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 polyphenol 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 66-13% 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.
Three cultivars of winged bean were analyzed for starch, sugars and trypsin inhibitor activity at different stages of seed maturity. The starch content ranged from 5.666.22% whereas sugar content varied from 4.40-6.53% in the matured seeds. The starch content increased as the seed maturation progressed from stage I (40 days after flowering) to stage II (50 days after flowering) followed by a decrease up to complete maturity. The total sugar content increased up to stage III (60 days after flowering) of maturity followed by a decrease during subsequent stages of maturation. The trypsin inhibitor activity increased as the seed maturation advanced from stage I to complete maturity. 7O(IV) days old were collected along with completely matured pods and chilled in a freezer (-20°C) for 24 hr. Subsequently, seeds were removed and dried at 60°C. The seeds were ground to pass through 100 mesh sieve and analyzed.
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