The Potential of Mung Bean Milk Yogurt as a Prevention of Atheroma in Obese Women
Hery Winarsi1*, Gumintang R Ramadhan1, Widya Ayu Kurnia Putri1, Afina Rachma Sulistyaning1, and Farida1

1Department of Nutrition Science, Faculty of Health Sciences, Universitas Jenderal Soedirman, Purwokerto, 53123, Central Java, Indonesia
*Corresponding author: winarsi12[at]gmail.com

Abstract

Background: Obesity is generally supported by atherogenic lipids, and susceptible to developing coronary heart disease. Purpose: This study aims to determine the effect of giving Mung bean milk yogurt (Mungbe-Yo) to changes in atherogenic index (AI), body mass index (BMI), and abdominal circumference of obese women. Methods: Mungbe-Yo was made by the proportion of 85% Mung bean milk, 15% skim milk, and added 5% sucrose and 2% BAL of the total volume. A total subject of 20 women aged 20-30 years, are obese (BMI> 27 kg/m2), live on campus, circumference > 80 cm, and are willing to sign informed consent. Subject was divided into two randomly, 10 people each; group I, were given Mungbe-Yo, while II, were given a placebo, as much as 200 mL/day for 1 month. Before and after the intervention blood samples were taken to test of atherogenic index, weighed their body weight, and measured their abdominal circumference. Testing data used the Independent T-test if the distribution was normal, or the Mann Whitney test if the data were not normally distributed. Results: Mungbe-Yo decreased of AI (P = 0.0006), abdominal circumference (P = 0.04), and BMI (P = 0.83). Conclusion: Mungbe-Yo could prevent the formation of atheroma in obese women, and preventing its development towards coronary heart disease.

Keywords: Mung bean milk yogurt, atherogenic index, circumference, atheroma, obesity

Topic: Nutrition and Functional Food