Antinutrients in Mungbean and Strategy for Reduction: An Overview
Shrikrishna B. Narale *
Department of Biochemistry, Mahatma Phule Krishi Vidyapeeth, Rahuri, India.
Vishnu B. Gore
Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, India.
Sudarshan Ambhure
Mahatma Phule Krushi Vidyapeeth, Rahuri, India.
Kundan
Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, India.
Ajay Kumar
Division of Agricultural Engineering, Indian Agricultural Research Institute, New Delhi, India.
Pawan R. Thombre
Mahatma Phule Krushi Vidyapeeth, Rahuri, India.
Apeksha M. Suryawanshi
Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, India.
Rohit Palghadmal
Mahatma Phule Krushi Vidyapeeth, Rahuri, India.
*Author to whom correspondence should be addressed.
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.
Keywords: Mungbean, antinutrients, processing, phytate, trypsin, polyphenols