Folate Content of Mung Bean Flour Prepared by Various Heat-treatments

The aim of this study was to determine the pretreatment conditions resulted in the lowest lose of folate content and other macro nutrients of mung bean flour production. The pretreatments applied in this study were: (1) blanching at 100oC for 15 min, (2) steaming at 100oC for 15 min, (3) roasting at 160oC for 15 min. The result of this study indicated that the best pretreatment condition for producing mung bean flour was blanching at 100oC for 15 minutes which resulted in the folate content of 18.66 ppm.