• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.274-276
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• 2006

Mungbean (Vigna radiata) is a legume to East Asia that has great potential for development as traditional food and industrial crop. It produces both protein and starch rich grain. The low variability of the existing gene pool of the mungbean limits the use of conventional plant breeding to address this problem. For this purpose, an efficient means of RNA isolation from mungbean seed tissues was developed. The quality of RNA obtained by this method was sufficient for use in RT-PCR and RNA analysis.

• The Plant Pathology Journal
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• v.25 no.4
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• pp.422-428
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• 2009

Studies were conducted to identify the sources of resistance in mungbean recombinant inbred lines (RILs) in Thailand against mungbean yellow mosaic disease (MYMD). 146 mungbean RILs in $F_8$ series were evaluated in a field including resistant parent NM-10-12-1 and susceptible parent KPS 2 during summer 2008 under high inoculum pressure. The RILs were subsequently scored for disease symptom severity ratings (DSSR) using a new scale. Observations regarding DSSR and % disease index (%DI) showed that the tested RILs responded differently to the disease. A large number of RILs (132) were found highly susceptible, 12 were susceptible, 3 were tolerant and one was resistant. Overall screening results showed that three RILs, viz. line no. 30, 100 and 101 had minimum DSSR and % disease index thus they are good source of resistance to MYMD in spite of high disease pressure and can therefore be used directly as varieties to manage the disease in Thailand.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.540-551
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• 2009

This study was conducted to investigate the quality characteristics of mungbean starch gels containing various hydrocolloids (carrageenan, locust bean gum and xanthan gum) during room temperature storage ($25^{\circ}C$ for 24, 48 and 72 hours). Carrageenan and xanthan gum reduced the pasting viscosity of mungbean starch, whereas the locust bean gum increased the viscosity. The melting characteristics, as assessed by DSC, showed that carrageenan and xanthan gum delayed gelatinization of mungbean starch and the locust bean gum had no effect on this property. The lightness (L) of the gels with the locust bean gum was similar to that without the additive during storage, whereas that with carrageenan and xanthan gum was higher than that without the additive. Hardness, chewiness and gumminess of the gels with the locust bean gum was higher than that without the additive during storage, whereas that with carrageenan and xanthan gum was lower than that without the additive. The rupture stress, rupture strain and rupture energy of the gels with carrageenan and xanthan gum was lower than that without the additive during storage, whereas that with the locust bean gum was similar to that without the additive. In the sensory evaluation, springiness and cohesiveness of the gels with carrageenan and xanthan gum were lower than those without the additive, whereas springiness, brittleness and hardness of the gels with the locust bean gum were higher than those without the additive. In addition, the overall acceptability of the gels with the locust bean gum improved. The above results showed that carrageenan and xanthan gum lowered the quality characteristics of the mungbean starch gel and the locust bean gum improved them. Thus, the addition of 0.5% locust bean gum is an appropriate method for improving the quality characteristics of mungbean starch gel.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.146-150
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• 1982

In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.6
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• pp.634-639
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• 1996

This experiment was conducted to evaluate the variability of hypocotyl elongation of mungbean varieties. With four mungbean cultivars, which were classified as 4234-697 and Keumsungnogdu(long), Nampyungnogdu(Medium), and Seonhwanogdu(short), hypocotyl elong-ation was measured 4 to 6 days after seeding in paper towel at different temperatures (15, 20, 25, 30, and 35$^{\circ}C$). Hypocotyl elongation of mungbean seed stored at 5$\pm$1$^{\circ}C$ for 6 months was compared with of seed stored at room temperature. As the temperature rises, the hypocotyl is longer. The hypocotyl elongation started immediately at high temperature, and longest at the range of 30 to 35$^{\circ}C$. The hypocotyl elongation became longer at the 5$^{\circ}C$ storage plot than at the room temperature plot. Correlation coefficient (r) between 100 seed weight and hypocotyllength are not significant.

