Dear Label_Name,

Greetings! I hope you are well.

I am writing on behalf of an international publishing house, Science and Education Publishing, USA (http://www.sciepub.com).

Science and Education Publishing (SciEP) is a multidisciplinary open access publisher of Journals covering the fields of Science, Technology and Medicine. All SciEP publications are subject to high-quality peer review, editorial and production processes and are freely available online.

Welcome to the April, 2013 edition of SciEP newsletter, providing monthly summaries of articles on science & education related topics of interest to scientist and professionals. The mission of our journals is to provide an open access forum for publishing new findings on issues pertinent to scientific and academic field. We also invite you to submit original research papers, review articles, short reports, or case studies are considered for publication in our Multidisciplinary Journals.

American Journal of Public Health Research
DOI: 10.12691/ajphr-1-1-3

The Implementation of a Tele-Homecare System with Service Oriented Architecture and HL7 Message Transmission Standard
Ching-Sung Wang

American Journal of Medical and Biological Research
DOI: 10.12691/ajmbr-1-1-2

The Influence of Ethanol on Pyruvate Kinases Activity in Vivo, in Vitro, in Silico
Lelevich Sergey Vladimirovich, Khrustalev Vladislav Victorovich, Barkovsky Eugene Victorovich, Shedogubova Tatyana Aleksandrovna

American Journal of Medical Sciences and Medicine
DOI: 10.12691/ajmsm-1-1-1

Clinical and Histological Features in Wegener Granulomatosis
Li Cavoli Gioacchino, Passantino Rita, Bono Luisa, Tortorici Calogera, Ferrantelli Angelo, Giammarresi Carlo, Rotolo Ugo

American Journal of Infectious Diseases and Microbiology
DOI: 10.12691/ajidm-1-1-2

The Curse of Lymphatic Filariasis: Would the Continual Use of Diethylcarbamazine Eliminate this Scourge in Papua New Guinea?
Anne Lanham, Lillian Mwanri

We have released issues of some journals on February 2013.
American Journal of Public Health Research
American Journal of Medical Sciences and Medicine
American Journal of Medical and Biological Research
American Journal of Pharmacological Sciences
American Journal of Clinical Medicine Research
American Journal of Nursing Research
American Journal of Cancer Prevention
American Journal of Medicine Studies
American Journal of Infectious Diseases and Microbiology
American Journal of Cardiovascular Disease Research
American Journal of Biomedical Research
American Journal of Mechanical Engineering
American Journal of Microbiological Research
Journal of Preventive Medicine
American Journal of Food and Nutrition
American Journal of Hypertension Research
American Journal of Sports Science and Medicine
Journal of Cancer Research and Treatment
American Journal of Zoological Research
Journal of Biomedical Engineering and Technology
American Journal of Microbiological Research
Biomedical Science and Engineering

We are pleased to announce that submissions are now being accepted for peer review for all the journals across all our subject areas in SciEP.

Please submit your manuscript via our online submission system:
http://www.sciepub.com/author/signin

To unsubscribe from our mailing list, please click on the following link: unsubscribe

I am looking forward to hearing from you.

Kind regards,

David Rain
Email:join@sciepub.com
Science and Education Publishing (http://www.sciepub.com)

Biological Activities of Beng-tigré (Vigna radiata): Nutritional Aspects and Therapeutic Functions

Jeanne d’Arc Wendmintiri Kabré, Fatoumata Hama-Ba, Aïcha Yamkaye Sawadogo, Hama Cissé, Yves Traoré, Aly Savadogo*

Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso

Abstract: Beng-tigré is a variety of Vigna radiata, a legume of the Fabaceae’s family newly introduced in Burkina Faso for its resilience to the effects of climate change, its high nutritional value and its potential to reduce the prevalence of chronic diseases in the population. The objective of this study was to raise awareness of the nutritional and therapeutic qualities of Beng-tigré seeds among the Burkinabe population. A legume that matures between 55 and 70 days, Beng-tigré has a high nutritional value influenced by processing methods such as germination, fermentation and cooking time. Well consumed in Asia for its high protein (23.50g), fibre (16.80g), and carbohydrate (62.75g) content, as well as its high vitamin and mineral content, Beng-tigré is used as a supplement in the preparation of weaning foods and contributes to the fight against malnutrition in infants and young children. Rich in polyphenols, polysaccharides and peptides, Beng-tigré is a functional food that can contribute to the prevention and management of certain degenerative diseases. Several in vitro studies and studies on laboratory animals have shown the anti-cancer, anti-diabetic and anti-hypertensive effect of Beng-tigré. It also acts as a prebiotic to maintain the homeostasis and functions of the intestinal microbiota. A functional food with multiple virtues, Beng-tigré can be of great use in preventive medicine in developing countries where chronic non-communicable diseases are rampant. Further studies are needed at the local level to better understand the synergistic effects of the multiple components of Beng-tigré and to ensure therapeutic convenience for the population.

Keywords: Beng-tigré, legumes, bioactive molecules, benefits, health

Received August 04, 2021; Revised September 08, 2021; Accepted September 16, 2021

Citation: Jeanne d’Arc Wendmintiri Kabré, Fatoumata Hama-Ba, Aïcha Yamkaye Sawadogo, Hama Cissé, Yves Traoré, Aly Savadogo, Biological Activities of Beng-tigré (Vigna radiata): Nutritional Aspects and Therapeutic Functions. American Journal of Food Science and Technology, 9 (4). 113-124. January 2021. doi:10.12691/ajfst-9-4-2

1. Introduction

The plants that are of most interest in solving the problem of food and therapeutic deficiency in the world, particularly in Africa, belong to the order of legumes [1]. According to the World Health Organization (WHO), pulses and cereals are important sources of macronutrients and micronutrients [2]. Pulses are usually used in the formulation of functional foods with health benefits for the consumers [3]. Their seeds are characterized by high energy and nutrient density. Among these legumes, Vigna radiata, which originates from Asia, is grown mainly in Thailand, Burma, Indonesia and the Philippines, but is less known in Africa [4].

These legumes are used in the production of many dishes. For example, it can be eaten cooked, alone, or with other cereals, sprouted or fermented [5]. Considered the main producer of Vigna radiata, Asia has about six million hectares for its exploitation; with a production of about three million tons per year, which is processed and consumed as porridge, sprouts, or high value-added noodles [6]. A tropical plant of the Fabaceae’s family, Vigna radiata is widely consumed in households in Pakistan, often with cereals to optimize the nutritional quality of meals [7]. It is now widely grown in South America, Australia and the United States [8,9]. In Africa, it is mainly cultivated in three regions, namely West, Central and Southern Africa [10]. Because of its nutrients content, Vigna radiata can be used as a weaning food [11,12,13]. Its starch would be more digestible than that of other legumes and better tolerated by children because it induces less flatulence [14,15]. [16] showed that Vigna radiata contains less anti-nutritional substances than snow peas, soybeans and cereals. Rich in bioactive compounds, various therapeutic virtues have been attributed to Vigna radiata by several authors [17,18,19]. Called haricot mungo in French, Mung bean in English, or Beng-tigré in Mooré language, although cultivated in many African countries, it remains very poorly known and is slow to be integrated into the dietary habits of African populations. In some countries such as Kenya, it is mainly cultivated for commercialization [20].

