Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiataL. Wilczek) in rats

Abstract

This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α‐amylase inhibitory activity and α‐glucosidase inhibitory activity of sprouted mung beans. Increase in serum non‐HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets. Practical applications Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia.

Boiled, sprouted, and raw cowpea‐incorporated diets modulate high‐fat diet‐induced hypercholesterolemia in rats

“…Phenol content was significantly lower ( p < 0.05) in boiled cowpea powders than that in raw cowpea powders. These findings were supported by previous findings showing that boiling reduced the total phenol content and antioxidant actvity in mung beans (Liyanage et al., ). Phenol content (Table ) in sprouted Bombay cowpea powder was not significantly different ( p < 0.05) compared to that in raw Bombay cowpea powder (Table ).…”

“…Total dietary fiber content in raw MI35 was significantly higher ( p < 0.05) than MI35 boiled, Bombay raw and Bombay sprouted powder. In this study, boiling and sprouting have improved the soluble dietary fiber content in cowpea compared to raw cowpea and these findings were supported by findings of our study on mung beans (Liyanage et al., ). Antioxidant activity (AOA) was significantly lower ( p < 0.05) in processed cowpea powders than the raw cowpea powder (Table ).…”

“…Phenol content was significantly lower (p < 0.05) in boiled cowpea powders than that in raw cowpea powders. These findings were supported by previous findings showing that boiling reduced the total phenol content and antioxidant actvity in mung beans (Liyanage et al, 2018). Phenol content ( Dietary fibers exert hypocholesterolemic effects by increasing fecal excretion of steroids (Sembries, Dongowski, Mehrländer, Will, & Dietrich, 2004).…”

Cowpea: an overview on its nutritional facts and health benefits

“…One of the mechanisms found was to occur via the increased excretion of fecal fat, which perfectly correlated with the soluble fiber present in the test samples. The literature with respect to legume foods shows that most of the hypocholesterolemic effect exerted was via fecal elimination of cholesterol by binding on to insoluble fibers . The ability of dietary fibers to bind on to bile acids is well documented and various studies have been carried out specifically regarding cowpea .…”

“…The literature with respect to legume foods shows that most of the hypocholesterolemic effect exerted was via fecal elimination of cholesterol by binding on to insoluble fibers. 25,29,156,157 The ability of dietary fibers to bind on to bile acids is well documented and various studies have been carried out specifically regarding cowpea. 106 The depletion of bile acids from the system, via binding on to soluble fiber fractions followed by their removal with fecal matter, promotes the conversion of endogenous cholesterol into additional bile acids.…”