Change of Quality and Physicochemical Characteristics of Mung-bean Flours with Germination and Roasting Condition

The mung-beans are commonly used in cuisines across Asia. Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed. Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste. In Korea, skinned mung beans are soaked and ground with some water to make a thick batter. This is used as a basis for the Korean pancakes called Bindae-tteok. The change of quality and physicochemical characteristics of mung-bean flours after germination and roasting treatment were evaluated.