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Development of Mungbean Processed Products at the Household Enterprise Level |
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| รหัสดีโอไอ | |
| Creator | Arada Masari;Sumana Ngampongsai;Choochat Bunsak;Paveena Chaiwan;Suwimol Thanomsub |
| Title | Development of Mungbean Processed Products at the Household Enterprise Level |
| Publisher | Department of Agriculture |
| Publication Year | 2559 |
| Journal Title | THAI AGRICULTURAL RESEARCH JOURNAL |
| Journal Vol. | 34 |
| Journal No. | 1 |
| Page no. | 95-106 |
| Keyword | mungbean sprouts vermicelli, fried mungbean, household enterprise |
| ISSN | 1258389 |
| Abstract | Development of mungbean processed products for household enterprises wasconducted at Chai Nat Field Crops Research Center. The main purpose was to developand improve the major three processed products of mungbean, namely mungbeansprouts, mungbean vermicelli and a fried mungbean. Production technique of mungbeansprouts in this study was potential for household enterprise with 6,075 kg of sprouts from1 kg of mungbean seeds (the ratio of 1:6). The nutritional values of sprouts fromsuggested technique consisted of protein (44%), vitamin C (2.3 mg) and GABA (24.23mg.) per 100 g. Simple process and equipments used for mungbean vermicelli productioncould be appropriate for household enterprises. Quality of mungbean vermicelli was highwith the highest toughness of 1,009 BU and transparent white in colour. This can befurther developed for health-concern consumers by adding herbs in such as pandan,butterfly pea or sappan tree. For fried mungbean, the best technique before frying was torefrigerate and boil them in order to make it crispy from the outside and soft from theinside as well as a nutty taste. This technique also prolonged the shelf-life without rancidodour. There were 3,382 interested people from 49 provinces had requested the trainingin processing mungbean products. The extension of this technology also resulted in forming of production groups to increase their revenue about 7,000-10,000 bahts per month. |
