International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:7, July, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 3112-3119

Physical, Functional Properties and Cooking Quality of Mothbean [Vigna aconitifolia (Jacq.) Marechal] Varieties
Pallavi Badami* and B. Kasturiba
Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad, Karnataka, India
*Corresponding author

Pulses are widely grown and consumed throughout the world and also form the important source of protein and thus continue to occupy an important place in human nutrition particularly in developing countries like India. A study was conducted to analyze the physical, functional properties and cooking quality of mothbean varieties. Significant differences were found among the varieties for all physical and functional properties. The length, breadth, hundred kernel weight, hundred kernel volume and grain density ranged from 3.67-3.99 mm, 2.20-2.40 mm, 1.61-1.96 g, 1.26-1.53 ml and 1.16-1.44 g/ml respectively. Hydration capacity, hydration index, swelling capacity, swelling index ranged from 2.31-2.75 g/100 grains, 1.25-1.52, 3.7-4.86 ml/100 grains, 2.25-3.88 on dry weight basis. Significant difference was found in germination percentage among the varieties and it ranged from 89.33-96.33 per cent, being highest in RMB-108 and lowest in BGMB-14. Cooked weight and volume of grains without soaking and with soaking ranged from 19.52-20.30 g, 19.28-20.05g, 16.33-19.66 ml and 14.33-17.66 ml respectively. Cooking time and solid loss of grains without soaking and with soaking ranged from 30.33-33.66 min, 19-24 min, 5.63-6.72 per cent and 5.73-6.62 per cent respectively.

Keywords: Mothbean, Physical properties, Functional properties, Cooking quality

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How to cite this article:

Pallavi Badami and Kasturiba, B. 2018. Physical, Functional Properties and Cooking Quality of Mothbean (Vigna aconitifolia (Jacq.) Marechal) Varieties.Int.J.Curr.Microbiol.App.Sci. 7(7): 3112-3119. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.