Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legume

• Published in: Journal of food science and technology Vol. 62; no. 1; pp. 98 - 108
• Main Authors: Yadav, Dev Kumar, Wadikar, D. D.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.01.2025; Springer Nature B.V
• Subjects: Antinutrition factors; Beans; calcium; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chromium; Cobalt; Color; crude fiber; Essential nutrients; Flavonoids; Food Science; Heavy metals; Hydroxyapatite; Iron constituents; Lablab purpureus; Legumes; Lignosus; Magnesium; Manganese; Nutrient content; Nutrients; Nutrition; Nutritive value; Original Article; Phytic acid; Pigmentation; Polyphenols; potassium; protein content; Seeds; sodium; zinc; Polyphenols; Mineral content; Lignosus; Phytate; Fatty acid
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-024-06013-0

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.