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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Metabolism
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1424112
This article is part of the Research Topic Resistant Starch: Advances and Applications in Nutrition for Disease Prevention View all 6 articles

Exploring the impact of Cooking Techniques and Storage Conditions on Resistant Starch levels in Mung Beans and its effect upon Blood Glucose Level and Lipid Profile in vivo

Provisionally accepted
Saloni Chauhan Saloni Chauhan Harpreet Kaur Harpreet Kaur Dr Renuka Aggarwal Dr Renuka Aggarwal Prabhjot Kaur Prabhjot Kaur *Kiran Bains Kiran Bains
  • Punjab Agricultural University, Ludhiana, India

The final, formatted version of the article will be published soon.

    This study aimed to assess the effects of cooking and storage temperature on the formation of resistant starch in processed mung bean, as well as its effect on blood glucose levels and lipid profile in humans and rats. The common cooking methods namely boiling, steaming after germination, roasting and pressure cooking were chosen. The cooked samples were stored at different temperatures including freshly prepared within 1h (T1), stored for 24 h at room temperature (20-22⁰C) (T2), kept at 4⁰C for 24 h (T3) and reheated after storing at 4⁰C for 24 h (T4). The study revealed that germinated-steamed mung beans had significantly higher levels of resistant starch (27.63±0.76), and lower level of glycemic index (26.28±3.08) and amylose (40.91±0.06) when stored at 4⁰Cfor 24h (T3) followed by (T2), (T4) and (T1) as compared to other cooking methods (boiling, pressure cooking and roasting). The germinated-steamed mung beans (T1) resulted in 96% decline in blood glucose parameters of rats (thirty-six Wistar albino rats aged two to three months were selected) than the control group as observed in 28 days diet intervention (100mg/kg resistant starch orally). There is a need to make people aware about the selection of appropriate cooking (steamed after germination) and storage methods (T3) to increase the RS content and to lower the glycemic index of food at domestic level.

    Keywords: Cooking methods, Dietary Fibre, Glycemic Index, processed moong bean, Resistant Starch, storage temperature

    Received: 27 Apr 2024; Accepted: 09 Sep 2024.

    Copyright: © 2024 Chauhan, Kaur, Aggarwal, Kaur and Bains. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Prabhjot Kaur, Punjab Agricultural University, Ludhiana, India

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.