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Biochemical Studies on Lablab Bean

NILOFAR NEWAZ
Department of Biochemistry, BAU, Mymensingh

Abstract/ Executive Summary:

Physical characteristics of lablab been seeds such as 100-seed weight. hydration coefficient and cookabilitv and chemical characteristics such as moisture, protein, fat and ash contents were studied. Some variation was observed among the genotypes with respect to physical as well as chemical properties. There was no relationship between physical and chemical properties of mature seeds. The biochemical changes accompanying maturation of lablab bean were studied and an attempt was made to correlate the growth with the biochemical parameters. The seeds and pod wall were separately analysed. There were some variations in chemical composition of the two genotypes studied but overall pattern of change in chemical composition was almost similar. Except moisture content, all the constituents increased during development of bean. Moisture content had negative relation with growth. On dry basis protein, fat and ash contents had negative relationship but the crude fibre had positive relationship' with growth. The NFE of seeds had no relationship with growth but that of pod wall was negatively correlated.

Keywords: Lablab bean, Physicochemical properties, Developing pods

Location: Experimental Farm of Genetics and Plant Breeding Department, BAU

Start Date: 00-09-1989

End Date: 00-04-1990

Program Area: Quality and Nutrition

Commodity: Lablab bean

Objectives:

To report certain physicochemical properties of mature seeds of some lablab bean genotypes and
To see the changes in chemical composition of developing beans with a view to assessing the nutritive values relating to particular stage of growth.

Methodology:

Mature sun-dried seeds of 10 lablab bean genotypes, consisting of distinct physical appearance, were obtained from the CFLIP (Coordinated Food Legume Improvement Project)-Breeding component. The plants were grown at the Experimental Farm of Genetics and Plant Breeding Department, BAU, during 1989-90. The whole seeds were ground to pass through a 60-mesh sieve for chemical analysis. Proximate composition analyses were done according to AOAC methods (1965). The physical characteristics studied were 100-seed weight, hydration coefficient (HC) and cookability. For hydration coefficient studies, 100 seeds of each genotype were soaked in water at a ratio of 1 part of seed to 4 parts of water for 16 hours The hydration coefficient was calculated from the equation: HC (%) = Weight of soaked seeds/Initial weight of seeds X 100. To test cooking quality, the seed samples were boiled in water until they became soft as felt between the fingers. The cookability of seeds was calculated according to the following equation: Cookability (%) = A/A+B X 100 where, A = weight of the cooked seeds and B = weight of the uncoked seeds. All the adove analyses were done in triplicate and the means reported. Two Lablab bean genotypes (DS 30 and DS 161), used in the study, were grown at the Experimental Farm of the Department of Genetics and Plant Breeding, BAU, during September, 1989 to April, 1990. Beginning with anthesis, flowers were tagged daily up to a month. Enough pod samples of known age (20, 30, 40 and 50 days after flowering) were harvested. The seeds were separated from the pod wall and subjected to chemical analysis separately. Each analysis was done in triplicate and the means reported.

Source of Information: Proc. BAU Res. Prog. 5 : 201-208, 1991

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

There were some variations in chemical composition of the two genotypes studied but overall pattern of change in chemical composition was almost similar. Except moisture content, all the constituents increased during development of bean. Moisture content had negative relation with growth. On dry basis protein, fat and ash contents had negative relationship but the crude fibre had positive relationship' with growth.

Knowledge Management: Report/Proceedings