Effect of Heat Treatment on Nutritional and Chromatic Properties of Mung Bean (Vigna radiata L.)

Chlorophyll is the primary source of color in widespread green plants. It has been investigated mung bean seed coats and cotyledons. This study aimed to examine chromatic changes beans during heat processing. observed pigment variation within cotyledons beans. Following thermal treatment from 0 50 min, products changed, primarily a decrease chlorophyll content coat (from 6.57 1.28 mg/100 g, with significant differences. p < 0.05), accompanied by formation tawny pheophytin. However, b value showed an increasing trend differences (yellowness, 21.55 34.85, 0.05). Interestingly, total flavonoid tended increase time (2.93 18.74 µg/mg) statistical (p The condensation reaction flavonoids other polyphenolic compounds formed dark-brown polymers, resulting brightness (L value) cooking solution processing Thus, extraction purification confirmed morphological change combined Maillard reaction, after treatment. that reason for discoloration was pheophytin process.