Nutritional Profiling of Released Mung Bean (Vigna radiata L.) Varieties Cultivated in Northern Tigray, Ethiopia

Mung bean (Vigna radiata L.), a highly nutritious legume, is gaining attention for its potential to improve dietary diversity and combat malnutrition. This research assessed the nutritional profiles of seven mung bean varieties grown in Northern Tigray, Ethiopia, to guide agricultural and dietary strategies. Standardized methods were employed for proximate analysis, quantification of anti-nutritional factors, and mineral profiling. A wet digestion method using a 5:1 (v/v) HNO₃: HClO₄ mixture was utilized for sample preparation, and mineral content was measured through atomic absorption spectroscopy (AAS). Phytic acid, tannins, and total phenolic compounds were analyzed using spectrophotometry. The results revealed notable differences among varieties: moisture content ranged from 6.37% to 7.44%, crude protein from 16.79% to 20.39%, crude fat from 1.45% to 1.95%, and ash content from 3.21% to 4.04%. The levels of anti-nutritional factors varied, with phytic acid ranging from 0.09 to 0.27 mg/g, tannins from 18.6 to 29.77 mg TAE/g, and total phenolics from 1.34 to 1.71 mg GAE/g. Mineral analysis showed high concentrations of iron (113.6–304.3 mg/kg), calcium (21.76–31.62 mg/kg), potassium (410.25 - 461.15 mg/kg), and zinc (11.4–14.2 mg/kg). These results underscore the potential of mung beans as a sustainable source of plant-based protein, vital minerals, and antioxidants, making them an important crop for addressing malnutrition in semi-arid areas. However, the presence of anti-nutritional factors highlights the need for improved processing techniques to increase nutrient bioavailability. Although the varieties exhibit strong nutritional profiles, ongoing monitoring for heavy metal contamination is essential for safety. This study offers valuable baseline information for policymakers and agricultural stakeholders to focus on high-yielding varieties within Ethiopia’s climate-resilient food systems.