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Effect of Branching Time on Nutritional Quality of Bush Bean at Different Pod Age Stages

M. M. Khatun
Scientific Officer
OFRD, BARI, Rangpur

N. Sultana
Associate Professor
Dept. of Horticulture, BSMRAU, Gazipur-1706

M. H. Rahman
Scientific Officer
Hybrid Rice Project, BRRI, Joydevpur, Gazipur-1703

M. Ashadusjaman
AGM
Supreme Seed Co. Uttara, Dhaka

Abstract/ Executive Summary:

The study was conducted to find out the nutritional quality of pods harvested at different ages (10, 15 and 20 days after pod initiation) after blanching at 50⁰c for 5, 10 and 15 minutes of bush bean genotypes. Ascorbic acid, protein and dry matter retention percent were decreased as well as losses were increased with the increase of blanching time, but total sugar content was increased with the increase of blanching time. The highest 49.55 percent ascorbic acid retention was observed in V₂ after 5 minute blanching and 91.00 percent losses were observed in V₃ after 15 minutes blanching among all genotypes respectively. Similarly, the highest 97.98 percent protein retention was found in V₂ and lowest 90.68 percent protein retention was observed in V₄ after 5 minute blanching. On the other hand, V₄ genotype was contained higher percentage of protein retention after 10 and 15 minute blanching. Percent retention of protein was higher in 20 days pod age for all genotypes. Dry matter retention was found 86.26 to 97.67%, 82.90 to 94.62% and 82.83 to 93.27% among genotypes when blanched at 5, 10 and 15 minutes respectively. But total sugar content retention was observed 79.94 to 160.80%, 91.11 to 165.60% and 98.45 to 169.28% at 5, 10 and 15 minute after blanching respectively. The highest increasing sugar content was observed in V₄ at all blanching.

Keywords: Pod age, Blanching time, Nutritional quality, Genotypes

Location: Laboratory of the Department of Horticulture, Bangabondhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur

Start Date: 00-12-2004

End Date: 00-03-2005

Program Area: Quality and Nutrition

Commodity: Bush bean

Objectives:

To find out the nutritional quality of pods harvested at different ages after blanching of bush bean genotypes

Methodology:

The experiment was carried out in the laboratory of the Department of Horticulture, Bangabondhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur, from December 2004 to March 2005. The bush bean was grown in the Agronomy Research Farm, BSMRAU, Gazipur. The experiment was laid in Completely Randomized Design with three replications. Four bush bean genotypes e.g. BB3 (Bush bean3), BB9 (Bush bean9), BB13 (Bush bean13) and BB15 (Bush bean15) were used as plant materials. Bush beans from all treatment combination were blanched at 50⁰c for 5, 10 and 15 minutes. Ascorbic acid (%), Total sugar (%), Protein (%) and Dry matter (%) were recorded on 10, 15 and 20 days after pod initiation. Bush bean genotypes were designated as, V₁=BB3, V₂= BB9, V₃= BB13, V₄= BB15 and pod age stages were designated as M₁=10 days after pod initiation, M₂=15 days after pod initiation, M₃=20 days after pod initiation. Ascorbic acid content was determined as per the procedure described by Pleshkov. The total ascorbic acid content was quantified by using the following formula:

Ascorbic acid (mg/100g) = (T.F.V. 100)/Vw

Where,

Titrate volume of KIO3 ml

T=0.088 mg of ascorbic acid per ml of 0.001N of KIO₃

F=Total volume of the sample extracted

V=Volume of the extract (ml) taken

W=Weight of the sample taken (g)

Sugar contents were estimated according to Somogyi, using Bertrand A, Bertrand B and Bertrand C solutions. Total sugar content was calculated comparing tabulated values. Before calculation of total sugar factor of 0.4 KMnO₄ was determined. Total nitrogen and protein content of the collected sample was determined by Kjeldahl method using CuSO₄ and K₂SO₄ mixture (1: 9) as catalyst. Protein was estimated by multiplying 6.25 to the value of total nitrogen.

Dry matter (%) was calculated using this formula:

% Dry matter = Dry weight/ Fresh weight × 100

Source of Information: J. Soil. Nature .1 (1): 15-21, (2007)

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Ascorbic acid retention percent found to be decreased and losses were increased with the increase in blanching time due to 5 minute blanching at 50⁰c; the maximum (49.55%) ascorbic acid retention was recorded from V₂ and the lowest in V₃. But the minimum retention was observed from 15 minute blanching condition. In this case 20 days age stage contained maximum retention percentage of ascorbic acid. The highest (97.98%) protein retention percentage was found in the genotype V₄ at 5 min blanching condition and 20 days pod age stage. The loss of protein due to blanching varied from 3.75-12.86% among genotype and 4.37-6.75% among pod age stages. Dry matter retention was highest (97.67%) in V₁ when blanched at 5 minute and loss was highest (17.17%) after 15 blanching. Regarding total sugar, the highest retention (269.28%) was found in V₄ among the four bush bean genotypes. Total sugar retention percentage found to be increased with the advancement of blanching time. So, the highest amount of nutrition was observed from 5 min blanching except total sugar, and highest ascorbic acid, protein, dry matter and total sugar content was higher in 20 days pod.

Knowledge Management: Journal