AI SearchEffects of Fermentation by Lactobacillus Plantarum on Chemical Composition and Functional Properties of Mung Bean (Record no. 35111)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04288nam a2200421 a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260818095235.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 201117s2018 th u m rtt 000 a eng d |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | .b12294421 |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | AIT Caps. Proj. no.BSE-18-07 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Yaddehige, Sachithra Kalhari |
| 245 10 - TITLE STATEMENT | |
| Title | Effects of Fermentation by Lactobacillus Plantarum on Chemical Composition and Functional Properties of Mung Bean |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Pathum Thani : |
| Name of publisher, distributor, etc. | Asian Institute of Technology, |
| Date of publication, distribution, etc. | 2018 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 53 leaves : |
| Other physical details | ill. (some col.) + |
| Accompanying material | 1 online resource |
| 490 1# - SERIES STATEMENT | |
| Series statement | Caps. Proj. ; |
| Volume/sequential designation | no. BSE-18-07 |
| 500 ## - GENERAL NOTE | |
| General note | A capstone project report submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Engineering Biosystems Engineering |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Capstone Project (B.Sc.)-Asian Institute of Technology, 2018 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Pulses have commonly been the subject of many researches due to their potential applications in food, feed, pharmaceutics, biotechnology and medical applications. Pulses are the edible dry seeds obtained from legume plants. Mung bean (Vigna radiate) is a common legume family food crop in Asia. Though having high potential bioactive properties and high nutritional value, mung bean has still been underutilized in many countries around the world and only few investigations have been conducted. Probiotic carrying functional food has been the interest of many researches recently. Fermentation of the pulse mung bean, using lactic acid bacteria (LAB) is an interesting work area for the development of novel functional food. In this current research, a mung bean slurry was prepared and fermented with Lactobacillus plantarum without the addition of any supplements. The microbial populations, crude proteins, DPPH inhibitory activity and total phenolic compounds of fermented mung bean were investigated. One-way analysis of variance (ANOVA) showed that fermentation influenced the LAB population, reducing sugars, pH, acidity, proteins, antioxidant activity and TPC of mung bean. The optimized inoculum 4% gave the highest LAB population which was 8.893 log cfu/mL at 6 hours of fermentation. Kjeldahl results showed that most of the mung bean proteins have been degraded during the process of fermentation. Antioxidant activity as scavenging activity of 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical showed that fermentation increases the antioxidant activity of raw mung bean giving the highest %inhibition of 20.54% at 12 hours of fermentation. The TPC of fermented mung bean was higher than that of raw mung bean, but it decreased with the increasing fermentation time. The highest TPC of 1.23 was resulted by the autoclaved but unfermented mung bean sample. Overall, the current study demonstrated that mung bean could be a resourceful LAB carrier and when mung bean is fermented by L. plantarum it has a great potential to be served as a functional novel food, and it also is suitable as a good starchy substrate to be used in the production of lactic acid. Also the current research shows that mung bean can be used as functional food which is also carrying probiotics which can be used to replace dairy probiotic food products so lactose intolerance people can ingest probiotics with their food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Mung bean |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Lactobacillus plantarum |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Fermentation |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Probiotics |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Anal, Anil Kumar, |
| Relator term | Chairperson |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Datta, Avishek, |
| Relator term | Examination Committee |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sadiq, Muhammad Bilal, |
| Relator term | Examination committee |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Loc Thai Nguyen, |
| Relator term | Examination committee |
| 810 2# - SERIES ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Asian Institute of Technology. |
| Title of a work | Caps. Proj. ; |
| Volume/sequential designation | no. BSE-18-07 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | Full-Text |
| Uniform Resource Identifier | <a href="http://203.159.5.9/ait-thesis/detail.php?q=B13911">http://203.159.5.9/ait-thesis/detail.php?q=B13911</a> |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) | |
| a | .b12294421 |
| b | mnait |
| c | y |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) | |
| a | 240502 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) | |
| Operator's initials, OID (RLIN) | 0 |
| Cataloger's initials, CIN (RLIN) | 210817 |
| First date, FD (RLIN) | m |
| -- | b |
| -- | y |
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| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnarc |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) | |
| l | mnarc |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | 40-Archives |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | 61-CD-ROM |
| 909 ## - LOCAL ITEMS USED | |
| Barcode | Barcode : 30050120396295 |
| CREATED | CREATED : 2019-02-20 |
| RECORD Id | RECORD # : i13151320 |
| LPATRON | LPATRON : 0 |
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| Barcode | Barcode : - |
| CREATED | CREATED : 2019-02-20 |
| RECORD Id | RECORD # : i13151332 |
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| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | Archives | 18/08/2026 | AIT Caps. Proj. no.BSE-18-07 | 30050120396295 | 18/08/2026 | 18/08/2026 | 40-Archives | ||||
| Available for Loans | Asian Institute of Technology Library | Asian Institute of Technology Library | Archives | 18/08/2026 | AIT Caps. Proj. no.BSE-18-07 | 18/08/2026 | 18/08/2026 | 61-CD-ROM |