Open Access
Issue |
BIO Web Conf.
Volume 96, 2024
The 2nd Unhas International Conference on Agricultural Technology (UICAT 2023)
|
|
---|---|---|
Article Number | 01018 | |
Number of page(s) | 13 | |
Section | The Science of Food | |
DOI | https://doi.org/10.1051/bioconf/20249601018 | |
Published online | 27 March 2024 |
- Z. Yi-Shen, S. Shuai, and R. Fitzgerald, Mung bean proteins and peptides: Nutritional, functional and bioactive properties, Food Nutr. Res., 62, pp. 1–11, (2018). [CrossRef] [Google Scholar]
- B. Supasatyankul, M. Saisriyoot, U. Klinkesorn, K. Rattanaporn, and S. Sae-Tan, Extraction of Phenolic and Flavonoid Compounds from Mung Bean (Vigna radiata L.) Seed Coat by Pressurized Liquid Extraction, Molecules, 27, no. 7, (2022). [Google Scholar]
- P. K. Dahiya, M. J. R. Nout, M. A. van Boekel, N. Khetarpaul, R. B. Grewal, and A. Linnemann, Nutritional characteristics of mung bean foods, Br. Food J., 116, no. 6, pp. 1031–1046, 2014. [CrossRef] [Google Scholar]
- Kementerian Kesehatan Republik Indonesia, Petunjuk Teknis Pemberian Makanan Tambahan (Pmt) Berbahan Pangan Lokal Untuk Balita dan Ibu Hamil. (2023). [Google Scholar]
- S. C. Nagrale, P. An, N. Tayade, J. Pv, and W. Ys, Proximate Composition and Estimation of Mineral Content from Different Mungbean (Vigna radiata (L).Wliczek) Genotypes, J. Pharmacogn. Phytochem., 7, no. 4, pp. 3434–3436, (2018). [Google Scholar]
- T. Longvah, R. Ananthan, K. Bhaskarachary, and K. Venkaiah, Indian Food Compostion Tables, Natl. Inst. Nutr., p. 505, (2017). [Google Scholar]
- P. Van Hung, N. T. Hoang Yen, N. T. Lan Phi, N. P. Ha Tien, and N. T. Thu Trung, Nutritional composition, enzyme activities and bioactive compounds of mung bean (Vigna radiata L.) germinated under dark and light conditions, Lwt, 133, no. August, (2020). [Google Scholar]
- V. S. Sharanagat et al., Influence of germination on physicochemical, thermo-pasting, and antioxidant properties of moong grain (Vigna radiata), J. Food Process. Preserv., 43, no. 5, pp. 1–11, (2019). [Google Scholar]
- C. Carrero-Carralero, D. Mansukhani, A. I. Ruiz-Matute, I. Martínez-Castro, L. Ramos, and M. L. Sanz, Extraction and characterization of low molecular weight bioactive carbohydrates from mung bean (Vigna radiata), Food Chem., 266, pp. 146–154, (2018). [CrossRef] [Google Scholar]
- P. Soris Tresina, E. Dalmeida Daffodil, P. Lincy, and V. R. Mohan, Assessment of Biochemical Composition and Nutritional Potential of Three Varieties of Vigna Radiata (L.) Wilezek, Biolife J., 2, no. 2, pp. 655–667, 2014. [Google Scholar]
- Z. Zar Oo, T. Linn Ko, and S. Soe Than, Physico-chemical Properties of Extracted Mung Bean Protein Concentrate, Am. J. Food Sci. Technol., 5, no. 6, pp. 265–269, (2017). [CrossRef] [Google Scholar]
- R. Ullah, Z. Ullah, S. S. Al-Deyab, M. Adnan, and A. Tariq, Nutritional assessment and antioxidant activities of different varieties of Vigna radiata, Sci. World J., 2014, (2014). [Google Scholar]
- P. K. Dahiya, A. R. Linnemann, M. J. R. Nout, M. A. J. S. van Boekel, and R. B. Grewal, Nutrient composition of selected newly bred and established mung bean varieties, LWT-Food Sci. Technol., 54, no. 1, pp. 249–256, (2013). [CrossRef] [Google Scholar]
