A Comparative Physico-chemical Analysis of Nutritional and Antioxidant Components of Germinated and Non-germinated HUM-27 Mung Bean (Vigna radiata)

Abstract

Background: Mung beans contain bioactive compounds with nutritional and therapeutic benefits, including hypolipidemic and hypoglycemic effects. Malviya Jankranti (HUM-27), a newly developed variety from Banaras Hindu University, has high protein content. The current study evaluated its physicochemical properties and the effect of germination on nutritional composition. Methods: Germinated and non-germinated HUM-27 and commercial mung bean samples were analysed by standard analytical procedures for proximate composition, techno-functional properties, vitamin C, enzymatic and antioxidant activities. Phenolics and flavonoids were determined by LC-MS, purines by HPLC and minerals by wet digestion. Result: The results showed HUM-27 as a nutritionally superior genotype with the highest protein content (28.25%) and iron content (110 mg/kg). Germination increased protein (2%), moisture (38%), vitamin C, enzymatic activity and techno-functional properties, reduced fat by 25% and reduced purine content by 18.4%. Phenolic (259.61 ng/mL) and flavonoid (183.26 ng/mL) contents demonstrated antioxidant potential. Overall, germination enhanced the nutritional and bioactive properties of HUM-27, indicating its potential therapeutic applications.