Effects of mung bean powder substitution on the physicochemical, antioxidant, and sensory properties of pancakes

References
Amin Ekhlas, S., Pajohi-Alamoti, M., & Salehi, F. (2023). Improvement of physicochemical, textural and quality attributes of chicken kebabs using infrared-dried sprouted wheat flour. Nutrition and Food Sciences Research, 10(3), 21-29.
Ataei nukabadi, F., Nehchiri, N., Keramat, J., & Momeni Shahraki, M. (2022). Effect of replacing wheat flour with mung bean flour on the texture, physicochemical and sensory properties. Iranian Food Science and Technology Research Journal, 18(2), 195-202. https://doi.org/10.22067/ifstrj.2022.39047.0
Aydogdu, A., Ozkahraman, B., Sumnu, G., & Sahin, S. (2017). Effects of legume flours on batter rheology and cake physical quality. Acta Horticulturae,(1152), 175-181. https://doi.org/10.17660/actahortic.2017.1152.24
Balighi, F., Alami, M., & Sadeghi, A. (2024). Effect of replacing rice flour with raw and sprouted mung bean flour on the physico-chemical characteristics of gluten-free batter and cake. Food Research Journal, 34(3), 117-132. https://doi.org/10.22034/fr.2024.61385.1933
Bojňanská, T., Musilová, J., & Vollmannová, A. (2021). Effects of adding legume flours on the rheological and breadmaking properties of dough. Foods, 10(5), 1087. https://doi.org/10.3390/foods10051087
Cacak-Pietrzak, G., Sujka, K., Księżak, J., Bojarszczuk, J., Ziarno, M., Studnicki, M., Krajewska, A., & Dziki, D. (2024). Assessment of physicochemical properties and quality of the breads made from organically grown wheat and legumes. Foods, 13(8), 1244. https://doi.org/10.3390/foods13081244
Chen, C., Zhang, M., Liu, W., & Lin, Z. (2022). Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids. Journal of Food Processing and Preservation, 46(5), e16529. https://doi.org/10.1111/jfpp.16529
Dahiya, P.K., Linnemann, A.R., Van Boekel, M.A.J.S., Khetarpaul, N., Grewal, R.B., & Nout, M.J.R. (2015). Mung bean: technological and nutritional potential. Critical Reviews in Food Science and Nutrition, 55(5), 670-688. https://doi.org/10.1080/10408398.2012.671202
Elobuike, C.S., Idowu, M.A., Adeola, A.A., & Bakare, H.A. (2021). Nutritional and functional attributes of mungbean (Vigna radiata [L] Wilczek) flour as affected by sprouting time. Legume Science, 3(4), e100. https://doi.org/10.1002/leg3.100
Jain, P.K., Parashar, A.K., & Shrivastava, V. (2025). A review on exploring the health benefits and antioxidant properties of bioactive polyphenols. Discover Food, 5(1), 367. https://doi.org/10.1007/s44187-025-00637-7
Liu, Y., Xu, M., Wu, H., Jing, L., Gong, B., Gou, M., Zhao, K., & Li, W.
Table 1. Effect of mung bean powder substitution on the sensory attributes of pancakes.
Substitution level
Appearance acceptance
Aroma acceptance
Flavor acceptance
Texture acceptance
Overall acceptance
0%
9.0 ± 0.0 a
8.7 ± 0.9 a
8.8 ± 0.5 a
7.0 ± 1.3 c
8.0 ± 0.9 b
25%
8.5 ± 0.5 b
8.0 ± 1.0 b
7.8 ± 0.8 b
7.2 ± 0.8 bc
6.9 ± 1.0 c
50%
7.6 ± 0.6 c
7.4 ± 0.9 c
7.4 ± 0.5 b
7.6 ± 0.6 b
6.5 ± 1.0 c
75%
6.6 ± 0.6 d
8.2 ± 0.8 ab
8.7 ± 0.7 a
8.6 ± 0.5 a
8.6 ± 0.6 a
100%
5.9 ± 0.9 e
8.2 ± 0.9 ab
8.6 ± 0.5 a
8.9 ± 0.4 a
8.1 ± 0.5 b
Results are presented as mean ± standard deviation (N = 20), and different letters within columns indicate significant differences at p < 0.05.
