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Some characteristics of the roots of the winged bean [ Psophocarpus tetragonolobus (L.) DC]
Author(s) -
Poulter Nigel H.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330202
Subject(s) - starch , protein quality , cyanide , trypsin inhibitor , food science , urease , amino acid , chemistry , dry weight , trypsin , biology , botany , horticulture , biochemistry , enzyme , inorganic chemistry
Three accessions of winged bean [ Psophocarpus tetragonolobus (L.) DC] tuberous roots from Thailand were examined for their crude protein (N × 6.25), non‐protein nitrogen and starch contents. The roots were further analysed for their trypsin inhibitor and urease activities and for the presence of tannins and cyanogenic compounds. Crude protein was found to be high in comparison with other root crops (5.7–6.7% fresh weight) and this contained a high proportion of non‐protein nitrogen (7.4–15.0%). Amino acid content of the crude protein, when compared with mature winged bean seeds, revealed a deficiency in the sulphur‐containing amino acids but an exceptionally high aspartic acid content. Starch was the major carbohydrate present in the flesh of the roots (21.7–32.1% fresh weight). Root samples were found to contain high levels of trypsin inhibitory activity (13.5–30.1 TIU mg −1 fresh weight). No urease activity or cyanide could be detected in any of the root accessions studied.