Mung bean is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fibre, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the mung bean in food products to improve human nutrition and further encourage advancement in this field.
Mung bean is economically most important crop of Vigna group. It is also known as green gram, golden gram, moong, Chickasaw, Oregon pea, and chop suey bean and this legumes have a strategic position in Southeast Asian countries for nutritional security and sustainable crop production. Being rich in quality protein, minerals and vitamins, they are inseparable ingredients in the diets of a vast majority of Indian population. The global mung bean area is about 7.3 million ha, and the average yield is 721 kg/ha. India and Myanmar each account for 30% of global output of 5.3 million tonnes. Other large producers are China, Indonesia, Thailand, Kenya, and Tanzania. The mung bean market is divided in four main segments by usage: dry grains, sprouts, transparent noodles or starch, and paste. Mung bean research is under-resourced in most countries as it is considered a minor crop.
The global mung beans market reached a value of INR 2, 90,992.01 Crores in 2020. There is a rise in the demand for mung beans on account of the growing health consciousness among individuals and the increasing prevalence of lifestyle diseases across the globe. Moreover, the shifting preferences of individuals from animal-based to plant-based proteins due to the rising awareness among individuals about animal health and cruelty against animals is resulting in the growing adoption of veganism and vegetarianism on a global level. Furthermore, the burgeoning e-commerce sector and the increasing sales of mung beans via online distribution channels are propelling the growth of the market. Country-wise, India is the leading mung beans producer, accounting for approximately 60% of its total global production, followed by China and Myanmar. The cultivation of the product and consumption have been taking place in South Asia since the ancient times owing to the presence of favourable climatic conditions in the region. In the past few years, they have made their way across Europe and the United States. Thus, the steadily growing demand for plant-based food products in regions like North America and Europe is expected to provide an impetus to the industry growth in the forecast period.
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