EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, DEVELOPMENT OF VALUE ADDED PRODUCTS AND GLYCEMIC INDEX OF WINGED BEAN (Psophocarpus tertragonolobus L.)
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Date
2019-09-09
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Winged bean seeds were procured from AICRN (All India Coordinated Research
Network on Potential Crops) Bengaluru, with the objective to assess the effect of
common processing methods on nutrients, antinutrients, food product development and
glycemic index test. Nutrient composition of winged bean seeds indicates that, it is a
good source of protein, fat, crude fiber, carbohydrate, potassium, phosphorous, calcium
and iron 35.23 g, 16.10 g, 11.04 g, 27.09 g, 584.74 mg, 521.09 mg, 340.49 mg, 5.66 mg
per 100 g respectively. Antinutrients present were tannin 760.13 mg, phytate 622.21 mg,
total polyphenols 168.68 mg and oxalates 45.35 mg per 100 g. Soaking, germination and
cooking reduced the antinutrients to safe level and germination (48 hr) enhanced protein
content. Value added products were developed with different incorporation levels of
winged bean. Mean sensory scores revealed that all three products were accepted,
chapathi and usli accepted at 40 per cent whereas dosa with 30 per cent. Chapahi with 40
per cent incorporation of processed winged bean flour showed low glycemic index of
47.21 where as standard and control chapathi showed 100 and 70.74 respectively. Thus,
processed winged bean can be used in diversified food products with good nutrients and
archive low glycemic food.