OPTIMIZATION OF GERMINATION EFFECT ON FUNCTIONAL PROPERTIES OF MUNGBEAN FLOUR BY RESPONSE SURFACE METHODOLOGY

Abstract

The present study focused on functional properties of flours derived from germinated mungbean seeds. Germination process of seed has affect on functional properties like bulk density, absorption capacities, foam capacity, swelling power and solubility. The bulk densities of prepared germinated flours were decreased. Germination decreased water absorption capacities and increased oil absorption capacities in germinated flour sample at ambient conditions for mungbean flour. The foaming capacity of all the prepared samples was increased. Swelling power ranged 7.14 to 7.22%.Solubility increased with increase of germination time. Thus, the study indicated that germination improved the functional properties of flour. Germinated mungbean flour can be successfully used for preparation weaning of foods for proteins deficient children.