Comparative Biochemical Study of Different Lablab purpureus L. Groups under Processing

Abstract

Background: Lablab Bean had been considered as an excellent source of protein (20-25%) with it’s two different groups, like Wal (highly fibrous) and Papdi (less fibrous). Cooking alters the level of nutrient content and as well as the antinutrient content and based on this concept the following experiment had been carried out. Methods: The study was carried out in Navsari Agricultural University, Gujarat, India, in 2016-17. Two different groups of Indian bean (Lablab purpureus L.) including Wal group (Guj.W.1, Guj.W.2, 125-36, NIBD-15-05, NIBD-15-10) and Papdi group (GNIB-21, NIBD-15-09, NIBD-15-10, NIBD-14-01, NIBD-14-04) were analyzed for their nutrients and anti-nutritional contents for raw and cooked (boiling) vegetables. Result: Papdi group was proved to be comparatively rich in some nutrient contents like ascorbic acid, flavonoid, Fe, Mn whereas Wal was found to be rich in the other nutrient contents like crude fibre, carbohydrate, S, Zn, Cu, β-carotene etc. Both groups performed well for antioxidant activities and protein content. Hence, it was difficult to detect the particular group distinctly and reported that Wal was found to be comparatively nutritionally rich after cooking.