Nutritional, Phytochemicals and Antioxidant Properties of Some Popular Pulse Varieties of Bangladesh

In this study, we estimate the proximate compositions, phytochemicals (po-lyphenol, flavonoids, flavonol, tannin, protein, carbohydrate, reducing sugar, and β carotene), antioxidant activities, vitamins, minerals, and heavy metals of the four pulses (mung, anchor, chickpea, lentils) and compare among them to find out more nutritious pulse samples. Mung was found to contain the highest amount of polyphenol (98.02 ± 1.74 mg GAE/100 g) and tannin (447.98 ± 9.96 mg TE/100 g) and anchor (771.35 ± 3.76 mg CE/100 g) was rich in flavonoids as compared to other two pulse samples. Mung was also rich in ash, carbohydrate, vitamin B 1 , copper and anchor was rich in crude fiber, protein, reducing sugar, and vitamin B 2 content. The highest amount of phytochemicals contained in mung and anchor corresponded to its highest antioxidant activity in analyzed antioxidant assays respectively. Other two pulses included in this study were found to contain good source of vitamins, minerals and other nutrients.

According to epidemiological and intervention studies, pulses have received much attention as alternative therapeutic agents because of having bioactive ingredients providing protection against various oxidative stresses induced diseases such as type II diabetes mellitus, coronary heart diseases and obesity [7]. Being good source of dietary fiber, pulse can regulate cholesterol level (Lower LDL and Higher HDL) and promote healthy bowel function in the individuals who take it on a regular daily basis. Pulses also have low glycemic index that can decrease glucose and insulin level [8]. Although pulse is widely grown in many countries such as India, Pakistan, Myanmar, Thailand, Philippines, China, and Indonesia, the production rate of pulse in Bangladesh is not sufficient and decreasing to meet the demand of the country [9]. Only about 7.3 lakh hectare of land (9% of the net cropped area) of the country is devoted to pulse cultivation as a result, pulse is imported in large amounts from India. According to the report of World Health Organization (WHO), the daily recommended consumption rate of pulse is 45 gram/capita/day whereas the daily pulse consumption rate in Bangladesh is only 17 gram/capita/day [10]. Following recommended consumption rate and taking enough pulses in diet as they are a cheaper source of animal proteins, it is possible to eradicate the protein-calorie malnutrition problems and improve the health conditions of people in Bangladesh [11]. In Bangladesh, pulses are known only as the protein source rather than its other nutritional values. To date, numerous studies regarding compositions of pulses have been extensively done in many countries including nutritional and phytochemical contents, but no single study has been conducted in Bangladesh to report the proximate compositions, nutritional amounts, and bioactive components of pulses commonly consumed in daily diet. Therefore, this study aims to investigate the proximate compositions, phytochemical properties, antioxidant activities, and nutritional value of the four pulse samples which were Lentil, Mung bean, Chickpea and Anchor available in Bangladesh ( Figure 1) and find out which one is more beneficial in these aspects to meet the daily diet requirements of Bangladeshi people.

Sample Collection and Processing
Four varieties of pulse samples (Table 1) were purchased from the local market (also known as kacha Bazar) in Savar, Dhaka, Bangladesh in May, 2018. All the samples were washed to remove sands and dirt from them. All the samples were further dried in sunlight. The samples were powdered using a grinder machine and stored in an air tight container to be used for extraction process.

Extract Preparation
Briefly, the powdered pulse of four samples (500 g) was dissolved with pure ethanol (100%) for 5 days. During this time, this mixture was shaken at regular interval for mixing the sample with solvent properly. Then the extract was filtered through cotton cloth and then through Whatman no. 1 filter paper which was fitted with a suction (Rocker 300) apparatus and the filtrate was collected.

Statistical Analysis
All analyses were performed in triplicate and the data were reported as the mean ± standard deviation. They were subjected to two tailed t-test (p < 0.05) to assess the variation of values given by each samples as statistical significant value. Data were analyzed using Microsoft Excel 2013 (Redmond, Washington, USA). ml of concentrated sulfuric acid to these, mixed well and waited for 10 minutes.

Nutritional Composition of Pulse Varieties
Then boiling in a water bath for 20 minutes at 25˚C -30˚C. Finally measured absorbance at 490 nm against a blank by using spectrophotometer.

Protein Content
Total protein content in pulse extracts was estimated by Lowry's method of protein estimation. Bovine serum albumin (BSA) (0.2 -1 mg/ml) was used as a standard and the results were expressed as milligram of BSA equivalents per 100 g.

