Proximate and mineral composition of mung bean

Two local varieties M1 and NM-92, of mung bean were analyzed for their proximate and mineral composition using standard methods. In the proximate composition, the moisture, ash, protein, fat, fiber and carbohydrate contents of M1 were found to be 9.4%, 3.9%, 23.7%, 1.9%, 6.8% and 54.9%, respectively, while in NM-92 this composition was found to be 8.3%, 3.0%, 20.8%, 2.2%, 7.1% and 58.9%, respectively. The data revealed that M1 had relatively higher values of moisture, ash and protein while NM-92 was found to be a bit superiors in fat, fiber and carbohydrates content. The food energy value of M1 (340 kcal/100g) and NM-92 (347 kcal/100g) was almost equal. The results of mineral analysis showed that M1 contained relatively higher content of Na (22 mg/100g), K (1443 mg/100g), Ca (216 mg/100g), Mg (204 mg/100g), P (374 mg/100g), Fe (11.34 mg/100g), Zn (1.88 mg/100g) as compared to NM-92. However, NM-92 was rich in Cu (1.92 mg/100g), Mn (1.49 mg/100 g) and Pb (2.64 mg/100g) in comparison to M1. It was also observed that the results of this study were in good comparison with the findings of other researchers. It was concluded that both varieties could play a significant nutritional role in human health.