Starches frOln the tubers o f Dioscorra hallophylla and A morphophtrl-/us cumpanirlafrt.s were isolated and purified. Scanning electron niicroscopy of these starches exhibits cliptical, spherical or irregular shapes, respectively, while the shape of tapioca is spherical. Waterbinding capacity o f A . cumpanulatiis starch is very high in coniparison to D. ballophylla and tapioca starches but the amylose content is significantly less. Gelatinization temperature of both these starches is the same but it is higher when coinpared to tapioca starch, swelling power and solubilities arc less. Paste viscosity characteristics show high peak viscosity for A . cornpmrrlarus in comparison to D. hallopliyllu and tapioca starch. Die Starken von Dioscorea ballophylla undAmorphophallus campanulatusvergleich mit Tapiokastarke. Die Stlrken der Knollen von Dioscorca ballophylla und Amorphophallus canipanulatus wurden isoliert und gcreinigt. Die Raster-Elektronenmikroskopie dieser Stlrken zeigt clliptische, spharische oder unregelmiiRige Formen, wiihrend die Form von Tapiokastiirke sphlrisch ist. Das Wasserbindungsvermogen der StLrke von A. campanulatus ist sehr hoch im Vergleich zu den Stiirken von D. ballophylla und Tapioka, doch ist der Aniylosegehalt deutlich geringer. Die Verkleisterungsteiiiperatur dcr beiden Stiirken ist gleich, jedoch holier iin Vergleich zu Tapiokastarkc; Quellvermogen und Loslichkeiten sind geringer. Der Viskositiitsverlauf zeigt hohere Spitzenviskositlt bei A. campanulatus ini

The present research analyzed the physical and functional properties of black soybean. Germinated sample was prepared by soaking grains for overnight and allowed for germination for 72-hours in incubator at 320C, dried, milled and kept in air tight containers for further analysis. The results showed that black soybean seeds had good physical properties. Functional properties showed that germinated seed flour had significantly higher water absorption capacity (203.33ml/100g) and foaming capacity (22.67%), while raw black soybean seeds flour had higher emulsion activity (49.46%), emulsion stability (47.67%), fat absorption capacity (126.67ml/100g) and foam stability (95.35%). Both the samples had the highest solubility at alkaline medium. The results of particle size distribution showed that both the flour samples had maximum retention on 85 mesh sieve.The study concluded that black soybean has good physical and functional properties which makesit potentially ideal for local food uses and industrial food systems.

Postmenopausal women have increased risk of developing hypertension, cardiovascular diseases, neurodegenerative disorders, obesity, diabetes mellitus and osteoporosis due to loss of ovarian function and subsequent estrogen deficiency. The aim of present investigation was to assess the effect of black soybean flour intervention on blood pressure, fasting blood glucose, haemoglobin and lipid profile of the postmenopausal women. A study having experimental design with pre and post observations including 46 postmenopausal women of 45-55 years was conducted. The selected women were randomly divided into 2 groups. Experimental group A and B received 50g of raw and germinated black soybean flour per day, respectively, for consecutive 90 days. Information on general characteristics, anthropometric measurements and nutrient intake was collected. Blood pressure was measured and blood was analyzed for haemoglobin, fasting blood glucose and lipid profile parameters twice in the study, once at the beginning and second at the 90 th day of intervention to analyze the effect of black soybean flour intervention on the parameters. The findings of study revealed that subjects of both the experimental groups were found comparable for their consumption of all the nutrients except dietary fibre (p<0.05). The dietary intervention of both raw and germinated black soybean flour to two groups led to non-significant increase in their haemoglobin levels but significant improvement (p<0.05) in their blood pressure and lipid profile parameters (decrease in TC, LDL-C and TG and increase in HDL-C) was recorded. A marked improvement was observed in the fasting blood glucose levels of prediabteic and diabetic subjects of the study. Present investigation proved the beneficial effect of black soybean flour supplementation on fasting blood glucose levels, blood pressure and lipid profile parameters in postmenopausal women. Hence, it is concluded that black soybean have potential use in the management of dyslipidemia and hypertension in menopausal women. There is a need to popularize and commercialize black soybean and its products by improving its processing and designating the product as functional food/nutraceutical.

Background: Black soybean [Glycine max (L.) Merrill] is grown on 5734 hectare area of Kumaon and Garhwal region of Uttarakhand state of India but consumed on a very limited scale. The bioavailability of nutrients in soybean is limited due to presence of antinutritional factors such as trypsin inhibitors, oligosaccharides and tannins etc. Literature still lacks in data related to nutritional and health enhancing properties of black soybean, therefore, the present study was undertaken to enhance the nutritional quality of black soybean using germination technique. Methods: Two types of flour were developed from black soybean i.e. raw and 72-hours germinated flour which were analyzed for their proximate and mineral composition, antinutritional content, antioxidant activity, in-vitro protein digestibility, in-vitro iron bioavailability and dietary fibre content. Result: The findings revealed that germination led to significant (P≤0.05) increases in crude protein, crude fibre, total ash, calcium, iron, magnesium, zinc, in-vitro protein digestibility and total dietary fibre content with significant (P≤0.05) reductions in phytates, tannins, oxalates, trypsin inhibitor and oligosaccharide content of black soybean flour. The study concluded that germination significantly enhanced the nutritional properties of black soybean by increasing the density and bioavailability of nutrients and reducing the anti nutrients, thereby making it safer for human consumption.

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