Nutritional and biological qualities of the ripened beans of Canavalia maritima from the coastal sand dunes of India

B. Bhagya, K. R. Sridhar, N. S. Raviraja, C. C. Young, A. B. Arun

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10 Citations (Scopus)

Abstract

Raw and pressure-cooked ripened beans of Canavalia maritima were assessed for nutritional quality. The beans possess high protein, carbohydrate, fiber and energy contents. Potassium, magnesium, zinc and manganese of the raw and cooked beans meet NRC/NAS recommended pattern for infants. The essential amino acids (threonine, valine, isoleucine, leucine, tyrosine/phenylalanine and lysine) in raw and cooked ripened beans fulfill the FAO/WHO/UNU recommended pattern for adults. Oleic acid in raw beans and linolenic acid in cooked beans were highest and linoleic and arachidonic acids were confined to raw beans. Cooking lowered the total phenolics, while tannins were negligible and devoid of orthodihydric phenols and trypsin inhibitors. Hemagglutinating activity decreased up to 50% in cooked beans. Rats fed with a pressure-cooked bean diet showed significant elevation of all growth and nitrogen balance parameters (P < 0.05) than the rats which received the raw bean diet. The low protein quality of beans warrants appropriate thermal processing to eliminate antinutritional factors. To cite this article: B. Bhagya et al., C. R. Biologies 332 (2009).

Original languageEnglish
Pages (from-to)25-33
Number of pages9
JournalComptes Rendus - Biologies
Volume332
Issue number1
DOIs
Publication statusPublished - 01-2009

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Immunology and Microbiology(all)
  • Agricultural and Biological Sciences(all)

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