الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Mung bean is a newly introduced legume seed cultivated by the Ministry of Agriculture to test its productivity under the local conditions. Its cultivation scored a great success under the local environment. However, it is still not well known in the Egyptian crop markets.
Mung bean seeds of Kawmy (1) were obtained from the Agricultural Research Center, Giza, Egypt and subjected to some processing treatments to obtain the following forms: whole mung bean flour, decoated mung bean flour, mung bean protein concentrate and mung bean protein isolate.
In the present study, a part of wheat flour (72% extraction) was replaced with decoated mung bean flour at 10, 15 and 20% levels and processed into macaroni. The chemical composition, essential amino acids and chemical scores of wheat flour, decoated and whole mung bean flours and its composite flour were determined.
Functional properties such as nitrogen solubility, foaming properties, water and oil absorption capacities of decoated mung bean flour, mung bean protein concentrate and isolate were determined. The physiochemical properties of composite flour and its macaroni products, in addition to chemical composition, cooking quality and sensory evaluation of produced macaroni were studied.
Wheat flour (72% extraction) contained 14.00, 12.50, 1.22, 0.34, 0.44 and 71.50% for moisture, protein, fat, fiber, ash and carbohydrates, respectively.
Whole mung bean flour contained 10.30, 28.20, 1.60, 3.67, 3.82, 52.41, 3.20, 2.61 and 0.59% for moisture, protein, fat, fiber, ash, carbohydrate, total soluble sugars and reducing sugars, respectively.
Decoated mung bean flour contained 9.1 0, 27.50, 1.04, 1.32, 0.98, 60.06, 3.00, 2.30 and 0.70% for moisture, protein, fat, fiber, ash, carbohydrate, total soluble sugars, reducing and non-reducing sugars, respectively.
Wheat flour (72% extraction) was rich in most of the essential amino acids, but poor in lysine (the first limiting amino acid).
Decoated mung bean flour has a relatively high values of the essential amino acids. Although methionine and threonine were below the F AO recommended values, whereas, the other essential amino acids were similar and exceeded the values of F AO protein reference pattern.
Supplementing wheat flour (72% extraction) with mung bean flour increased its protein, fat, fiber and ash contents. Also, its amino acid values increased with increasing the substitution levels.
The falling number, wet and dry gluten values of wheat flour were decreased with increasing the substitution level. This could be due to the dilution of gluten.
The minimum percentage of total nitrogen extracted in mung bean flour, mung bean protein concentrate and isolate was almost at pH (4.5), when only about 17, 38 and 27% of total nitrogen was extracted, respectively.
The highest foam volume (165%) was recorded for mung bean flour, followed by mung bean protein concentrate (131 %) and lastly mung bean