Plant Foods for Human Nutrition

, Volume 38, Issue 1, pp 75–81 | Cite as

Proximate composition and antinutritional factors in rice bean (Vigna umbellata)

  • Sarla Malhotra
  • Darshan Malik
  • Kuldip Singh Dhindsa


Thirteen promising strains of Rice bean (Vigna umbellata) were analysed for their proximate compositions and antinutritional factors. Protein content in these varieties ranged from 17.50 to 23.10 per cent, ash from 3.06 to 4.48 per cent, ether extract from 2.4 to 3.9 per cent and crude fibre from 1.70 to 4.25 per cent. Trypsin inhibitor activity ranged from 112.63 to 163.98 units/g and polyphenols ranged from 0.58 to 1.19 per cent. Phytohemagglutinating activity was present in all the strains, except one, RB-32. Oligosaccharides, viz., raffinose, stachyose and verbascose, ranged from 0.32 to 0.91, 0.95 to 1.98 and 1.40 to 2.58 per cent, respectively. Attempts have been made to compare the results with a standard variety each of cowpea (Vigna unguiculata), moong (Vigna radiata) and mash (Vigna mungo).

Key words

proximate composition trypsin inhibitor polyphenols flatus factors hemagglutinins rice bean 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Chandel KPS, Arora RK, Joshi BS, Pant KC (1978) Rice bean (Vigna umbellata), its origin, distribution, genetic diversity and agricultural potential; presented at National Symposium on plant and animal genetic resources held during Dec. 27–31, 1978 at IARI, New DelhiGoogle Scholar
  2. 2.
    AOAC (1970) Official Methods of Analysis, 11th edn. Association of Official Analytical Chemists, Washington, DCGoogle Scholar
  3. 3.
    Kunitz M (1947) Crystalline trypsin inhibitor. II. General properties. J Gen Physio 30: 291–300Google Scholar
  4. 4.
    Roy DN, Rao PS (1971) Evidence, isolation, purification and some properties of a trypsin inhibitor inLathyrus sativus. J Agri Fd Chem 19: 257–259Google Scholar
  5. 5.
    Cerning J, Guilbot J (1973) Changes in carbohydrate composition during maturation of wheat and barley kernals. Cereal Chem 50: 220–232Google Scholar
  6. 6.
    Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28: 350–356Google Scholar
  7. 7.
    Singh U (1984) The inhibition of digestive enzymes by polyphenols of chickpea (Cicer arietinum L.) and pigeon pea (Cajanus cajan). Nutrition Reports International 29: 745–748Google Scholar
  8. 8.
    Swain T, Hillis WE (1959) The phenolic constituents ofPrumus domestica. The Qualitative analysis of phenolic constituents. J Sci Fd Agri 10: 63–68Google Scholar
  9. 9.
    Vasishta, R. Dhindsa KS, Batra VIP (1986) Pigeonpea strains: deficient in phytohemagglutinin activity. Curr Sci 55: 1236–1237Google Scholar
  10. 10.
    Sage HJ, Green RW (1970) In: Methods in Enzymology 28: 332–333Google Scholar
  11. 11.
    Singh SP, Misra BK, Chandel KPS, Pant KC (1980) Major food constituents of rice bean (Vigna umbellata). J Fd Sci Technol 17: 238–242Google Scholar
  12. 12.
    Singh SP, Misra BK, Sikka KC, Chandel KPS, Pant KC (1985) Studies on some nutritional aspects of rice bean (Vigna umbellata). J Fd Sci Technol 22: 180–185Google Scholar
  13. 13.
    Steggerda FR, Rackis JJ (1967) Is the oligosaccharide fraction in soybean product responsible for flatulence. Paper No. 21, Abstracts of Papers, 52nd Annual Meeting, American Association of Cereal Chemists, April 2–6. Cereal Science Today 12: 103–106Google Scholar
  14. 14.
    Rao UP, Belavady B (1978) Oligosaccharides in pulses. Varietal differences and effects of cooking and germination. J Agri Fd Chem 26: 316–319Google Scholar
  15. 15.
    Singh U, Kherdekar MS, Jambunathan R (1982) Studies on desi and kabuli chickpea (Cicer arietinum) cultivars. The levels of amylase inhibitors, levels of oligosacharides and in vitro digestibility. J Fd Sci 47: 510–512Google Scholar
  16. 16.
    Jood S, Mehta U, Singh R (1986) Effect of processing on soluble carbohydrates of commonly grown Indian pulses. J Agri Fd Chem 34: 417–419Google Scholar

Copyright information

© Kluwer Academic Publishers 1988

Authors and Affiliations

  • Sarla Malhotra
    • 1
  • Darshan Malik
    • 1
  • Kuldip Singh Dhindsa
    • 1
  1. 1.Department of Chemistry and BiochemistryHaryana Agricultural UniversityHisarIndia

Personalised recommendations