Nutritional evaluation of rice bean [Vigna Umbellata] and its utilization for the development of value-added products
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Date
2009
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Publisher
CCSHAU
Abstract
The present investigation was carried out on four varieties of rice bean to study
their physico-chemical characteristics, nutritional composition and effect of processing
(viz. soaking, pressure cooking, germination and fermentation) on nutritional
composition. The study also included the development of value added products and
assessment of their organoleptic acceptability and shelf life.
Moisture, crude protein, ash, crude fiber and fat of selected rice bean varieties
ranged from 10.53 to 12.20 per cent, 19.25 to 20.42 per cent, 3.53 to 3.87 per cent,
3.00 to 3.60 per cent, 2.27 to 3.33 per cent, respectively in all the rice bean varieties.
Starch, total soluble sugars, reducing sugars and non-reducing sugars varied from 60.75
to 66.75 g/100g, 3.92 to 4.25 g/100g, 217.00 to 258.67 mg/100g and 3.91 to 4.02
g/100g, respectively. The in-vitro starch digestibility and in-vitro protein digestibility of
rice bean ranged from 22.20 to 32.00 mg maltose released/g and, 52.10 to 56.77 per
cent, respectively. Rice bean varieties contained 2.95 to 3.59 mg/100g zinc, 0.63 to 1.32
mg/100g copper, 326.67 to 355.67 mg/100g calcium and 6.15 to 7.24 mg/100g iron.
The anti-nutritional factors like phytic acid, trypsin inhibitor activity, polyphenol and
saponin content of rice bean were observed to range from 1024.33 to 1034.13 mg/100g,
56.60 to 60.40 TIU/g, 914.33 to 928.33 mg/100g, 2094.67 mg/100g to 2113.33
mg/100g, respectively. The true protein and non-protein content of rice bean varied
from 3.00 to 3.35 and 0.08 to 0.10 per cent, respectively.
Significant increase in in vitro digestibility of starch was observed on soaking
(5.55 to 12.61 per cent), pressure cooking (25.16 to 37.84 per cent), germination (43.62
to 57.07 per cent) and fermentation (72.02 to 75.00 per cent). The per cent increase in
in vitro digestibility of protein was observed to be 12.15 to19.16 after soaking, 27.53 to
33.34 after pressure cooking, 42.10 to 52.65 after germination and 53.02 to 63.01 after
fermentation. Fermentation resulted in significant reduction of all the minerals and
anti-nutrients followed by germination, pressure cooking and soaking. All the processes
resulted in slight changes in proximate composition, true protein nitrogen and non
protein nitrogen content. Starch content decreased significantly during germination and
fermentation while slightly after soaking and pressure cooking. Significant increase in
total soluble sugars was observed in all the processing techniques except soaking.
Value added products developed using rice bean included dhal, pulao, wadi,
idli, dhokla, tikki, cutlet, chat, ladoo, burfi, halwa, sev, mathi, vada,cake, sweet and
salty biscuits, kaju biscuits and nan-khatai. All the products were found to be
organoleptically acceptable and acceptability scores were in the category of ‘liked very
much’ and ‘liked moderately’. Shelf life atudy of products namely wadi, ladoo, sev,
mathi, sweet and salty biscuits, kaju biscuits and nan-khatai for one month indicated
that organoleptic acceptability of wadi, sweet and salty biscuits, kaju biscuits and
nan-khatai remained in the category of ‘liked moderately’ till 30th day whereas mathi
and nan-khatai were acceptable upto 20th day. Fat acidity, free fatty acids and peroxide
value increased with increase in storage period in all the products.
Use of rice bean after processing and its value added products can contribute
good amount of nutrients in the diet of masses.
Description
Keywords
Beans, Rice, Proteins, Acidity, Soaking, Sowing, Germinability, Vegetables, Carbohydrates, Enzymes