Moisture-mediated effects of γ-irradiation on antioxidant properties of mung bean (Vigna radiate L.) cultivars

The present investigation is the first report revealing the impacts of moisture-mediated γ-irradiation of mung bean. Since γ-irradiation is a popular method for safe storage of food including legumes and cereals, the moisture content between 10 and 14% was considered safe for grain storage. But γ-irradiation of mung bean at these levels of moisture significantly changed the antioxidant potential. By selecting suitable moisture content and dose of γ-irradiation, the antioxidant potential of mung bean may be improved to get the maximum health benefit. Therefore, the legume processing industry can utilize these combinations (moisture and dose of irradiation) to improve the antioxidant properties of mung bean.