A REVIEW ON PHARMACOGNOSTIC, PHARMACOLOGICAL POTENTIALITIES AND HEALTH BENEFITS OF VIGNA RADIATA

Shweta Gupta*, Manish Kumar Saxena, Neha Kumari and Pawan Kumar Gupta

ABSTRACT

Mung bean also known as Vigna radiata, a rich source of many nutrients with potential health benefits is a commonly used functional food in India. The nutritional composition of Vigna radiata seeds are estimated in terms of carbohydrate, free amino acid, protein, chlorophyll and fat content pre and post germination to assess the biochemical changes in the seeds. They were found to have slightly higher carbohydrate content value i.e. (0.021 mg/g) after germination. The amino acid value (0.239 mg/g) and protein content value (0.207 mg/g) were appreciably increased compared to dry seeds. There was an insignificant difference in the chemical constituents like fat, chlorophyll a and b contents of pre and post germinated seeds. These results suggest that the nutritional content and quality of the seeds of Vigna radiata improves after germination. Here, this paper also explains about the effects of the mung bean on the human being also the yield of the mung bean in various reasons.

Keywords: Mung Bean, polysaccharides, pectin, peptides, yield.