ABSTRACT
Mung bean (Vigna radiata) is a warm-season Indian-originated pulse that can be easily grown in all soil types with varying climatic conditions. The mung bean is an excellent source of protein, carbohydrates, vitamins, and minerals. The different milling fractions contain the distribution of these nutrients evenly. The cotyledons and seed coat have more starch and crude fiber, whereas proteins and lipids are the primary nutrients in an embryo. Mung bean is also known for its antioxidant, anti-inflammatory, antihypertensive, antidiabetic, anticancer, lipid regulation metabolism, and antimicrobial properties due to the different bioactive components. These bioactive components include polyphenols, amino acids, peptides, polysaccharides, carotenoids, tocopherols, and tocotrienols. Mung bean fractions contain significant amount of different hydroxybenzoic acid, hydroxycinnamic acids, flavonoids and stilbenes which majorly contribute to the antioxidant activities of the mung bean. However, the presence of anthocyanins in mung beans depending upon the color of the seed coat. The color of the seed coat is green, brown, black, and yellow. Different processing techniques have a significant effect on bioactive compounds. The mung bean also contains a good amount of dietary fiber, which plays an essential role in acidifying broths cultured with intestinal microflora.
