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Asian J. Dairy & Food Res., 33 (1) : 71 - 74, 2014 AGRICULTURAL RESEARCH COMMUNICATION CENTRE
DOI: 10.5958/j.0976-0563.33.1.015 www.arccjournals.com
NUTRIENTS AND ANTINUTRIENTS IN RICE BEAN (VIGNA UMBELLATA)
VARIETIES AS EFFECTED BY SOAKING AND PRESSURE COOKING
Malika Bajaj*
Department of Foods and Nutrition,
CCS Haryana Agricultural University, Hisar-125 004, India
Received: 25-03-2013 Accepted: 12-09-2013
ABSTRACT
The effect of two processing treatments- soaking and pressure cooking on level of nutrients and
antinutrients in rice bean (Vigna umbellata) was Four Investigated types of rice bean (Vigna umbellata)
viz., RBL-1, RBL-6, RBL-35 and RBL-50 were subjected to soaking (12h) and pressure cooking (15
min) and analyzed for proximate composition and antinutritional constituents. Significant per cent
reduction was observed in content of phytic acid, trypsin inhibitor activity, polyphenols, saponins
after soaking and pressure cooking, respectively. Soaking and pressure cooking, however, did not
affect the protein, ash, fat and fiber content of rice bean varieties significantly. The use of domestic
processing like soaking and pressure cooking significantly improved the nutritional composition by
reducing the level of antinutrients to a great extent without affecting the other nutrients.
Key words: Antinutrients, Pressure cooking, Proximate composition, Rice bean, Soaking.
INTRODUCTION Nutritional quality of legumes can be
Legumes are a vital food resource which enhanced by biotechnology, processing and
contributes to the nutritional well being of diverse fortification. Soaking could be one of the processes
human diets. These plants are economical source to remove soluble anti-nutritional factors, which can
of proteins, calories, vitamins, minerals and certain be eliminated with the discarded soaking solution.
essential amino acids. India is the largest producer Antinutrients hamper the absorption of nutrients.
and consumer in world and accounts 33 and 22% MATERIALS AND METHODS
of the global area and production of legumes, Seeds of four different varieties of rice bean,
respectively (Sharma et al., 2007). Legumes not only viz., ‘RBL-1’, ‘RBL-6’, ‘RBL-35’, ‘RBL-50’, were
add variety to human diet, but also serve as an procured in a single lot from Department of Medicinal,
economical source of supplementary proteins for a Aromatic and Under Utilized Plants (MAUUP),
large human population in developing countries like College of Agricultural, Chaudhary Charan Singh
India (Sood et al., 2002). Pulses are considered as Haryana Agricultural University, Hisar. Seeds were
poor man’s meat or protein tablets due to their high thoroughly cleaned and screened to remove broken
protein content ranging from 20 to 40 per cent (Das and cracked grains, dust and other foreign material.
et al., 2005). Legumes are important foods in the Soaking: One hundred gram seeds of rice bean
diets of people especially those living in tropical and seeds were soaked in distilled water at room
subtropical areas (Khatoon and Prakash, 2005). temperature for 12 using seed to water ratio as 1:5
Rice bean (Vigna Umbellata), a native of (w/v). The left over soaking water was drained off.
South and South-East Asia is a little known pulse in Soaked seeds were washed, rinsed with distilled
water and dried in hot air oven. These seeds were
India. Its cultivation is mainly confined to the tribal then ground to fine powder and stored in air-tight
areas of Eastern and Northern India and to some polythene bags for further analysis.
extent in Orissa and Bihar where it is grown for Pressure cooking: One hundred gram seeds of rice
fodder, green manure, cover crop and food. bean were soaked for 2 and then cooked for 15 min
*Author’s e-mail: malika_bajaj@yahoo.com
72 ASIAN JOURNAL OF DAIRY & FOOD RESEARCH
in a pressure cooker using seed to water ratio as RESULTS AND DISCUSSION
1:4. Water left after cooking was drained off and Proximate composition: The moisture content of
seeds were dried, ground and stored for further soaked and pressure cooked seeds of rice bean
analysis in air-tight polythene bags. ranged from 41.73 to 47.57 and 64.80 to 68.87 per
Nutritional and antinutritional composition: The cent respectively (Table 1). Soaking and pressure
moisture, crude protein, ash, crude fiber and fat cooking brought about an increase in the moisture
content of unprocessed and processed rice bean content of rice bean varieties.
seeds were analyzed by standard method of analysis The crude protein content of soaked seeds and
given by AOAC (2000). pressure cooked seeds ranged from 16.52 to 20.42
The antinutritional factors viz., phytic acid, and 17.50 to 21.00 g/100g, respectively. Both the
trypsin inhibitor activity, polyphenols and saponins processes brought about a slight but non-significant
were analyzed by the methods of Davies and Reid (Pd”0.05) decrease in protein content in all the
varieties of rice bean varieties. The ash content of
(1979), Roy and Rao (1971), Singh and soaked and pressure cooked seeds of rice bean
Jambunathan (1981) and Gestetner et al. (1966), varied from 3.43 to 3.73 and 2.93 to 3.67 g/100g,
respectively. respectively.
