Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India

Abstract

Rice bean () is grown in South and Southeast Asia, and the bean has gained importance due to its nutritional strength in terms of dietary fiber, quality protein and minerals. In current study, the nutritional and functional components, cooking and thermo-gravimetric properties of eleven rice bean varieties from NE India were investigated. Results revealed that the major nutrients among the varieties ranged as follows: 54.21-60.49% carbohydrates, 15.64-21.60% protein, 1.22-2.3% fat, 5.53-6.56% crude fibre, 3.34-3.8% ash; while the functional, anti-nutritional factors and mineral were present as 1189.32-1645.8 mg gallic acid equivalent (GAE)/100 g polyphenols, 205.38-432.14 mg/100 g phytic acid, 23.14-34.12 mg/100 g oxalate, 690.7-1589.5 mg/100 g saponins, 49.90-158.17 μg/100 g hydrocyanide, 111.51-168 calcium, 5.50-10.44 zinc, 3.72-8.37 iron. Principal component analysis revealed that varieties with higher calcium, iron and ash content had lower cooking time, swelling ratio, and cooked grain hardness. It is also revealed that varieties with higher weight loss at sixth stage in thermogravimetric graph had lower carbohydrate and higher protein content. variety had higher fat, potassium, magnesium, calcium, sodium, iron, copper and chromium content and better cooking quality as compared to the other varieties. The study revealed that variety was superior to other varieties with respect to mineral content, cooking and thermal properties and hence have better potential in the development of value added products.

Rice bean: a lesser known pulse with well-recognized potential

“…Rice bean is considered as a low-fat food. The range of saturated and unsaturated fats varied considerably in the reported studies (Kaur and Kapoor 1992;Saikia et al 1999;Katoch 2013;Bepary et al 2017). Crude fat content varied from 0.46 to 2.3%.…”

“…Katoch (2013) analysed 16 genotypes of rice bean and reported 15.33-28.23 mg (per 100 g) ascorbic acid and 3.48-4.26 mg (per 100 g) niacin. Kaur and Kapoor (1992), Mohan and Janardhanan (1994), Katoch (2013) and Bepary et al (2017) studied mineral content in rice bean grain. From these studies, it can be concluded that rice bean is rich in sodium (Na), potassium (K), calcium (Ca) and phosphorous (P).…”

“…Phytic acid, which affects availability and absorption of mineral nutrients in the human body, is one of the major antinutrients in pulses. In rice bean, low phytic acid content ranging from 0.20 to 2.27% has been reported (Saharan et al 2002;Bepary et al 2017). The range is lower than soybean, black gram and green gram (Bepary et al 2017).…”

“…(Tomooka et al 2000;Kashiwaba et al 2003) although resistance to yellow mosaic virus, Cercospora and bacterial leaf spot (Arora et al 1980) and mung bean yellow mosaic virus (Pandiyan et al 2008) has been reported in this crop. In the recent years, some reports on genetic diversity (Tian et al 2013;Iangrai et al 2017;Pattanayak et al 2018), genomics (Somta et al 2006;Isemura et al 2010) and nutritional quality (Katoch 2013;Bepary et al 2017) have been published.…”

Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability

“…Ricebean is an underutilised minor bean of India which is mainly available in South and South-Eastern Asian countries and to a limited extent in West Indies, USA, Queensland (Australia) and in East Africa 13 . In North-East India, it is conventionally used to prepare curry and deep fried snacks.…”