Scientists turn mung bean waste into potential diabetes supplement

Share Vietnam researchers are using nanotechnology to transform husks into a compound that could support blood sugar management. Mung beans are a familiar ingredient in Malaysian kitchens, commonly used in desserts and sprouted to produce taugeh. (Wikipedia pic) PETALING JAYA : Vietnamese scientists are exploring a new way to tackle diabetes using an unlikely source – discarded mung bean husks. Researchers at the Vietnam Academy of Science and Technology (VAST) have developed a process to extract vitexin, a naturally occurring plant compound found in mung bean husks, and convert it into a nano-formulated ingredient designed to improve absorption by the body.