Skip to main content

Hyacinth Beans

  • Chapter
  • First Online:
Pulses

Abstract

The hyacinth bean (include the scientific name here) is a tropical and subtropical food legume which is of Asian origin. In Europe, Africa, Middle East, America, and Asia, hyacinth beans have been cultivated for many years. Leaves, green beans, and pods of hyacinth beans are edible and consumed widely (Maass et al. 2010). Lablab purpureus are climbing plants that can grow up to a length of 5 m, with leaves 3-foliate and pinnate, 6–12 cm by 5–9 cm acute leaflets, purplish pink or white flowers, and green podded fruits with 4–5 seeds, flattened 6 cm long and 2 cm wide. Color change of pods from green to light brown is used as a maturity index (Al-Snafi 2017). Different names of hyacinth beans are hyacinthbean, Egyptian bean, field bean, bonavist bean, and Dolichos lablab L., Lablab niger Medikus, Lablab vulgaris (L.) Savi, Lablab purpureus (L.) Sweet, Vigna aristata Piper, Dolichos benghalensis Jacq., and Dolichos purpureus L., are the different scientific names (Sheahan 2012).

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Acevedo, B. A., Avanza, M. V., Cháves, M. G., & Ronda, F. (2013). Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours. Journal of Food Engineering, 119(1), 65–71.

    Article  Google Scholar 

  • Akpapunam, M. (1996). Hyacinth bean (Lablab purpureus (L.) sweet). In Food and feed from legumes and oilseeds (pp. 103–108). Boston: Springer.

    Chapter  Google Scholar 

  • Al-Snafi, A. E. (2017). The pharmacology and medical importance of Dolichos lablab (Lablab purpureus)-A review. IOSR Journal of Pharmacy, 7(2), 22–30.

    Article  Google Scholar 

  • Boyette, M. D., Schulteis, J. R., Estes, E. A., Hurst, W. C., & Sumner, P. E. (1994). Postharvest cooling and handling of green beans and field peas. AG (North Carolina Agricultural Extension Service)(USA).

    Google Scholar 

  • D’souza, M. R. (2013). Effect of traditional processing methods on nutritional quality of field bean. Advances in Bioresearch, 4(3), 29.

    Google Scholar 

  • Duke, J. A. (1983) Handbook of Legumes of World Economic Importance. Plenum Press, New York, pp 102–106, 275–278, 293–296.

    Google Scholar 

  • Grizzell, W. G. (1961). Handling pea beans in country elevators (No. 479). US Department of Agriculture, Agricultural Marketing Service, Transportation and Facilities Research Division and Market Quality Research Division.

    Google Scholar 

  • Habib, H. M., Theuri, S. W., Kheadr, E. E., & Mohamed, F. E. (2017). Functional, bioactive, biochemical, and physicochemical properties of the Dolichos lablab bean. Food & Function, 8(2), 872–880.

    Article  CAS  Google Scholar 

  • Kala, B. K., Soris, P. T., Mohan, V. R., & Vadivel, V. (2010). Nutrient and chemical evaluation of raw seeds of five varieties of Lablab purpureus (L.) sweet. Advances in Biology Research, 1(1), 44–53.

    Google Scholar 

  • Kincade, K. P. (1985). The A-to-Z of dry bean handling. In Proc Technical Conference on Dry Beans Research.

    Google Scholar 

  • Lei, N., Shu, G., Cao, J., Wan, H., & Feng, J. (2016). Extraction and antioxidant activities assay of polysaccharides from white hyacinth bean and promoting growth to probiotics. Annals of the University Dunarea de Jos of Galati Fascicle VI--Food Technology, 40(2), 51–62.

    Google Scholar 

  • Maass, B. L., Knox, M. R., Venkatesha, S. C., Angessa, T. T., Ramme, S., & Pengelly, B. C. (2010). Lablab purpureus—A crop lost for Africa? Tropical Plant Biology, 3(3), 123–135.

    Article  Google Scholar 

  • Maheshu, V., Priyadarsini, D. T., & Sasikumar, J. M. (2013). Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L. Journal of Food Science and Technology, 50(4), 731–738.

    Article  CAS  Google Scholar 

  • Mosisa, M. T., & Tura, D. C. (2017). Effect of processing on proximate and mineral composition of hepho, a black climbing bean (Lablab purpureus L.) flour. Journal of Food and Nutrition Sciences, 5, 16–22.

    Article  CAS  Google Scholar 

  • Paredes-López, O., Maza-Calviño, E. C., & González-Castañeda, J. (1989). Effect of the hardening phenomenon on some physicochemical properties of common bean. Food Chemistry, 31(3), 225–236.

    Article  Google Scholar 

  • Pirhayati, M., Soltanizadeh, N., & Kadivar, M. (2011). Chemical and microstructural evaluation of ‘hard-to-cook’ phenomenon in legumes (pinto bean and small-type lentil). International Journal of Food Science & Technology, 46(9), 1884–1890.

    Article  CAS  Google Scholar 

  • Sheahan, C. M. (2012). Plant guide for Lablab (Lablab purpureus), USDA-Natural Resources Conservation Service, Cape May Plant Materials Center. Cape May, NJ, 8210.

    Google Scholar 

  • Shilpaa, B., Akankshaa, K., & Girish, P. (2012). Evaluation of cactus and hyacinth bean peels as natural coagulants. International Journal of Chemical and Environmental Engineering, 3(3), 187.

    Google Scholar 

  • Subagio, A. (2006). Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate. Food Chemistry, 95(1), 65–70.

    Article  CAS  Google Scholar 

  • Subagio, A., & Morita, N. (2008). Effects of protein isolate from hyacinth beans (Lablab purpureus (L.) sweet) seeds on cake characteristics. Food Science and Technology Research, 14(1), 12–17.

    Article  CAS  Google Scholar 

  • Thompson, J. A. (1962). Maintaining quality of pea beans during shipment overseas (No. 519). US Department of Agriculture, Agricultural Marketing Service, Market Quality Research Division.

    Google Scholar 

  • Uebersax, M. A., Kim, J. N., & Chung, Y. S. (1996). Packaging and handling systems for dry edible beans. Michigan Dry Bean Digest, 20(2), 5–13.

    Google Scholar 

  • Uebersax, M. A., & Siddiq, M. (2013). Postharvest storage quality, packaging and distribution of dry beans. In M. Siddiq & M. A. Uebersax (Eds.), Dry beans and pulses: Production, processing and nutrition (pp. 75–100). Ames: Wiley.

    Google Scholar 

  • Valenzuela, H., & Smith, J. (2002). Sustainable agriculture green manure crops. SA-GM-7. Cooperative Extension Service, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa.

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to K. A. Athmaselvi .

Editor information

Editors and Affiliations

Rights and permissions

Reprints and permissions

Copyright information

© 2020 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Athmaselvi, K.A., Sukumar, A., Bhokarikar, S. (2020). Hyacinth Beans. In: Manickavasagan, A., Thirunathan, P. (eds) Pulses. Springer, Cham. https://doi.org/10.1007/978-3-030-41376-7_7

Download citation

Publish with us

Policies and ethics