Abstract
This study aimed to compare thirteen different varieties of hyacinth beans analyzedfor their nutritional and antinutritional constituents. The study classified HA-3, HA-4, and Kadale Avare as Lignosus varieties, while the remaining varieties Arka, Pusa, CO, and NS, were classified as Typicus. The protein content ranged from 19.02 to 29.96%, with HA4 having the highest value. Color profile analysis revealed that only Namdhari Seeds (NS-608) and Arka Soumya exhibited lighter grain colors, while the others had darker shades with yellowish-red pigmentation. The varieties contained significant amounts of minerals and crude fiber. Essential elements such as Calcium, Magnesium, Sodium, Potassium, Iron, Zinc, Manganese, Copper, and Cobalt were present, while heavy metals were negligible, except for Chromium.The varieties also contained higher concentrations of free and bound forms of Flavonoids compared to polyphenols. HA4 had the highest polyphenols content. Antinutritional factors such asphytate and phytic acid were investigated, with Coimbatore (CO14) having the lowest phytic acid content despite its dark color.The nutritional value of hyacinth beans as a potential legume source of essential nutrients is highlighted, along with the need to address antinutritional principles in different varieties for improved processability and utilization.
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The datasets used and/or analysed during the current study are available from the corresponding author upon reasonable request.
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Acknowledgements
The authors are very grateful to the Prof. M. Byre Gowda and his team from UAS, Bengaluru for providing genuine/authentic varieties of hyacinth bean (HA-3, HA-4, and KA), Prof. Sridhar from IARI, Pusa, New Delhi for Pusa varieties, faculty from IIHR, Hesarghatta, Bengaluru for Arka varieties, Namdhari seeds from NS-608, and Tamil Nadu Agriculture University for CO-14 variety.
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The current study was carried out at the Grain Science and Technology Division of Defence Food Research Laboratory, an R&D laboratory of the Defence Research and Development Organization (DRDO), New Delhi.
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Yadav, D.K., Wadikar, D.D. Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legume. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-06013-0
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DOI: https://doi.org/10.1007/s13197-024-06013-0