Abstract

This study was conducted to assess in detail the possible effects of some technological processes such as soaking, germination, cooking, soaking + cooking, and germination + cooking on the lipid composition of mung bean seeds of Giza 1 variety. TLC analysis of mung bean lipids showed that the phospholipids and triglycerides recorded the highest percentage among lipid fractions (32.26 and 30.10%), while the 1,3 diglycerides constituted the least percentage (2.80%) in mung bean seeds. The soaking, germination and cooking processes caused a decrease in the phospholipids, triglycerides and hydrocarbons accompanied with an increase in monoglycerides, 1,2-(2,3)-diglycerides, sterols and free fatty acids. Eleven fractions were separated from phospholipids class of the studied samples; seven of these fractions were identified. The major component of phospholipids was phosphatidyl choline, amounting to 21.30, 17.84, 16.21, 13.87, 13.20 and 11.47% of the total phospholipids in raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked mung bean seeds, respectively. Gas liquid chromatography of the total lipids of mung bean seeds showed that the unsaturated fatty acids represented 69.58, 64.35, 63.3, 63.16, 61.84 and 61.12%, while the levels of saturated fatty acids were low being 30.37, 34.05, 35.66, 34.64, 37.93 and 38.75% of the total fatty acids in raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked, respectively. The total essential fatty acids (linoleic and linolenic) represented the highest proportion of fatty acids (50.10% of the total fatty acids).

Erratum

Tables 1, 2, and 3 were reformatted slightly to improve readability. The changes did not affect any text or data herein.

Submitted: December 22, 2006 · Accepted: April 2, 2007 · Published: September 24, 2007

Recommended Citation

Abdel-Rahman, El-Sayed Ali; El-Fishawy, Fawzy A.; El-Geddawy, Mohamed A.; Kurz, Tomas; and El-Rify, Mohamed N. (2007) "The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods," International Journal of Food Engineering: Vol. 3 : Iss. 5, Article 6.
DOI: 10.2202/1556-3758.1186
Available at: http://www.bepress.com/ijfe/vol3/iss5/art6