VARIABILITY OF PROTEIN, ANTI-NUTRITIONAL FACTORS AND HARDNESS IN RICE BEAN SEEDS (Vigna umbellata)
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Date
2019-09-30
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UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU
Abstract
Rice bean is one of the underutilized leguminous crops. It has good nutritive quality
as it contains appreciable levels of carbohydrates, fatty acids and essential amino acids like
tryptophan and methionine. Despite their nutritional potential, the usage of pulses in
routine cuisine is limited due to the presence of antinutritional factors and seed hardness.
In the present study, 49 accessions of rice bean were evaluated for seed hardness and other
physical parameters in comparison with other Vigna species. Total crude protein and
antinutritional factors were quantified in released varieties of rice bean and other Vigna
species. Seed hardness of rice bean accessions after soaking and boiling ranged from 12.55
N to 16.65 N and 2.52 N to 4.94 N, respectively. The hardness of boiled seed of rice variety
KBR-1 was lower than cowpea but higher than black gram and green gram. Physical
parameters such as swelling capacity and water uptake were not correlated to seed hardness
among the accessions examined in this study. Compared to other Vigna species rice bean
had least protein content. The highest protein content of 19.02 percent was observed in
KBR-22. Antinutritional factors among the released varieties of rice bean were also
examined. KBR-22 recorded lowest quantity of phytic acid, trypsin inhibitor and saponin.
KBR-22 had less trypsin and saponin content than cowpea and green gram but phytic acid
content was higher than in other Vigna species. Information obtained in this study could
be made use of in popularizing the use of rice bean in routine diets.