International Journal of Multidisciplinary Research and Development

E- ISSN: 2349-4182
P- ISSN: 2349-5979

Vol. 1, Issue 4 (2014)

Different factors affecting to mung bean (Phaseolus aureus) tofu production

Author(s): Nguyen Phuoc Minh
Abstract: Mung bean is a popular food among vegetarians since it contains a lot of protiens and fibre and the main advantage of mung beans is that it helps in digestion and also mung beans control the amount of cholesterol content in our body. Mung bean contains a lot of minerals like calcium and potassium which was essential for enhancing the strength of bones and teeth. Fat content in mung bean is very low so it is highly recommended for people who want to shed pounds from their body. We examine the possibility of making a new tofu from mung bean to diversify tofu products. Our results are as follows: ratio of mung bean/water 1:5, heating temperature 90 oC in 15 minutes, coagulant 3% (g/100 gram mung bean), tofu preservation time 4 days in 10 oC.
Pages: 105-110  |  2137 Views  1379 Downloads
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