A Review on the Management of Country Bean (<em>Lablab purpureus</em> L.) Diseases in Bangladesh

Abstract

Purpose: Country bean (Lablab purpureus L.) is an important pulse crop consumed as a vegetable in the central and south-western regions of Bangladesh after eggplant and tomato. It promises to ameliorate nutritional demand from vegetables and has an excellent possibility for the world market. But the production is hampered due to infection of several diseases in field conditions.Research Method: This study was undertaken based on secondary data of existing literature from Bangladesh and other parts of the world. So far, many research works were done on this issue but those were not available to the policymakers, extension workers, and public in a systematic manner to date. Findings:In this paper, we tried to bring forth different aspects of phytopathological problems of country bean. It usually undergoes stresses from different soilborne to seed-borne pathogens and expresses symptoms from the seedling stage to maturity. Crop protection largely depends on the integration of host plants, seeds, agronomic practices, environmental footprints, and the use of appropriate agrochemicals based on the epidemiology of target pathogens. Here, we have also described effective management strategies against respective pathogens of the diverse category. These microorganisms attack at different stages of crop growth and can affect the host plants enormously to cause maximum yield loss. Research Limitations:The study focused on the management of country bean diseases based on biological and chemical approaches. It presents limited information on specific technologies in different agroecological zones.Originality/ Value: This study identified research gaps among Bangladesh and other countries. It also provides information to combat country bean diseases to the economic threshold level for ensuring sustainable crop yield.

Development of protein‐rich biscuit utilising lablab bean seed: a sustainable management of underutilised plant protein in Bangladesh

“…In terms of year‐round utilisation, lablab bean seeds usually encounter a quality concern as the green seed contains 60%–75% moisture which could be a determinant to cause spoilage in seeds unless an appropriate preservation method is applied (Ema et al ., 2022). Among the food preservation methods, drying is one of the oldest yet most widely used methods (Bharadwaz, 2020); thus the design, optimisation, and control in the drying process of lablab bean seeds are essential groundwork to simulate a good dehydration mechanism.…”

“…Lablab bean ( Lablab purpureus L.), commonly known as country bean while locally known as Deshi Sheem, is a highly proteinaceous vegetable cum pulse crop in Bangladesh. It belongs to the family of Leguminosae (Fabaceae) and sub‐family Papilionaceae (Ema et al ., 2022). Lablab bean can be a promising source of sustainable diet since it harmonises three core elements of sustainability, namely economic growth, environment protection, and social inclusion (Stevens, 2014).…”

“…It is recognised as an income breeding crop of Bangladesh due to its higher production favoured by existing favourable weather conditions. During the crop year of 2020–2021, Bangladesh produced 170 metric tons of lablab beans which is 78% more than the production of last ten years (BBS, 2022; Ema et al ., 2022). In terms of environmental protection, bean‐based diet reduces greenhouse gas emissions compared to the meat‐based diet and their production increases nitrogen fixation in the soil (Krause et al ., 2023).…”

“…Green seeds are also reported to contain high contents of antioxidants, fibre, B vitamins, iron, magnesium, potassium, copper, and zinc. Eating lablab bean seeds on a regular basis may decrease the risk of protein deficiency disorder like Kwashiorkor (a very common disease in Bangladesh), diabetes, heart disease, colorectal cancer, and help with weight management (Ema et al ., 2022). Nevertheless, the many benefits of lablab bean seeds may not be realised in the food industries on a commercial purpose since it is usually consumed as vegetables and pulses, whereas they can be utilised further as a sustainable protein source to fortify/enrich baked products.…”