Exploring Biochemical Changes and Nutritional Composition in Mungbean Genotypes
Shakti Singh *
Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agriculture and Technology Kanpur-208002, U.P. State, India.
Nand Kumar
Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agriculture and Technology Kanpur-208002, U.P. State, India.
Komal Ojha
Department of Food Science and Nutrition, Maharana Pratap University of Agriculture and Technology Udaipur Rajasthan, India.
R. K. M. Harish Kumar
Department of Agricultural Engineering Erode Sengunthar Engineering College, Tamil Nadu, India.
Anam Khan
Institute of Agricultural Sciences and Technology, Sri Ramswaroop Memorial University, Lucknow-Deva Road, Barabanki-225003, Uttar Pradesh, India.
Kavuri Kalpana
Department of Genetics and Plant Breeding, Kl College of Agriculture Koneru Lakshmaiah Education Foundation, Kl Deemed to be University, Vaddeswaram, AP, India.
Kushal Sachan
Department of Soil Science and Agricultural Chemistry, C.S.Azad University of Agriculture and Techonolgy, Kanpur U.P -208002, India.
Bal veer Singh
Department of Agronomy, C.S. Azad University of Agriculture and Techonolgy, Kanpur U.P -208002, India.
*Author to whom correspondence should be addressed.
Abstract
During the Rabi season of 2018-19, an experiment was undertaken at the C.S.A University of Agriculture and Technology, Kanpur's pulse research farm kalyanpur to investigate the biochemical investigation of several promising genotypesof mung bean [Vigna radiata (L)]. The nutritional quality flour and characteristics such as the overall range of variability of number of pods per plant, maturity period, yield in gram per plant, moisture content, methionine and tryptophan content were found to be 18-27, 60-70 percent, 2.90-5.94g/plant, 0.38 to 5.68, 0.35-0.72g/16gN, and 1.30 to 1.80g/16gN in mung bean (use either genotype or variety based on the historical description of the mung bean materials used in your research), respectively. The genotypes IPM-02-3, KM-2268, KM-2328, KM-2364, KM-2260, KM-2362 of the varietal trail were found to have the highest number of pods per plant, lowest moisture percentage, lowest maturity period, yield in gram per plant, and greater nutritional contents (don’t such an abrevatted terms in the abstract which might creat confusion for readers) methionine and tryptophan content.
Keywords: Methionine, moisture content, nutritional quality, tryptophan, yield