Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Plant Breeding and Biotechnology01:59

Plant Breeding and Biotechnology

17.2K
Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.
17.2K
Key Elements for Plant Nutrition02:35

Key Elements for Plant Nutrition

17.9K
Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the...
17.9K
Transgenic Plants02:50

Transgenic Plants

7.0K
Recombinant DNA technology called transgenesis is often used to add a foreign gene or remove a detrimental gene from an organism. Such genetically modified organisms are called transgenic organisms.
The first-ever transgenic plant was a tobacco plant developed in 1983 that showed resistance against the tobacco mosaic virus. Since then, many transgenic plants have been developed and commercialized for improving the agricultural, ornamental, and horticultural value of a crop plant. Transgenic...
7.0K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Quantifying the effect of human interindividual kinetic differences on the relative potency value for riddelliine N-oxide at low dose levels by a new approach methodology.

Regulatory toxicology and pharmacology : RTP·2024
Same author

Multilevel modeling in food science: A case study on heat-induced ascorbic acid degradation kinetics.

Food research international (Ottawa, Ont.)·2022
Same author

To pool or not to pool: That is the question in microbial kinetics.

International journal of food microbiology·2021
Same author

Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice.

International journal of food microbiology·2019
Same author

Accurate determination of the Ca<sup>2+</sup> activity in milk-based systems by Ca-ISE: Effects of ionic composition on the single Ca<sup>2+</sup> activity coefficient and liquid junction potentials.

Food chemistry·2019
Same author

Evaluation of the Gauss-Eyring model to predict thermal inactivation of micro-organisms at short holding times.

International journal of food microbiology·2017

Related Experiment Video

Updated: Apr 28, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
06:34

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

5.4K

Mung bean: technological and nutritional potential.

P K Dahiya1, A R Linnemann, M A J S Van Boekel

  • 1a Centre of Food Science and Technology, CCS Haryana Agricultural University , Hisar , Haryana , India.

Critical Reviews in Food Science and Nutrition
|June 11, 2014
PubMed
Summary
This summary is machine-generated.

Mung beans (Vigna radiata) are nutritious, rich in protein and iron. Further research is needed on nutrient digestibility, processing, and storage to optimize their use as a food source.

Keywords:
Nutrientsamino acidsanti-nutrientsfatty acidsmineralsphysical properties

More Related Videos

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

34.1K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

8.8K

Related Experiment Videos

Last Updated: Apr 28, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
06:34

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

5.4K
Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

34.1K
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

8.8K

Area of Science:

  • Agricultural Science
  • Food Science
  • Nutritional Science

Background:

  • Mung bean (Vigna radiata) is a widely studied legume with available data on its properties.
  • Comprehensive data on physical, chemical, food processing, and nutritional aspects are crucial for assessing its food potential.
  • Existing research highlights variability in nutrient content and the need for standardized analytical methods.

Purpose of the Study:

  • To consolidate and review existing data on mung bean properties.
  • To assess the potential of mung bean as a food source.
  • To identify research priorities for optimizing mung bean utilization.

Main Methods:

  • Collection and review of scattered data on whole mung bean grains.
  • Analysis of physical, chemical, food processing, and nutritional properties.
  • Correlation of grain characteristics (color, hardness) with specific compounds and properties.

Main Results:

  • Mung bean is a rich source of protein (14.6-33.0 g/100 g) and iron (5.9-7.6 mg/100 g).
  • Grain color correlates with polyphenols and carotenoids; hardness relates to fiber content.
  • Physical properties are influenced by moisture content; anti-nutrients include phytic acid, tannins, and polyphenols.

Conclusions:

  • Mung bean possesses significant nutritional value, particularly protein and iron.
  • Variability in reported nutrient content necessitates improved analytical accuracy and precision.
  • Further research is essential on nutrient digestibility, bioavailability, and the impact of processing and storage.