Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality

• Main Authors: Hossain Brishti, Fatema, Shyan, Yea Chay, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Saari, Nazamid
• Format: Article
• Published: Elsevier BV 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/95328/; https://www.sciencedirect.com/science/article/pii/S1466856420305373?via%3Dihub

Despite being inexpensive and a sustainable source of plant protein, mung bean remains underutilized due to its hard-to-cook characteristics. The aim of this study is to produce texturized mung bean protein (TMBP) with desirable physical properties, through optimization of extrusion parameters deter...