Controlling mung bean soaking time as a simple way to obtain alternative sources of healthy food for the diabetics

Mung bean is one of the commodities with potency sources of starch and protein that is available and inexpensive. However, healthy food ingredients which are needed by diabetics must be high in slow-digest starch and protein. This research examined the effect of soaking time on the in vitro digestibility of starch and protein of mung bean, to obtain an alternative source of healthy food simply. A single factor of randomized block design was used in this study. Each treatment level was...