Does processing have a considerable effect on the nutritional and functional properties of Mung bean (Vigna radiata)?

Abstract

Mung bean is an important grain legume which is rich in nutrients and other bioactive compounds with many beneficial physiological effects. However, the effect of processing on properties of mung bean has not been widely studied in Sri Lanka. In the current study, effect of processing (boiling and sprouting) on some nutritional and functional properties of mung bean was investigated in comparison with raw mung bean. Mung bean seeds (Vigna radiata), varity MI6 were obtained from the Government Seed Center, Dambulla, Sri Lanka. Proximate composition, gross energy, insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents,total phenolic content (TPC), total flavonoid content (TFC), α-amylase inhibition capacity, DPPH and ABTS scavenging activities were determined. Crude Protein (CP) content of boiled mung bean was significantly (p<0.05) lower than that of raw mung bean while it was significantly (p<0.05) higher in sprouted mung bean than raw mung bean. Crude fat content (CF) was significantly (p< 0.05) lower in sprouted mung bean when compared to raw mung bean. IDF contents in raw mung bean was significantly (p<0.05) higher than that in sprouted and boiled mung bean whereas, SDF content in boiled and sprouted mung bean were significantly (p<0.05) higher than that in raw mung bean.processing significantly (p<0.05) reduced antioxidant activity and total phenol content compared to raw mung bean. However, flavonoids could only be detected in sprouted mung bean. Further, α-amylase inhibition in sprouted mung bean was significantly (p<0.05) higher than that in boiled mung bean. In conclusion, processing (boiling and sprouting) influences the CP content, CF content, dietary fibre content, antioxidant capacity, α-amylase inhibition and fermentation ability in mung bean.