Recently introduced in Burkina Faso, only one variety of Beng-tigré is cultivated in the country with 49 accessions available. The efforts of the national champion for nutrition in Burkina Faso to introduce Beng-tigré into household food habits requires the support of the scientific world, in this case to explain its virtues and benefits. Several efforts are being made to create variety of Beng-tigré-derived dishes available to consumers through the Burkimbi-bara association. Couscous, pasta, lumps, biscuits, chips, bread, plain juice or with ginger (Zingiber officinale) or bissap (Hibiscus sabdariffa) and liquor are the different type of by-product that could be produced. The quality of its nutritional composition inspires the promoter of this crop. Larlé Naaba Tigré, known as national champion for nutrition in Burkina Faso, has decided its popularization in order to fight hunger and multi-deficiency malnutrition in the country.

This culture is encountering difficulties in introducing itself into the eating habits of Burkinabe. Thus, the Burkinbi-bara association in Burkina Faso works for the integration of this legume in school, university and hospital canteens. Beng-tigré is an orphan crop in Burkina Faso according to the research structure Institut de l’Environnement et de Recherches Agricoles [21]. Therefore, there is no available scientific data on it that could support its valorisation.

This study aims to assess the state of scientific knowledge on the nutritional and functional properties of Beng-tigré.

2. Biology and Ecology of Beng-tigré

A tropical plant native to Asia [22,23], Beng-tigré is a legume closely related to Ciebe and Adzuki according to genus [24]. The phylogenetic classification of Vigna radiata is as follows: Kingdom: Plantae; Subkingdom: Tracheobionta (Vascular plants); Superdivision: Spermaphyta (Seed plants); Division: Magnoliophyta (Flowering plants); Class: Magnoliopsida (Dicotyledons); Subclass: Rosidae; Order: Fabales; Family: Fabaceae (Pea family) and Genus: Vigna radiata (L.) (Mung bean) [24,25].

2.1. Description of Beng-tigré Plant

Erect to semi-erect, Beng-tigré is a slightly pubescent, epigeous germinating plant of up to 1.3 m high with a pivoting root system and a branched stem that curls up at the end. The leaves of Beng-tigré are dark green, alternating with three to five leaflets and bisexual flowers according to Figure 1 [26]. Seeds measure between 2.5 - 4 mm long and 2.5 - 3 mm wide.

The Asian food encyclopaedia listed approximately 2000 varieties of Beng-tigré [27]. Depending on the colour of the seeds, there are two types of cultivars. Those with a golden-yellow grain, often grown for fodder or as a green manure, it has a low yield; and other with a green grain, lively, more prolific, ripening more uniformly, whose pods are less prone to shelling [26]. In Burkina Faso, only one variety of Beng-tigré is cultivated and 49 accessions are available [21].

Figure 1. Flowers and leaves of Beng-tigré plant

2.2. Plant Ecology and Growth

Beng-tigré grows on many types of soils, with a preference for well-drained silty soils or sandy loam. A warm-season plant, Beng-tigré grows mainly at average temperatures between 20-40°C, with an optimal temperature of 28-30°C [26]. Beng-tigré is a drought-resistant legume, and is more resistant to the effects of climate change through relatively short seasons; it matures between 55 and 70 days [28]. In most cases, Beng-tigré can be sown twice during the crop cycle and once in the off-season [26]. It grows faster compared to other summer legumes, such as Vigna unguiculata [23,29].

2.3. Beng-tigré Harvest and Yield

Beng-tigré is usually harvested when the pods begin to darken. Harvesting is usually handily done, about 2 to 5 time a week. The average yield of Beng-tigré is around 300-700 kg/ha. Under irrigation, a yield of 1.25 t/ha has been recorded in Kenya. Under optimal conditions during trials, yields above 3 t/ha were obtained [26].

Figure 2. Ripe and unripe fruits of Beng-tigré plant

3. Nutritional Properties of Beng-tigré

3.1. Nutritional Content of Beng-tigré

Beng-tigré is commonly used in food in association with cereals to increase the amino acid, vitamin and mineral content of diets [30,31]. Because of its content in protein, dietary fibre, minerals and essential amino acids as well as its hypoallergenic properties, it is used as a supplement in the preparation of weaning foods [11,12,13]. It’s an iron source for several households in Pakistan [7]. Figure 3 below gives an average of the macronutrient composition of the fresh material of the whole seeds of Beng-tigré per 100g according to [11,32], and [33], data sheet.

3.2. Impact of the Technological Processes on the Macronutrients Content of Beng-tigré

Several processing methods can be applied to Beng-tigré, namely cooking, germination and fermentation in order to vary culinary recipes. These different processes have an impact on the macronutrient content of Beng-tigré according to several authors [5,32,34]. According to Figure 4, Beng-tigré sprouts are low in fibre, protein, carbohydrates and lipid. The fermentation process increases the content in lipids and proteins (Figure 4).

Non-thermal processes as germination and fermentation significantly influence the contents in many nutrients. Cooking process also affects the nutrient content of Beng-tigré seeds. According to [31], the temperature and cooking time significantly influence the nutrient content of Beng-tigré seeds. For temperatures above 90°C with a cooking time of more than 30 minutes, there is a significant reduction in carbohydrates and proteins content. While for temperatures below 90°C, only the cooking time influences the nutrient content of Beng-tigré seeds. At this temperature (90°C), the cooking time must be less than 60 minutes to preserve the nutritional composition of the seeds [4]. Figure 5 shows the influence of temperature and cooking time on the nutrients contained in Beng-tigré seed.

Figure 3. Mean macronutrient composition of fresh Mung bean seeds

Figure 4. Principal component analysis of Beng-tigré dry seeds

Figure 5. Principal component analysis of the influence of cooking (temperature and time) on seed composition

4. Micronutrient Composition of Beng-tigré

Several authors have reported that Beng-tigré is very rich in nutrients and could contribute to reducing micronutrient malnutrition suffered by more than half of the world's population, particularly women and adolescents of reproductive age [11,35,36]. Improved varieties of Beng-tigré are reported to have a higher level of iron (60mg/kg) than traditional varieties (30 up to 35mg/kg). [36,37,38] also reported an iron content ranged from 35 to 87 mg/Kg of fresh material. According to the same source, the consumption of 100g of Beng-tigré in the daily ration provides about 46 to 109% and 19 to 48% of the recommended daily iron intake for men and women respectively. [39,40] and [41] reported that agronomic, soil and weather factors have an impact on the iron content of Beng-tigré seeds. Studies conducted in Egypt and India reported widely disparate levels of Calcium (840 to 5170 mg/kg), Potassium (36 to 14100 mg/kg), Sodium (120 to 134mg/Kg) and Phosphorus (3910 to 5170 mg/kg) [11,36]. This significant difference in the mineral content could be explained by the variety grown, the soil composition, and other growing conditions such as the use of fertilizers and mineral content of waters. Phytic acid considered as an anti-nutrient compound that can influence mineral bioavailability has a low level in Beng-tigré (2.7 up to3.9g/kg) compared to other legumes such as beans (Phaseolus vulgaris) (11 up to17 g/kg), chickpea (4.9 up to 6.1 g/kg), and soybean (10 up to 14.7 g/kg) [36,42,43,44]. Mineral contents can also be influenced by seed processing processes such as germination and cooking. Table 1 presents the nutritional content in micronutrients per 100g of Beng-tigré according to the technologies used [25].

With a high level of vegetable proteins, Beng-tigré contains, even after cooking or germination, all the essential amino acids according to Table 1 below, making it a reference legume. According to the same Table 1, Beng-tigré contains many more polyunsaturated fatty acids than saturated, whether the seed is germinated, cooked or raw [25]. These polyunsaturated fatty acids give an added value to Beng-tigré in view of their importance in the diet. Several minerals are also present in the seed of Beng-tigré and remain more after cooking than germination, except for sodium. Many vitamins are contained in the seed of Beng-tigré and some are revealed even more with germination. Indeed, alpha carotene and beta crypto xanthine are only present in the germinated seed. Ascorbic acid and vitamin K are more abundant in germinated seed than in raw and cooked seed (about four and ten times, respectively) [25]. Also, the content of bioactive compounds such as isoflavones and flavanols contained in Beng-tigré increases only with germination as recorded in Table 1. According to several authors, Beng-tigré, because of its low carbohydrate composition, is a food with a low glycaemic index, even after cooking or germination [17,25,45].

