Thermal and chemical inactivation of phytase from rice bean (Vigna umbellata Thunb.)

Rice bean, a lesser known pulse, has excellent nutritive value. The seed yield of the crop is higher as compared to other pulses of the Vigna family. In the present study thirty diverse rice bean genotypes were evaluated for nutritional and morpho-physiological characteristics for selecting overall superior genotypes. Variations were observed for crude protein (16.1–19.12%), carbohydrates (59.28–76.89%), ascorbic acid (0.19–0.80 mg/100 g), crude fibre (4.23-6.0%), limiting amino acids, namely tryptophan (0.85–2.42 g/16 g N) and methionine (0.52–0.67 g/16 g N), and ether extract (0.57–2.13%). Anti-nutritional factors, such as total phenolics, total tannins, condensed tannins, hydrolysable tannins and α-amylase inhibitor, also varied to a considerable extent. The cumulative grading of the genotypes based upon nutritional and morpho-physiological attributes revealed that the genotypes JCR-76, IC-137200, IC-140796 and IC-137189 were nutritionally superior genotypes for consumption.

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Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2020-0003 ◽

2020 ◽

Vol 24 (1) ◽

pp. 25-38

Author(s):

Damanpreet Kaur ◽

Kajal Dhawan ◽

Prasad Rasane ◽

Jyoti Singh ◽

Sawinder Kaur ◽

...

Keyword(s):

Antioxidant Activity ◽

Low Cost ◽

Nutrient Content ◽

Nutritional Factors ◽

Rice Bean ◽

Phytochemical Content ◽

Vigna Umbellata ◽

Commercial Applications ◽

Maximum Content ◽

Orphan Crop

AbstractRice bean (Vigna umbellata) is a legume that belongs to Vigna genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritional content of rice bean and to study its effect on antioxidant activity and phytochemical content. All the pre-treatments were able to significantly reduce the anti-nutrient content in rice bean, but germination showed the maximum reduction. Also germinated rice bean showed the maximum antioxidant potential and maximum content of total phenols, total flavonoids, vitamin C and carotenoids. Rice bean has been underutilized so far, owing to its antinutrient content and low popularity. This experiment attempted to use low cost processing to reduce the content of antinutrients and track the antioxidant content in rice bean. The concluded processing could be adopted for commercial applications for dietary supplementation.

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