Effects of processing methods on nutrient and antinutrient composition, techno-functional and antioxidant properties of mungbean (Vigna radiata (L.) R. Wilczek) varieties

The individual and interactive effects of processing methods (raw, soaking, germination, cooking, and autoclaving) and mungbean varieties (N-26 and NVL-1) on nutrient composition, antinutritional factors, techno-functional properties, and antioxidant capacity were analyzed using data collected through AOAC methods . The results revealed that both varietal differences and processing methods significantly ( P < 0.05 ) influenced multiple parameters. Germination notably increased crude protein content ( N-26: 27.8 %; NVL-1: 26.4 % ) in both varieties. All processing methods resulted in a reduction in the mineral contents of mungbean varieties. Additionally, processing methods significantly affected tannin and phytate levels, potentially enhancing the bioavailability of iron, zinc, and calcium. Among the processing techniques, germination significantly ( P < 0.05 ) improved the techno-functional properties of mungbean seed flours compared to their raw and other processed counterparts . However, total phenolic and flavonoid contents, along with the antioxidant capacity of mungbean varieties measured by the DPPH assay, declined following all applied processing methods . These findings underscore the importance of selecting appropriate mungbean varieties and processing techniques to maintain nutritional value and techno-functional properties. Overall, germination emerged as the most effective processing method , enhancing protein content, reducing tannin and phytate levels, and improving the techno-functional properties of mungbean flour. • Variety & processing method effects on mungbean's nutritional content were studied. • Germination increased the crude protein content of mungbean by 4.1 %. • Soaking of mungbean preserved iron, zinc, and calcium. • Autoclaving reduced phytate by 56 % in both mungbean varieties. • Cooking reduced TPC of mungbean by 48 %.