the district varied from 9.03%-14.5%. Basti district showed maximum percentage of wilt occurrence (14.5%) while Agra, Prayagraj, Aligarh, and Hardoi showed 9.05%, 12.5%, 9.3% and 9.35%, respectively. It was also found that pH of the soil also affected diseases development. As in the fields having pH range of 6.5-8.0, the plants were found to be infected with wilt disease. However, at pH 5.0-6.5 the diseases could not be detected. In Basti, Prayagraj and Aligarh, due to alkaline pH (7.45-7.68) wilting disease on pigeon pea plants occurred frequently. Sandy loam favoured pigeon pea wilt. Sandy loams provide sufficient aeration in the rhizosphere of pigeon pea, which may be required for population build up of inoculum concentration of Fusarium leading to high incidence of wilt.
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Hou, Dianzhi, Laraib Yousaf, Yong Xue, Jinrong Hu, Jihong Wu, Xiaosong Hu, Naihong Feng, and Qun Shen. "Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits." Nutrients 11, no. 6 (May 31, 2019): 1238. http://dx.doi.org/10.3390/nu11061238.

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Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. The mung bean has been documented to ameliorate hyperglycemia, hyperlipemia, and hypertension, and prevent cancer and melanogenesis, as well as possess hepatoprotective and immunomodulatory activities. These health benefits derive primarily from the concentration and properties of those active compounds present in the mung bean. Vitexin and isovitexin are identified as the major polyphenols, and peptides containing hydrophobic amino acid residues with small molecular weight show higher bioactivity in the mung bean. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the mung bean in food products to improve human nutrition and further encourage advancement in this field.
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Witham, Francis H., Charles W. Heuser, and Jun Chen. "ETHIDIUM BROMIDE INHIBITION OF NAA-INDUCED ROOTING IN MUNG BEAN CUTTINGS." HortScience 27, no. 6 (June 1992): 670f—671. http://dx.doi.org/10.21273/hortsci.27.6.670f.

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Ethidium bromide (EB), at 10-5 to 10-4 M, progressively inhibits NAA-induced rooting of mung bean cuttings. Cycloheximide (CH), 6-methylpurine (6-MP) and kinetin (KIN) also inhibited rooting at the same concentrations, although CH and 6-MP were more effective. At 70 and up to 130 hours of incubation, after cuttings received a 1-ml pulse of NAA (10-4 M), they exhibited a progressive increase in the number of observed adventitious roots. The addition of one of the inhibitors, 6-MP, EB or KIN to cuttings, pulsed 48 hours earlier with NAA, showed an initial slight inhibition with increased inhibition over time. CH, however, inhibited rooting immediately after addition. From these and other similar kinetic studies, it appears that 6-MP, EB and KIN operate at the transcriptional level and that CH inhibits translation. Lineweaver-Burk plot analysis of NAA-induced rooting inhibition showed that EB may act as a competitive inhibitor of NAA. Since EB is a known intercalating agent and competitively inhibits NAA-induced rooting, NAA may influence gene expression by ultimately binding to DNA. Studies with space-filling and computer-generated models show that both NAA and EB can bind to certain dinucleotides by an intercalation mechanism.
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Meenu, Maninder, Paramita Guha, and Sunita Mishra. "Coupled heat and moisture transfer of a single mung bean grain based on IR heating." International Journal of Modeling, Simulation, and Scientific Computing 08, no. 02 (July 17, 2016): 1740001. http://dx.doi.org/10.1142/s1793962317400013.

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Infrared (IR) heating is often used for the treatment of liquid and solid foods. IR treatment is known to enhance their shelf life by reducing moisture content and inactivating the microorganisms. Mung bean (a type of pulse from India) is a short season crop; suffers maximum storage loss when compared to other legume grains. The losses are due to moisture and temperature movements. Drying of grains is an important post-harvest operation. IR drying is advantageous over the conventional drying methods. In this paper, the drying of mung bean is considered. An experimental setup is developed to obtain the required moisture and temperature profiles. The equivalent model is simulated using COMSOL multiphysics software and the percentage error between the experimental and simulated models is calculated. Results of numerical implementation are presented and possible further extensions are identified.
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Dissertations / Theses on the topic "Mung bean pulses"

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Lee, Horng Jye, and s3048063@student rmit edu au. "The isolation and characterisation of starches from legume grains and their application in food formulations." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20080806.123415.

