Legume Genomics and Genetics 2015, Vol.6, No.3, 1-7
1
Research Report Open Access
Comparative Study of Indian Varieties of Lablab and Field Bean for Phenotypic
and Nutritional Traits
Alkari Sonali , Vishwakarma Manju, Kashikar Ashwin
Ankur Research Foundation, 27, New Cotton Market Layout Nagpur, Maharashtra, India
Corresponding author email: Email:
Legume Genomics and Genetics, 2015, Vol.6, No.3 doi: 10.5376/lgg.2015.06.0003
Received: 28 May, 2015
Accepted: 19 Jul., 2015
Published: 30 Jul., 2015
Copyright
©
2015
Alkari et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:
Alkari Sonali., Vishwakarma Manju and Kashikar Ashwin., 2015, Comparative Study of Indian Varieties of Lablab and Field Bean for Phenotypic and
Nutritional Traits, Legume Genomics and Genetics, Vol.6, No.3, 1
-
7 (doi:
10.5376/lgg.2015.06.0003
)
Abstract
Through varietal improvement, bushy and determinate and indeterminate Lablab bean (
Lablab purpureus
var.
typicus
Prain) and Field bean (
Lablab purpureus
var.
lignosus
Prain) varieties were developed in India. A comparative study among the
improved cultivars for phenotypic and nutritional traits was attempted. The phenotypic traits selected for comparison are growth
habit, earliness and yield. The nutritional traits studied include crude fiber, protein content, free amino acids, tryptophan, methionine
and proline and the anti-nutritional traits include trypsin inhibitors, tannic acid and total phenols. The determinate bushy varieties are
early, do not require any support for growth with desirable pod traits suitable for human consumption. There is variation in proximate
principle content, nutritional parameters (free amino acids, methionine, tryptophan and proline) and anti-nutritional contents trypsin
inhibitors, tannic acid and total phenol in different varieties of Lablab and Field beans. There is a great scope to develop varities of
Labab bean having good balance between nutritional and anti-nutritional factors. Soaking, germination and cooking of beans hold a
good promise for improving the nutritional value of lablab/ field beans by reducing the anti-nurtritional factors.
Keywords
Free amino acids; Proline; Methionine; Tryptophan; Trypsin inhibitor; Nutritional and anti-nutritional factor
Background
Adequate availability of nutritionus food will take
care of different nutrition related health problems
viz
.
protein-energy malnutrition (PEM), vitamin A deficiency,
iodine deficiency disorders (IDD), nutritional anaemias-
encompasses a range of starvation disorders and
malnutrition scourges ‘marasmus’ and ‘kwashiorkor’
common in developing countries of Asia, Africa,
South America, Latin America and the Near East. Of
the world’s estimated 7,000 million people, 500
million still suffer from protein-energy malnutrition,
over 1,600 million from iron deficiency and over 200
million from vitamin A insufficiency (WHO, 2009).
A revolution, similar to green revolution is the need of
the hour for enhancing the production and productivity
of pulses to eliminate protein malnutrition. A massive
increase in vegetable protein supply in malnourished
areas facilitates an easy, economical and more energy-
efficient alternative than boosting the supply of animal
protein. Grain legumes are an important source of protein
and essential oils in the human diet for vegetarian
population. Spurred by sustained growth in per capita
income, increasing population and urbanization, the
demand for grain legumes has been growing rapidly in
the world. However, in the developing countries which
are large consumers of grain legumes, production of grain
legumes has been very modest and slow than the
demand putting pressure on per capita availability. The
slower growth of grain legumes production in developing
countries in the past was due to food security policies
of governments that directed agricultural research and
extension towards e staple cereals rice and wheat
(Parthasarathy Rao and von Oppen, 1987; Kumar et al.,
2007).
Of the many known legume species, only few have
been extensively promoted and used. Lablab bean is
one of the lesser known legume crops of arid and
semiarid regions and is classified by National Academy
of science (NAS) as a potential source of protein that
has not been explored yet. The name “
Lablab
”
probably is an Arabic or Egyptian name describing the
dull rattle sound of the seeds inside the dry pod. The
field bean is an unexplored vegetable cum pulse crop
widely distributed in many tropical and subtropical
countries where it was naturalized. (Purseglove, 1968;
Kay, 1979). Its world-wide distribution and popularity
