Vermicelli Made from Mungbean by Local Producers
Over 50% of Thailand's annual production of mungbean is used in processed form. The most common products
are mungbean threads or vermicelli, starch, high-protein supplements, mungbean flour, mungbean sprouts, and different
kinds of desserts and snacks. These products are made at both household and an industrial level, and are sold for both
domestic and overseas consumption. Recently, the Chai Nat Field Crops Research Center has developed a process of
mungbean vermicelli production for local markets (Fig. 1 and Fig. 2). The process of making mungbean vermicelli starts with
dry mungbean starch production (Fig. 3), followed by the production of mungbean noodles.
Production of Mungbean Starch
The starch from the process is in dry form (moisture content around 8-10%), and is used for mungbean vermicelli production. The procedure for mungbean starch production is shown in Fig. 1.
Mungbean Vermicelli Production
The process of mungbean vermicelli production is shown in Fig. 2. Fig. 3 shows a village level vermicelli production plant.
Index of Images
Figure 1 The Procedure for Making Vermicelli Out of Mungbean
Figure 2 Village Plant for Producing Vermicelli Made from Mungbeans
Figure 3 The Procedure for Mungbean Starch Production
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