Characteristics of winged bean (Psophocarpus tetragonolobus) seeds during soaking and boiling

Sambudi, Handajani; Buckle, K. A.

doi:10.1002/jsfa.2740570411

Cited by 7 publications

(4 citation statements)

References 16 publications

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“…Cooking of blanched grass pea seeds to 'eating soft' increased the water absorption, swelling power and leached solids significantly, in agreement with some previous work on winged beans [9,10,14,15]. Hydration is usually considered necessary to decrease cooking times and increase drained weight.…”

Section: Discussionsupporting

confidence: 86%

“…Of the various sensory properties, tenderness score of cooked seeds pretreated in water was considerably lower than those in pre-treated salt or wood ash solution. In a similar study, treatment with baking soda or sodium bicarbonate has been reported to produce beans with higher sensory characteristics than those treated with other materials [11,12,15].…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of blanching and soaking on some physical characteristics of grass pea (Lathyrus sativus)

Urga

Fufa²,

Biratu³

et al. 2006

African Journal of Food, Agriculture, Nutrition and Development

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Lathyrus sativus, containing a lathyritic principle, called ß-ODAP (ß-N-Oxalyl-L-α, ß-diaminopropionic acid), is widely grown and consumed in Ethiopia. It is a hardy crop grown under various agro-ecological situations. The major drawback in the use of the legume is the fact that the seeds, in common with other legumes, are not easily rehydrated, are difficult to cook, the seed coat is difficult to remove and long cooking time is required by traditional processing methods for tenderization. In this study, the effect of processing methods like blanching, soaking and cooking on water absorption, leached solids, swelling power, cooking time and sensory qualities of grass pea seeds were investigated. The soaking solutions used were mixed with salt solution, wood ash solution and double distilled de-ionized water. Blanching significantly (p < 0.05) increased total water absorbed, swelling power, leached solids and reduced cooking time compared to unbalanced seeds. Soaking blanched seeds in salt or wood ash solution was noted to be most effective in promoting seed softening during cooking, compared to double distilled water. Blanched grass pea seeds soaked for 12 hours in the three soaking solutions caused reduction of 60 %, 73 % and 68 %, respectively, in cooking time. In contrast, unblanched grass pea seeds soaked for 12 hours in the three soaking solutions caused reduction of 30 %, 46 % and 40 %, respectively, in cooking time. Water absorption, swelling power and leached solids values were negatively correlated (p < 0.05) with the cooking time. The study results indicated that blanching and hydration of grass pea seeds improved the sensory characteristics of cooked seeds, significantly reduced the cooking time and increased the weight and texture of the cooked seeds. Application of blanching preceded by soaking at village level as an integral part of traditional methods of processing grass pea seeds, thus offers the dual advantage of saving of valuable fuels by shortening cooking time, as well as rendering the seeds more acceptable to consumers. In the absence of salt, wood ash suspension treatment may be a satisfactory alternative in the production of quick-cooking grass pea seeds.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Effects of blanching and soaking on some physical characteristics of grass pea (Lathyrus sativus)

Urga

Fufa²,

Biratu³

et al. 2006

African Journal of Food, Agriculture, Nutrition and Development

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“…Screening for thinner seed coat might bring benefits, given the role it has in water uptake during soaking. Variation in water uptake during soaking, recorded across different accessions, could be harnessed for this purpose in breeding programmes on winged bean seed coat improvement (Anonymous 1980;Ekpenyong and Borchers 1980b;Henry et al 1985;Deshpande and Cheryan 1986;Sambudi and Buckle 1991).…”

Section: Mature Seeds Consumptionmentioning

confidence: 99%

Winged bean (Psophocarpus tetragonolobus (L.) DC.) for food and nutritional security: synthesis of past research and future direction

Tanzi

Eagleton

et al. 2019

Planta

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Main Conclusion Winged bean is popularly known as "One Species Supermarket" for its nutrient-dense green pods, immature seeds, tubers, leaves, and mature seeds. This underutilised crop has potential beneficial traits related to its biological nitrogen-fixation to support low-input farming. Drawing from past knowledge, and based on current technologies, we propose a roadmap for research and development of winged bean for sustainable food systems. Reliance on a handful of "major" crops has led to decreased diversity in crop species, agricultural systems and human diets. To reverse this trend, we need to encourage the greater use of minor, "orphan", underutilised species. These could contribute to an increase in crop diversity within agricultural systems, to improve human diets, and to support more sustainable and resilient food production systems. Among these underutilised species, winged bean (Psophocarpus tetragonolobus) has long been proposed as a crop for expanded use particularly in the humid tropics. It is an herbaceous perennial legume of equatorial environments and has been identified as a rich source of protein, with most parts of the plant being edible when appropriately prepared. However, to date, limited progress in structured improvement programmes has restricted the expansion of winged bean beyond its traditional confines. In this paper, we discuss the reasons for this and recommend approaches for better use of its genetic resources and related Psophocarpus species in developing improved varieties. We review studies on the growth, phenology, nodulation and nitrogen-fixation activity, breeding programmes, and molecular analyses. We then discuss prospects for the crop based on the greater understanding that these studies have provided and considering modern plant-breeding technologies and approaches. We propose a more targeted and structured research approach to fulfil the potential of winged bean to contribute to food security.

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“…The crude protein content in the seeds of 25 accessions from the International Institute of Tropical Agriculture (IITA) ranged from 28.4 to 31.3% with tannin and phytate varying signi cantly 10 . Some of the issues caused by antinutritional factors can be overcome through different cooking and processing methods 11,12 . Coupled with architectural changes and breeding selection for high protein and/or high lipid, genetic improvement could widen winged bean production from a purely horticultural crop to an arable crop for its seed protein, also helping to reduce dependency on soybean imports for many countries and the environmental impact associated with soybean production expansion.…”

Section: Introductionmentioning

confidence: 99%

A genomic toolkit for ‘the soybean of the tropics’ – winged bean (Psophocarpus tetragonolobus)

Tanzi

Sang

et al. 2022

Preprint

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A sustainable supply of plant protein is critical for future generations. We also need to reduce carbon emissions from agriculture, while increasing resilience in the face of elevated temperatures and climate volatility. Agricultural diversification with more crop options is hampered by limited available genomic resources, lack of understanding of the genetic structure of breeding germplasm and important trait inheritance- needed to breed desired ideotypes. Winged bean (Psophocarpus tetragonolobus), a high protein seed tropical legume, has been termed ‘the soybean for the tropics’ with potential to help reduce soybean imports in many tropical and semi-tropical countries. Here we present the first chromosome level winged bean genome assembly (98.9% of 536.1MB scaffolds are assigned), an investigation of genetic diversity of 136 worldwide accessions for breeding, together with the first two genetic maps and a trait QTL analysis for genomic regions with desirable ideotype traits for breeding; namely architecture, protein content and phytonutrients.

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Characteristics of winged bean (Psophocarpus tetragonolobus) seeds during soaking and boiling

Abstract: ABSTRACT

Cited by 7 publications

References 16 publications

Effects of blanching and soaking on some physical characteristics of grass pea (<i>Lathyrus sativus</i>)

Effects of blanching and soaking on some physical characteristics of grass pea (<i>Lathyrus sativus</i>)

Winged bean (Psophocarpus tetragonolobus (L.) DC.) for food and nutritional security: synthesis of past research and future direction

A genomic toolkit for ‘the soybean of the tropics’ – winged bean (Psophocarpus tetragonolobus)

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