Table 1. Nutritional Composition of the Micro-nutrients per 100g of Beng-tigré

5. Food Products Derived from Beng-tigré

Beng-tigré seeds are used in the production of a variety of dishes in Burkina Faso and other parts of the world. In Asia, mature Beng-tigré seeds are used in the production of soup, toast, porridge, snacks, noodles and even ice cream [29,46]. The formulation and production of novel foods and beverages also use flour obtained from seeds. This is the case in Burkina Faso, where Beng-tigré is used in the production of couscous, pasta, lumpy food, biscuits, chips, bread, liquor and plain juice or in combination with ginger (Zingiber officinale) or bissap (Hibiscus sabdariffa). It is also eaten alone or mixed with cereals such as corn or rice and transformed into local dishes such as gonré and doughnuts. The various foods derived from Beng-tigré are made from the whole seed of Beng-tigré in association with either cereals (wheat, rice, millet), or other legumes (cowpea, sesame), or non-timber forest products (monkey bread, néré pulp).

Figure 6. Beng-tigré dishes and beverages processed by FIBSO

Figure 6 shows pictures of these Beng-tigré based products. Several studies have shown that Beng-tigré has very interesting organoleptic and nutritional qualities and it is often used in the fortification of infant foods [23,47].

6. Therapeutic Functions of Beng-tigré

6.1. Bioactive Compounds of Beng-tigré and Their Therapeutic Interests

Bioactive compounds are molecules that have ability to act on the functions of body both directly and indirectly. Of animal or plant origin, they are classified into three groups depending on their structures: polyphenols, polysaccharides and peptides.

6.1.1. Polyphenols

Cotyledons and teguments of Beng-tigré have a high level of phenolic acids, flavonoids and tannins content [48,49]. [50,51] found that germination and fermentation improve significantly the content of bioactive molecules in the products. The content of phenolic acid, vitexin and isovitexin can be increased by seed germination [52,53]. According to the literature, polyphenols have antibacterial, anti-tumour, anticarcinogenic, antiviral, hypotensive, anti-inflammatory, antidiabetic and antioxidant properties [54,55,56,57,58,59,60,61,62,63]. For example, vitexin, isovitexin and other polyphenols (isovitexin-6”-O-α-l-glucoside and dulcinoside) present in Beng-tigré are readily found in organs such as the liver, spleen, heart, kidneys, brain and lungs to induce host benefits [64].

6.1.2. Polysaccharides

Polysaccharides have an important role in the physiological activities of human body [65]. [66] studied the structural properties of an acidic arabino-galactan (AGP-2), isolated from Beng-tigré, and its role in macrophage activation. AGP-2 was found to be one of the most interesting immunomodulators [66]. It is also established that alkali-soluble polysaccharides isolated from Beng-tigré have the ability to activate macrophages [66,67].

6.1.3. Peptides

Polymers of amino acids, linked together by peptide bonds, peptides in the body have an enzymatic, energetic and structural role. Beng-tigré contains proteins which, after digestion, release amino acids with very important biological activities) [68,69]. According to the same authors, these peptides are responsible for the inhibition of Angiotensin Converting Enzyme I (ACE), an inhibition that helps regulate blood pressure in consumers. [18] also reported that the Beng-tigré protein hydrolysate exerts a strong inhibitory activity on ACE.

6.2. Beng-tigré as a Prebiotic for Health

Prebiotics are non-digestible compounds that, by selectively stimulating the growth of intestinal microbiotas, have a beneficial effect on host health according to [70]. Whole grains and legumes are vectors for prebiotic compounds. They help maintain homeostasis and functions of intestinal microbiota and are often used as nutraceuticals [71,72]. However, several studies have shown that the Beng-tigré is rich in dietary fibres, polysaccharides, peptides and polyphenols [25,48,73]. This is what has sparked the interest of researchers on this legume for its use as a prebiotic.

6.3. Antioxidant Activity of Beng-tigré

Seeds, germs and teguments of Beng-tigré have a high level of molecules endowed with antioxidant activity. These properties have been reported in several studies: [74,75]. These same authors reported that the germination of Beng-tigré seeds allows an increase in the content of bioactive molecules, hence the increase in antioxidant activity. Compared to natural seeds, germinated seeds of Beng-tigré has a very high antioxidant potential [76]. Table 2 presents the antioxidant potential of Beng-tigré as reported by different authors.

Table 2. Antioxidant Potential of Beng-tigré

7. Role of Beng-tigré in the Prevention of Metabolic Diseases

Formerly used in traditional medicine by Asians, Beng-tigré is nowadays a world-renowned legume due to its nutritional content and therapeutic properties. [84] reported that regular consumption of Beng-tigré has beneficial effects on the health of consumer. Several effects have been reported, these are anti-inflammatory, anti-diabetic, anti-cancer, anti-cholesterolemia and antihypertensive [17,85,86,87,88,89]. It could therefore play an important role in preventing certain diseases.

7.1. Anti-diabetic Activities

While long-term consumption of foods with a high glycaemic index may be a trigger for the onset of diabetes, its control requires the consumption of foods with a low glycaemic index. According to [90], diets with a low glycaemic index of up to 10% increase insulin sensitivity in the body by up to 30%. Beng-tigré, being a food with a low glycaemic index, would be a potential antidiabetic candidate [17,45]. Indeed, studies have shown that the consumption of Beng-tigré based meals induces a low glycaemic response compared to some cereals such as rice and corn [78,91,92,93]. Table 3 presents the results of in vitro biochemical assays of Beng-tigré and its active compounds in the control of hyperglycaemia.

7.2. Anti-hyperlipidemia and Anti-hypertension Activity

Commonly encountered metabolic diseases such as cardiovascular disease (CVD), hyperlipidaemia and obesity are linked to an increase in Total Cholesterol (TC), blood glucose, triglycerides (TG) and Low-Density Lipoproteins (LDL) in the blood, along with a considerable decrease in High Density Lipoproteins (HDL) levels [85,99]. Regular consumption of Beng-tigré has beneficial effects on health. It leads to a decrease in LDL, TG, TC and an increase in HDL in the consumer [84]. The protein hydrolysates of Beng-tigré allow a significant reduction in blood pressure [18]. According to [86,100] and [69], these Beng-tigré protein hydrolysates significantly inhibit ACE for blood pressure regulation.

Experimental studies have reported that the lipid metabolism of Beng-tigré has a modulating role. According to [101,102], cholesterol reduction can be induced by the phytosterol of Beng-tigré extracts. Symptoms of CVD and atherosclerosis could, however, be relieved by using hydroalcoholic extract of Beng-tigré seeds which helps to lower TG and LDL levels [101]. Table 4 presents the lipid-lowering properties of Beng-tigré.

