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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS)


Article Title: The Proximate Composition, Physical Qualities, Sensory Attributes and Microbial Load of Mungbean Biscuits as Affected by Processing
by Akaerue, B.I. and Onwuka, G.I.

The purpose of this study was to increase the awareness on the potentials of mungbean seeds (Vigna radiata (L) Wilczek (which is lesser known in Nigeria) in biscuit making, especially on the improved nutritional value, hence adding to the variety of products from gluten -free composite flours. The seeds were boiled and toasted at different intervals and then milled into flour. The flour samples were used in baking biscuits and the samples were evaluated for proximate composition, physical qualities, sensory attributes and microbial load. Biscuits from raw flour had the least protein content (2.66%) and did not differ significantly (P>0.05) from the sample produced from 90min boiled mungbean seeds flour (2.88%). The biscuit sample from 30min toasted mungbean seeds flour had the highest crude protein (6.59%) while that from 60min toasted seeds flour had the least protein (3.31%). No significant difference (P>0.05) in moisture content of the biscuits was observed and the physical qualities of the entire biscuit samples did not markedly differ. It was also observed that increase in boiling and toasting time had no significant (P>0.05) effect on the colour, texture, odour, flavour, and general acceptability of the mungbean biscuits except the taste which slightly differed. The result indicated that the bacterial loads of the biscuits produced from boiled mung flour were higher than those from the toasted mung flour. However, apart from the biscuit produced from 30min toasted flour with the least fungal count (3x105cfu/g), the 30min boiled flour and 45min toasted flour with an average fungal count of 8x105cfu/g had fungal counts that were below the tolerable levels (25-250cfu/g).
Keywords: Mungbean biscuits, processing, sensory attributes, microbial load, physical qualities.
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ISSN: 2141-7016

Editor in Chief.

Prof. Gui Yun Tian
Professor of Sensor Technologies
School of Electrical, Electronic and Computer Engineering
University of Newcastle
United Kingdom



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