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Grain Quality Evaluatioin of Some Advance Lines/ Cultivars of Mungbean (vigna Radiata)

M. Shahjahan
Post Harvest Technology Division, BARI, Gazipur-1701, Bangladesh

M. A. Zaman
Post Harvest Technology Division, BARI, Gazipur-1701, Bangladesh

Wahida Sultana
Agronomy Division, BARI, Gazipur 1701, Bangladesh.

Abstract/ Executive Summary:

Five newly developed advance lines and two commonly grown cultivars of mungbean (Vigna radiata) were evaluated for their physico- chemical parameters and nutritional attributes. Results indicated that most of the advance lines gave significantly higher thousand grain weight. Minimum cooking time (12.0 min) was required by the line BMLX 8800385 followed by the lines BMLX 8800224 and BMLX 8800383 (each 13.0 min) while the line BMLX 842243 dispersed highest percentage of solids (49.0%) in cooking water. The line BMLX 8800383 contained higher percentage of protein (25.80%) with lower content of starch (54.90%) in comparison with other lines or cultivars. There were little differences among the lines/ cultivars with respect to their mineral contents.

Keywords: Grain quality, cultivars, Mungbean

Location: Pulses Research Centre, Ishurdi, Pabna

Start Date: 01-01-1996

End Date: 31-12-1996

Program Area: Variety and Species

Commodity: Mungbean

Objectives:

To investigate the various physico- chemical parameters and nutritional qualities of different existing cultivars and advance lines of mungbean in order to provide back- up information to their yield and resistance potentialities.

Methodology:

The experimental materials included two existing cultivars, Mobarik and Kanti and five advance lines viz. BMLX 841121, BMLX 842243, BMLX 8800224, BMLX 8800383 and BMLX 880035. The material were collected from the Pulses Research Centre, Ishurdi, Pabna, where they grown in the Rabi season of 1996. Parameters on seed weight, cooking time, water absorption, solids dispersed and dhal yield were studied. All tests were carried out in triplicate. Seed weight was recorded as the mean weight of 1000 seeds at 8.0 percent moisture level. Cooking time of dhal was determined by boiling 20 g of dehulled and splilt dhal at constant temperature using a temperature controlled heater. Boiled sample were removed at an interval of 1.0 min, and examined their softness by thumb pressing method. Cooking time was the minimum time interval at which dhal was considered to be completely cooked by at least two persons out of a panel of three persons. Five gram of split dhal was heated in excess distilled water (35.0 ml) upto cooked state. Excess water as discarded and traces of water were removed by filter paper. An increase in weight of seed sample after this treatment was the capacity of water absorption of seeds and expressed as gig sample. The percentage of solids dispersed by dhal in cooking water was determined by boiling 5.0g dhal up to cooking time. After serving and washing the residue was dried at 110°C for 3 hours and then the percentage of soilds dispersed was calculated from the difference between the original weight and weight of the residues (Singh et al., 1984). The yield of dhal was determined after milling the pulses by traditional method. The milled products were divided into four fractions, dhal, broken, powder and husk using sieve and bamboo kula. Finely grounded dhal was used for the estimation of various chemical constituents. All analyses were done in triplicate. The percentage of protein (N X 6.25) and starch were estimated by Standard methods. For minerals, the samples were digested using a diacid mixture of nitric acid and perchloric acid in the ratio of 5: 1 (V/ V). After digestion phosphorus was determined by Spectrophotometric method using a double beam Spectrophotometer (Model 200- 20, Hitachi). Suitable aliquots were analyzed for calcium, patassium, sodium, magnesium iron, zinc, copper and manganese with an Atomic Absorption Spectrophotometer.

Source of Information: BANGLADESH JOURNAL OF AGRICULTURE, Vol. 23 (2), pp. 27-33, (Jan- Dec) 1998, ISSN 0253-5408.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Results indicated that most of the advance lines gave significantly higher thousand grain weight. Minimum cooking time (12.0 min) was required by the line BMLX 8800385 followed by the lines BMLX 8800224 and BMLX 8800383 (each 13.0 min) while the line BMLX 842243 dispersed highest percentage of solids (49.0%) in cooking water. The line BMLX 8800383 contained higher percentage of protein (25.80%) with lower content of starch (54.90%) in comparison with other lines or cultivars. There were little differences among the lines/ cultivars with respect to their mineral contents.

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