1/22/2024 0 Comments Mung dal sproutsIt was found that the protein digestibility of the rice-mung bean combination diet was 84.4% of that observed for the rice-meat combination diet in infants, which can almost meet human needs for protein. A 3:4 ration of mung bean protein with rice protein, obtaining the highest chemical amino acid score (72), was suggested as good for consumption. Consumption of the mung bean combined with cereals has been recommended to significantly increase the quality of protein, because cereals are rich in sulfur-containing amino acids but deficient in lysine. Furthermore, mung bean protein is easily digestible, as compared to protein in other legumes. For those individuals who cannot afford animal proteins or those who are vegetarian, the mung bean is of a comparatively low-cost and has a good source of protein for them. The mung bean contains balanced nutrients, including protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds. In the predominantly cereal-based diets of China and India, the mung bean has been consumed as a common food for centuries. Due to its characteristics of relatively drought-tolerant, low-input crop, and short growth cycle (70 days or so), the mung bean is widely cultivated in many Asian countries (concentrated mainly in China, India, Bangladesh, Pakistan, and some Southeast Asian countries) as well as in dry regions of southern Europe and warmer parts of Canada and the United States. The mung bean ( Vigna radiata L.) is one of the most important edible legume crops, grown on more than 6 million ha worldwide (about 8.5% of the global pulse area) and consumed by most households in Asia. However, legume seeds constitute an essential part of the human diet as they are excellent sources of proteins, bioactive compounds, minerals, and vitamins, in comparison with cereals, and are referred to as “the poor man’s meat”. Legumes (Fabaceae/Leguminosae) are considered the second most important human food crops, just after the cereals (Gramineae). A variety of plant-based functional foods have been recommended by many worldwide health organizations, prompting a call for serious changes in dietary patterns, in order to improve health statuses and prevent chronic diseases. Growing clinical evidence suggested that consumption of calorie-rich diets, that are high in fat and carbohydrate but low in protein, has led to increased rates of metabolic syndromes, such as hyperglycemia, dyslipidemia, and inflammation. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the mung bean in food products to improve human nutrition and further encourage advancement in this field. Vitexin and isovitexin are identified as the major polyphenols, and peptides containing hydrophobic amino acid residues with small molecular weight show higher bioactivity in the mung bean. These health benefits derive primarily from the concentration and properties of those active compounds present in the mung bean. The mung bean has been documented to ameliorate hyperglycemia, hyperlipemia, and hypertension, and prevent cancer and melanogenesis, as well as possess hepatoprotective and immunomodulatory activities. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. Mung bean ( Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine.
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