Exploring Biochemical Changes and Nutritional Composition in Mungbean Genotypes
Shakti Singh, Nand Kumar, Komal Ojha, R. K. M. Harish Kumar, Anam Khan, Kavuri Kalpana, Kushal Sachan, Bal Veer Singh
Journal of Scientific Research and Reports · pp. 699–705 · Published 8 Apr 2024
10.9734/jsrr/2024/v30i51989Abstract
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.
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