Antinutrients in Mungbean and Strategy for Reduction: An Overview

Abstract

Mung bean (Vigna radiata L. Wilczek) is a highly nutritious pulse, particularly popular in Asian countries and traditionally used in medicine. It is a rich source of protein, dietary fiber, essential vitamins, minerals, and amino acids, including calcium, magnesium, iron, phosphorus, and potassium. Trypsin inhibitors, tannins, phytic acid, saponins, and polyphenols are some of the antinutritional substances found in mung beans that can lower their nutritional value by preventing the digestion of proteins and carbohydrates, causing problems with the liver and intestines, and binding nutrients. These antinutrients can have both beneficial and detrimental impacts on human health, and they are essential to plant physiology for defense and seed storage, among other functions. Several processing techniques, including soaking, autoclaving, cooking, sprouting, roasting, and dehulling, can be employed to lessen their effects; each technique efficiently reduces a particular type of antinutrient. Moreover, mung bean varieties with reduced amounts of antinutritional substances may be developed using breeding techniques like selection, backcrossing, and mutation breeding, which would improve the beans' total nutritional value.