Nutritional Studies on the Utilization of Winged Bean (Psophocarpus Tetragonolobus L. Dc) Seeds and Leaves (Carotenoids, Bean-Curd, Anti-Nutrients, Reversed Phase Hplc, Phytic Acid)
Sri Kantha, Sachithanantham
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https://hdl.handle.net/2142/70091
Description
Title
Nutritional Studies on the Utilization of Winged Bean (Psophocarpus Tetragonolobus L. Dc) Seeds and Leaves (Carotenoids, Bean-Curd, Anti-Nutrients, Reversed Phase Hplc, Phytic Acid)
Author(s)
Sri Kantha, Sachithanantham
Issue Date
1986
Department of Study
Food Science
Discipline
Food Science
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Abstract
Protein, fat, mineral and anti-nutrient contents of seed flour of 12 cultivars of winged bean (Psophocarpus tetragonolobus L.DC) grown in Sri Lanka were determined. Protein and oil contents in dehulled seed flour ranged from 37.4-46.9 and 20.0-26.5% on dry weight basis, respectively. Of the anti-nutrients, phytic acid and trypsin inhibitor levels ranged 1.0-1.7% and 52.5-99.5 trypsin inhibitor units/mg ground flour, respectively. Tannin content in the whole seed flour varied between 0.2 and 0.7mg catechin equivalents/g four. pH modification markedly affected the solubility of nitrogen, phytic acid and minerals in seed flour slurries.
Procedures for the preparation of 100% winged bean or mixed winged bean-soybean curd employing the essential steps of soycurd production have been developed and optimized. Use of MgSO(,4), glucono delta lactone, acetic acid and CaSO(,4) as coagulants was investigated. CaSO(,4) precipitation resulted in a semi-solid and appreciably cohesive curd from winged bean. Winged bean curd had very low hardness value in comparison to soy tofu.
The growth performance of weanling rats fed one of three test diets of winged bean seed flour (WBSF) prepared by using village scale processing methods was studied. Five groups, each consisting of six animals, were fed the following diets: 10% protein from casein, untreated WBSF, dry heat-treated WBSF, wet heat-treated WBSF or no protein. Untreated WBSF and dry heat-treated WBSF diets were not conducive for growth. The Net Protein Ratio (NPR) values calculated for casein-fed rats and wet heat-treated rats were 3.27 and 0.56, respectively. PER values of casein and wet heat-treated diets were similar to the previously published reports for autoclaved winged bean flour. This study suggests that the protein quality of WBSF prepared from 30 minutes boiled seeds is comparable to that of WBSF prepared by autoclaving, a method not available at the village level.
A reversed-phase HPLC method, utilized to analyze carotenoids in blood was modified to evaluate (alpha)- and (beta)-carotene contents of winged bean leaves. (beta)-carotene levels ranged from 3.3 (+OR-) 0.2mg/100g fresh edible portion in raw, tender leaves to 6.6 (+OR-) 0.3mg/100g in raw mature leaves. (alpha)-carotene levels ranged from 0.5 (+OR-) 0.2mg/100g in raw tender leaves to 0.7 (+OR-) 0.2mg/100g in raw mature leaves.
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