BIOCHEMICAL ANALYSIS OF GERMINATED MUNG BEAN AND SOYBEAN FLOURS AS FUNCTIONAL RAW MATERIALS
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This article presents comparative analyses and characteristics of germinated mung bean and soybean flours. In the course of the work, the chemical and biochemical properties of germinated mung bean and soybean flours were studied. The protein content was determined by the Kjeldahl method, amylases and proteases by the spectrophotometric method, energy values by the calorimetric method, and the trypsin inhibitor, isoflavones and vitamins by liquid chromatography. The results obtained show that germinated mung bean and soybean flours can be used as a fully adequate thickening raw material for sauce-paste semi-finished products.
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