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Changes in Chemical Composition of Winged Bean ( Psophocarpus tetragonolobus L.) during Seed Development
Author(s) -
KADAM S. S.,
KUTE L. S.,
LAWANDE K.M.,
SALUNKHE D. K.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12943.x
Subject(s) - phosphorus , dry matter , chemistry , nitrogen , composition (language) , magnesium , zinc , calcium , cultivar , horticulture , agronomy , zoology , biology , linguistics , philosophy , organic chemistry
Three cultivars of winged bean were analyzed for total dry matter, crude fat, nitrogenous constituents, phosphorus, calcium, magnesium, zinc, iron, copper and cooking behavior at different stages of seed maturity. Accumulation of dry matter, crude fat and nitrogen occurred during seed development whereas nonprotein nitrogen and tryptophan contents decreased significantly. Reduction in poly‐phenol content was observed at all the stages of seed development. There was a significant decrease in total phosphorus content with concomitant increase in the proportion of phytate phosphorus throughout the seed development. In matured seeds, phytate phosphorus accounted for 66—73% of total phosphorus. A reduction in zinc content was noticed in all the cultivars studied. In contrast, calcium, magnesium, iron and copper contents of seeds of different stages of maturity did not exhibit marked differences.