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Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
2020
Food and Nutrition Sciences
The present study was undertaken to prepare instant porridge from some useful and available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic, salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas. Chemical, physical properties, amino acids and sensory evaluation of instant porridge formulas were determined. The data showed that B2 formula which contained soaked mung bean had the highest
doi:10.4236/fns.2020.1112076
fatcat:txzx4ccgknamrio6mnup7ofwcy