Effect ofCallosobruchus chinensis (Bruchid) infestation on antinutritional factors in stored legumes

Modgil, Rajni; Mehta, Usha

doi:10.1007/bf02436078

Cited by 10 publications

(11 citation statements)

References 19 publications

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“…In addition to phytic acid, a range of other antinutritional compounds have been found in mungbean, including trypsin inhibitors, tannins and saponins . Mungbean also shows haemagglutinin activity .…”

Section: Nutritional Quality Of Mungbean and Potential For Biofortifimentioning

confidence: 99%

“…An estimated 8.5% of pulse production in India is lost during postharvest handling and storage . Postharvest damage to mungbean seed from bean weevils or bruchids ( Callosobruchus spp.)…”

Section: Increasing Mungbean Supplies Through Resistance To Storage Pmentioning

confidence: 99%

“…Bruchid infestation also reduces the nutritional quality of remaining mungbean grain. Increases of 25% in trypsin inhibitor activity, 16% in saponin level and 46% in phytic acid content were reported as a result of bruchid infestation in mungbean stored over a 6 month period . Bruchid infestation starts in the field, but most damage occurs in storage, where several cycles of egg‐laying and adult emergence may lead to complete destruction of the seed lot within 3–4 months .…”

Section: Increasing Mungbean Supplies Through Resistance To Storage Pmentioning

confidence: 99%

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Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

et al. 2013

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Mungbean (Vigna radiata (L.) R. Wilczek var. radiata) is one of the most important pulse crops grown in South, East and Southeast Asia. It provides significant amounts of protein (240 g kg(-1)) and carbohydrate (630 g kg(-1)) and a range of micronutrients in diets. Mungbean protein and carbohydrate are easily digestible and create less flatulence than proteins derived from other legumes. In addition, mungbean is lower in phytic acid (72% of total phosphorus content) than pigeonpea (Cajanus cajan L. Millsp.), soybean (Glycine max L.) and cereals; phytic acid is commonly found in cereal and legume crops and has a negative impact on iron and zinc bioavailability in plant-based diets. Owing to its palatable taste and nutritional quality, mungbean has been used as an iron-rich whole food source for baby food. The wide genetic variability of mineral concentrations (e.g. 0.03-0.06 g Fe kg(-1), 0.02-0.04 g Zn kg(-1)) in mungbean indicates possibilities to improve its micronutrient content through biofortification. Therefore biofortification of existing mungbean varieties has great potential for enhancing the nutritional quality of diets in South and Southeast Asia, where protein and micronutrient malnutrition are among the highest in the world. This review paper discusses the importance of mungbean in agricultural production and traditional diets and the potential of enhancing the nutritional quality of mungbean through breeding and other means, including agronomic practices.

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Section: Nutritional Quality Of Mungbean and Potential For Biofortifimentioning

confidence: 99%

“…An estimated 8.5% of pulse production in India is lost during postharvest handling and storage . Postharvest damage to mungbean seed from bean weevils or bruchids ( Callosobruchus spp.)…”

Section: Increasing Mungbean Supplies Through Resistance To Storage Pmentioning

confidence: 99%

Section: Increasing Mungbean Supplies Through Resistance To Storage Pmentioning

confidence: 99%

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Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

et al. 2013

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“…The increase in crude fiber and ash might have been due to the reason that insect C. chinensis has a tendency of consuming endosperm and germ portion of seeds which is rich in carbohydrates and husk portion rich in fiber is left behind. Increase in the crude fiber content of insect infested cooked grains of Bengal gram might have been due to the reason that cooking of legume itself increases the crude fiber content which is due to formation of new protein fiber complex [22][23][24].…”

Section: Proximate Compositionmentioning

confidence: 99%

Effect of Cooking on the Proximate Composition, Uric Acid content and Anti-Nutritonal factors on insect Bruchid infested Gram at Graded Levels of Infestation

