Relationship between the content of oil, protein and sugar in mung bean seed

T. Hymowitz, F.I. Collins

Abstract


Seed of 32 strains of mung beans (Vigna radiata (L.) Wilczek) were analysed for protein, oil, total sugar and individual sugar content. The ranges in values were: protein, 24·5 to 31·2; oil, 0·57 to 0·84; total sugar, 2·69 to 5·88; monosaccharides, 0·38 to l ·00; sucrose, l·06 to 2·19; raffinose, 0·38 to 0·69; and stachyose, 0·50 to l·50 g per 100 g seed. 1 he oligosaccharides verbascose and ajugose possibly were detected, but standards were not available for confirmation. Simple correlation analysis revealed that oil and protein are negatively associated (P < 0·01). The correlation coefficients between total sugar and oil and total sugar and protein were positive but not significant (P > 0·05). Stachyose was positively associated with raffinose, monosaccharides, and total sugar content (P < 0·01) and protein (P < 0·05) but not significantly associated with sucrose or oil content.

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