Sensory characetrishcs of products prepared from four Mungbean (Vigna radiata) varieties

Optimum sensory quality of the legume varieties is an important criteria for their adoption by the farmers for cultivation as the market value of the crops depend on their acceptability by the consumer. Six mungbean recipes namely Dhuli mung dhal, Sabut mung dhal, Spouted mung salad, Mung sprout pulao, Dahi bhalla & Mung namkeen were developed using four varieties viz. ML-613, Pusa-Vishal, SML-668 and ML-818. The results revealed that mungbean variety ML-613 had the maximum overall acceptability score for Dhuli mung dhal, Sabut mungdhal and Mung sprout salad. PUS A vishal had the highest acceptability score after Mung sprout pulao and ML-818 had the maximum score for Dahi bhalla and Mung namkeen but this variety was not suitable for sprout making as germination was very poor.