Statistical analysis: The data were subjected to The crude fiber content of soaked and pressure
statistical analysis for analysis of variance in a cooked varieties of rice bean varied from 3.17 to
complete randomized design using standard methods 3.83 and 3.33 to 3.93 g/100g. There was a slight
(Panse and Sukhatme, 1961). but non-significant (Pd”0.05) increase in fiber
TABLE 1: Effect of processing on proximate composition of rice bean varieties (g/100g, dry matter basis).
Variety Processing Moisture Crude Ash Crude fiber Fat
treatment protein
RBL-1 Control 10.53±0.75 19.25±1.01 3.60±0.12 3.43±0.27 2.47±0.07
Soaking 41.73±0.93 18.08±0.18 3 . 4 3 ± 0.07 3 .5 3 ± 0.48 2 . 4 3 ± 0.07
(+296.30) (-6.08) (-4.72) (+2.92) (-1.62)
Pressure 64.80±0.42 18.67±1.54 3 . 3 3 ± 0.13 3 .6 3 ± 0.35 2 . 4 3 ± 0.13
cooking (+515.39) (-3.01) (-7.50) (+5.80) (-1.62)
CD (P=0.05) 3.26 2.85 .043 1.13 0.43
RBL-6 Control 11.80±0.50 20.42±1.54 3.53±0.29 3.60±0.42 2.27±0.07
Soaking 46.87±1.73 19.25±2.02 3 . 4 7 ± 0.24 3 .8 3 ± 0.13 2 . 2 3 ± 0.07
(+297.20) (-5.73) (-6.39) (+6.39) (-1.76)
Pressure 65.87±1.13 19.83±2.10 2 . 9 3 ± 0.18 3 .9 3 ± 0.03 2 . 2 3 ± 0.07
cooking (+458.22) (-2.89) (-11.00) (+9.12) (-1.76)
CD (P=0.05) 4.06 5.33 0.81 0.92 0.28
RBL-35 Control 12.20±0.20 21.58±0.58 3.67±0.37 3.40±0.29 3.33±0.07
Soaking 47.27±1.27 20.42±3.25 3 . 5 3 ± 0.18 3 .6 3 ± 0.12 3 . 3 0 ± 0.17
(+291.76) (-3.82) (-3.82) (+6.77) (-0.90)
Pressure 68.87±1.77 21.00±1.01 3 . 4 7 ± 0.24 3 .8 0 ± 0.25 3 . 2 9 ± 0.31
cooking (+464.58) (-2.69) (-5.45) (+11.77) (-1.20)
CD (P=0.05) 4.42 5.13 0.64 0.714 1.38
RBL-50 Control 10.73±0.75 18.08±1.54 3.87±0.37 3.00±0.35 2.80±0.40
Soaking 47.57±2.65 16.52±0.58 3 . 7 3 ± 0.13 3 .1 7 ± 0.47 2 . 7 8 ± 0.29
(+343.34) (-3.62) (-3.62) (+5.36) (-0.71)
Pressure 64.80±2.83 17.50±2.02 3 . 6 7 ± 0.29 3 .3 3 ± 0.26 2 . 7 7 ± 0.13
cooking (+503.91) (-3.20) (-5.17) (+11.00) (-1.07)
CD (P=0.05) 5.47 3.86 0.82 1.03 0.26
Values are Mean ± SE of three independent determinations
Figures in parentheses indicate per cent increase (+ ) or decrease (-) over control values
*Moisture content is on fresh weight basis
Vol. 33, No. 1, 2014 73
content after soaking and pressure cooking. The the influence of concentration gradient (difference
reason for this increase in crude fiber content might in chemical potential) which governs the rate of
be due to the increase in water soluble minerals. diffusion.
