Nutritional Potential of Rice Bean (Vigna Umbellata): An Underutilized Legume

Abstract

Rice bean is nutritionally rich legume, but despite its nutritional excellence, it has been put in underutilized category. Because of this and several other reasons the people are not aware of its nutritional benefits. Moreover, the complete nutritional details are also not available on this pulse. The present study gives the vivid description of nutritional attributes of this legume for making people aware of its nutritional excellence and provoking improved work in rice bean.

Physiochemical and nutritional attributes of raw and soaked seeds of chickpea (Cicer arietinum L.) genotypes

“…Phenols bind to positively charged proteins, amino acids or multivalent cations and minerals such as iron, zinc and calcium in foods and decrease their bioavailability (Gilani et al 2005). Tannins also affect the nutritive value of legumes as it bind to enzyme and non enzyme proteins to form tannin -protein complex and results in inactivation of digestive enzymes and reduce protein digestion and also form more complex bonds with starch, cellulose and minerals and reduce their digestion (Khandelwal et al 2010;Katoch 2013). Saponins are naturally occurring surface active glycosides that reduce absorption of nutrients either directly by binding with or by inactivating enzymes involved in digestion process and cause systemic toxicity.…”

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

“…Most of the nutritional requirements of the rural population are still met by legumes, which constitute an essential source of proteins (Katoch, 2013;Sridhar & Niveditha, 2014). The tepary bean (Phaseolus acutifolius) is a short life cycle and drought resistant legume initially from the deserts and semi-arid environment of Northwestern Mexico and Southwestern US.…”

Can biofortification of zinc improve the antioxidant capacity and nutritional quality of beans?

“…Legumes represent an important group in nutrition in the world, and represent an important source of protein, oil, vitamins, and minerals (Katoch, 2013;Marquez-Quiroz et al, 2015). Common bean is a food crop, which is one of the main protein sources in the developing world and also in minerals, fiber, and phytochemicals with analgesic and neuroprotective properties (Jha et al, 2015).…”