- A. C. Mallillin, T. P. Trinidad, R. Raterta, K. Dagbay, and A. S. Loyola, Dietary fibre and fermentability characteristics of root crops and legumes, Br. J. Nutr., 100, no. 3, pp. 485–488, (2008). [CrossRef] [PubMed] [Google Scholar]
- L. Ratnawati, D. Desnilasari, D. N. Surahman, and R. Kumalasari, Evaluation of Physicochemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit, IOP Conf. Ser. Earth Environ. Sci., 251, no. 1, (2019). [Google Scholar]
- S. M. T. Gharibzahedi and S. M. Jafari, The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation, Trends Food Sci. Technol., 62, pp. 119–132, (2017). [CrossRef] [Google Scholar]
- A. Yasser, K. Rezaei, and M. Salami, Germinated Legumes (Mung Bean and Cowpea) as Potential Commodities for Preparing Complementary Baby Foods, J. Food Biosci. Technol., 10, no. 1, pp. 1–14, (2020). [Google Scholar]
- A. Bilal, A. Rakha, M. S. Butt, and M. Shahid, Nutritional and physicochemical attributes of cowpea and mungbean based weaning foods, Pakistan J. Agric. Res., 54(3), September, (2017). [Google Scholar]
- F. Fetriyuna et al., Composite flour from indonesian local food resources to develop cereal/tuber nut/bean-based ready-to-use supplementary foods for prevention and rehabilitation of moderate acute malnutrition in children, Foods, 10, no. 12, pp. 1–16, (2021). [Google Scholar]
- S. Jahan, F. Bisrat, M. O. Faruque, J. Ferdaus, S. Sharmin, and T. Farzana, Heliyon Formulation of nutrient enriched germinated wheat and mung-bean based weaning food compare to locally available similar products in Bangladesh, Heliyon, 7, no. October (2020), p. e06974, 2021. [CrossRef] [PubMed] [Google Scholar]
- M. Bankole et al., Valorization of Vigna radiata (l.) Wilczek. and Moringa oleifera to improve food recipes of 6-23-month-old children in northern Benin, J. Agric. Food Res., 13, no. February, (2023). [Google Scholar]
- I. Ibeogu, Production and Evaluation of Weaning Food Made from Mungbean ( Vignaradiata ( L .), Millet and Tigernut ( Cyperus Esculentus ) Flour Blends, Int. J. Res. Sci. Innov., VII, no. Vii, pp. 16–20, (2020). [Google Scholar]
- Z. Nasution, I. Nurhayati, and Mahdiyah, The Effectiveness of Counseling and Mung Bean (Vigna radiata L) Premix Cookies as Complementary Food to Prevent Stunting, Curr. Nutr. Food Sci., 19, no. 3, pp. 317–323, (2022). [Google Scholar]
- Evi Kusumawati, Pengaruh Substitusi Yogurt dan Tepung Kacang Hijau ( Phaseolus radiatus ) Terhadap penilaian Organoleptik, Kandungan Protein dan Kalsium Puding Silky Sebagai Makanan Tambahan Alternatif Untuk Anak Stunting, J. Sains dan Teknol. Pangan, 5, no. 3, pp. 2840–2850, (2020). [Google Scholar]
- A. A. Harisina and A. C. Adi, Pengaruh Substitusi Buah Sukun (Artocarpus Communis) Dan Kacang Hijau ( Vigna Radiata ) Terhadap Daya Terima dan Kandungan Protein Flakes, Media Gizi Indonesia., 11, no. 2013, pp. 77–85, (2016). [Google Scholar]
- P. Purhadi, R. Rahmawati, and Z. J. Mustofa, Pengaruh Pemberian Bubur Kacang Hijau Terhadap Perubahan Berat Badan Balita Dengan Status Gizi Kurang Di Wilayah Kerja Puskesmas Tawangharjo Kabupaten Grobogan, Shine Cahaya Dunia Ners, 4, no. 1, (2019). [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.