7.3. Anticancer and Hepato-protective Activities

Despite genetic susceptibility, smoking, chronic inflammation and immunosuppression, the choice of foods consumed over a lifetime can determine the likelihood of carcinogenesis at all phases of cancer process [107]. Epidemiological studies have suggested that the consumption of Beng-tigré reduces the prevalence of colon, breast, and prostate cancers [108,109]. [88] reported inhibitory effects of Beng-tigré trypsin on the anticancer activities and proliferation of human colon cancer cells. Dietary fibre, phenolic compounds and micronutrients such as phytic acid, vitexin, isovitexin, protease inhibitors and saponins contained in Beng-tigré has antioxidant and anticarcinogenic properties [19,110]. A study has shown that aqueous extracts of fermented Beng-tigré can delay the formation of breast cancer and promote tumour reduction [111]. The liver, a central inflammatory organ involved in metabolism, storage and excretion of metabolites, can be damaged by alcohol, viruses and autoimmune diseases [112,113]. Whole or germinated Beng-tigré has been shown to be an effective hepato-protective agent, capable of decreasing liver enzyme activity and liver histopathology in a dose-dependent manner [114]. In addition, the aqueous extract of Beng-tigré, like certain beans and cereals such as rice, has shown a very interesting hepato-protective effect on acute hepatic lesions induced by acetaminophen [115].

Table 3. Biochemical Assays of Active Compounds of Beng-tigré for Controlling Hyperglycaemia

Table 4. Hypolipemic Properties of Beng-tigré

7.4. Anti-inflammatory and Immunomodulating Activity

Various inflammatory diseases are currently treated by inhibiting the overproduction of inflammatory mediators, pro-inflammatory cytokines in particular. For example, several studies have reported the anti-inflammatory effect of Beng-tigré against sepsis and ear oedema by inhibiting pro-inflammatory factors [87,116,117,118] and many other authors have reported that vitexin and isovitexin extracted from Beng-tigré reduce macrophage activity by inhibiting pro-inflammatory gene expression without cytotoxicity and induce a decrease in inflammatory cytokines [89,118,119]. Similarly, [120] or [121] reported that Beng-tigré has a very interesting immunomodulatory activity.

8. Conclusion

A plant resilient to the effects of climate change, Beng-tigré grows on many soil types in warm regions. A reference legume because of its nutrient composition, its seeds are used in the preparation of a variety of dishes in Burkina Faso and other regions of the world. In combination with other cereals or non-timber forest products, several dishes based on Beng-tigré seeds are consumed and contribute to the reduction of micronutrient malnutrition, which affects more than half of the world's population. Beng-tigré, given its composition of nutrients and bioactive compounds, especially polyphenols, polysaccharides and polypeptides, is a functional food that can be very useful in preventive medicine. Rich in antioxidants, Beng-tigré has shown beneficial effects on health through in vitro and in vivo studies. Liver diseases (cirrhosis, steatosis, hepatitis) or metabolic diseases (type II diabetes, hypertension, cancer) or even immune diseases (multiple sclerosis, lupus, type I diabetes) are relieved by the consumption of Beng-tigré, according to several studies. Consumed extensively in Asian countries, Beng-tigré could serve as a staple food for some countries in Africa in the control of chronic degenerative diseases that are becoming increasingly worrisome. While several in vivo studies have been conducted on laboratory animals, it will be even more valuable to do randomised dietary follow-up with Beng-tiré on groups of people to study its metabolism through biochemical analysis. Also, more and more evidence has revealed reciprocal interactions between gut microbiota and functional food components and their consequences on human health. The effect of the microbiota involved in Beng-tigré in therapeutic interventions remains to be elucidated. In addition, several varieties of Beng-tigré are grown in India and Africa. Our current knowledge does not allow us to decide on the best varieties for the prevention of chronic diseases. It will therefore be necessary to conduct further studies on the most widely consumed varieties in order to draw conclusions. In addition, Beng-tigré is generally subjected to culinary treatments and parameters such as germination and soaking time of the seeds before processing or cooking could impact the composition of nutrients and bioactive molecules. Therefore, it is necessary to assess the impact of the processes at the local level by phytochemical screening of processed Beng-tigré seeds in order to deduce their biological activities. It would be interesting to also deepen the studies to better identify the synergistic effects of the multiple components of Beng-tigré and to ensure therapeutic convenience.

Acknowledgements

All authors contributed to write manuscript and reviewed it. Our thanks to His Excellency the Larlé Naaba Tigré, National Champion for Nutrition in Burkina Faso, for all his support to this study and to the Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO.

Conflict of Interest

The authors declare that they have no competing interests.

References

[1]   | J. A. Duke, B. N. Okigbo and P. Ree, “Sphenosty is stenocarpa,” Tropical grain legume. Bulletin, vol. 10, pp. 4-6, 1977.
[2]   | C. Hall, C. Hillen and J. Garden Robinson, “Composition, nutritional value and health benefits of pulses,” Cereal Chemistry, vol. 94, no. 1, pp. 11-31, 2017.

[3]  
N. Miceli, L. P. Buongiorno, M. G. Celi, F. Cacciola, P. Dugo, P. Donato, L. Mondello, I. Bonaccorsi and M. F. Taviano, “Role of the flavonoid-rich fraction in the antioxidant and cytotoxic activities of Bauhinia forficate Link. (Fabaceae) leaves extract,” Natural Product Research, vol. 30, no. 11, pp. 1229-1239, 2016.