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As a major group of agricultural commodities, legume grains are widely grown and consumed globally, but are often utilised in the whole form. With increasing evidence of nutritional benefits, these grains are potentially sources of novel ingredients including starches. Accordingly the objective of this study has been to investigate legume starches, particularly their isolation, characterisation and incorporation into selected food products. Using chickpea, faba bean, lentil and mung bean, extraction procedures for the practical isolation of legume starches have been evaluated. A relatively simple method has been established, involving grain cracking, steeping in a mildly alkaline solution, followed by washing, double blending, double sieving and sedimentation. The starches collected for the four legumes were oven dried and the recoveries ranged between 29 and 38%. Compositional analyses confirming that the isolation procedure gave relatively pure starches and scanning electron microscopy showed that the granules were typically ellipsoidal. Laser particle size analysis showed mono-modal distributions with mean diameters between 19.6 and 23.9µm. X-ray diffractograms of legume starches were of the typical C-type, with variations in the intensities and peak distribution indicating some differences in the crystallinity of the starches. Suitable conditions for the measurement of starch gelatinisation characteristics by differential scanning calorimetry were investigated. When optimised conditions were applied, the temperature of gelatinisation ranged from 58.9 for lentil to 65.7 °C for mung bean with corresponding enthalpy values of 9.2 and 5.7 Jg-1. Hot-stage optical microscopy confirmed gelatinisation patterns. The starch pastes demonstrated opalescence with some variation in the degree of clarity. The pasting and viscosity properties measured by the Rapid Visco-Analyser showed some variation in pasting temperatures and considerable differences in peak readings with faba bean starch having lowest and mung bean the highest with values of 307 and 676 RVA units, respectively. In order to study the incorporation of the legume starches, two Asian food products having starch as an ingredient, were selected and adapted as model foods. In this context, vermicelli represented a savoury product and coconut cake a sweet product. Vermicelli and coconut cake samples that incorporated chickpea starch were both preferred by most of the panellists over those containing the other legume starches. The overall conclusions are that the starch extraction method adapted in this investigation was a practical approach, producing relatively pure, white starches. The characteristics of the four legume starches showed many similarities, but there were some variations in the properties, indicating that there may be different applications for their incorporation into food formulations. Sensory evaluations confirmed the usefulness of the starches as food ingredients that provide attractive mouthfeel and textural characteristics. Therefore legume starches offer potential as novel food ingredients warranting further evaluation and larger scale feasibility studies.
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Book chapters on the topic "Mung bean pulses"

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Mohan Naik, G., P. Abhirami, and N. Venkatachalapathy. "Mung Bean." In Pulses, 213–28. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-41376-7_12.

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Sathe, S. K. "The nutritional value of selected Asiatic pulses: chickpea, black gram, mung bean and pigeon pea." In Food and Feed from Legumes and Oilseeds, 12–32. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-0433-3_2.

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Sangeetha, Arumugam, and Rangarajan Jagan Mohan. "Mungo Bean." In Pulses, 229–44. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-41376-7_13.

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Singh, Barinderjit, Gurwinder Kaur, and Reetu. "Mung Beans: Bioactive Compounds and Their Potential Health Benefits." In Handbook of Cereals, Pulses, Roots, and Tubers, 449–60. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9781003155508-29.

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Wani, Mohd Rafiq, Mohammad Imran Kozgar, Samiullah Khan, M. Abass Ahanger, and Parvaiz Ahmad. "Induced Mutagenesis for the Improvement of Pulse Crops with Special Reference to Mung Bean: A Review Update." In Improvement of Crops in the Era of Climatic Changes, 247–88. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-8830-9_11.

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