Biochemical Evaluation of Moong Bean (Vigna radiata L.) Characterstics for Nutraceutical Applications

Abstract

Background: Moong bean (Vigna radiate L.) plays an important role in antioxidant, antimicrobial, antidiabetic, anti inflammatory, antihypertensive and antitumor effects. Mostly beans and legumes cause gas and abdominal bloating in some people but the moong beans are the easy to digest. Soaking the beans in water before cooking and also sprouting them reduces this issue. The high levels of amino acids, oligosaccharides and polyphenols provide high antioxidant levels not only fight tumors and cancer but also protect against DNA damage and cell mutation. The seed of moong bean acts as a nutraceutical because it provides beneficial effects on human health and also helps in the prevention of cardiovascular disease, diabetes, digestive tract diseases, overweight, obesity and cancer etc. The flavonoids vitexin and isovitexin have high free radical scavenging activities which help lower oxidative stress, the cancer causative factor. It is not only lower blood glucose levels, but also reduce total cholesterol levels, triglycerides, plasma C peptides and glucagon levels. Samples of moong bean were collected from Legume Section of the University. Methods: Through NIRS-2500 evaluated samples of moong bean. It is an instrument through which Near Infrared (NIR) analysis a spectroscopic technique that makes use of the naturally occurring electromagnetic spectrum. This works in the region of the spectrum defined by wavelengths between 700 nm and 2500 nm. All the cultivars were found to cluster in major four groups on the basis of principal component analysis. The result showed the diversity between nutritional and antinutritional factors in the cultivars that could be further used by plant breeders to develop superior genotypes. The moong bean has lots of advantages which cure the several diseases such as cardiovascular disease, type 2 diabetes, digestive diseases and some cancers. Result: Histidine amino acid was varied from 6.40% to 8.81%, arginine amino acid from 2.21% to 3.87%, valine amino acid from 2.92% to 4.44%, phenylalanine from 9.73% to 13.86%, isoleucine from 9.28% to 10.02%, methionine from 0.09% to 1.26%, leucine from 6.02% to 7.65%, tryptophan from 0.30% to 0.68%, lysine from 2.03% to 2.22% and threonine from 4.32% to 5.56%. The grain color have the direct related to carotenoids and polyphenols. The hardness of the grain is due to fiber amount of the grain. The moisture is related to the properties such as sphericity, porosity, bulk density. Mostly anti-nutrients factors such as phytic acid, tannins, hemagglutinins and polyphenols associated with the grain. The effects of storage and processing on nutrients and food processing properties are needed to enable optimization of processing steps, for better mung bean food quality and process efficiency.