Effect of infrared processing on functional, nutritional, antinutritional and rheological properties of mung bean (Phaseolus aereus) seeds

The effect of infrared (IR) processing on functional, nutritional, antinutritional and rheological properties of mung bean seeds were studied and the results were compared with the conventionally processed mung bean seeds. Water absorption capacity and sedimentation values were significantly increased (p?0.05) due to IR processing. Results indicated significant decrease (p?0.05) in bulk density with better reconstitution characteristics when compared to conventional processing methods. IR processing caused significant (p?0.05) reduction in anti nutritional factors, higher retention (p?0.05) of vitamin B1 and B2 contents as well as comparatively lesser degradation of different fatty acids. Treatment resulted in greater reduction in cooking time of mung bean seeds (3 min) as compared to conventionally processed mung bean (35 min).