[4]   | I. A. Blessing and I. O. Gregory, “Effect of Processing on the Proximate Composition of the Dehulled and Undehulled Mung bean [Vigna radiata (L.) Wilczek] Flours,” Pakistan Journal of Nutrition, vol. 9, no. 10, pp. 1006-1016, 2010.
[5]   | E. U. Onwurafor, J. C. Onweluzo and A. M. Ezeoke, “Effect of Fermentation Methods on Chemical and Microbial Properties of Mung Bean (Vigna radiata) Flour,” Official Journal of Nigerian Institute of Food Science and Technology, vol. 32, no. 1, pp. 89-96, 2014.
[6]   | R. M. Nair, R. Schafleitner, L. Kenyon, R. Srinivasan, W. Easdown, A. W. Ebert and P. Hanson, “Genetic improvement of mungbean,” SABRAO Journal of Breeding and Genetics, vol. 44, no. 2, pp. 177-190, 2012.
[7]   | S. Ali, B. Singh et S. Sharma, «Response surface analysis and extrusion process optimisation of maize–mung bean-based instant weaning food,» International Journal of Food Science and Technology, vol. 51, n° %110, pp. 2301-2312, 2016.
[8]   | D. E. Kay, Food Legumes, London: Tropical products Institute, 1979, pp. 273-281.
[9]   | S. H. Kim, B. H. Lee, M. Y. Baik, M. H. Joo and S. H. Yoo, “Chemical structure and physical properties of mungbean starches isolated from 5 domestic cultivars,” Journal of Food Science, vol. 72, pp. C471-C477, 2007.
[10]   | Contributeurs de PlantUse Français, “Vigna radiata (PROTA),” PlantUse Français, 02 Septembre 2015. [Online]. Available: https://uses.plantnet-project.org/f/index.php?title=Vigna_radiata_(PROTA)&oldid=95413. [Accessed 31 Mai 2019].
[11]   | A. E. Mubarak, “Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes,” Food Chemistry, vol. 89, no. 4, pp. 489-495, 2005.
[12]   | S. Ali, B. Singh and S. Sharma, “Response surface analysis and extrusion process optimisation of maize–mung bean-based instant weaning food,” International Journal of Food Science and Technology, vol. 51, no. 110, pp. 2301-2312, 2016.
[13]   | R. Bazaz, W. N. Baba, F. A. Masoodi et S. Yaqoob, «Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram,» Journal of Food Measurement and Characterization, vol. 10, pp. 453-465, 2016.
[14]   | K. S. Sandhu and S-T. Lim, “Digestibility of legume starches as influenced by their physical and structural properties,” Carbohydrate Polymers, vol. 71, pp. 245-252, 2008.
[15]   | M. Pal, R. L. Brahmachary and M. Ghosh, “Comparative studies on physicochemical and biochemical characteristics of scented and non-scented strains of mungbeans (Vigna radiata) of Indian origin,” Legume Research, vol. 33, pp. 1-9, 2010.
[16]   | U. Chitra, V. Vimala, U. Singh and P. Geervani, “Variability in phytic acid content and protein digestibility of grain legumes,” Plant Foods for Human Nutrition, vol. 47, pp. 163-172, 1995.
[17]   | E. C. Westman, W. S. Yancy, J. C. Mavropoulos, M. Marquart and J. R. McDu, “The effect of a low-carbohydrate, ketogenic diet versus a low-glycemic index diet on glycemic control in type 2 diabetes mellitus,” Nutrition & Metabolism, vol. 5, no. 36, pp. 1-9, 2008.
[18]   | G. H. Li, J. Z. Wan, G. W. Le and Y. H. Shi, “Novel angiotensin i-converting enzyme inhibitory peptides isolated from alcalase hydrolysate of mung bean protein,” Journal of Peptide Science: an official publication of the European Peptide Society, vol. 12, no. 8, pp. 509-514, 2006.
[19]   | L. A. Hangen and M. R. Bennink, “Consumption of black beans and navy beans (Phaseolus vulgaris) reduced azoxymethane-induced colon cancer in rats,” Nutrition and Cancer, vol. 44, no. 1, pp. 60-65, 2003.
[20]   | Ministry of Agriculture and Rural Development, Field crops technical handbook. 2nd Edition, Nairobi: Ministry of Agriculture and Rural Development, 2002.
[21]   | Institut de l’Environnement et de Recherches Agricoles (INERA), “Problématique de la production des semences des cultures orphelines et de niches dans un contexte de changement climatique,” in Foire aux Semences de variétés améliorées de plantes, 10ème édition, Ouagadougou, 2019.
[22]   | S. Chankaew, T. Isemura, K. Naito, E. Ogiso-Tanaka, N. Tomooka, P. Somta, A. Kaga, D. A. Vaughan and G. Srinives, “Mapping for Salt Tolerance and Domestication-Related Traits in Vigna marina Subsp. oblonga, a Halophytic Species,” Theoretical and Applied Genetics, vol. 127, no. 3, pp. 691-702, 2014.
[23]   | L. Pataczek, Z. A. Zahir, M. Ahmad, S. Rani, R. Nair, R. Schafleitner, G. Cadisch and T. Hilger, “Beans with Benefits-The Role of Mung-bean (Vigna radiata) in a Changing Environment,” American Journal of Plant Sciences, vol. 9, no. 07, pp. 1577-1600, 2018.
[24]   | B. Amel, “Etude comparative des parametres physiologiques et biochimiques de trois espèces de Vigna (Vigna mungo L. ; Vigna unguiculata et Vigna radiata L.) stressées à la salinité,” Thèse de doctorat, Université de Orli, Algérie, 2017.
[25]   | USDA (United States Department of Agriculture), “National Nutrient Database for Standard Reference,” Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory, Beltsville Md, 2016.
[26]   | K. K. Mogotsi, “Vigna radiata (L.) R.Wilczek,” in PROTA (Plant Resources of Tropical Africa), M. Brink and G. Belay, Eds., Wageningen, 2006.
[27]   | C. Solomon, Encyclopedia of Asian Food, Australia: Periplus Editions. New Holland Publishers Pty Ltd, 1998.
[28]   | R. M. Nair, R. Y. Yang, W. J. Easdown, D. Thavarajah, P. Thavarajah, J. d’A. Hughes and J. D. H. Keatinge, “Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health,” Journal of the Science of Food and Agriculture, vol. 93, pp. 1805-1813, 2013.
[29]   | C. J. Lambrides and I. D. Godwin, “Mung bean,” in Genome Mapping and Molecular Breeding in Plants-Pulses, Sugar and Tuber Crops, Heidelberg, Springer, 2007, pp. 69-90.
[30]   | R. Y. Gan, W. Y. Lui, K. Wu, C. L. Chan, S. H. Dai, Z. Q. Sui and H. Corke, “Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review,” Trends in Food Science and Technology, vol. 59, pp. 1-14, 2017.
[31]   | J. Boye, F. Zare and A. Pletch, “Pulse proteins: Processing, characterization, functional properties and applications in food and feed,” Food Research International, vol. 43, no. 2, pp. 414-431, 2010.
[32]   | USDA (United States Department of Agriculture), «National Nutrient Database,» Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory, Beltsville Md, 2005.
[33]   | S. D. Chandrasiri, R. Liyanage, J. K. Vidanarachchi, P. Weththasinghe and B. C. Jayawardana, “Does processing have a considérable effect on the nutritional and fonctional properties of Mung bean (Vigna radiata) ?,” Procedia Food Science, vol. 6, pp. 352-355, 2016.
[34]   | USDA (United States Department of Agriculture), “National Nutrient Database,” Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory, Beltsville Md, 2010.
[35]   | UNSSCN (United Nations System Standing Committee on Nutrition), “Fifth Report on the World Nutrition Situation: Nutrition for Improved Development Outcomes,” SCN, Geneva, 2004.

[36]  
R. M. Nair, D. Thavarajah, P. Thavarajah, R. R. Giri, D. Ledesma, R.-Y. Yang, P. Hanson, W. Easdown, J. d. Hughes and J. D. H. D. Keatinge, “Mineral and phenolic concentrations of mung bean [Vigna radiata (L.) R. Wilczek var. radiata] grown in semi-arid tropical India,” Journal of Food Composition and Analysis, vol. 39, no. 2015, pp. 23-32, 2014.

[37]   | C. B. Gopalan, V. R. Sastri, C. V. Balasubramnaian, B. S. N. Rao, Y. G. Deosthale and K. C. Pant, “Nutritive Value of Indian Foods,” Indian Council of Medical Research, Hyderabad, 1989.
[38]   | P. Vijayalakshmi, M. Amirthaveni and R. P. Devadas, “Possibilities of increasing bioavailability of iron from mungbean and study on the effects of its supplementation on children and women,” Project Report, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, 2001.
[39]   | P. W. Abrahams, “Geophagy (soil consumption) and iron supplementation in Uganda,” Tropical Medicine and International Health, n° %12, pp. 617-623, 1997.
[40]   | P. S. Hooda, C. J. K. Henry, T. A. Seyoum, L. D. M. Armstrong and M. B. Fowler, “The potential impact of geophagia on the bioavailability of iron, zinc and calcium in human nutrition,” Environmental Geochemistry and Health, vol. 24, pp. 305-319, 2002.
[41]   | P. Thavarajah, D. Thavarajah and A. Vandenberg, “Low phytic acid lentils (Lens culinaris L.): a potential solution for increased micronutrient bioavailability,” Journal of Agricultural and Food Chemistry, vol. 57, pp. 9044-9049, 2009.
[42]   | S. Khokhar, G. Pushpanjali and R. Fenwick, “Phytate content of Indian foods and intakes by vegetarian Indians of Hisar Region, Haryana State,” Journal of Agricultural and Food Chemistry, vol. 42, pp. 2440-2444, 1994.
[43]   | U. Konietzny and R. Greiner, “The application of PCR in the detection of mycotoxigenic fungi in foods,” The application of PCR in the detection of mycotoxigenic fungi in foods, vol. 34, no. 4, pp. 283-300, 2003.
[44]   | U. Sompong, C. Kaewprasit, S. Nakasathien and P. Srinives, “Inheritance of seed phytate in mungbean (Vigna radiata (L.) Wilczek),” Euphytica, vol. 171, pp. 389-396, 2010.

