Effect of nutrition with treated mung bean seeds on triglycerides and cholesterol fractions levels in Diabetic albino rats 1. INTRODUCTION: Mung bean (Vigna radiat]a (L.) Wilczec) introduced to Egypt by the Ministry of Agriculture in the last few years mung bean was an important summer legume crop in the Philippines, all Asia, India, Pakistan, USA and Iraq (Tulsiani and Pant 1968 (28) ; Shehata and Thannoun 1980 (26)). Li Zixing et al. (1981) (17) stated that mung bean powder (7.0%) was given to rabbits feed with a high fat ration for 2.5 months. The increase of serum total cholesterol (TC) and lipoprotein was less than with the control. Sharma (1987) (25) ; Kingman et al. (1993) (14) ; Zulet and Martinez (1995) (32) ; Zulet et al. (1999b) (33) showed that other legumes such as kidney beans, peas, chickpea and etc. have also shown hypocholesterolaemic properties. Foster Powell and Miller (1995) (10) and Anderson et al. (1999) (3) .reported that legumes (fenugreek, faba beans and mung beans) having low glycaemic indexes had been shown to have hypocholesterolaemic effects and contain phytochemicals that might act as chemopreventive agents. Lerer Metzger et al. (1996) (16) reported that replacing wheat starch with mung bean (570 g I Kg) in a mixed diet for 5 wk. resulted in a reduction in triacylglycerols and a decrease in dipocyto diameter in both normal and diabetic rats. Nishimura et al. (2000) (21) reported that dietary fiber prepared from crude mung bean sprouts was tested for its cholesterol lowering effects in rats. Following 21 day on a fiber enriched diet, a significant reduction in total plasma cholesterol levels was accompanied by an increase in total caecal short chain fatty acids. Zecharia and Aliza (2002) (31) outlined that feeding diabetic rats on mung bean starch reduced plasma triacylglycerol concentrations and adipocyte volume. ٦ Effect of nutrition with treated mung bean seeds on triglycerides and cholesterol fractions levels in Diabetic albino rats 2. MATERIAL AND METHODS: 2.1. Materials: 2.1.1. Source of samples: 50 kg of mung bean (vigna radiata (L.) Wilczek) seeds of the Kawmy variety (2003-2004 Season) were obtained from Agriculture Research Center, Giza, Cairo. 2.1.2. Preparation of samples: 2.1.2.1. Soaking: Seeds were removed of broken, dust and other foreign materials then soaked in water for 12 h at 25°C. Seeds to water ratio was 1 : 5 (W IV). The unimbibed water was discarded. The soaked seeds were washed twice with ordinary water followed by rinsing with distilled water and then dried at 55°C for 30 h. 2.1.2.2. Germination: The presoaked seeds (12 h) were spread on wet filter paper in stainless steel baskets. The temperature of germinated seeds ranged from 20 to 23 °c during the 72 h of sprouting. Then germinated seeds were dried at 55°C for 30h. 2.1.2.3. Cooking: Both soaked (12 h) and germinated seeds (72 h) were rinsed in distilled water and put in a stainless steal pan. After adding distilled water 3: .1 seeds to water (W/V), the samples were boiled until soft, as felt between fing...