This study was carried out to remove the antinutritional matters from
mung bean seeds used to produce beef sausage and beef burger products.
Crude protein content in mung bean seeds was 26.8%, while, the
antinutritional factors: trypsin inhibitor, tannins, a-amylase inhibitor,
hemagglutinating, phytic acid, total vicine, raffinose, stachyose and
verbascose were: 4.6 mg/g, 1.36%, 299 U/g, 1902 U/g, 1.93%, 4.7 mg/g,
0.28%, 0.63% and 1.46%, respectively.
Soaking mung bean seeds in sodium bicarbonate solution (pH 7.85)
was effective in removing all antinutritional matters except phytic acid,
however, germination was most effective for its reduction. But soaking in
citric acid solution was more effective when compared in lowering the
content of phytic acid, raffinose, stachyose and varbascose.
In order to reduce the cost of beef products, meat was replaced by
rehydrated mung bean flour at the levels of 0, 5, 10, 15, 20, 25, 30 and 35%
besides improving their physico-chemical propeties.