Fermented composition of mung bean hulls, method for forming thereof, and anti-oxidation and anti-inflammation composition using the same

A fermented composition of mung bean hulls, having anti-oxidation and anti-inflammation effects, formed by a method comprising the following steps:

• (a) separating the hulls from the other parts of mung beans to obtain isolated munq bean hulls;
• (b) mixing the isolated mung bean hulls and water to form a mixture;
• (c) adding an effective amount of activated fungus into the mixture to ferment said mixture, wherein the activated fungus comprises Rhizopus spp. or Aspergillus spp.;
• and
• (d) incubating the mixture at 20-32° C. for 5-15 days to form the fermented mixture of munq bean hulls,
• wherein the fermented composition of mung bean hulls is a food by-product obtained from recycling removed munq bean hulls from manufacture of munq bean products having mung beans without hull.