Table 6.
Specifications of the NF
| Description: Protein isolate extracted from mung bean flour | |
|---|---|
| Source: Mung bean, Vigna radiata | |
| Parameter | Specification |
| Moisture | Max 6% |
| Protein (w/w) | Min 84% |
| Ash (w/w) | Max 6.0% |
| Fat (w/w) | Max. 5.5% |
| Carbohydrate (w/w) | Max 5.0 by calculation |
| Microbiological | |
| Aerobic plate count | < 5,000 CFU/g |
| Escherichia coli | < 10 CFU/g |
| Coliforms | < 100 CFU/g |
| Yeasts (CFU/g) | < 100 CFU/g |
| Moulds (CFU/g) | < 100 CFU/g |
| Listeria monocytogenes | Not detected in 25 g |
| Salmonella spp. | Not detected in 25 g |
CFU: colony forming units; w/w: weight per weight.