• Mycobiology
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• v.32 no.2
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• pp.79-87
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• 2004

An experiment was carried out to investigate the effects of pre-inoculation with the mycorrhizal fungus Glomus clarum and foliar application of kinetin on the growth of mungbean plant irrigated wht different dilution of seawater. Arbuscular-mycorrhizal(AM) infection significantly increased dry weight, height, chlorophyll, sugar and protein content, nitrogen and phosphorus-use efficiencies, leaf conductivity, transpiration rate, nitrogenase, acid and alkaline phosphates activities of all salinized mungbean plants in comparison with control and non-mycorrhizal plants irrespective of the presence or absence of kinetin. Mycorrrhizal plants showed higher concentrations of N, P, K, Ca and Mg and lower Na/N, Na/P, Na/K, Na/Ca and Na/Mg ratios than non-mycorrhizal plants when irrigated with certain dilution of seawater. Mungbean plants showed 597% and 770% dependency on AM fungus G. clarum in absence and presence of kinetin, respectively, for biomass production under a level of 30% of seawater. The average value of tolerance index for mycorrhizal plants accounted 267% and 364% in absence and presence kinetin respectively. This study provides evidence for the benefits of kinetin which are actually known for mycorrhizal than non-mycorrhzal plants. AM fungus and kinetin protected the host plants against the detrimental effects of salt. However, mycorrhizal infection was much more effective than kinetin applications. Thus management applications of this arbuscular mycorrhizal endophyte(G. clarum) with kinetin could be of importance in using seawater in certain dilution for irrigation in agriculture.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.5
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• pp.355-360
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• 2003

The responses of six mungbean [Vigna radiata (L.) Wilczek] varieties to Rhizobium inoculation on number and dry weight of nodules, nitrogenase activity of root nodule bacteria, dry weight of shoot and root, nitrogen content, and uptake by shoot were investigated. The mungbean varieties were BARI Mung-2, BARI Mung-3, BARI Mung-4, BARI Mung-5, BINA Moog-2, and BU Mung-1. Two-third seeds of each variety were inoculated with Rhizobium inoculant and the remaining one-third seeds were kept uninoculated. Rhizobium strains TAL 169 and TAL 441 were used for inoculation of seeds. Inoculation of seeds with Rhizobium strains significantly increased nodulation, nitrogenases activity, dry matter production, nitrogen content, and uptake by shoot of the crop compared to uninoculated control. There was positive correlation among the number and dry weight of nodules, nitrogenase activity, dry weight of shoot and root, nitrogen content, and uptake by shoot of the crop. It was concluded that BARI Mung-4 in association with Rhizobium strain TAL 169 performed best in recording nodulation, nitrogenase activity, dry matter production, and nitrogen uptake by shoot of mungbean.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.53-59
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• 1996

This study was conducted to standardize the cooking methods of Omija-Pyuns and to investigate the effect of different starch densities (6% 7%, 8%, 9%) on the texture and taste of Omija-Pyuns. The results of these studies were as follows: 1) It was better for Omija to soak for 18 hours. The most favorite Mungbean starch density of 7% of Omija-Pyuns has the degree of lightness of 18.90, the degree of redness of 19.18, and the degree of yellowness of 3.98. 2) The Brix of syrup used for Omija-Pyuns was 49.4%. 3) As a result of the measurement of texture through Instron, if Mungbean starch density is increased, its hardness also increase. Each of the Omija-Pyuns (6%, 7%, 8%, 9%, in density) has showed its effection (p<0.05). 4) The result of the sensory evaluation showed that the Omija-Pyuns produced with Mungbean starch density of 7% was most preferred in appearance and overall taste, but it did not show the statistical effection (p<0.05) from the Omija-Pyuns produced with Mungbean starch density of 8%. The flavour was highest in Omija-Pyuns of 6%, and as the density was increased, the flavour decreased.

• Korean Journal of Breeding Science
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• v.43 no.1
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• pp.14-22
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• 2011

In this study, 15 simple sequence repeat (SSR) markers were used to analyze the population structure of 55 mungbean accessions (34 from South Asia, 20 from West Asia, 1 sample from East Asia). A total of 56 alleles were detected, with an average of 3.73 per locus. The mean of major allele frequency, expected heterozygosity and polymorphic information content for 15 SSR loci were 0.72, 0.07 and 0.33 respectively. The mean of major allele frequency was 0.79 for South Asia, and 0.74 for West Asia. The mean of genetic diversity and polymorphic information content were almost similar for South Asian and West Asian accessions (genetic diversity 0.35 and polymorphic information content 0.29). Model-based structure analysis revealed the presence of three clusters based on genetic distance. Accessions were clearly assigned to a single cluster in which >70% of their inferred ancestry was derived from one of the model-based populations. 47 accessions (85.56%) showed membership with the clusters and 8 accessions (14.54%) were categorized as admixture. The results could be used to understanding the genetic structure of mungbean cultivars from these regions and to support effective breeding programs to broaden the genetic basis of mungbean varieties.