This present result of FC for RMPI are in agreement with  who reported FC for mung bean PI ranged from 33.
Figure 3 and 4 shows the emulsifying activity (EA) of RMPI,UFMPI and DFMPI at pH 2-10.
The result of EA in DFMPI and UFMPI are higher than RMPI, previous study also obtained significantly higher EA in fermented Mucuna isolates .
Figure 5 shows the protein solubility (PS) of RMPI, UFMPI and DFMPI at different pH levels between 2 and 10.
The present study demonstrated that DFMPI had significantly higher protein digestibility followed by UFMPI and RMPI as shown in table 2.
In the second series of experiments, the RMPI was correlated to the Roland Morris Back Pain Questionnaire and then 2 modalities were used to see how the pain scale was affected.
The correlation between the Roland Morris Pain Questionnaire and the RMPI at the highest 2 range of motion measures for the 5 tests conducted here is shown in Table 3 for all 80 subjects with back pain.
In 25 subjects with back pain, the RMPI and Roland Morris scores were measured before and after 1 month of core muscle strengthening, as described under methods.
Finally, in 20 subjects, either dry (Figure 5) or moist heat (Figure 6) was used for 4 hours and the change in the RMPI was measured for extension, and left and right rotation.
Thus, the new RMPI scale offers a novel approach to pain and pain relief assessment and evaluation.