In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Mung bean (Vigna radiata L.) 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 …

Gamma-aminobutyric acid (Gaba) is a non-proteinogenic amino acid that is widely present
in microorganisms, plants, and vertebrates. So far, Gaba is well known as a main inhibitory …

The seeds and sprouts of mung bean are very common cruise in Asia. Evidence showed
that bioactive compounds in mung bean have emerged as an increasing scientific interest …

The seeds and sprouts of mung bean (Vigna radiata), a common food, contain abundant
nutrients with biological activities. This review provides insight into the nutritional value of …

Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources
of protein with a high amino acid score and can provide bioactive peptides. This manuscript …

In the last decade, the gastrointestinal microbiota has been recognised as being essential
for health. Indeed, several publications have documented the suitability of probiotics …

Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and
contains a low amount of fat. Since it is rich in protein, it can be considered as the meat …

There is a long history of using fermentation in food production. Edible seeds, such as
certain beans and cereal grains, are important in the human diet and provide many health …

Diabetes mellitus (DM) is one of the major health problems in the world, especially amongst
the urban population. Chemically synthesized drugs used to decrease the ill effects of DM …