Characterization and functional properties of Kidney beans Phaseolus vulgaris L grown in different regions of Himachal Pradesh

Abstract

newline The present investigation was undertaken with the objectives to study the physico-chemical and nutritional profile, functional properties, cooking quality and product developed characteristics of kidney beans grown in the different regions of Himachal Pradesh. The various formulations based on kidney bean flour were used to standardized/ developed for proportion of different value added products. Kidney beans varieties viz. Kanchan, Jwala, Baspa, Him1 and Triloki procured Hill Agriculture Research and Extension Centre, Sangla, district Kinnaur region and Chamba Landrace procured from Chamba region of Himachal Pradesh, India. Results of the study showed that Kanchan, Jwala, Baspa, Him1, Triloki and Chamba Landrace contained 22.47, 22.00, 23.58, 21.42, 22.85 and 21.35 per cent protein, respectively. The maximum carbohydrate content was present in Chamba Landrace variety i.e. 60.13 per cent. Water absorption and oil absorption were highest in Kanchan (4.23 g/ml) and Him1 (2.93 g/ml), respectively. Cooking time of unsoaked seeds/grains of different varieties of kidney beans significantly varied and ranged between 25 to 35 minutes whereas, the soaking of grains of kidney beans before cooking reduced the cooking time about 30 per cent. The maximum values of calcium and phosphorus content were present in variety Baspa i.e. 112.78 and 530.04 mg/100g, respectively. Lysine and methionine content were highest in Chamba landrace variety (1.67 and 2.88 %/100g). Results of Omega 3 fatty acids was maximum in Triloki variety (1.25 %/100g). Scanning Electron Photomicrograph (SEM) of different varieties of Kidney bean flour at different resolutions (10µm, 20µm, 50µm and 100µm) has also been done. Being rich in nutritional and specific characteristics the kidney bean in different forms can be utilized in preparation of various value added products. Various formulations of value added product with different proportions of flour were used. Different formulations were selected on the basis nutritional, functional as well of sensory acceptability. The present study revealed that modifications of food recipes/formulations with the addition of kidney beans can be encouraged to improve the nutritional status and can be a right step towards better food and better nutritional security of the area. newline newline