Effect of soaking and other treatments on the physico-chemical and nutritional profile of sterilized mungbean milk

The present study was planned to optimize the process parameters of sterilizing mung bean milk under different treatments like soaking, soaking+blanching, germination, and germination+blanching. These treated mung beans were ground and vegan milk was extracted by optimizing the method. All the treated samples were analyzed for their physico-chemical parameters like moisture, protein, ash, pH, acidity, total soluble solid and mineral content as well. Treatments like germination and blanching improved the sensory profile as it inactivates the enzyme and reduced off flavour. The study reveals that mung bean sterilized milk could be used as a source of protein and mineral contents in vegan diet.