Nura Malahayati‡, Tri Wardhani Widowati‡, Merynda Indriyani Syafutri‡, Revicha Cahaya Pertiwi‡© Nura Malahayati, Tri Wardhani Widowati, Merynda Indriyani Syafutri, Revicha Cahaya Pertiwi. This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Citation:
Malahayati N, Wardhani Widowati T, Indriyani Syafutri M, Cahaya Pertiwi R (2023) Effect of germination and eggshells nanocalcium fortification on characteristics of germinated mung bean drink (Vigna radiata.). Emirates Journal of Food and Agriculture 35(3): 225-231. https://doi.org/10.9755/ejfa.2023.v35.i3.2983 |  |
Germinated mung bean drinks with eggshell nanocalcium fortification are an alternative beverage to replace milk. This study aimed to
determine the effect of germination time and eggshells nanocalcium fortification on physicochemical characteristics of the germinated mung
bean drink. This study used a Factorial Completely Randomized Design with two treatments factors. The first factor was germination time
which consisted of three treatment levels (6, 12 and 18 hours) and the second factor was the type of eggshell nanocalcium which consisted
of two type of treatment (chicken and duck eggshell), plus the control treatment as mung bean drink without germination and addition
of eggshell nanocalcium. Each experiment was repeated three times. Observed parameters in this study were chemical characteristics
(protein, calcium, vitamin C, and pH) and physical characteristics (viscosity and stability) of germinated mung bean drink. The results
showed that the germination time treatment significantly affected the value of protein, calcium, vitamin C, pH, viscosity, and stability of
the germinated mung bean drink. Germination increased vitamin C in mung beans with an average value of 8,21-14,66 mg/100 g. Eggshell
nanocalcium fortification showed a significant effect on increasing calcium of germinated mung bean drink. Germinated mung bean drink
produced from 6 hours of germination and fortification of duck nanocalcium had the highest calcium content with value of 24.82%