Bioavailability is a big question that I’m not sure how to answer. After an initial experiment, I’d say it’s probably better than I feared. Grinding up dry mung beans I was concerned that some of the dry granular bits might not be easily digestible. Once mixed with liquid though, they quickly become soft. Obviously the better you can grind it, the better it will be for texture, etc. I just used a cheap blade coffee grinder, so it was more granular and less fine powdery “flour” than I’d like.
As for taste, it is surprisingly “green” tasting. Like snap peas or string beans fresh off the vine. Not entirely unpleasant, but a little strange for “breakfast”. I try to avoid adding sweeteners, but felt it was necessary in this case, but didn’t take much to balance it out. So I think it would be an easy flavor to mask. I’ve seen various meal recipes with mung bean that use coconut milk or other simple flavors, might be worth a shot. I’m also considering pre-soaking the beans, or the ground powder to possibly mash the graininess out of it and improve texure. Still, it was less gritty than I expected.
I only did 200g Mung, with Oat Flour and Flax Meal. 400 Mung might be less gritty once it soaks up water, but the flavor might get overwhelming.
My mix is low on Niacin though, only over on Folate, but it’s not Folic Acid that the UL is meant for, all “Food Folate” so nothing to worry about. Potassium, Magnesium, and Thiamin content are also a plus, allowing to replace some supplements that are common in recipes.
Here’s my recipe I’m messing around with: Mung & Oats
Still have to work on some vitamins and minerals, not replacing all food with it anytime soon, will probably just be experimenting with it for breakfasts which I often skip, and some lunches where time crunch leads me to eat poorly.