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Winged bean in human nutrition.

S S Kadam, D K Salunkhe

    Critical Reviews in Food Science and Nutrition
    |January 1, 1984
    PubMed
    Summary
    This summary is machine-generated.

    Winged bean is an underutilized tropical legume rich in protein and oil, offering a viable solution to malnutrition. Special soaking techniques can significantly reduce its cooking time, making it more accessible.

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    Area of Science:

    • Agricultural Science
    • Human Nutrition
    • Food Science

    Background:

    • Protein-calorie malnutrition is widespread in tropical and subtropical developing nations.
    • Unconventional protein sources are crucial for meeting rising population demands.
    • Winged bean (Psophocarpus tetragonolobus) is an underexploited tropical legume with high nutritional value.

    Purpose of the Study:

    • To highlight the nutritional significance of winged bean as an unconventional protein source.
    • To discuss the composition and potential uses of winged bean in human nutrition.
    • To address challenges in winged bean utilization, such as cooking time and anti-nutritional factors.

    Main Methods:

    • Nutritional analysis of winged bean seeds, including protein, oil, essential amino acids, and fatty acids.

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  • Identification of anti-nutritional factors like trypsin inhibitors and toxic compounds.
  • Evaluation of a specific soaking solution (Rockland's) to reduce cooking time.

    • Main Results:

    • Winged bean seeds contain 29-37% protein and 15-18% oil, with essential amino acid profiles similar to soybean.
    • Seeds are rich in phosphorus, iron, and vitamin B, with fatty acids comparable to groundnuts.
    • Heat-resistant trypsin inhibitors and other toxic factors (hemagglutinins, cyanide) are present.
    • Rockland's soak solution significantly decreases winged bean seed cooking time.

    Conclusions:

    • Winged bean is a highly nutritious legume with significant potential to combat malnutrition in developing regions.
    • Processing methods, like the described soaking technique, are essential to overcome utilization barriers.
    • Further research is needed to fully explore the potential and optimize the use of winged bean in human diets.