Chemical and amino acid composition of Iraqi mung beans

Abstract

The chemical composition of five samples of Iraqi mung beans chosen from different geographical regions were investigated as well as their amino acid contents. The results indicated that all the samples were good sources of protein, carbohydrates and minerals. They contained 24.95-28.04% protein, 64,15-66.32% carbohydrates, 0.86-0.96% crude fat, 3.37-4.05% ash and 4.13-5.01% crude fibre. The amounts of phosphorus, calcium and iron were within the ranges; 381-528, 128-143 and 5.14-5.76 milligrams per 100 grams of flour, respectively (all results on a dry weight basis). Further, all samples were rich in most essential amino acids, especially lysine (5.85-8.24 grams per 100 grams of protein) but they were deficient in methionine (0.96-1.48 gram per 100 grams of protein).