VARIABILITY OF PROTEIN, ANTI-NUTRITIONAL FACTORS AND HARDNESS IN RICE BEAN SEEDS (Vigna umbellata)
| dc.contributor.advisor | Krishnaprasad, B. T. | |
| dc.contributor.author | MANISH CHANDAN, S. | |
| dc.date.accessioned | 2020-10-06T09:26:07Z | |
| dc.date.available | 2020-10-06T09:26:07Z | |
| dc.date.issued | 2019-09-30 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-12500 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810152587 | |
| dc.keywords | Protein, Rice bean, Vigna, Green gram. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 62 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU | en_US |
| dc.sub | Plant Biochemistry | en_US |
| dc.theme | PROTEIN, ANTI-NUTRITIONAL FACTORS AND HARDNESS IN RICE BEAN SEEDS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | VARIABILITY OF PROTEIN, ANTI-NUTRITIONAL FACTORS AND HARDNESS IN RICE BEAN SEEDS (Vigna umbellata) | en_US |
| dc.type | Thesis | en_US |