DETERMINATION OF MINERALS CONTENT IN MUNG BEAN FLOUR
The mung bean (vigna radiata L.) is a legume of Indian origin very appreciated in oriental cuisine, being consumed in the form of sprouts, pods or grains, in salads or in stews. It is more tolerant to high temperatures, dry regions and lower soil fertility, adapted to tropical and subtropical climates, being known in Brazil as green mung. The increase in Its consumption is due to a greater search for natural foods with high nutritional value, as they have a high content of vitamins, minerals, water and phenolic compounds. The objective of this work was to determine the mineral content present in mung bean flour (vigna radiata L.), selected for its excellent agronomic attributes. The analyzes were performed at the Laboratory of Bromatology at EMBRAPA Meio-Norte, Teresina-PI. The concentration of the minerals Calcium (Ca), Magnesium (Mg), Phosphorus (P), Zinc (Zn), and Manganese (Mn) were determined by the spectrometry technique and the concentration of the mineral Potassium (K) was determined by the photometric technique of flame. Data were statistically analyzed with analysis of variance and means compared by Tukey test (p <0.05). The Mung bean flour presented as results the contents of P= 2,98 g/Kg, Ca= 1,90 g/Kg, Mg= 1,63 g/Kg, K= 7,78 g/Kg, Zn = 38,78 mg/kg and Mn= 13,22 mg/kg. The results indicate that the Mung bean flour has excellent mineral attributes and can be used in the development of functional products.

Keywords: Mung, Mineral Content, Bean.