Salehi and Vejdanivahid JFABE 8(2): 17-26,2025
26
(2018). The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle. Journal of Food Science and Technology, 55(12), 5142-5152. https://doi.org/10.1007/s13197-018-3460-z
Mohamad, M.A., Ramli, S.S., & Jailani, F., (2024). Effect of mung bean on physicochemical properties of waffle premix flour and its sensory acceptability, International Conference on Science Technology and Social Sciences–Physics, Material and Industrial Technology (ICONSTAS-PMIT 2023). Atlantis Press, pp. 186-199.
Nazari, E., & Gharekhani, M. (2021). Effect of replacement of rice flour with raw and sprouted mung bean Flour on phenolic compounds and physicochemical properties of gluten-Free Bread. Food Research Journal, 31(2), 17-33. https://doi.org/10.22034/fr.2021.34235.1677
Obinna-Echem, P.C., Maurice, I.F., Fyne-Akah, H., & Barber, L.I. (2024). Quality assessment of pancakes produced from wheat and tigernut composite flour. International Journal of Food Science and Nutrition, 9(1), 12-20.
Perri, G., Coda, R., Rizzello, C.G., Celano, G., Ampollini, M., Gobbetti, M., De Angelis, M., & Calasso, M. (2021). Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread. Food Chemistry, 355, 129638. https://doi.org/10.1016/j.foodchem.2021.129638
Pourghasemian, P., Pourfarzad, A., & Babakhani, A. (2025). Kinetic modeling of physicochemical changes in protein bars fortified with spirulina and phycocyanin during storage. Innovative Food Technologies, 13(1), 23-35. https://doi.org/10.22104/ift.2025.7810.2229
Ruan, Z., Zhang, C., Sun-Waterhouse, D., Li, B.-s., & Li, D.-d. (2019). Chiffon cakes made using wheat flour with/without substitution by highland barley powder or mung bean flour: correlations among ingredient heat absorption enthalpy, batter rheology, and cake porosity. Food and Bioprocess Technology, 12(7), 1232-1243. https://doi.org/10.1007/s11947-019-02290-2
Salehi, F. (2023). Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans. Legume Science, 5(4), e211. https://doi.org/10.1002/leg3.211
Salehi, F., & Vejdanivahid, S. (2025a). Effect of basil seed gum concentration on the physical, textural and sensory properties of quinoa pancakes. Innovative Food Technologies, 13(1), 13-22. https://doi.org/10.22104/ift.2025.7821.2231
Salehi, F., & Vejdanivahid, S. (2025b). Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffle. Innovative Food Technologies. https://doi.org/10.22104/ift.2025.7993.2250
Salehi, F., & Vejdanivahid, S. (2025c). Physicochemical, textural, and sensory effects of replacing rice flour with quinoa powder in gluten-free cake formulations. Journal of Food and Bioprocess Engineering, 8(1), 69-79. https://doi.org/10.22059/jfabe.2025.402685.1215
Samary, K., Salehi, F., Aliverdi, A., & Daraei Garmakhany, A. (2025a). Effect of magnetized water and magnetic field treatments on the physicochemical properties, total phenolic and antioxidant capacity of sprouted oats flour. Innovative Food Technologies, 12(3), 273-285. https://doi.org/10.22104/ift.2025.7738.2225
Samary, K., Salehi, F., Aliverdi, A., & Daraei Garmakhany, A. (2025b). Influence of magnetic field treatment of oat seeds during sprouting on the physicochemical, textural, and sensory properties of pancakes made with sprouted oats flour. Journal of Food Measurement and Characterization, 19, 7980–7993. https://doi.org/10.1007/s11694-025-03487-0
Sarmasti, M., Mojani-Qomi, M.S., & Zolfaghari, M.S. (2023). Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour. Journal of Food and Bioprocess Engineering, 6(1), 43-48. https://doi.org/10.22059/jfabe.2023.356462.1139
Shafiei, S., Alami, M., Shahiri Tabarestani, H., & Amiri Aghdaei, S.S. (2022). Effect of broad bean (Vica faba L.) protein concentrate and xanthan gum on the properties of rice batter and cake. Food Processing and Preservation Journal, 14(4), 111-124. https://doi.org/10.22069/fppj.2022.20678.1724
Vejdanivahid, S., & Salehi, F. (2025). Enhancing the quality and nutritional properties of gluten-free pancakes using sprouted quinoa flour treated with magnetic fields, ultrasound, and infrared drying. Food Science & Nutrition, 13(7), e70502. https://doi.org/10.1002/fsn3.70502