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
Author    Correspondence author
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
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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) 


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.

Free amino acids; Proline; Methionine; Tryptophan; Trypsin inhibitor; Nutritional and anti-nutritional factor
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