Pulses pp 229-244 | Cite as

Mungo Bean

  • Arumugam Sangeetha
  • Rangarajan Jagan Mohan


In India, most of the people are vegetarian, and they depend on grains and beans. Every human requires a large amount of protein for a healthy life, and the mungo bean is a great source of protein. The mungo bean is also famous as a “Urad Dal” and is mainly used in foods for making dal. The scientific name of the mungo bean is Vigna mungo (Avinash and Patil 2018). Mungo [Vigna mungo (L.) Hepper; syn. Phaseolus mungo L.], which belongs to the family Fabaceae, is one of the most important pulse crops grown in Bangladesh. Mungo bean is an annual food legume that is also grown in Southern Asia such as in India, Pakistan, Bangladesh, Afghanistan, and Myanmar: it is a member of the Asiatic Vigna crop group. It is mainly a day-neutral warm season crop commonly grown in semiarid to subhumid lowland tropics and subtropics (Alam 2010). Mungo bean originated in India where it has been in cultivation from ancient times. India is the 15th largest producer and consumer of mungo bean in the world. The most suitable climate to cultivate mungo beans is 27–30 °C with heavy rainfall. This annual crop prefers loamy soil which has a high water preservation capability. The mungo bean grows normally in 90–120 days, and it also enriches the soil with nitrogen (DAC & FW 2015–2016). According to the International Market Research Companies (IMARC) group, the global mungo bean market reached a volume of 2.8 million tons in 2016, growing at a compound and annual growth rate (CAGR) of 6.7% during 2009–2016. IMARC’s latest study, “Mungo Bean Market: Global Industry Trends, Share, Size, Growth, Opportunity and Forecast 2017–2022,” provides a detailed analysis of the global black gram market. In this report of segments of the market on the basis of major geographic regions, India currently represents the largest producer of mungo beans, accounting for more than 70% of the global production. India is followed by Myanmar and Pakistan (IMARC 2017).


Antinutrients Germination Bioavailability Flatulence Digestibility Resistant starch Industrialization Standardization Extruded foods Nutraceutical 



The authors are thankful to the college Management Committee Members namely Dr. A.K. Khaja Nazeemudeen, Secretary and Correspondent, Hajee. M. J. Jamal Mohamed, Treasurer, Dr. K. Abdus Samad, Assistant Secretary and also to Dr. S. Ismail Mohideen, Principal for providing facilities and support.


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© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Arumugam Sangeetha
    • 1
  • Rangarajan Jagan Mohan
    • 2
    • 3
  1. 1.Department of Nutrition and DieteticsJamal Mohamed College (Autonomous)TiruchirappalliIndia
  2. 2.Department of Nutrition and DieteticsJamal Mohamed College (Autonomous)TiruchirappalliIndia
  3. 3.Dept of Food Product DevelopmentIndian Institute of Food Processing Technology, Governmnet of IndiaThanjavurIndia

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