Research Article 
Studies on Chemical Analysis of Mungbean (Vigna Radiata (L.) Wilczek)
B. Saleem, F. Ilyas, S. Ali, M.J. Qureshi and I.A. Malik
Pakistan Journal of Biological Sciences, 1998, 1(2), 120-123.
Abstract
Nine commercially grown varieties of mung bean were subjected to chemical analysis to determine total protein contents, amino acids, lipids, ash, crude fiber, moisture and calories. All varieties differed significantly in their total protein contents (22.88 - 24.65%); total amino acids (20.98 - 25.61%) and lipids (1.53 - 2.63%) whereas the differences in the ash contents (3.20 - 3.87%), crude fiber (4.30 - 4.80%), moisture (10.13 - 10.77%) and total calories (341 - 371) were non-significant. Higher values were recorded for amino acids such as Lysine (1.54 - 1.97%), aspartic acid (2.73 - 3.48%) and glutamic acid (4.29 - 5.24%) whereas the sulpher containing amino acids were limiting. The new varieties compared favourably with the native cultivar in their nutritional status. Variety NIAB Mung - 92 was found to be superior among all the varieties studied for seed protein and sulpher containing amino acids contents.
ASCI-ID: 1-709
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