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Indian Journal of Agricultural Biochemistry
Year : 2013, Volume : 26, Issue : 1
First page : ( 32) Last page : ( 35)
Print ISSN : 0970-6399. Online ISSN : 0974-4479.

Nutritional Evaluation, Protein Digestibility and Profiling of Different Vigna Species

Katoch Rajan*

Biochemistry Laboratory, Department of Crop Improvement, CSKHPKV, Palampur-176062, HP, India

*Author for correspondence: Email: rajankatoch@yahoo.com

Online published on 6 November, 2013.


The present study was carried out to evaluate the biochemical composition, protein digestibility and protein profile of five important legumes of genus Vigna viz., V. umbellata (rice bean), V. unguiculata (cowpea), V. radiata (mung bean), V. mungo (urad bean) and V. angularis (adzuki bean). The protein and crude fibre content varied from 21.58 to 23.78 per cent and 3.5 to 4.6 per cent, respectively. The carbohydrate, ascorbic acid and ether extract ranged between 41.34 and 55.16 per cent, 0.062 and 0.093 per cent and 0.7 and 0.9 per cent, respectively. Total phenolics varied from 1.31 to 2.38 per cent, whereas simple phenols varied from 0.16 to 0.78 per cent. Total tannins, condensed tannins and hydrolysable tannins were in the range of 1.15 and 1.96 per cent, 0.68 and 0.98 per cent and 0.21 and 1.23 per cent, respectively. In vitro protein digestibility of different Vigna species varied from 70.53 to 73.78 per cent. The protein profile revealed different banding patterns, indicating variation in protein constitution of different Vigna species. Sequential extraction of protein fractions viz., albumins, globulins, prolamins and glutelins also showed variations among species. The results of the study indicated that nutritional composition and protein composition varied among Vigna species with V. radiata having high protein value as well as high protein digestibility whereas V. umbellata showing balance among nutritional and anti-nutritional traits.



Crude fibre, crude protein, ether extract, in vitro protein digestibility, phenolics, tannins, SDS-PAGE, Vigna.


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