Devi¹,

Sood²,

Modgil³

2019

Int J Microbiol Curr Res

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Effect of cooking on the nutritional quality of graded level (20, 40 and 60 percent of infestation) of Insect (Callosobruchus chinensis (L) infested Bengal gram was seen. The parameters studied were physical characteristics (Weight, per cent damage, colour) and chemical properties i.e. proximate constituents, energy, uric acid and anti nutrients viz, phytic acid and trypsin inhibitors. The results revealed that with increase in the level of infestation, significant increases (p ≤ 0.05) in all the parameters were observed, except for decreases in values for energy, and true protein. Insect infestation showed an adverse effect on the physical and nutritional quality of Bengal gram. Presence of insect body fragments and excreta made the pulse unhygienic. The insect infested Bengal gram was damaged qualitatively as well as quantitatively. Even After cooking only, about 50 per cent decrease was noted in uric acid, Phytic acid and Trypsin Inhibitors. Even cooking of insect infested Bengal gram could not improve the quality of the legume.

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“…Bruchid infestation in mungbean results in weight loss, low germination, and nutritional changes in seeds, thereby reducing the nutritional and market value, rendering it unfit for human consumption, agricultural and commercial uses ( Talekar, 1988 ; Rees, 2004 ; Oke and Akintunde, 2013 ; Duan et al, 2014 ). Infestation by bruchids leads to an increase in trypsin inhibitor activity by 25%, saponin by 16%, and phytic acids by 46%, thus, making the seeds unfit for consumption ( Modgil and Mehta, 1997 ). Bruchids are controlled by treating stored seeds with carbon disulfide, phosphine, or methyl bromide, or by dusting with several other insecticides.…”

Section: Bruchids Infesting Mungbean and Their Controlmentioning

confidence: 99%

Mechanism of Resistance in Mungbean [Vigna radiata (L.) R. Wilczek var. radiata] to bruchids, Callosobruchus spp. (Coleoptera: Bruchidae)

War¹,

Murugesan²,

Boddepalli³

et al. 2017

Front. Plant Sci.

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Mungbean [Vigna radiata (L.) R. Wilczek var. radiata] is an important pulse crop in Asia, and is consumed as dry seeds and as bean sprouts. It is an excellent source of digestible protein. Bruchids [Callosobruchus chinensis (L.) and Callosobruchus maculatus (F.)] are the important pests of mungbean and cause damage in the field and in storage. Bruchid infestation reduces the nutritional and market value of the grain and renders seeds unfit for human consumption, agricultural and commercial uses. These pests are controlled mainly by fumigation with highly toxic chemicals such as carbon disulfide, phosphene, and methyl bromide, or by dusting with several other insecticides, which leave residues on the grain, thus, threatening food safety. Some plant-based extracts have been found useful in controlling bruchids, but are not fully successful due to their short-term activity, rapid degradability, and potentially negative effect on seed germination. Although some wild sources of bruchid resistance in mungbean have been reported, which have been used to develop bruchid- resistant lines, undesirable genetic linkages threaten the proper exploitation of genetic diversity from wild germplasm into commercial cultivars. Further, biotype variation in bruchids has rendered some mungbean lines susceptible that otherwise would have been resistant to the pest. Host plant resistance is a cost-effective and a safe alternative to control bruchids in mungbean and is associated with morphological, biochemical, and molecular traits. These traits affect insect growth and development, thereby, reduce the yield losses by the pests. Understanding the defense mechanisms against insect pests could be utilized in exploiting these traits in crop breeding. This review discusses different traits in mungbean involved in defense against bruchids and their utility in pest management. We also highlight the breeding constraints for developing bruchid-resistant mungbean and how can these constraints be minimized. We further highlight the importance of supporting conventional breeding techniques by molecular techniques such as molecular markers linked to bruchid resistance.

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Effect ofCallosobruchus chinensis (Bruchid) infestation on antinutritional factors in stored legumes

Cited by 10 publications

References 19 publications

Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

Effect of Cooking on the Proximate Composition, Uric Acid content and Anti-Nutritonal factors on insect Bruchid infested Gram at Graded Levels of Infestation

Mechanism of Resistance in Mungbean [Vigna radiata (L.) R. Wilczek var. radiata] to bruchids, Callosobruchus spp. (Coleoptera: Bruchidae)

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