Chapter II

Review of Related Literature

In this chapter the review of related literature will be presented which is

relevant to the study.

According to Doyle (2005), the mung bean (Vigna radiata) is a member of the
legume family (Fabaceae). This family is a wide spread family as it occupies the
third largest family of flowering plants, with approximately 650 genera and nearly
20,000 species. Mung bean has many local names “mung bean, mash, golden
gram or green gram.

According Imrie and Lawn (1991), pulses are important world food crops
because they provide an inexpensive source of vegetable dietary protein. In many
densely populated areas of the world, the economy does not support large-scale
production and utilization of animal protein. In those areas, the protein in people’s
diets may be augmented by supplementation with the protein-rich pulse seeds.

In addition to being less expensive than animal protein, pulse seeds provide a
source of rich protein for those people who prefere vegetable to animal protein in
their diet for cultural or religious reasons. Pulse seed proteins nutrionally
complement the proteins in cereal seeds; when eaten together a diet nutrionally
balanced in protein may be enjoyed.

In this investigation mung bean was chosen to be the scientific material for
many advantages. It is considered as a new introduced crop in Egypt and little is
known about its nutrient requirements and perfect ways of application and
practices; this is why in this research the work is scoped on fertilization and the
application of rhizobium aiming to increase the productivity of this crop. In Egypt,
this crop might be a promising source of human and animal food especially during
summer season.

Lastly, it matures quickly (about 70-90 days) and it does not compete with the
main winter crops as wheat or berseem (Trifolium alexandrenum). Hence, mung
bean should be considered in the future a promising crop especially in the
reclaimed lands. This crop is a new introduced one in several countries i.e.
Australia and China

I. Sugar Water Solution on Plants

According to LeBoeuf N. (2017), plants need sucrose to survive. If your plants

look in need of a quick boost, you might be tempted to supplement the sucrose
they make by watering them with a sugar solution. Sugary drinks certainly give us
an energy jolt so why not plants? But things are not that simple. The effects of
sugar water on plants are complicated and not altogether beneficial.

Like humans, plants burn sugar as a source of energy, and, indeed, the entire
purpose of a plant’s leaf is to manufacture sugar for the plant’s growth and collect
sunlight. There’s a belief that if you add sugar to water and use it to water your
plants would help foster its growth. But keep in mind that gardening is not immune
from urban legends that range somewhere between science and myth.
Determining if adding sugar to a plant’s water affects its growth in anyway takes
some careful consideration.

If you feed your plant a strong solution of sugar water, you create a situation
in which the water outside its cells has a higher percentage of soluble materials
than does the water inside. The direction of osmosis reverses, causing water to
exit plants cells or not be able to enter in the first place. The plant begins to die.
 If dilute enough, sugar water may not cause this effect at first. In fact,
California Science Fair participants Mary M. Karcher discovered that bean plants
watered with 50 grams of sugar per liter of water grew stronger and larger than
bean plants fed pure water over a period of 28 days. However, sugar molecules,
being too large to through cell walls, remain behind in the soil. Continue watering
with that same sugar solution and eventually the sugar will reach too high a
concentration for water to continue entering plants cells.

II. Sugar Water on Mung Bean Plant

Plants can create their own sugars through photosynthesis, from light, water
and air. Under normal growing conditions, plants simply don’t need added glucose.
If a legume such as a mung bean plant is wilted, it is not receiving the nutrients it
needs, nor can it make them. According to Petrik Laboratories, sugar is not
recommended as a soil amendment, but watering with a sugar-water solution can
perk a plant back up even if it isn’t a long-term answer to the problem.

Mung beans are commonly grown for their sprouts, which are crisp and good
in salads. Growing sprouts need a steady supply of light and water, and, if they
don’t get it, they’ll quickly wilt. In this event, a pinch or two of cane sugar dissolved
in a cup of water will give them a jolt, supplying the sugars that wilted leaves
cannot produce through normal photosynthesis. Look for quick signs of recovery:
rehydrated stems and deeper green leaves.

Mung beans allowed to grow out of the sprout stage like to grow in
well-drained, sandy oil. They can reach a height of 24-30 inches, producing
clusters of bean pods. Soil that is too sandy may not allow the mung bean’s roots
to absorb enough water, especially if you water infrequently. Provide adequate
moisture, and water with a sugar solution no more than once a month to maintain
lush growth. A little added sugar will not affect the taste of mung beans.

Too much of a good thing can cause problems for sprouts and mature mung
bean plants alike. Watering too much with sugar water, or putting too much sugar
on the solution can kill quickly. Plants with a sugar overdose turn brown, soft and
have a nasty odour. Too much glucose in the soil will also attract bacteria, fungus
and insects, causing a host of different problems for the other plants in your
garden.

III. Mung Beans

According to Kahraman (2014) Mung bean is an important pulse crop which

seed is consumed by human and hay is consumed by animals over the world.
Plant is tolerant for drought and has high adaptation ability for poor characterized
soils. Commonly, the plant is grown in summer season due to higher need of
temperature (Akdag, 1995) while photoperiod need is differs by depending on
varieties (Lawn, 1979).

In the last decades, Vigna radiata was also used in many works for many
aspects such as gen transfer by Agrobacterium tumefaciensby using the explant
of cotyledon, hypocotyl-cotyledon node-primer leaf, leaf, cotyledon nodeetc.
biotechnological studies, physiology, physical characteristics, growing techniques
andagronomic traits (Yildiz, 2005; Kalyoncu, 2013).Mung bean is also one of
fodder crop which are used to satisfy a forage need in summer for having drought
tolerance and salinity tolerance depends on variety (Mogotsi,2006).
 Consumption of plant based foods in health care has been increasing at a
rate of 5-10% per year because of increase in clinical findings (Tham et al., 1998).