Estimation of Total Polyphenol Content
The total polyphenol content of each sample extract was estimated by spectrophotometric determination according to Modified Folin-Ciocalteu method. The total polyphenol content present was determined as gallic acid equivalents (GAEs) (20 -100 µg/mL) and expressed as milligram of GAEs per 100 g of sample extract.

Estimation of Total Flavonoid Content
The total flavonoid content was estimated by Aluminium chloride colorimetric assay. The total flavonoid content present was determined as Catechin equivalents (CEs) and was expressed as milligram of CEs per 100 g of sample extract.

Estimation of Total Flavonol Content
The total flavonol content of the sample was determined according to the method previously used [12]. The concentration of total polyphenol content was determined as Quercetin equivalents (QEs) (62.5 -1000 µg/mL), and the result was expressed as milligram of QEs per 100 g of sample extract.

Estimation of Tannin Content
Tannic acid in sample extracts was estimated following Folin-Ciocalteu's method with tannic acid as standard. The results were expressed as milligram of tannic acid equivalents (TEs) per 100 g of sample extract.

Reducing Sugar
The estimation of reducing sugar content was carried out according to Nelson-Somogyi method with slight modification. Dextrose was used as a standard to prepare a standard curve (1.56 -50 µg/mL), and reducing sugar content was expressed as grams of DEs per 100 g. The assays were carried out in duplicate; the results were calculated as mean ± standard deviations (SD) and expressed as mg of carotenoid/100 g of extract.

Total Reducing Power Assay
Total reducing power assay was determined by Oyaizu, M. et al. 1986. Total reducing power of ascorbic acid was used as standard. All the samples indicated a concentration dependent total reducing power.

Phosphomolybdate Method
The total antioxidant activity (TAC) of sample was determined by phosphomolybdate method according to Shabbir et al. 2013 with slight modifications. Antioxidant activity of catechin (7.81 -500 µg/ml) was used as a reference standard.
All the samples indicated a concentration dependent total antioxidant capacity.

Free Radical-Scavenging Ability by the Use of DPPH Radical
The radical scavenging activity of pulse extract was carried out using the DPPH (1,1 Diphenyl 2-Picryl Hydrazyl) assay according to the following methods with some modifications [13]. The percentage of inhibition of samples was calculated from obtained absorbance by following equation: ( )

DPPH inhibition
Abs control Abs sample Abs control 100 % where Abs control = absorbance of DPPH radical in the absence of sample, Abs sample = absorbance of DPPH radical in the presence of either the extract or the standard.
The value was determined by plotting the absorbance data (% of DPPH inhibition) against the log of measured concentrations using the slope of the nonlinear regression. The DPPH-scavenging activity was expressed as the amount of sample necessary to decrease the absorbance of DPPH by 50% (IC 50 ). A smaller IC 50 value corresponds to a higher antioxidant activity.

Hydrogen Peroxide (H2O2) Scavenging Capacity
Hydrogen peroxide (H 2 O 2 ) scavenging capacity was determined using the method with some modifications [14]. The percentage of hydrogen peroxide scavenging was calculated based on the following equation: ( )

Estimation of Vitamin-B Complex (B1 & B2) by HPLC
Estimation of Vitamin B complex (B 1 and B 2 ) was carried out according to methods previously used with some modifications [16]. Later, tri-ethylamine (5 ml) was added and the pH 3.0 was adjusted using or-Journal of Agricultural Chemistry and Environment

Minerals and Heavy Metals by AAS
Minerals and Heavy metals were determined according to the method described by Anwar et al. 2008 with slight modifications by Atomic absorption spectroscopy (AAS). Briefly, 2 gm of each sample powder was transferred into a 100ml glass beaker. In each beaker, 25 ml of 65% HNO 3 was added, shaken, and kept aside for few minutes. Then the beakers were placed on the hot plate at 120˚C.
After 1 hour of acid digestion, the beakers were put away from the hot plate, and 10 ml of perchloric acid was added after cooling that turned solution into orange color. Then the digestion process was continued at the temperature between 100˚C -135˚C. When the color of sample solution changed from orange to yellowish color, digestion process was completed. After cooling, 2 ml of HCl and deionized water was added up to 60 ml that made the color of the sample solution into light green color. Then, this solution was filtered through Whatman filter paper, and 40 ml of deionized water was added to make the total volume of the sample up to 100 ml. Finally, the content of the flask was transferred into a plastic bottle for the assessment by an atomic absorption spectrophotometer (Shimadzu AA-7000). The absorbance of minerals (iron, zinc and copper) was

