Folate Content of Mung Bean Flour Prepared by Various Heat-treatments

Publication date: 2015 Source:Procedia Food Science, Volume 3 Author(s): Miftakhussolikhah , M. Kurniadi , C. Dewi Poeloengasih , A. Frediansyah , A. Susanto The aim of this study was to determine the pretreatment conditions resulted in the lowest lose of folate content and other macro nutrients of mung bean flour production. The pretreatments applied in this study were: (1) blanching at 100oC for 15min, (2) steaming at 100oC for 15min, (3) roasting at 160oC for 15min. The result of this study indicated that the best pretreatment condition for producing mung bean flour was blanching at 100oC for 15minutes which resulted in the folate content of 18.66ppm.
Source: Procedia Food Science - Category: Food Science Source Type: research