Relationship between seed size, protein content and cooking time of mungbean [Vigna radiata (L.) Wilczek] seeds
2003
Afzal, M.A. | Bashir, M.M. | Luna, N.K. | Bakr, M.A. (Bangladesh Agricultural Research Inst., Gazipur (Bangladesh). Pulses Research Centre) | Haque, M.M.
Laboratory experiments were carried out during October 2001 to observe the relationships between seed size, protein content and cooking time of mungbean seeds. Mungbean seeds of Barimung-2, Barimung-3, Barimung-4, Barimung-5, Binamung-5 and BUmug-1 were selected for the test. Significant variation was observed in seed size, protein content and cooking time of dehulled mungbean seeds. The biggest seed (42.63 mg) was observed in Barimung-5 and the smallest (24.97 mg) in Barimung-2. There was a negative correlation (r = -0.9586*] detected between seed size and protein content in mungbean seeds. Contrary, it was positive correlation (r = 0.9851*] was detected between seed size and cooking time of dehulled mungbean seeds. Cooking time however showed a negative impact on protein status of mungbean seeds.
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