Abstract

Vigna radiata (mung bean) and Vigna mungo (mash bean) of the family Fabaceae are among staple food in Pakistan. The experiments were conducted on these beans to determine the proximate composition such as moisture, ash, fibre, fat and protein content. The protein isolates from V. radiata and V. mungo was prepared and their functional properties (foaming, nitrogen solubility index and SDS gel electrophoresis) were also analyzed. All biochemical constituents were analyzed using official methods of analysis of the Association of Official Agricultural Chemists (2005). Results show that they have high protein content and play significant role in human nutrition. These beans have high nitrogen solubility and less fat content; which is a characteristic generally needed for healthy food. This research concluded that V. radiata has high percentage of moisture (9.74 ± 0.19), fat (1.35 ± 0.048) and protein content (22.5 ± 0.24) as compared to V. mungo (7.9 ± 0.06, 1.01 ± 0.01, 21.3 ± 0.24,respectively). 54 and 33% of protein isolates were made from V. radiata and V. mungo, respectively. The functional properties analysis enhances their acceptability in food industry.

Key words: Vigna radiata, Vigna mungo, protein isolate, foam stability.