[45]  
M. Noakes, G. D. Brinkworth, N. D. Luscombe-Marsh, J. Tay, C. H. Thompson, G. A. Wittert, J. D. Buckley and W. S. Yancy, “Comparison of low- and high-carbohydrate diets for type 2 diabetes management: A randomized trial,” The American Journal of Clinical Nutrition, vol. 102, no. 4, pp. 780-790, 2015.

[46]   | D. Tang, Y. Dong, H. Ren, L. Li and C. He, “A review of phytochemistry, metabolite changes, and medicinal uses of the common food Mung-bean and its sprouts (Vigna radiata),” Chemistry Central Journal, vol. 8, no. 1, p. 4, 2014.
[47]   | H. Imtiaz, M. Burhan-Uddin and M. A. Gulzar, “Evaluation of Weaning Foods Formulated from Germinated Wheat and Mung-bean from Bangladesh,” African Journal of Food Science, vol. 5, no. 17, pp. 897-903, 2011.
[48]   | J. H. Lee, J. K. Jeon, S. G. Kim, S. H. Kim, T. Chun and J. Y. Imm, “Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans,” International Journal of Food Science and Technology, vol. 46, no. 12, pp. 2513-2519, 2011.
[49]   | B. Singh, J. P. Singh, A. Kaur and N. Singh, “Phenolic composition and antioxidant potential of grain legume seeds: A review,” Food Research International, vol. 101, pp. 1-16, 2017.
[50]   | A. S. Sandberg, “Bioavailability of minerals in legumes,” British Journal of Nutrition, vol. 88, no. 3, pp. 281-285, 2007.
[51]   | E. A. Prokudina, L. Havlícek, N. Al-Maharik, O. Lapcík, M. Strnad and J. Gruz, “Rapid uplc-esi-ms/ms method for the analysis of isoflavonoids and other phenylpropanoids,” Journal of Food Composition and Analysis, vol. 26, no. 1-2, pp. 36-42, 2012.
[52]   | X. Guo, T. Li, K. Tang and R. H. Liu, “Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata),” Journal of Agricultural and Food Chemistry, vol. 60, no. 44, pp. 11050-11055, 2012.

[53]  
G. Kapravelou, R. Martínez, G. Perazzoli, C. Sánchez González, J. Llopis, S. Cantarero, M. Goua, G. Bermano, J. Prados, C. Melguizo, P. Aranda, M. López-Jurado and J. M. Porres, “Germination Improves the Polyphenolic Profile and Functional Value of Mung Bean (Vigna radiata L.),” Antioxidants , vol. 9, pp.746, 2020.

[54]   | N. Didry, M. Pinkas and M. Torck, “La composition chimique et l'activité antibactérienne des feuilles de diverse espèce de Grindelia,” Planta Medeca phytotherapy Journal, vol. 16, pp. 7-15, 1982.
[55]   | F. Hayase and M. Kato, “Antioxydant compounds of sweet potatoes,” Journal of Nutritional Science and Vitaminology, vol. 30, no. 1, pp. 37-46, 1984.
[56]   | B. Stavric and T. Matula, “Flavonoids in food: their significance for nutrition and health.,” in Lipid-soluble antioxidants: biochemistry and clinical applications, Birkhäuser Basel, 1992, pp. 274-294.
[57]   | H. C. Das, J. H. Wang and E. J. Lien, “Carcinogenicity and cancer preventing activities of flavonoids: A structure-system-activity relationship (SSAR) analysis,” Progress in Drug Research. Basel Birkhauser Verlag, pp. 133-136, 1994.
[58]   | D. Bidet, J. Gaignault, P. Girard and F. Trotin, “Inflammation, allergie, douleurs et acide arachidonique : du jardin des Hespérides à la cascade de l'acide arachidonique : les flavonoides,” L'actualité chimique, pp. 89 - 97, 1987.
[59]   | J. Bruneton, Pharmacognosie : Phytochimie des plantes médicinales, Paris: Tec. et doc Lavoisier, 1993.
[60]   | O. I. Aruoma, J. P. E. Spencer, J. Butler et B. Halliwell, “Commentary reaction of plant derived and synthetic antioxidants with trichloromethyl peroxyl radicals,” Free Radical Research, vol. 22, n° %12, pp. 187-190, 1995.
[61]   | E. Middleton, C. Kandaswami and T. C. Theoharides, “The effect of plant flavonoids on mammalian cells: implication, heart disease and cancer,” Pharmacological reviews, vol. 52, no. 4, pp. 673-751, 2000.

[62]  
O. T., Y. Kimura, T. Yoshida, T. Hatano, H. Okuda and S. Arichi, “Studies on the activities of tannins and related compounds from medicinal and drugs. Inhibitory effects of lipid peroxidation in mitochondria and microsome of liver,” Chemical and Pharmaceutical Bulletin, vol. 31, no. 5, pp. 1625-1631, 1983.

[63]   | I. Milal, A. Scalbert and D. Expert, “Iron with-holding by plant polyphenols and resistance to pathogens and rots,” Phytochemestry, vol. 42, no. 6, pp. 1551-1555, 1996.

[64]  
Y. Bai, Q. Zhang, B. Wang, M. Zhang, Y. Xu, S. Li, Y. Zhao et Z. Yu, “Plasma pharmacokinetics, bioavailability, and tissue distribution of four c-glycosyl flavones from mung bean (Vigna radiata L.) seed extracts in rat by ultrahigh-performance liquid chromatography-tandem mass spectrometry,” Journal of Agricultural and Food Chemistry, vol. 65, no. 127, pp. 5570-5580, 2017.

[65]   | Z. Shi, Y. Yao, Y. Zhu and G. Ren, “Nutritional composition and antioxidant activity of twenty mung bean cultivars in China,” The Crop Journal, vol. 4, no. 5, pp. 398-406, 2016.

[66]  
M. Vanhul, L. Geurts, H. Plovier, C. Druart, A. Everard, M. Stahlman, M. Rhimi, K. Chira, P. L. Teissedre, N. M. Delzenne, E. Maguin, A. Guilbot, A. Brochot, P. Gérard, F. Bachhed and P. D. Cani, “Effet d’extraits de cannelle et de marc de raisin riches en polyphénols sur le métabolisme, le microbiote intestinal et la barrière intestinale de la souris,” Nutrition Clinique et Métabolisme vol. 32, no. 4, pp. 247-248, 2018.

