The effect of mung bean juice (Vigna radiata) on hemoglobin levels among pregnant women with anemia
Keywords:
anemia, hemoglobin, mung bean juice, pregnant women, vigna radiataAbstract
Anemia in pregnancy remains a maternal health problem because it can reduce maternal endurance and increase the risk of poor maternal and fetal outcomes. Mung bean juice is a local food-based intervention that may support hemoglobin improvement when combined with standard Fe tablet consumption. This study aimed to analyze the effect of mung bean juice on hemoglobin levels among pregnant women with anemia in the working area of Damuli Community Health Center. This quantitative study used a quasi-experimental one-group pretest-posttest design. The sample consisted of 15 pregnant women with anemia selected by total sampling. Respondents consumed mung bean juice three times daily for 14 days and continued Fe tablets. Hemoglobin levels were measured before and after the intervention using a hemoglobin measuring device. Data were analyzed using descriptive statistics, the Shapiro-Wilk normality test, and the Wilcoxon signed-rank test. Most respondents were in trimester III (73.3%) and had middle-level education (66.7%). The mean hemoglobin level increased from 10.5 +/- 0.32 g/dL before the intervention to 11.4 +/- 0.27 g/dL after the intervention. The mean difference was 0.9 g/dL. The Wilcoxon test showed a significant difference between pretest and posttest hemoglobin levels (p = 0.000). Mung bean juice can significantly improve hemoglobin levels among pregnant women with anemia. Health workers can use mung bean juice as a complementary nutrition counseling strategy while maintaining Fe tablet adherence and routine hemoglobin monitoring.
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