Additionally, health organizations over the world recommending more

consumption of plant based foods to healthy life and avoid chronic diseases.
People in China has been consumed mung bean (Vigna radiata) as a common
food for more than 2000 years for its well-known characteristics such as
gastrointestinal problems, detoxification activities, skin moisture, decreasing the
stroke of heat, refresh mentality, and some other purposes related with summer
heat (Min, 2001).

Besides China, in the other countries such as India, Bangladesh, South-East

Asia and Western countries the seeds and shoots are used as fresh salad
vegetable and also as food. It is reported that mung beans are excellent foods
owing to balanced minerals, dietary fiber, bioactive phytochemicals, high amount
of proteins, amino acids, oligosaccharides, polyphenols which are important
sources of lipid metabolism accommodation, antioxidant, antimicrobial,
anti-inflammatory, antihypertensive effects, antisepsis effects, antidiabetic effects
and especially antitumor activities and lipid regulation metabolism (Kanatt et al.,
2011; Lee et al., 2012).

A recently made research put forth that germination provides an increase in

nutritional and medical quality of mung beans (Tang et al., 2014). Seed
composition of mung bean varies too. Ullah et al. (2014) used three cultivars of
Vigna radiata to determine composition and specified that the varieties showed
different values for nutritional composition, amino acids and antioxidant activities.

Vigna radiata and Vigna mungoare important pulses that are member of
Fabaceae family. They are grown over the world and widely in Asia (Jansen,
2006). Those two legumes are more useful than other legumes due to be main
sources of amino acids while they are also in capable of high digestion ratio and
less flatulence effect (Fery, 2002) and using in therapeutic purposes. They have
been also used as medical or cosmetic material since ancient times due to
antidotal activity (Sharma et al., 2009).
They also have antihypertensive and antidiabetic effects (Lin et al., 2006;
Yang et al., 2008).Vigna radiata is known as medical usable features in various
ailments such as hepatitis, gastritis, heat rash etc. (Leung, 2007) and reported as
anticancer food while Vigna mungo has hypolidimic action (Indira & Kurup, 2003).
Consequently, those two pulses were reported as good foods (Blessing and
Gregory, 2010) due to be good source of protein, carbohydrate and minerals
(Suneja et al., 2011), less expensive (Butt & Batool, 2010). Researches focused
on their functional characteristics increases their usage as a food supplement in
food industry (Shaheen et al., 2012).

Mung bean have a high nutritional value due to amino acids, ash, crude
protein and crude lipid occupy an important place as animal food (Ullah et
al.,2014).The plant is rich in terms of essential oil acid, high fiber content, protein,
minerals such as phosphorus, calcium and vitamins like other legumes.
Moreover, energy value of plant is high than other legumes (Wiryawan et
al.,1995).

Digestibility of mung bean and availability by animals is good due to the

mentioned features and its forage is palatable (Singh et al.,2013).The seed of
plant is used different types like crude, processed form or split seed as well as
mung bean brad, straw, hay and silage (Mogotsi,2006). It can be grown for both
purposes of seed and forage (El-Karmany et al, 2006).It was studied related to
performance of cattle (Rao et al., 2009), buffaloes (Krishna et al., 2002), sheep
(Garg et al.,2004, Khatik et al., 2007), goats (Khatik et al., 2007), swines (Maxwell
et al., 1986, Maxwell et al., 1989, Wiryawan et al.,1997), broilers (Creswell, 1981),
laying hens (Robinson and Singh,2001, Vinh et al.,2013), rabbits (Amber,2000),
Asian sea bass -Latescalcarifer (Eusebio & Coloso, 2000), Nile tilapia
-Oreochromisniloticus(de Silva & Gunesekara, 1989) and India prawn
-Penaeusindicus (Eusebioand Coloso, 1998) which fed with mung bean as
forage.

Botanical features of mung bean (Vigna radiata L. (Wilckzek) plant

Discription of the mung bean have been published by Baldev, 1988 (fig. 1.1).
The mung bean is an annual, semi erect to erect or sometimes twining, deep-
rooted herb, 25-100 cm tall. Stems branch at the base and covered with short fine
brownish hairs. Leaves are alternate and trifoliate, or sometimes with five leaflets.
Leaflets are medium to dark green, broadly ovate, sometimes lobbed, rounded at
the base and pointed at the apex, 5 to 12 cm long, and 2 to 10 cm wide.

The crop begins flowering 50 to 60 days after sowing, and then continues
flowering for a few weeks; the leaves dry down but may not drop off completely.
From 10 to 25 flowers are born in axillary clusters or racemes. The flowers are
greenish to bright yellow, with a gray tinged keel, 1 to 1.75 cm in diameter. The
pods are cylindrical, straight to strongly curve. Flowers are self-fertile and highly
self-pollinated. Flowering is indeterminate and may continue over a period of
several weeks if the plant stays healthy. Pods mature in about 20 days after
flowering. Rapid senscence does not occurred.
 Economical Aspects of Mung Bean

According to Duke (2006), Vigna radiata is an important crop in India, where it

is considered as the most important among the pulses, free from the heaviness
and tendency to flatulence which is associated with other pulses. An ethnic use of
mung bean is for dal (or dahl); a spicy past made from the dry seed.

The seeds of mung bean are parched and ground into flour after removal of
the testa, the flour being used in various Indian and Chinese dishes. The green
pods are eaten as a vegetable. In China and United States it is used for bean
sprouts. The bean are soaked overnight, drained and placed in containers in a
dark room. They are sprinkled with warm water every few hours and the sprouts
are ready in about a week. One pound of dry beans gives 6-8 lb of sprouts. The
haulms are used as fodder and the husks and split beans are a useful livestock
food. The crop is also grown for hay, green manure and as cover crop.