Characterization of Functional, Pasting, and Microstructural Properties of Mung Bean Starch.

Mung bean starch, a promising but underutilized ingredient, has the potential for wider application in the food industry. This study aimed to characterize its functional, pasting, and microstructural properties to provide a scientific basis for its enhanced use. Starch was isolated from dehulled mung beans, and its properties were analysed using standard methods. The starch exhibited high dispersibility (84.3%), swelling power (9.66 g/g), bulk density (0.94 g/ml), water absorption capacity (2.25 g/g), and oil absorption capacity (3.09 g/g). The values of peak viscosity, trough, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature were 7946 cP, 4382 cP, 3564 cP, 5044 cP, 662.5 cP, 4.17 min and 75.98 °C, respectively. The starch displayed a Type-C X-ray diffraction pattern, typical of legume starches. Scanning electron microscopy revealed irregularly shaped, oval, and kidney-shaped granules with a wide size distribution (0.7–52.2 μm). The prevalence of small granules suggests a strong affinity for water, potentially increasing yields in starch-based products. The unique combination of moderate thermal/shear stability, and microstructural characteristics makes mung bean starch a valuable ingredient for improving textural properties and enhancing yield in various food formulations, highlighting its potential for industrial applications.