pH
pH value of a food exhibits the free hydrogen ions present in that food measure the free acidity. The range of pH is commonly considered to extend from zero to 14. Values less than 7 are considered as acidic pH and greater than 7 are basic or alkaline pH. Most of the foods are naturally acidic in nature with acidic value less than 7.0. The pH value of the pulse found to be within range 6.28 -6.59 which is low acidic pH because it close to neutral pH (7.0). The pH of a food is one of several important factors that determine the survival and growth of microorganisms during processing, storage and distribution.

Moisture Content
Among the pulse samples lentil contained the highest moisture content followed by the anchor, mung and chickpea ( result for moisture content was lower than our founding in the present study [17]. The possibility of highest moisture content in lentil because of the absorption of water by the outer coating and the filling of the gap between it and the cotyledon, leading to a marginal increase in volume. Moisture content of the pulse also depends on followings include the size of the seed and other agronomic factors, including maturity. In case of whole pulse a small quantity of moisture content absorbed by the seed coat through pores in the thin seed coat and in the gap between the seed coat and cotyledon [18].

Ash Content
Ash content of the pulse samples found to be highest in mung followed by lentil and anchor both contains equal amount of ash content. It had been found that the ash content in chickpea was low ( Table 2). In studies carried out by Tosh et al. 2013 on the proximate composition of pulse varieties, reported result for ash content highest in mung followed by chickpea and lentil which was little bit lower than our founding in this aspect [19]. Total ash content indirectly indicate the mineral contents of the foodstuffs. Pulse crops absorb various minerals content from the soil where they cultivated. The Ash content of the pulse mainly depends on the soil conditions and weather of the cultivation land. Depending on these factors, the amount of ash is increased and decreased in the pulse sample.

Total Lipid Content
Tosh et al. 2013 reported lipid content of lentil and chickpea in their study was lower than present study for said pulses [19]. Although pulses are relatively poor in lipids, high variability could be observed from one pulse to another. Among the four samples, the total lipid content of the chickpea was higher than other pulses ( Table 2). This is due to chickpea contains 4 to 10 fold higher sterol and Journal of Agricultural Chemistry and Environment phospholipid contents than other pulses [20]. Total lipid content of different pulse varies from each other and generally depends on origin, variety, location, climatic, seasonal, environmental conditions and soil type on which they grow [21].

Crude Fiber
Anchor contained the highest amount of crude fiber than other three pulses (

Protein Content
The amount of protein in the food is measured in the basis of nitrogen content.
Anchor contained the highest amount of protein and the lowest amount was present in chickpea ( Table 2). All the samples are significantly different (p < 0.5) from each other. According to previous study protein content in the pulse varieties were comparatively higher than the founding in the present study [25]. The

Total Polyphenol Content
Among the legumes the good source of polyphenols are dry legumes and also contribute in intake of polyphenol from other food source. These organic compounds have several biological effects including antioxidant, anti-aging, anti-inflammatory, apoptotic and cardiovascular protection [6]. It also has potentiality to bind with positively charged proteins, amino acids and minerals thus reduce the bioavailability of essential minerals and a reduction in their content may result in improved absorption of these nutrients [26]. Among the four varieties of pulse highest amount of polyphenol content found in mung followed by the lentil, anchor, and chickpea respectively ( Table 3). All the pulse samples were significantly different (p < 0.05) from each other. The amount of polyphenol in pulse samples were considerably lower than results founding in several studies [27]. Due to various factors such as plant genetics, soil composition and the growth conditions, the quality and quantity of polyphenols present in the plant food can greatly vary [26]. Though the amount of polyphenols in the present study was found to be lower than other studies but mung could be beneficial for human health if one take it in regular basis.

