• Korean journal of food and cookery science
• /
• v.23 no.3 s.99
• /
• pp.363-368
• /
• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

• Journal of the Korean Home Economics Association
• /
• v.20 no.4
• /
• pp.91-98
• /
• 1982

Various kinds of legumes have included as essential foods in Korean diet. However, a little attention have been paid on variety of those beans other than soybean. Main purposes of this study is to evaluate the protein quality of raw and cooked, red mung bean. Eighty male, sprague-Dawely rats weighing 50 gram were devided into 16 groups, five rats each. Casein protein from red and mung bean were used was included to after true digestibility of the protein of legemes. After 4 weeks feeding period animals were sacrificed and following data: all determined food intake, body weight gain, F.E.R., pp.E.R. and weights of liver, kidney heart, spleen, testis, pancreas, skeletal muscles. Food intake, body weight gain, F.E.R., pp.E.R. of casein group were higher than those of experimental groups (red bean, mung bean) body weight gain was increased with protein increment in the diet in all groups. The weight of liver showed significant difference between standard group and experimental group. (red bean, mung bean) The nitro gen content of liver and muscles were increased with level of protein in the diets.

• Korean Journal of Food Science and Technology
• /
• v.45 no.1
• /
• pp.34-39
• /
• 2013

This study was performed to investigate the antioxidant activity of mung beans with heat treatment at $130^{\circ}C$ for 2 h after acid hydrolysis. The browning index of heating after hydrolysis was 2.31 whereas heating before hydrolysis was 0.17. 5-hydromethyl-2-furaldehyde (5'-HMF) content was the highest value of 81.61 mg/g in heating after hydrolysis. The highest total polyphenol content (55.95 mg/g) occurred in heating after hydrolysis and this value was 6.4-fold higher than that of heating before hydrolysis (8.79 mg/g). 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was the highest value of 22.19 mg AA eq/g sample in heating after hydrolysis whereas heating before hydrolysis was 1.75 mg AA eq/g sample.1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity was the highest value of 3.64 mg Trolox eq/g sample in heating after hydrolysis whereas heating before hydrolysis was not shown. These results suggest that heat treatment of mung beans for increasing the antioxidant activity could be effective after hydrolysis.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.1
• /
• pp.52-57
• /
• 2003

Nutritional compositions of the raw materials, such as well-milled rice, milled upland glutinous rice, milled barley, glutinous millet, SoRiTae, red beans and mung beans were analysed, and cooking characteristics and sensory attributes of mixed cereals were measured. Crude protein and crude fat in SoRiTae were 31.6% and 16.16%, respectively, and the highest among the raw materials. Crude ash was 3~11 times higher and crude fiber was 5~7 times higher in legumes than in grains. Iron content in SoRiTae was the highest as 7.8 mg/100 g, and calcium content was the highest as 71.0 mg/100 g in SoRiTae and mung beans. Phosphorus content was higher in glutinous millet and mung beans, and potassium content was greatly higher in legumes than in grains and the highest as 934 mg/100 g in red beans. Vitamin B$_1$ and B$_2$ contents were higher in legumes than in grains, and niacin content was the highest as 5.51 mg/100 g in mung beans and was 3.77 mg/100 g in glutinous millet. Water uptake of the raw materials increased greatly after 5 min of soaking in water and then stayed at the almost same level. Water uptake was the highest in SoRiTae and decreased in the order of milled barley, milled upland glutinous rice, glutinous millet and well-milled rice. Hardness was the lowest as 142.8 g/cm$^2$ in cooked SoRiTae, and the highest as 206.3 g/cm$^2$ in cooked milled barley compared with 169.4 g/cm$^2$ in cooked well-milled rice. Cooking time increased and hardness of cooked mixed cereals decreased with the increase of water added. Moisture content decreased, while crude protein, crude ash and crude fiber increased as the increase of mixing ratio of SoRiTae and red beans in mixed cereals. Lightness decreased, while red and blue color increased, and hardness increased with the increase of mixing ratio of SoRiTae and red beans. Sensory evaluation showed greater preference in terms of color, roasted nutty, sweet taste and overall acceptance in the cooked mixed cereals with 8 and 10% of SoRiTae and red beans.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.854-859
• /
• 1997

