Determination of the nutritional composition of Mung Bean Seed in North Shewa Zone, Amhara Region, Ethiopia

This study examined the proximate composition and mineral nutrient content of mung bean seeds (Vigna radiata L. Wilczek) collected from various locations in North Shewa, including Armanya (Tarma Bere district), Ataye (Efrata Gidim district), and Mekoy (Antsokiya) in the Amhara Region. Proximate analyses were performed using the wet-weight basis method, and mineral content was determined through Microwave Plasma Atomic Emission Spectroscopy (MP-AES). The recovery rates of minerals for spiked samples ranged from 84% to 114%. In the proximate composition analysis of mung beans seeds, high moisture content (10.4 ±0.09g/ 100g), total ash (3.5±0.29 g/100 g), and crude fiber (6.1± 0.12 g/100 g) were obtained in Ataye. In contrast, high crude protein (24.3±0.16 g/100g) and carbohydrate (59.7g/100g) were found in Mekoy; however, high crude fat (0.8±0.12 g/100 g) was obtained in Armanya. In the mineral analysis, a high content of potassium (1285±7.41 mg/100g) and iron 28.5 ±0.19 mg/100g) were found in Ataye. A notably high content of zinc (2.9 ± 0.02 mg/100 g) and sodium (16.95 ± 0.51 mg/100 g) was observed in Armanya, while calcium (127.2 ± 0.72 mg/100 g) was predominantly found in Mekoy. Green mung bean seeds are a rich source of vital nutrients, including crude protein, crude fiber, ash, fat, potassium, sodium, calcium, iron, and zinc, making them a nutritious addition to a healthy diet.