Comparison of Nutritional Composition of Vigna spp. Prevalent in the Mid-Hill Region of Himachal Pradesh
2014
, Shweta | Katoch, Rajan
The present study was carried out for proximate analysis, mineral composition, protein digestibility and protein profiling of five different legumes of genus Vigna viz., V. umbellata (BRS-2), V. unguiculata (Lobia-1), V. radiata (Sukati-1), V. mungo (Him Mash) and V. angularis (Hpu-51) grown in mid-hills region of Himachal Pradesh. The results of analysis revealed significant variations in nutritional constituents among Vigna species. The crude protein content revealed variations from 20.48–24.45%, fat content 0.44–1.78%, crude fiber content 4.02–5.44%, ash content 3.10–3.87% and carbohydrate content 54.9759.09%. Significant variations were also observed for total soluble protein, sugar, starch, lysine, methionine, tryptophan, in vitro protein digestibility and ascorbic acid from 19.59–23.17%, 5.35–8.06%, 42.86–48.63%, 5.37–6.74 g/16gN, 0.95–1.46 g/16gN, 0.63–1.18 g/16gN, 59.65–83.69% and 0.54–0.95 mg/100g, respectively. Among minerals potassium (1953.33–2816.67 mg/100g) was the most abundant mineral followed by calcium (218.00–402.33 mg/100g) and phosphorus (213.46–333.03 mg/100g). The other minerals including magnesium (120.33–236.33 mg/100g), sodium (16.67–38.67 mg/100g), iron (6.31–8.77 mg/100g), zinc (2.41–3.93 mg/100g), manganese (1.50–2.87 mg/100g) were observed with moderate level. Sequential extraction of protein fractions viz., albumins, globulins, prolamins and glutelins also showed variations among five Vigna species. The protein profiling with SDS-PAGE revealed different banding patterns, indicating variation in protein constitution of different Vigna species. The results of the study indicated variation in nutrient composition with V. angularis having high protein as well as protein digestibility, whereas V. umbellata revealing balance among nutritional and anti-nutritional traits.
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