[67]   | Y. Yao, Y. Zhu and G. Ren, “Antioxidant and immunoregulatory activity of alkali-extractable polysaccharides from mung bean,” International Journal of Biological Macromolecules, vol. 84, pp. 289-294, 2016.
[68]   | L. O. Wongekalak, P. Sakulsom, K. Jirasripongpun and P. Hongsprabhas, “Potential use of antioxidative mung bean protein hydrolysate as an anticancer asiatic acid carrier,” Food Research International, vol. 44, no. 3, pp. 812-817, 2011.
[69]   | J. Xie, M. Du, M. Shen, T. Wu and L. Lin, “Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from mung bean (Vigna radiate),” Food Chemistry, vol. 270, pp. 243-250, 2019.
[70]   | G. R. Gibson and M. B. Roberfroid, “Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics,” The Journal of Nutrition, vol. 125, no. 6, pp. 1401-1412, 1995.
[71]   | A. Panghal, S. Janghub, K. Virkara, Y. Gata, V. Kumara and N. Chhikaraa, “Potential non-dairy probiotic products-A healthy approach,” Food Bioscience, vol. 21, pp. 80-89, 2018.
[72]   | L. Gong, W. Cao, H. Chi, J. Wang, H. Zhang, J. Liu and B. Sun, “Whole cereal grains and potential health effects: Involvement of the gut microbiota,” Food Research International, vol. 103, pp. 84-102, 2018.
[73]   | B. Singh, J. P. Singh, K. Shevkani, N. Singh and A. Kaur, “Bioactive constituents in pulses and their health benefits,” Journal of Food Science and Technology, vol. 54, no. 4, pp. 858-870, 2017.
[74]   | S. Wongsiri, T. Ohshima and K. Duangmal, “Chemical composition: aminoacid profile and antioxidant activities of germinated mung beans (Vigna radiata),” Journal of Food Processing and Preservation, vol. 39, no. 6, pp. 1956-1964, 2015.
[75]   | J. Kusumah, L. M. R. Hernandez, and E. Gonzalez de Mejia, “Antioxidant Potential of Mung Bean (Vigna radiata) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods,” Foods, vol. 9 pp. 1241, 2020.
[76]   | A. Kalim, M. Zaheer, M. U. A. Siddiqui, S. Ahmed and M. M. Hassan, “Nutritional value, Ethnomedicine, Phytochemistry and pharmacology of Vigna radiata (L.) R. Wilczek,” Journal of Pharmacognosy and Phytochemistry, vol. 10 pp. 54-58, 2021.
[77]   | T. Dongyan, D. Yinmao, L. Li, L. Yueheng, H. Congfen and L. Jixiang, “Antioxidant activity in mung bean sprouts and safety of extracts for cosmetic use,” Journal of Cosmetic Science, vol. 65, no. 4, pp. 207-216, 2016.
[78]   | Y. Bai, J. Chang, Y. Xu, D. Cheng, H. Liu, Y. Zhao et Z. Yu, «Antioxidant and myocardial preservation activities of natural phytochemicals from mung bean (Vigna radiata L.) seeds,» Journal of Agricultural and Food Chemistry, vol. 64, n° %122, pp. 4648-4655, 2016a.
[79]   | S. K. Yeap, B. K. Beh, N. M. Ali, H. Mohd Yusof, W. Y. Ho, S. P. Koh, N. B. Alitheen and K. Long, “In Vivo Antistress and Antioxidant Effects of Fermented and Germinated Mung Bean,” BioMed Research International, vol. 2014, 2014.
[80]   | Y. Bai, Y. Xu, J. Chang, X. Wang, Y. Zhao et Z. Yu, «Bioactives from stems and leaves of mung beans (Vigna radiata L.),» Journal of Functional Foods, vol. 25, pp. 314-322, 2016b.
[81]   | P. D. Duh, P. C. Du and G. C. Yen, “Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage,” Food and Chemical Toxicology, vol. 37, no. 11, pp. 1055-1061, 1999.
[82]   | A. K. Tiwari, C. Sahana, A. Zehra, K. Madhusudana, D. A. Kumar and S. B. Agawane, “Mitigation of starch-induced postprandial glycemic spikes in rats by antioxidants-rich extract of Cicer arietinum Linn. seeds and sprouts,” Journal of Pharmacy and Bioallied Sciences, vol. 5, no. 4, pp. 270-276, 2013.

[83]  
S. K. Yeap, B. K. Beh, W. Y. Ho, H. Mohd Yusof, N. E. Mohamad, N. M. Ali, I. B. Jaganath, N. B. Alitheen, S. P. Koh and K. Long, “In-vivo antioxidant and hypolipidemic effects of fermented mung bean on hypercholesterolemic mice,” Evidence-Based Complementary and Alternative Medicine, vol. 2015, 2015.

[84]   | B. L. Luhovyy, R. C. Mollard, S. Panahi, M. F. Nunez, F. Cho and G. H. Anderson, “Canned navy bean consumption reduces metabolic risk factors associated with obesity,” Canadian Journal of Dietetic Practice and Research, vol. 76, no. 1, pp. 33-37, 2015.

[85]  
J. Baudry, H. Lelong, S. Adriouch, C. Julia, B. Allès, S. Her-cberg, M. Touvier, D. Lairon, P. Galan et E. Kesse-Guyot, «Association between organic food consumption and metabolic syndrome: cross-sectional results from the Nutri Net-Santé study,» European Journal of Nutrition, vol. 57, n° %17, pp. 2477-2488, 2017.

[86]   | G. H. Li, G. W. Le, H. Liu and Y. H. Shi, “Mung-bean protein hydrolysates obtained with alcalase exhibit angiotensin i-converting enzyme inhibitory activity,” Food Science and Technology International, vol. 11, no. 4, pp. 281-287, 2005.
[87]   | N. M. Ali, Y. H. Mohd, S. K. Yeap, W. Y. Ho, B. K. Beh, K. Long, S. P. Koh, M. P. Abdullah et N. B. Alitheen, «Anti-inflammatory and antinociceptive activities of untreated, germinated, and fermented mung bean aqueous extract,» Evidence-Based Complementary and Alternative Medicine, 2014.
[88]   | Y. R. Zhao, Z. W. Li, C. Zhao, R. Fu, X. H. Wang and Z. Y. Li, “Effects of recombinant mung bean trypsin inhibitor fragments on migration of colon cancer cell SW480,” Journal of Shanxi University (Natural Science Edition), vol. 1, p. 29, 2012.
[89]   | S. K. Yeap, N. M. Ali, H. M. Yusof, B. A. Noorjahan, K. B. Boon, Y. H. Wan, P. K. Soo and L. Kamariah, “Antihyperglycemic effects of fermented and non-fermented mung bean extracts on alloxan-induced-diabetic mice,” BioMed. Research. International, vol. 2012, 2012.
[90]   | K. Foster-Powell, S. H. Holt and J. C. Brand-Miller, “International table of glycemic index and glycemic load values,” The American Journal of Clinical Nutrition, vol. 76, no. 1, pp. 56-56, 2002.

[91]  
M. Lerer-Metzger, S. W. Rizkallal, J. Luo, M. Champ, M. Kabir, F. Bruzzo, F. Bornet and G. Slama, “Effects of long-term low-glycaemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats,” British Journal of Nutrition, vol. 75, no. 5, pp. 723-732, 1996.

[92]   | M. Kabir, S. W. Rizkalla, M. Champ, J. Luo, J. Boillot, F. Bruzzo and G. Slama, “Dietary amylose-amylopectin starch content affects glucose and lipid metabolism in adipocytes of normal and diabetic rats,” The Journal of Nutrition, vol. 128, no. 1, pp. 35-42, 1998.
[93]   | Y. Yao, X. Yang, J. Tian, C. Liu, X. Cheng and G. Ren, “Antioxidant and antidiabetic activities of black mung bean (Vigna radiata L.),” Journal of Agricultural and Food Chemistry, vol. 61, no. 34, pp. 8104-8109, 2013.
[94]   | X. Peng, Z. Zheng, K. W. Cheng, F. Shan, G. X. Ren, F. Chen and M. Wang, “Inhibitory effect of mung bean extract and its constituents vitexin and isovitexin on the formation of advanced glycation end products,” Food Chemistry, vol. 106, no. 2, pp. 475-481, 2008.
[95]   | R. Randhir and K. Shetty, “Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management,” Innovative Food Science and Emerging Technologies, vol. 8, no. 2, pp. 197-204, 2007.

[96]  
R. Liyanage, C. Kiramage, R. Visvanathan, C. Jayathilake, P. Weththasinghe, R. Bangamuwage, B. Chaminda Jayawardana and J. Vidanarachchi, “Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L) Wilczek in rats,” Journal of Food Biochemistry, vol. 42, no. 1, p. e12457, 2018.

