Through varietal improvement, bushy and determinate and indeterminate Lablab bean (Lablab purpure... more Through varietal improvement, bushy and determinate and indeterminate Lablab bean (Lablab purpureus var. typicus Prain) and Field bean (Lablab purpureus var. lignosus Prain) varieties were developed in India. A comparative study among the improved cultivars for phenotypic and nutritional traits was attempted. The phenotypic traits selected for comparison are growth habit, earliness and yield. The nutritional traits studied include crude fiber, protein content, free amino acids, tryptophan, methionine and proline and the anti-nutritional traits include trypsin inhibitors, tannic acid and total phenols. The determinate bushy varieties are early, do not require any support for growth with desirable pod traits suitable for human consumption. There is variation in proximate principle content, nutritional parameters (free amino acids, methionine, tryptophan and proline) and anti-nutritional contents trypsin inhibitors, tannic acid and total phenol in different varieties of Lablab and Field beans. There is a great scope to develop varities of Labab bean having good balance between nutritional and anti-nutritional factors. Soaking, germination and cooking of beans hold a good promise for improving the nutritional value of lablab/ field beans by reducing the anti-nurtritional factors.
Through varietal improvement, bushy and determinate and indeterminate Lablab bean (Lablab purpure... more Through varietal improvement, bushy and determinate and indeterminate Lablab bean (Lablab purpureus var. typicus Prain) and Field bean (Lablab purpureus var. lignosus Prain) varieties were developed in India. A comparative study among the improved cultivars for phenotypic and nutritional traits was attempted. The phenotypic traits selected for comparison are growth habit, earliness and yield. The nutritional traits studied include crude fiber, protein content, free amino acids, tryptophan, methionine and proline and the anti-nutritional traits include trypsin inhibitors, tannic acid and total phenols. The determinate bushy varieties are early, do not require any support for growth with desirable pod traits suitable for human consumption. There is variation in proximate principle content, nutritional parameters (free amino acids, methionine, tryptophan and proline) and anti-nutritional contents trypsin inhibitors, tannic acid and total phenol in different varieties of Lablab and Field beans. There is a great scope to develop varities of Labab bean having good balance between nutritional and anti-nutritional factors. Soaking, germination and cooking of beans hold a good promise for improving the nutritional value of lablab/ field beans by reducing the anti-nurtritional factors.
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