title: Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of India.
abstract: Rice bean (Vigna umbellata) 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.Nagadalvariety 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 thatNagadalvariety 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.
authors.affiliation: Food Preservation and Sensory Science Division, DRDO-Defence Food Research Laboratory, Siddartha Nagar, Mysore, Karnataka State 570011 India.
authors.forename: Rejaul Hoque
authors.initials: RH
authors.lastname: Bepary
authors.affiliation: Food Preservation and Sensory Science Division, DRDO-Defence Food Research Laboratory, Siddartha Nagar, Mysore, Karnataka State 570011 India.
authors.forename: D D
authors.initials: DD
authors.lastname: Wadikar
authors.affiliation: Department of Plant Breeding and Genetics, Assam Agricultural University, Jorhat, India.
authors.forename: Seuji Borah
authors.initials: SB
authors.lastname: Neog
authors.affiliation: Food Preservation and Sensory Science Division, DRDO-Defence Food Research Laboratory, Siddartha Nagar, Mysore, Karnataka State 570011 India.
authors.forename: P E
authors.initials: PE
authors.lastname: Patki
keywords: Anti-nutritional; Cooking; Minerals; Non-nutritional; Rice Bean (Vigna umbellata); Thermo-gravimetric analysis