Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

Abstract

Mungbean (Vigna radiata (L.) R. Wilczek var. radiata) is one of the most important pulse crops grown in South, East and Southeast Asia. It provides significant amounts of protein (240 g kg(-1)) and carbohydrate (630 g kg(-1)) and a range of micronutrients in diets. Mungbean protein and carbohydrate are easily digestible and create less flatulence than proteins derived from other legumes. In addition, mungbean is lower in phytic acid (72% of total phosphorus content) than pigeonpea (Cajanus cajan L. Millsp.), soybean (Glycine max L.) and cereals; phytic acid is commonly found in cereal and legume crops and has a negative impact on iron and zinc bioavailability in plant-based diets. Owing to its palatable taste and nutritional quality, mungbean has been used as an iron-rich whole food source for baby food. The wide genetic variability of mineral concentrations (e.g. 0.03-0.06 g Fe kg(-1), 0.02-0.04 g Zn kg(-1)) in mungbean indicates possibilities to improve its micronutrient content through biofortification. Therefore biofortification of existing mungbean varieties has great potential for enhancing the nutritional quality of diets in South and Southeast Asia, where protein and micronutrient malnutrition are among the highest in the world. This review paper discusses the importance of mungbean in agricultural production and traditional diets and the potential of enhancing the nutritional quality of mungbean through breeding and other means, including agronomic practices.

Variation in Nutritional Composition of Australian Mungbean Varieties

“…With an increasing understanding of the potential health benefits of pulse consumption in the human diet, there may be opportunities in the future for enhancing nutritional qualities through breeding and the development of new varieties (Nair et al, 2013). Surveying the nutritional qualities and variation resulting from varietal, environmental and agronomic factors would provide valuable information for plant breeders, producers, agronomists and food processors.…”

Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon

“…The world's 90 % of mung bean is produced by southern and eastern Asian countries followed by Australia, Canada, Southern Europe and Southern United States (Nair et al 2013;Kim et al 2015). Mung bean is not only low price legume, rich source of carbohydrates, protein, essential amino acids, minerals and vitamins but it also contains polyphenols like phenolic acids and flavonoids which are beneficial for curing and preventing major chronical ailments viz.…”

Biological Control of Charcoal Rot of Mungbean by Trichoderma harzianum and Shoot Dry Biomass of Sisymbrium irio

“…It is a useful food for children and elderly people because it can be digested more easily than other legumes. Besides, it is also used as a feed for live stock and green manure to improve soil nutrients (Nair et al, 2013). This valuable crop is attacked by the charcoal rot disease, caused by the soil-borne plant pathogen M. phaseolina (Fuhlbohm et al, 2013).…”