In order to compare physicochemical properties of aqueous extract in 3 beans (small red bean, mung bean, black soybean), proximate composition, free sugars, free amino acids, minerals, absorbance and surface refractance color were investigated. Regardless of raw materials composition, the 3 beans extracts had similar proximate compositions. Free sugar analysis showed that fructose, glucose, sucrose, maltose, raffinose and stachyose were varied among the extracts. Raffinose and stachyose were the major sugar and fructose was measured only in black soybean and glucose was merely found in small red bean. Seventeen free amino acids in beans extract were analysed in the extracts. Among the free amino acids, arginine, aspartic acid, glutamic acid and serine were the main amino acids. Black soybean extract had maximum absorbance at 460 nm and 540 nm. L value of black soybean extract was lower than those of small red bean and mung bean.

• Journal of the Korean Applied Science and Technology
• /
• v.39 no.6
• /
• pp.831-838
• /
• 2022

An auxin-producing bacteria, KSD16, KSD33, and KSD36 were isolated from agricultural soil. The strain KSD16, KSD33, and KSD36 was classified as a strain of Arthrobacter sp. based on phylogenetic analysis of 16S rRNA gene. The isolated KDS16, KDS33, and KSD36 was confirmed to produce indole-3-acetic acid (IAA), which is one of the auxin hormones. When the concentration of IAA was assessed the maximum concentration of IAA, 206.62 mg L^-1, was detected from the culture broth incubated in R2A medium containing 0.1% L-tryptophan for 48 h at 28 ℃. To study the effect of IAA producing bacteria on germination rate, seeds of Mung bean were prepared for each treatment. KSD16, KSD33, and KSD36 showed significant increase in root length and number of adventitious roots than the controls. To investigate the growth-promoting effects on the crops, Arthrobacter species were placed in water cultures and seed pots of mung beans. In consequence, the seed germination of mung beans was 73.4% higher than the control.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.30 no.1
• /
• pp.23-28
• /
• 2004

The aim of this study is to assess the anti-irritation activities of mung bean (Phaseolus aureus) extract against various irritants used in cosmetics. For its antidotal activity, mung bean has been used as a medicinal or cosmetic material since ancient times. However, there have been few reports describing the biological activities of these beans and no comprehensive surveys of the constituents. We obtained an ethanolic extract of mung bean and isolated the major constituents, such as vitexin and isovitexin. And we previously reported that the mung bean extract containing vitexin and isovitexin had excellent antioxidant and anti-inflammatory activities. To investigate the mechanisms of anti-inflammatory activity of mung bean extract, we examined the inhibitory effects on histamine release from rat peritoneal mast cells and lipoxygenase activity. Mung bean extract inhibited histamine release in a concentration dependent manner but showed no inhibitory activity in the 5-lipoxygenase assay. And, clinical studies were conducted to evaluate the anti-irritation effects of mung bean extract against various irritants used in cosmetics such as lactic acid, retinol, and preservatives. When 2.0％ of mung bean extract was applied to cosmetic formulae containing each of irritants, it revealed considerable anti-irritation efficacy. Our results of the human patch test with 20 volunteers showed that this extract reduced skin irritations caused by 5.0％ lactic acid, 4000 IU retinol, and 1.0％ preservative mixture by about 60％, 30％, and 50％ respectively. The stinging potential test for assessing subjective irritation also showed that the extract reduced the unpleasant sensations by about 50∼30％. Finally, we performed a double-blind usage test with 30 subjects to compare formulae containing mung bean extract with placebo. From the results of questionnaires for 4 weeks of use, we confirmed the excellent anti-irritation effect of mung bean extract. Conclusively, we could discover new material that had anti-irritation effects and apply this mung bean extract to the final cosmetic products successfully.

