Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review

Abstract

The winged bean, Psophocarpus tetragonolobus (L.) D.C., is called the four‐angled bean or Goa bean, which is an underutilized, non‐conventional, and multipurpose tropical legume cultivated in Southeast Asia and Papua New Guinea. The objective of this article was to reveal a comprehensive view on the nutritional properties, biochemical compositions, health benefits, processing, and food applications of winged beans. The average moisture, carbohydrate, protein, fat, crude fiber, and ash content of 138 genotypes of winged bean seeds were found as 9.09 ± 1.73%, 26.81 ± 6.88%, 34.98 ± 4.63%, 18.01 ± 2.27%, 10.24 ± 5.49%, and 4.16 ± 0.41%, respectively. Leaves of winged beans are good sources of vitamins such as vitamin C (14.5–128 mg/100 g), thiamine, riboflavin, niacin, vitamin B6, folate, vitamin A (5240–20,800 IU), and vitamin E. The seed of winged beans is rich in calcium, iron, phosphorus, zinc, and copper. The anti‐nutritional factors, namely, trypsin inhibitor, chymotrypsin inhibitor, phytic acid, saponin, tannin, oxalate, and flatulence saccharides of winged bean, were reported to be in the range of 40–99.5 TIU/mg of protein, 86.4–109.6 CIU/mg of protein, 4.09%–9.96%, 0.6%, 0.77%–0.97%, 0.5%, and 0.04%–0.18%, respectively. This bean can prevent diabetes, cancer, and asthma, boost immunity, and promote women's and men's reproductive health. Winged are transformed into consumable form by processing methods such as soaking, cooking, sprouting, fermentation, roasting, and so forth. This bean is processed into traditional products (curries, soup, pickles, etc.) and contemporary products (milk, tofu, tempeh, etc.). Future research should focus on promoting its utilization as an alternative to soybeans toward meeting global food and nutritional security.

Supercritical CO2 Extraction of Seed Oil from Psophocarpus tetragonolobus (L.) DC.: Optimization of Operating Conditions through Response Surface Methodology and Probabilistic Neural Network

“…The proximate analysis results of winged beans in this study are close to the report of the biochemical composition of winged beans by Bepary et al [17]. Dried winged bean seed powder is composed of moisture 9.22%, ash 4.91%, protein 33.83%, fat 17.51%, crude fiber 12.23%, and carbohydrate 22.30%.…”

Genetic Diversity Assessment of Winged Bean [Psophocarpus tetragonolobus (L.) DC.] Accessions Using Agronomic and Seed Morphometric Traits

“…It is a multipurpose legume grown for its edible seeds, vegetable, and root tuber. The dried tubers and mature seeds contain about 17-19% and 28-45% proteins, respectively, and a high oil content of about 14-20.4%, similar to soybean [4][5][6][7]. Winged bean flour has the potential to reduce dietary deficiency in children and adults of SSA when blended and prepared into different meals [4,8].…”

“…The dried tubers and mature seeds contain about 17-19% and 28-45% proteins, respectively, and a high oil content of about 14-20.4%, similar to soybean [4][5][6][7]. Winged bean flour has the potential to reduce dietary deficiency in children and adults of SSA when blended and prepared into different meals [4,8]. Due to the increasing global food demand, the winged bean is a prospective crop that, when cultivated and utilized, could enhance nutrition and food security, especially in the developing countries of SSA [2,9].…”