[97]   | Y. H. Jang, M. J. Kang, E. O. Choe, M. Shin and J. I. Kim, “Mung bean coat ameliorates hyperglycemia and the antioxidant status in type 2 diabetic db/db mice,” Food Science and Biotechnology, vol. 23, no. 1, pp. 247-252, 2014.
[98]   | J. Luo, W. Cai, T. Wu and B. Xu, “Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities,” Food Chemistry, vol. 201, pp. 350-360, 2016.
[99]   | M. Yimam, P. Jiao, M. Hong, L. Brownell, Y. C. Lee, H. J. Kim, J. B. Nam, M. R. Kim and Q. A. Jia, “A botanical composition from Morus alba, Ilexparaguariensis, and Rosmarinus officinalis for body weight management,” Journal of Medicinal Food, vol. 20, no. 11, pp. 1100-1112, 2017.
[100]   | A. S. M. Saleh, Q. Zhang and Q. Shen, “Recent research in antihypertensive activity of food protein-derived hydrolyzates and peptides,” Critical Reviews in Food Science and Nutrition, vol. 56, no. 5, pp. 760-787, 2016.
[101]   | Y. B. Solanki and S. M. Jain, “Antihyperlipidemic activity of Clitoria ternatea and Vigna mungo in rats,” Pharmaceutical biology, vol. 48, no. 8, pp. 915-923, 2010.
[102]   | J. Yang and D. J. Rose, “The impact of long-term dietary pattern of fecal donor on in vitro fecal fermentation properties of inulin,” Food & Function, vol. 7, no. 4, pp. 1805-1813, 2016.

[103]  
K. Nakamura, M. Koyama, R. Ishida, T. Kitahara, T. Nakajima and T. Aoyama, “Characterization of bioactive agents in five types of marketed sprouts and comparison of their antihypertensive, antihyperlipidemic, and antidiabetic effects in fructose-loaded SHRs,” Journal of Food Science and Technology, vol. 53, no. 1, pp. 581-590, 2016.

[104]   | Y. Yao, L. Hao, Z. Shi, L. Wang, X. Cheng, S. Wang and G. Ren, “Mung bean decreases plasma cholesterol by up-regulation of cyp7a1,” Plant Foods for Human Nutrition, vol. 69, no. 2, pp. 134-136, 2014.
[105]   | M. Asrullah, L. A. Lestari, S. Helmyati et A. Farmawati, «The effect of mung bean sprouts (Phaseolus radiatus L.) to lipid profile of male sprague-dawley rats fed with high-fat diet,» AIP Conference Proceedings, vol. 1755, n° %11, 2016.

[106]  
Norlaily Mohd Ali, Hamidah Mohd Yusof, Kamariah Long, Swee Keong Yeap, Wan Yong Ho, Boon Kee Beh, Soo Peng Koh, Mohd Puad Abdullah and Noorjahan Banu Alitheen, “Antioxidant and Hepatoprotective Effect of Aqueous Extract of Germinated and Fermented Mung Bean on Ethanol-Mediated Liver Damage,” BioMed Research International, vol. 2013, 2013.

[107]  
L. H. Kushi, C. Doyle, M. Mc Cullough, C. L. Rock, W. Demark-Wahnefried, E. V. Bandera, S. Gapstur, A. V. Patel, K. Andrews and T. Gansler, “American cancer society guidelines on nutrition and physical activity for cancer prevention: reducing the risk of cancer with healthy food choices and physical activity,” CA: a cancer journal for clinicians, vol. 62, no. 1, pp. 30-67, 2012.

[108]   | A. M. Mileo, P. Nisticò and S. Miccadei, “Polyphenols: Immunomodulatory and Therapeutic Implication in Colorectal Cancer,” Frontiers in Immunology, vol. 10, pp 729, 2019.
[109]   | S. V. Uppalwar, V. Garg and R. Dutt, “Seeds of Mung Bean (Vigna radiata (L.) R.Wilczek): Taxonomy, Phytochemistry, Medicinal Uses and Pharmacology,” Current Bioactive Compounds, vol. 17, no. 3, pp. 220-233, 2021.
[110]   | C. A. Patterson, H. Maskus and C. Dupasquier, “Pulse crops for health,” Cereals Foods World, vol. 54, pp. 108-113, 2009.

[111]  
S. K. Yeap, H. Mohd Yusof, N. E. Mohamad, B. K. Beh, W. Y. Ho, N. M. Ali, N. B. Alitheen, S. P. Koh and K. Long, “In-vivo immunomodulation and lipid peroxidation activities contributed to chemoprevention effects of fermented mung bean against breast cancer,” Evidence-Based Complementary and Alternative Medicine, vol. 2013, 2013.

[112]   | A. Dey and A. I. Cederbaum, “Alcohol and oxidative liver injury,” Progress in Drug Research. Basel Birkhauser Verlag, pp. 133-136, 2006.
[113]   | F. Stickel, K. Kessebohm, R. Weimann and H. K. Seitz, “Review of liver injury associated with dietary supplements,” Liver International, vol. 31, no. 5, pp. 595-605, 2011.
[114]   | L. A. R. Lopes, M. D. C. Martins, L. M. Farias, A. K. Brito, G. D. M. Lima, V. B. Carvalho, C. F. Pereira, A. M. Conde Júnior, T. Saldanha and J. A. G. Arêas, “Cholesterol-lowering and liver-protective effects of cooked and germinated mung beans (Vigna radiata L.),” Nutrients, vol. 10, p. 821, 2018.
[115]   | S. J. Wu, J. S. Wang, C. C. Lin and C. H. Chang, “Evaluation of hepatoprotective activity of legumes,” Phytomedicine, vol. 8, no. 3, pp. 213-219, 2001.
[116]   | S. Zhu, W. Li, J. Li, A. Jundoria, A. E. Sama and H. Wang, “It is not just folklore: The aqueous extract of mung bean coat is protective against sepsis,” Evidence-Based Complementary and Alternative Medicine, vol. 2012, 2012.
[117]   | E. Venkateshwarlu, K. P. Reddy and D. Dilip, “Potential of Vigna radiata (L.) sprouts in the management of inflammation and arthritis in rats: Possible biochemical alterations,” Indian Journal of Experimental Biology, vol. 54, p. 37, 2016.
[118]   | K. Inhae, C. Seojin, H. T. Joung, C. Munji, W. Hae-Ri, L. B. Won and L. Myoungsook, “Effects of mung bean (Vigna radiata L.) ethanol extracts decrease proinflammatory cytokine-induced lipogenesis in the kk-ay diabase mouse model,” Journal of Medicinal Food, vol. 18, no. 8, pp. 841-849, 2015.

[119]  
J. K. Choi, S. W. Kim, D. S. Kim, J. Y. Lee, S. Lee, H. M. Oh, Y. S. Ha, J. Yoo, P. H. Park, T. Y. Shin, T. K. Kwon, M. C. Rho and S. H. Kim, “Oleanolic acid acetate inhibits rheumatoid arthritis by modulating T cell immune responses and matrix-degrading enzymes,” Toxicology and Applied Pharmacology, vol. 290, pp. 1-9, 2016.

[120]   | Z. Dai, D. Su, Y. Zhang, Y. Sun, B. Hu, H. Ye, S. Jabbar and X. Zeng, “Immunomodulatory activity in-vitro and in-vivo of verbascose from mung beans (Phaseolus aureus),” Journal of Agricultural and Food Chemistry, vol. 62, no. 44, pp. 10727-10735, 2014.
[121]   | J. Diao, Z. Chi, Z. Guo, L. Zhang, “Mung Bean Protein Hydrolysate Modulates the Immune Response Through NF-κB Pathway in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages,” Journal of food science, vol. 84, no 9, pp. 2652-2657, 2019.