Total Flavonoid Content
The seed color of pulse grains depend on the presence of flavonoid compounds [27]. Flavonoids have antioxidant activities and wide range of physiological and biological activities. They can work against free radicals, inflammation, free radical mediated cellular signaling and platelet aggregation. They can prevent several disorders that can lead to cancer, provide protection against heart and brain diseases [6]. The total Flavonoid content of pulse samples were found to be highest in anchor and lowest in chickpea (Table 3) among the four pulse samples. However the amount of total flavonoid content was higher than the total polyphenol content of pulse samples. Amount of flavonoids in the pulse samples present in the following order anchor > mung > lentil > chickpea respectively (Table 3). All the pulse samples were not significantly different (p > 0.05) from each other. The level of total flavonoid content of pulse samples significantly higher than amounts found in several other studies [28]. Normally flavonoids and other phytochemicals remain in the seed coat of the pulse, various treatment like dehulling, soaking and cooking can reduce their amount in the pulse. Some flavonoids can give coat color of the seed have various health benefits as antioxidant [6]. Coat color of the seeds could be the cause of having the highest Journal of Agricultural Chemistry and Environment amount of flavonoids in the anchor and lowest in the chickpea.

Tannin Content
Tannins mainly contained in the seed coat of pulses but physical removal of seed coat by dehulling or milling reduces 68% -99% of tannins from the seeds. Overnight soaking of chickpea, mung bean in water and subsequent germination for 48 hours remove almost 50% of tannin content from the seeds [30]. All the pulse samples were significantly different (p < 0.05) from each other. Among the pulse samples highest tannin was found in mung and lowest in the chickpea ( Table 3).
The level of tannin content in lentil and chickpea were significantly lower than the study carried out by Shweta et al. 2010 where founding tannin content for lentil was 305.4 ± 62.26 and for chickpea was 236.6 ± 28.31 mg/100g but in case of mung bean it was higher than the following study which was 395.9 ± 9.82 mg/100g [26]. In this study, it suggests that tannin content may contribute to the pulse antioxidant activities.

Reducing Sugar
The highest amount of reducing sugar found in anchor and the lowest amount in chickpea (Table 3). Samples were not significantly different (p > 0.05) from each other. Sugar contents are one kind of carbohydrates remain in the seed cotyledons. Processing of pulse seeds such as dehusking, soaking could reduce the amount of sugar content in the pulses [6]. Sugars present in the pulses playing important role in the digestive system by normalize the bowel function as well as increase the number of beneficial bacteria such as lactobacilli [24].

β Carotene
β carotene is a member of carotenoids family. It a yellowish-orange pigment Journal of Agricultural Chemistry and Environment normally found in foods from the plant sources especially in vegetables and fruits [31]. On the basis of β Carotene amount found experimentally, the order of pulse samples was as follow: chickpea > mung > anchor > lentil (Table 3).
Results were expressed in the mg C/100gm of extract sample. All the samples were significantly different (p < 0.5) from each other. In the present study, β-Carotene content of lentil and chickpea were found to be higher than study carried out by Jafar Qudah et al. 2014   were graphically presented (Figure 2(a)). According to the figure total antioxidant activity by FRAP was found to be highest for anchor and lowest for chickpea. On the basis of the reducing activity, pulse samples showed the following order anchor > lentil > mung > chickpea. All the samples indicated a concentration

Total Reducing Power Assay
Reducing power serve as a significant reflection of the antioxidant activity.
Compounds that have reducing power serve as an electron donors and can reduce the oxidized intermediates of lipid peroxidation processes; in this way they can serve as a primary and secondary antioxidant. In this method, the presence of reducers can complete the conversion of the Fe 3+ /ferricyanide complex to the ferrous form [37]. According to the (Figure 2 vary [26]. This might be the cause of variability for exerting reducing power of pulse samples. Total reducing power of Ascorbic acid was used as a reference standard from which pulse samples potential reducing power were compared.

Total Antioxidant Activity by Phosphomolybdate Method
The result of total antioxidant activity of pulse samples by Phosphomolybdate method was shown in Figure 2 (Table 3). These highest amounts of phytochemicals might be related with the highest antioxidant activity in mung among pulse samples. Antioxidant capacity of capacity of catechin was used as a reference standard from which pulse samples with potential antioxidant activity were compared.

DPPH Free Radical Scavenging Activity
DPPH is a nitrogen centered free radical donor usually used to estimate free radical scavenging activity of the plant extract or natural compounds. The com-pounds which have antioxidant activity donate an electron to the stable DPPH radical as a result the violet color of the DPPH radical was reduced to yellow colored Diphenylpicrylhydrazine radical which was measured colorimetrically.
Substances which have capability to complete this reaction considered as radical scavenger [39]. The radical scavenging activity of the pulse samples was observed from the decrease in absorbance of the DPPH with a gradual increase in concentration of the sample at 517 nm. This manifested in the rapid discoloration of the purple DPPH to discolor, suggesting that the radical scavenging activity of the pulse sample was due to its proton donating ability. The radical scavenging activity towards DPPH free radicals was expressed as percent inhibition  (Table 3) might be the cause of its highest scavenging activity. DPPH scavenging activity of ascorbic acid was used as a reference standard (IC 50 2.48 µg/ml) from which pulse samples with potential radical scavenging activity were compared.

