Comparative Studies on Physicochemical and Biochemical Characteristics of Scented and Non-Scented Strains of Mung Beans (Vigna Radiata) of Indian Origin

Mungbean is a widely consumed legume of India as well as of Asia. In India, two varieties of this bean, scented and non-scented, are available. The scented variety produces a beautiful aroma when fried, boiled or cooked. This study was carried out for comparison of the physicochemical and biochemical characteristics of these two varieties. The inter-varietals variation in moisture, sugar, lipid, phospholipids, protein and lipid composition as well as fatty acid composition of the triglyceride oil was investigated in this study. Characterization of sterols was also made by GC. Detailed study of amino acid composition of the two variant was also reported. The study of ultra-structure of the scented and non-scented mung bean was done by Scanning Electron Microscopy. Except the physical structure and ultrastructure, no appreciable differences were found between the strains though the difference in aroma composition was already established.