Legume protein is also low in sulfur-containing amino acids, for instance, methionine, tryptophan, and cysteine. Plant source protein contains less specific EAAs and protein digestion from plant sources is also comparatively lower than animal protein.

A complete protein provides the body with all essential amino acids (EAAs). Generally, mature legumes contain more protein, and the constituent amino acids determine the quality of the protein. Legumes are an enriched source of protein. They have the potential to inhibit many chronic illnesses including cardiovascular disease, obesity, and cancer. Mung beans, lentils, and chickpeas have greater antioxidant activities and alimentary values compared to other legumes. However, dehulling and soaking practices result in less minerals being lost than cooking methods. Dehulling, soaking, germination, cooking, microwave cooking, and autoclaving change the chemical composition, antinutritional factors, and dietary feature of mung beans. Germination also increases the legumes’ nutritive value by promoting the formation of enzymes, which eradicate or decrease the antinutritional and indigestible issues in legumes. Mung beans, lentils, and chickpeas belong to the legume family, and can be eaten in various ways, such as fermented, cooked, and milled into flour. It leads to mental retardation and a reduced IQ level. Protein deficiency is a major cause of illness and premature death in some developing countries. Protein is also found in the form of neurotransmitters and oxygen carriers in the blood stream. Enzymes, polypeptide hormones, and immunoglobulins (antibodies) are also made up of proteins. Protein accounts for almost 20% of the total body weight. The human body’s skin, muscles (in the form of actin and myosin), bones (in the form of collagen), blood stream (in the form of hemoglobin and plasma albumin, etc.), and other parts contain a significant amount of protein. In addition, the studied samples represent a significant source of protein and can be used to fulfil the daily requirements for protein intake and other food applications.Įvery cell of the human body contains protein, which acts like tiny machines within each cell. In the context of a lack of suitable standard procedures for evaluating legumes’ compositions, the present study is suitable for food control laboratories. The outcomes revealed that assays can be applied for protein analysis in legumes. Furthermore, the methods had greater sensitivity and comparable experimental variability. Both the Kjeldahl and Lowry methods demonstrated good protein values and low variation in the protein amount in the analyzed samples. In both the methods, lentils were found to have the highest amount of protein followed by mung beans and chickpeas.

The results obtained from the Kjeldahl method identified protein concentrations of 2.54, 2.63, and 2.19%, whereas the Lowry method results identified protein concentrations of 2.96%, 4.10%, and 1.6% in mung beans, lentils, and chickpeas, respectively. This study aimed to determine the protein contents of the sprouts of Vigna radiates (mung beans), Lens culinaris (lentils), and Cicer arietinum (chickpeas) using the Kjeldahl and Lowry methods. The application of protein in food is advantageous from the point of view of non-toxicity, biocompatibility, and dietary benefits. Have a correction or suggestions? Shoot us an email.Protein scarcity is the most vital cause of long-lasting diseases and even untimely deaths in some developing nations. Mung Bean (Mung beans, mature seeds, raw)īean Sprouts (Mung beans, mature seeds, sprouted, raw) USDA sources for nutritional information: You can also visualize the nutritional comparison for a custom portion or serving size and see how the nutrition compares.

Mung bean is an excellent source of calcium, dietary fiber, iron, potassium and protein.ĭetailed nutritional comparison of mung bean and bean sprouts is analyzed below.

Mung bean has more thiamin, niacin, pantothenic acid, Vitamin B6 and folate.Bean sprout is a great source of Vitamin C.Ever wonder how your favorite foods stack up against each other in terms of nutrition?įor a quick recap of significant nutrients and differences in mung bean and bean sprouts:

Bean sprout nutrition