Optimization of Process Parameters for Ozone Disinfestation of C. Maculatus: Effects on Germination, in Vitro Protein Digestibility, Nutritional, Thermal and Pasting Properties of Mung Bean Grains

The use of ozone in food processing has become an eco-friendly, cost-effective way to manage insect pests and improve grain quality. The present study examined the efficacy of different ozone concentrations (500-1000 ppm), exposure time (2-6 h), and grain moisture content (11-15%, wb) on mortality of different developing stages (egg, larvae, and pupae) and adult of Callosobruchus maculatus. Treated Mung bean was also analyzed for in-vitro protein digestibility (IVPD), grain hardness, and germination rate. A comparison between untreated (control) and treated mung bean samples at optimized conditions was conducted to determine the influence of ozone on proximate and mineral analysis, thermal and pasting properties. C. maculatus pupae and adults were least susceptible to ozonation, with mortality rates of 11.11 and 13.04-100%, respectively. In the optimal condition of 11.17% grain moisture content, 1000 ppm ozone concentration, and 2 h exposure time, mortality of different life stages (egg, larvae, pupae, and adults) of C. maculatus was calculated as 104.07%, 90.15%, 86.82%, and 83.55%, respectively. The corresponding values of IVPD, hardness, and grain germination were 67.85%, 57.43 N, and 87.74%, respectively. There was a noticeable decrease in protein, fat, and mineral content in ozone-treated mung bean compared to the control. Furthermore, enhancement in thermal and pasting properties of ozonated mung beans suggest that ozone can be utilized to develop high quality grain products' while ensuring their safety.