Effect of germination and eggshells nanocalcium fortification on characteristics of germinated mung bean drink (Vigna radiata.)

Germinated mung bean drinks with eggshell nanocalcium fortification are an alternative beverage to replace milk. This study aimed todetermine the effect of germination time and eggshells nanocalcium fortification on physicochemical characteristics of the germinated mungbean drink. This study used a Factorial Completely Randomized Design with two treatments factors. The first factor was germination timewhich consisted of three treatment levels (6, 12 and 18 hours) and the second factor was the type of eggshell nanocalcium which consistedof two type of treatment (chicken and duck eggshell), plus the control treatment as mung bean drink without germination and additionof 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 resultsshowed that the germination time treatment significantly affected the value of protein, calcium, vitamin C, pH, viscosity, and stability ofthe germinated mung bean drink. Germination increased vitamin C in mung beans with an average value of 8,21-14,66 mg/100 g. Eggshellnanocalcium fortification showed a significant effect on increasing calcium of germinated mung bean drink. Germinated mung bean drinkproduced from 6 hours of germination and fortification of duck nanocalcium had the highest calcium content with value of 24.82%