Abstract

Legumes are important constituent for the human diet, it increases the nutritional status of the cereal-based diets. Mothbean (Vigna aconitifolia L.) grains are appreciated due to its high quality of protein content. Hence, the current study carried out with the purpose to assess the effect of different domestic processing methods on nutritional value of Mothbean grains. Mothbean grains procured in the local markets were cleaned and soaked in clean tap water for 12 h in 1:3 ratio. The soaked grains were tied in muslin cloth and allowed to germinate at ambient temperature. The nutritional and mineral composition of raw and domestically processed Mothbean grains were determined. Results revealed that moisture (%) and protein (%) were increased in domestically processed Mothbean grain samples as compared to raw Mothbean samples (Moisture (%): 11.28 vs. 7.94; Protein (%): 23.01 vs. 19.32. Whereas, carbohydrate (%) was slightly decreased in domestically processed Mothbean grain samples as compared to raw Mothbean samples (54.33 vs. 59.28). The magnesium and iron contents were increased in the domestically processed Mothbean grain samples as compared to raw Mothbean samples (Magnesium (mg/100g): 230.69 vs. 218.56; Iron (mg/100g): 9.72 vs. 7.59). Whereas, calcium and phosphorus contents were decreased in domestically processed Mothbean grain samples as compared to raw Mothbean samples (Calcium (mg/100g): 178.40 vs. 190.53; Phosphorus (mg/100g): 194.05 vs. 206.18). In conclusion, domestically practiced processing methods like soaking followed by germination could be suggested to improve the nutritional value of Mothbean grains.

Description

Legumes are a wide variety of crops that are enclosed in flowering plants producing seeds in pods and frequently raised for food and feeds. They were ranked as the third-largest family of flowering plants with species over 19,500 and genera of range higher than 750. Legumes are generally grown throughout the world and their own dietary as well as economic importance is worldwide. Legumes or pulses are regarded as a very important group connected with plant foods stuffs, particularly in the developing globe. A significant section of human population relies upon legumes since staple foods for subsistence, particularly in combination with cereals.1 Mothbean (Vigna aconitifolia L.), is a leguminous plant known for its ability to withstand in drought like conditions which belongs to the Fabaceae family (Figure 1 and Figure 2). It is typically grown in arid and semi-arid regions of India. It is a versatile plant, and it is known by various names such as mat bean, matki, turkish gram, or dew bean. The state of Rajasthan, recognized as India's driest region, holds a significant role in Mothbean cultivation and contributes to approximately 86% of the total cultivation area in the country