Vol. 11, Special Issue 10 (2022)

Author(s):
Bhakti Anand Narale, Akalya Shanmugam and Ashish Rawson

Abstract:
The field bean is one of the common annual legume available across the tropics. This crop is underutilized in spite of its high nutritional value, ease of availability, and affordability. This study was done to substantiate that field bean can be a good source of nutrition. The study revealed that the pre-treatments like soaking, germination, and boiling had an effect on the nutritional quality of the field beans. The protein content of the raw, soaked, germinated and boiled field bean flour was 21.45%, 24.79%, 26.36% and 21.79%, respectively. Thus the germination treatment proved to be effective to increase the protein content of field beans. Protein was extracted from pre-treated field bean flour and maximum protein extraction yield was found for the proteins extracted from germinated field bean flour. The extraction yield of proteins extracted from raw, soaked, germinated, and boiled field bean flour were 31.61%, 33.02%, 34.33%, and 30.84% respectively. Thus, germination is proved to be best pre-treatment process for enhancement of amount and yield of protein amount. Likewise, colour attribute was also best for the germinated, raw and soaked field bean flour against boiled sample. Hence, germination can be considered as a better pretreatment process for extraction of proteins from field bean.