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Functional Properties of Winged Bean Genotypes in Relation to Storage

Nilofar Newaz
Department of Biochemistry, Bangladesh AgriculturaI University, Mymenslngh

Z. Rahman
Department of Biochemistry, Bangladesh AgriculturaI University, Mymenslngh

M. A. Newaz
Department of Genetics and Plant Breeding, BAU, Mymensingh.

M. Shahidul Haque
Departmant of Food Technology and Rural Industries, BAU, Mymensingh.

Abstract/ Executive Summary:

Dry mature seads of winged bean (Psophocstpus tetrsaonolobus L.) from local and exotic genotypes were Investigated for their functional properties. There was little variation In the proximate composition between the two genotypes. Water absorption capacity per gram seed flour was 1.23g in local and 1.30g in the exotic genotype. Least gelation concentration of the flour of both the genotypes was same, 16%. Foaming capacities (volume increase) of the flour In the local and exotic genotypes Were 17% and 20% respectively. Foaming capacity in both the genotypes was concentration dependent. In vitro protein digestibility of fresh bean was 72.8%. and 71.0% for the local and exotic genotype respectively. Long storage of winged bean seeds at ambient temperature after harvest Showed little variation in proximate composition but resulted in marked changes in functional properties. Storage moderately increased the water absorption capacity and least gelation concentration of the flour while greatly reduced the foaming capacity and stability. The stored sample suffered a significant loss protein digestibility.

Keywords: Winged bean, Functional proparttes. Storage

Location: BAU, Mymensingh

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Winged bean

Objectives:

To evaluate the effect of storage at ambient temperature on biochemical and functional properties of winged bean seed flour.

Methodology:

Sample: The seeds of two winged bean genotypes were used; one was a local deep brown seeded cultivar, having BAU accession WBI, and the other was the exotic genotype, CIl (BAU accession WB14) with buff coloured seed. Storage treatments comprised of freshly harvested new seeds, treated herein as "fresh", and of old seeds harvested and stored five years ago, treated herein as "stored". Both fresh and stored seeds were obtained from the research farm of the Department of Genetics and Plant Breading, BAU, Mymensinqh. The harvested seeds were sundried, cleaned and stored in polythene bags until used for analysis. Flour preparation : As it was difficult to remove the seed skin for preparing dehulled seeds, winged bean seeds were soaked 24 hrs and then the skin was removed manually. The skinless seeds were dried in an oven at 75°C to 80⁰C, ground and redried until moisture free. The flour sample was then passed through 60 mesh sieve. Compositon: Proximate composition of fresh and stored seeds of both the genotypes was done in triplicate for moisture, protein (N X 6.25), fat and ash co ntents according to AOAC (1975) method. The results were expressed on dry weight basis. Protein solubltltv : Protein solubility of fresh and stored bean at different pH values was determined according to the method of Sathe and Salunkhe (1981). The pH of the solutions was adjusted to the required value (pH 2-12) with either HC I or NaOH. The protein content of the supernatant obtained after centrifugation was determined by Kjeldahl method. Water absorption cepeclty : Water absorption capacity of the flour, both in distilled water and in 5% NaCI solution, was determined by employing the centrifugation technique of Janicki and Walezak (1954). Water ratained per 9 of the sample was calculated. Gelation capacity: Least gelation concentration of both fresh and stored winged bean were evaluated. The least gelation concentration was the flour concentration at which the sample did not fall or slip in an inverted test tube after boiling and cooling of the flour suspension. Foaming capacity: Foaming capacity and stability were studied according to the method of Coffman and Garcia (1977). The stability of the foam was measured at 0.5, 1.0, 2.0, 2.5, 3.0 and 4.0 hr.

Source of Information: Bangladesh J. Crop Sci.1990, 1 (1): 13-21

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The proximate composition study of winged bean seed flour revealed that there was little variation between two genotypes. In both genotypes, marked decrease in moisture and fat content were noticed due to storage. Variation in the content of nutrients and their nature regulate the functional properties of any sample in food.

Knowledge Management: Journal