MICROWAVE TREATMENT OF MUNG BEAN (VIGNA RADIATA) FOR REDUCING THE COOKING TIME

Use of microwave energy for reduction of cooking time of debulled mung beans was investigated. Mung beans having initial moisture contents (m.c.) of 10%, 12%, 14%, 16%, and 18% (wet basis) were exposed to 400, 600, and 800 W power level for 14, 28, and 56 s exposure time in a pilot-scale industrial microwave drier operating at 2450 MHz frequency. Exposure to microwave energy significantly reduced the cooking time of mung beans with untreated 10% m.c. mung beans having the highest (11.8 min) and 12% m.c. mung bean treated at 600 W for 56 s having the lowest (4.8 min). Due to exposure to microwave energy, dhal yield increased and dehulling time decreased. A decrease in particle density of microwave-treated mung beans demonstrated structural changes in mung bean due to exposure to microwave energy. Crude protein content and color of dehulled mung bean were not affected by microwave treatment.