Hydrogen Peroxide (H2O2) Scavenging Activity
Hydrogen peroxide is a weak oxidizing agent. Usually by causing oxidation of essential thiol (-SH) groups, it can directly inactive a few enzymes. If it can enter inside the cell, it have ability to cross cell membranes rapidly. Probably it reacts with Fe 2+ and Cu 2+ to form hydroxyl radical and this may be the origin of many of its toxic effects. It can produce in vivo by many oxidase enzymes such as superoxide dismutase [35]. The hydrogen peroxide scavenging activity of the pulse samples was graphically presented in Figure 3(b). The highest hydrogen peroxide scavenging activity was found for mung with IC 50 1.15 µg/ml, followed by Anchor (IC 50 -1.28), Chickpea (IC 50 -2.17) and Lentil (IC 50 -3.79). Bushra et al. 2015 carried out a study on the hydrogen peroxide scavenging activity of some mung and chickpea varieties reported that mung showed the highest scavenging activity than chickpea which is similar to our founding [7]. Pulse samples exerted a concentration dependent scavenging. Hydrogen peroxide scavenging

Vitamin A Content
The highest Vitamin A content was found in chickpea and lowest in the lentil (  (Table 6). There may be slight variation in the data when compared to other work done which may be due to difference in sources of vitamin A: experimental condition, extraction procedures, method used. Variation in ecological growth conditions like variety and environmental aspects may also be contributing factors [15]. The method was found to be linear for the concentration range tabulated in Table 4. A good correlation coefficients (R 2 ) were obtained as 0.9976 for thiamine HCl and 0.9999 for riboflavin respectively when peak areas were plotted against concentration levels (  (Table 5).

Estimation of Vitamin-B Complex (B1 & B2) by HPLC
Each Vitamin was identified using the retention time, the absorbance spectrum profile and also by running the samples after the addition of pure standards. Quantification was performed by establishing curves for each vitamin determined, using the standards. Data are reported as means ± standard deviations of triplicate independent analysis. Founding results are tabulated in Table 6.
Mung contained highest amount of Thiamine HCl (Vitamin B 1 ) followed by Chickpea and Anchor respectively ( Table 6). In case of Vitamin B2, Anchor contained the highest amount Riboflavin followed by the Mung and Chickpea but in both cases amount of Vitamin B 1 & B 2 in Lentil was below detection limit (Table 6). No significant interfering peaks were observed at the retention times of the standard vitamins. Effective separation and quantification of the two water-soluble vitamins was achieved in less than 10 mins. Vitamin B 1 and B 2 are fallen into water soluble category. Variability in the result has been found among the pulse samples. This can be greatly affected by the age or maturity and environmental conditions where they grow; these factors can changed the concentration of water soluble vitamin production in the pulse samples [41]. During    HPLC the retention time can also be affected by several factors that can bring variation in the result of sample include salt concentration and pH which have a considerable effect in the C18 reversed phase separation of vitamins. As a result the amount of vitamins per sample changed in study to study [42].

Vitamin C Content
According to the Vitamin C content the order of pulse samples were as follow lentil > mung > chickpea > anchor ( 2008 on Vitamin C content on the legume seeds found 6.50 ± 1.05 mg/100 Vitamin C content on mung bean, which was comparatively lower than our founding for mung [43]. Some factors that affects the level of Vitamin C such as variety, soil and growth condition, storage, refrigeration, removing of seed coat.
As Vitamin C has the antioxidant activity some of the portion may be remain in the seed coat of pulse by removing them level of vitamin c can decrease [44].
Pulses contain a considerably good amount of Vitamin C content showing good antioxidant activity that play preventive role against oxidative stresses in human

