Determination of Mung Bean Quality by Single Kernel Characterization

Legumes such as beans, lentils, and pulses are considered as nutrient-rich healthy food sources. There is a need for a rapid and reliable laboratory technique that could replace labor intensive traditional methods of individual kernel quality assessment. In this study, a single kernel characterization technique to determine four physical properties (diameter, weight, moisture content, and hardness) of two mung bean varieties was assessed. Results show that the individual characterization could accurately predict the weight of beans and moderately correlate the diameters of seeds. A good correlation was obtained between the moisture readings from rapid single kernel characterization unit and traditional oven drying method. Hardness values obtained using single kernel unit were positively correlated to maximum forces measured using an Instron universal testing system. Automated characterization of single beans provides a single step rapid alternative method to measuring four different quality parameters using separate time-consuming techniques.