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Metabolic Availability of Methionine in Mung Beans

NCT06184984 · Status: NOT_YET_RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 6

Last updated 2025-02-13

No results posted yet for this study

Summary

The goal of this study is to determine the protein quality of Philippine mung beans. The main objective of this study is to determine the metabolic availability of methionine in mung beans that the body can use. We will test the mung beans by studying them after cooking them as sauté.

This research is being done in order to bridge the gap between knowledge of protein requirement and the amount of food needed to meet that requirement. Results from this study will be important for recommendations guiding food choices of mung beans as a major protein source in the diet.

Each study participant will be part of seven (7) different experimental diets, and randomly assigned to one of the diets every time. Four (4) reference diets would be based on egg protein composition, and three (3) test diets will have protein from cooked mung beans.

Each experimental diet will be studied over 3 days: 2 adaptation days and 1 study day. The meals during the 2-day adaptation period would be consumed at home. On the study day, following a 10 to 12-h overnight fast, the study participants will come to the research unit at the Department of Science - Food and Nutrition Research Institute (DOST-FNRI), Gen. Santos Ave., Bicutan, Taguig City, Philippines, for a period of 8 to 9 hours and consume the diets as 9 hourly meals.

Conditions

  • Healthy Women of Child Bearing Potential

Interventions

DIETARY_SUPPLEMENT

Metabolic availability of methionine in mung beans

Each participant will randomly receive 7 different levels of methionine provided as free amino acids and cooked mung beans.

Sponsors & Collaborators

  • International Atomic Energy Agency

    collaborator OTHER_GOV

  • Mahidol University

    collaborator OTHER

  • Food and Nutrition Research Institute, Philippines

    lead OTHER_GOV

Principal Investigators

  • Johanne B Guilaran, Bachelor's · Department of Science and Technology - Food and Nutrition Research Institute

Study Design

Allocation
NA
Purpose
BASIC_SCIENCE
Masking
NONE
Model
SINGLE_GROUP

Eligibility

Min Age
19 Years
Max Age
40 Years
Sex
FEMALE
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2025-04-30
Primary Completion
2025-12-31
Completion
2025-12-31

Countries

  • Philippines

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06184984 on ClinicalTrials.gov