Cultivar differences and effect of cooking on moong bean seed antinutrients and in vitro digestibility of protein and starch

Soaking and ordinary cooking of the soaked seed of five moong bean (Vigna r adiata L.) cultivars significantly (P less than or equal to 0.05) lowered p hytic acid, polyphenols, trypsin inhibitors and improved protein and starch digestibility compared with unprocessed seed. Cultivar differences were si gnificant. The ordinary cooking of soaked seed proved most effective in imp roving nutritional quality.