• Journal of Biosystems Engineering
• /
• v.19 no.2
• /
• pp.91-98
• /
• 1994

Planting, transplanting, and harvesting are important processes for the successful production of farm products in Korea because those require the high labor intensity during limitted period. Recently, many researches of using automatic control with a microcomputer are carried in the agricultural field, but are not much spread to the seeder development. Automatic sowing technology would be much attractive if there was a way to assure that each seed was count accurately in the seed metering device. Thus, an automatic seed metering device was designed and constructed to be controlled by microcomputer. This device could be improved in not only counting the number of seeds in but also sowing seeds between row spacings. Automatic seed metering device consisted of conveyor belt and temporary storage device. Performance of seed metering device depends on the apparatus including sensor, stepping motor and DC-solenoid. Research contents and results are summarized as follows. 1. The seed metering device involving seed hopper, sorter and temporary storage device was designed and constructed. 2. A seed counting system with six photo electric sensors, designed and built for this project, was adequate for tranferring and counting seeds accurately. 3. Operating algorithm for stepping motor and photo electric DC-solenoid was developed. The Seed metering device proved to be a smooth and accurate operating device using the algorithm. 4. The performance of second prototype metering device was examined with five kinds of seeds ; mung beans, red beans, white beans, black beans and corn to transfer and count the seeds. The error ratio of seed metering was less than 3.5%.

• Korean Journal of Soil Science and Fertilizer
• /
• v.37 no.1
• /
• pp.7-13
• /
• 2004

Mung beans (Vigna radiata L.) were used to investigate the roles of strontium in hypocolyl elongation under IAA regime during the germination. After imbibition in a medium with or without IAA, $Sr^{2+}$ stimulated IAA oxidation. Three to five fold increasing in IAA oxidase activity seems to be direct evidence of growth inhibition through $Sr^{2+}$. Furthermore, the accumulation of spermidinc and spermine by $Sr^{2+}$ in the range of 1 to 10 mM was observed. Spermidine levels were 2 to 3 fold higher than in control seedling grown without strontium. The increase in polyamine levels was observed on a g fresh weight basis. In conclusion, it was demonstrated that the inhibitory action of $Sr^{2+}$ is closely related with the IAA oxidation and polyamine biosynthesis.

• Korean Journal of Plant Resources
• /
• v.37 no.3
• /
• pp.270-306
• /
• 2024

This study investigated the diversity of 323 mung bean accessions from Korea, China, and India, along with six cultivars, using 22 agronomical traits. The standardized Shannon-Weaver index (H') for the qualitative traits ranged from 0.11 (terminal leaflet shape) to 0.98 (pubescence density of pod). Likewise, the coefficient of variation for the quantitative traits ranged from 8.76% (days to maturity (DM)) to 79.91% (lodging rate (LR)), indicating a wide genetic variance. Hypocotyl color, pod color, seed shape, and seed coat surface lust showed different distributions among Korean, Indian, and Chinese accessions. Chinese accessions had the highest average germination rate, DM, days from flowering to maturity, and one-hundred seeds weight, followed by Korean and Indian accessions, while the number of seeds per pod (SPP) displayed the opposite trend, with all except SPP showing significant variation (p < 0.05). Similarly, plant height, days to flowering, and number of pods per plant increased in the order of India > Korea > China, with LR showing the opposite trend (p < 0.05). The mung bean accessions were grouped into four major clusters using hierarchical cluster analysis supported by principal component analyses, and all of the quantitative traits showed significant variations between the clusters (p < 0.05). Generally, the mung bean accessions investigated in this study exhibited wide phenotypic trait variations, which could be beneficial for future genomics studies. Moreover, this study identified 77 accessions that outperformed the controls. Consequently, these superior accessions could provide a wide spectrum of options during the development of improved mung bean varieties.