There is breakdown of cell wall structures which The trypsin inhibitor activity was observed
might liberate cellulose, thereby making it more to vary from 50.80 to 53.72 and 41.68 to 45.08
accessible. TIU/g after soaking and pressure cooking,
The fat content of soaked and pressure cooked respectively. Both the processes brought about a
<
seeds of rice bean varieties ranged from 2.23 to 3.30 significant (P 0.05) reduction. Generally trypsin
and 2.23 to 3.29 g/100g respectively. Soaking and inhibitors are the low molecular weight proteins and
< hence, they are likely to pass out from the seed to
pressure cooking showed non-significant (P 0.05) water easily.
effect on the fat content of rice bean varieties while The polyphenol content of the rice bean
significant differences were observed within the varieties ranged from 801.67 to 829.33 and 691.67
varieties after processing treatments. to 717.00 mg/100g after soaking and pressure
Antinutrients content: The phytic acid content of cooking, respectively. Soaking and pressure cooking
the rice bean varieties ranged from 873.60 to 899.73 decreased the polyphenol content of rice bean
<
mg/100g after soaking and 703.73 to 765.33 mg/ varieties significantly (P 0.05). This decline can be
100 g after pressure cooking (Table 2). Both the attributed to transfer of polyphenols to water through
< seed coat, as they are located in the periphery of
processes significantly (P 0.05) decreased the phytic seeds.
acid content of rice bean varieties to varying extents.
This redaction may be attributed to the leaching of The saponin content was observed to vary
phytate ions in the soaking or cooking water under from 1895.67 to 1993.33 and 1787.67 to 1993.33
TABLE 2: Effect of processing on antinutritional contents of rice bean varieties (mg/100g, dry matter basis).
Trypsin
Variety Processing Phytic acid inhibitor Polyphenols Saponins
treatment (mg/100g) activity (mg/100g) (mg/100g)
(TIU/g)
RBL-1 Control 1034.13±11.36 58.60±0.56 928.33±4.33 2113.00±7.77
Soaking 873.60±23.32 52.80±1.68 813.67±2.60 1984.33±4.49
(-15.52) (-9.90) (-12.35) (-6.09)
Pressure 765.33±14.58 45.08±0.50 704.67±2.40 1813.67±8.41
cooking (-25.99) (-23.07) (-24.09) (-14.17)
CD (P=0.05) 51.14 3.25 48.22 23.56
RBL-6 Control 1034.13±13.07 58.68±0.8 918.33±1.20 2113.33±6.06
Soaking 899.73±08.14 51.96±0.89 829.33±1.76 1993.33±4.70
(-13.00) (-11.40) (-9.69) (-5.68)
Pressure 703.73±11.36 44.43±8.10 717.00±2.31 1890.00±3.61
cooking (-31.95) (-24.26) (-21.92) (-10.57)
CD (P=0.05) 69.44 11.68 6.00 18.84
RBL-35 Control 1024.53±10.39 56.60±0.49 923.33±3.53 2094.67±5.36
Soaking 888.53±14.58 50.80±0.87 810.33±1.76 1895.67±5.04
(-13.27) (-10.25) (-12.24) (-9.50)
Pressure 705.60±11.66 42.64±0.71 697.33±2.03 1790.00±0.26
cooking (-31.13) (-24.66) (-24.48) (-14.55)
CD (P=0.05) 32.22 2.67 8.60 23.51
RBL-50 Control 1026.67±6.73 60.40±1.13 914.33±2.73 2099.33±8.11
Soaking 874.67±8.14 53.72±1.85 801.67±2.19 1895.67±11.61
(-14.81) (-11.06) (-12.32) (-9.70)
Pressure 733.60±17.11 41.68±0.80 691.67±2.33 1787.67±10.09
cooking (-28.55) (-30.99) (-24.35) (-14.85)
CD (P=0.05) 46.24 4.19 10.00 27.28
Values are Mean ± SE of three independent determinations
Figures in parentheses indicate per cent decrease (-) over control values
74 ASIAN JOURNAL OF DAIRY & FOOD RESEARCH
mg/100g after soaking and pressure cooking, CONCLUSION
respectively. Soaking and pressure cooking Soaking and pressure cooking could
< significantly improve the nutritional composition by
brought about a significant (P 0.05) reduction.
The reason for the reduction in saponin content reducing the level of antinutrients, to a great extent.
after soaking and pressure cooking could be due Rice bean, at present not used as a component of
to the leaching of saponins in water against diet in our country, can be consumed after
concentration gradient governing the rate of appropriate processing. As the protein content of
diffusion. rice bean is higher than the traditional pulses like
Similar results of decrease in antinutritional bengal gram, green gram, etc., it can be used as a
content of rice bean after soaking and pressure potential ingredient for development of protein rich
products to raise the nutritional status of masses and
cooking were reported by Kaur and Kapoor (1990) help to reduce the incidence of protein-energy
and Saharan et al. (2002). malnutrition in our country.
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