Minerals
In the present study, minerals (Fe, Zn & Cu) were estimated in the pulse samples by Atomic Absorption Spectroscopy (AAS). Iron (Fe) content of the pulse samples were found to be highest in lentil and lowest in mung. Amount of Iron content among the pulse samples showed the descending order of lentil > anchor > chickpea > mung respectively ( Table 6). All the samples were significantly different (p < 0.05) from each other. According to previous study, reported amount of iron for chickpea and mung was higher than the present study of said pulses [45]. The presence of iron in pulse samples may due to the occurrence of iron in the soil where the pulse crops were planted, which is affected due to variable capabilities of absorption and accumulation of iron by the pulse crops [46]. Trace element zinc is essential in very small concentrations for the survival of all life forms. Concentration of zinc in pulse samples from Table 6 lentil 0.07 ± 0.00, mung 0.04 ± 0.00, chickpea 0.08 ± 0.00 and anchor 0.06 ± 0.00 ppm respectively.
According to present study the founding result for zinc content in pulse samples were much lower than some previous studies on the said pulse samples [45].
Zinc occurs naturally in soil but the concentrations are rising due to anthropogenic additions. They might arise from industrial activities such as mining, coal, waste combustion and steel processing. They can also originate from the use of These Zinc content of the soil are easily transferred from soil to edible portion of the plant and stored. Mainly zinc content of the soil is main factor for the variability of concentration in the food item [46]. The amount of zinc content in pulse samples from Table 6 were lentil 0.09 ± 0.00, mung 0.11 ± 0.00, chickpea 0.07 ± 0.00 and anchor 0.06 ± 0.00 ppm respectively. Highest amount of copper was found in mung followed by the lentil, chickpea and anchor. The amount of Copper for the pulse samples in the present study was lower than the previous study carried out by Salama et al. 2005. Trace metals such as copper is significant in nutrition for their essential nature or toxicity. Copper may enter the food materials from soil through mineralization by crops or environmental contamination with metal based pesticides. These can be vary with soil type, environmental factors, contamination ratio etc. The adult human body contains about 1.5 -2 ppm of copper. Excessive intake has been reported to be toxic [47].

Heavy Metal Analysis in Pulse Varieties
Heavy metals which should remain a considerably lower amount in the food stuffs can be included in the food either by pollution or by absorbed from the soil. Excessive intake of these metals may cause serious health problem of human body. Islam et al. observed lead content in the lentil which was lower according to Table 6 for the said pulses [46]. In case of Cadmium the concentration of this metal was below detection limit in the sample by AAS as under the experimental condition it was not detected in this study. According to Salama et al. 2005 cadmium content was present on lentil and chickpea during their study.
Lead can be deposited in the soil, water, plant from the air and reaching human via the food chain and causing renal tubular damage may also give rise to kidney damage. Amount of lead mainly vary on the degree of pollution with lead content. Cadmium is found as color pigment and in re-chargeable nickel-cadmium batteries. It is also present as a pollutant in phosphate fertilizers. Cadmium may present in the food stuff but vary in their concentration greatly [47]. The amount of chromium in the pulse samples were below detection limit as under the experimental condition in is not detected in the samples. A study carried out by Howe et al. 2005 on legumes and found chromium content. Though trivalent chromium is an essential nutrient for human which is involved in the glucose tolerance, the level of Cr in these samples calls for health concern. It can be transported by surface runoff to surface waters in its soluble or precipitated form. Plants absorb these metals from the soil and deposited it as a result concentration of Cr found in the crop derived food; this concentration is greatly variable [48].

Conclusion
We have studied the proximate compositions, phytochemical properties and antioxidant activities, vitamin, mineral and heavy metal content of four pulse sam-Journal of Agricultural Chemistry and Environment ples which are commonly consumed in Bangladesh. Pulses are one of the staple food in our daily diet. From this study, it has been found that pulses are the good source of phytochemicals such as polyphenols, flavonoids, flavonols and tannins; also have good antioxidant activity and other nutrients e.g. protein, carbohydrate, vitamins and minerals. Among the four pulses, mung rich in ash, carbohydrate, vitamin B 1 , copper (Cu) content; in case of phenolic compounds it contains highest amount of polyphenol, tannin and anchor contains highest amount of flavonoids; these two varieties also have the greatest antioxidant capacity. Besides anchor is also found to be notable source of protein, reducing sugar, crude fiber, Vitamin B 2 . So, it could be said that mung and anchor are more nutritious since both of them are rich in nutritional components compared to other two samples. These two pulses can prevent malnutrition in human body; may also exert protective role against oxidative stress related diseases such as type II diabetic mellitus, cardiovascular diseases, obesity etc. Considering the economical point of view anchor is cheaper than mung, it could be consumed in place of mung with same nutritional benefits. The results obtained and discussed in this study will provide good support to an individual aimed at selecting the best possible pulse among the four varieties considering his (or her) nutritional demand as well as economic conditions.