Vanisree Kathi
Acceptability and Nutritional Evaluation of Hyacinth Bean Genotypes (Lablab Purpureaus (L.) Sweet) - Vellanikkara Department of Home Science, College of Horticulture 2002
Hyacinth bean [Dolichos lablab purpureus CL.) Sweet] in India
represents a wide range of variability especially the legumes and it is a major
source of protein in the dietary in southern India. Systematic study on the nutritive
value and acceptability of the hyacinth bean genotypes has not been evaluated in
our state. Hence the present study on the nutritional evaluation and acceptability of
hyacinth bean genotypes was taken to identify genotypes with high nutritional
qualities and suitability as a vegetable in order to achieve a major break through in
the genetic improvement of lablab.
The pods at vegetable maturity were analyzed for moisture, fibre,
protein, starch, vitamin C, ~-carotene, iron, calcium, potassium and phosphorus.
Nutritionally the genotype DL-48 had the maximum score. The nutrient content of
the pods varied significantly among the different genotypes selected for the study.
In the acceptability study different characters like colour, doneness,
texture, flavour and taste were evaluated. The genotype DL-50 and DL-40 got the
highest rank for acceptability. Yield wise DL-40 ranked first.
The varietal improvement of DL-40 with the objective of improving it's
nutritional qualities should be given emphasis in the genetic improvement of lablab
with respect to nutritional and organoleptic qualities as well as the yield.
640 / VAN/AC
Acceptability and Nutritional Evaluation of Hyacinth Bean Genotypes (Lablab Purpureaus (L.) Sweet) - Vellanikkara Department of Home Science, College of Horticulture 2002
Hyacinth bean [Dolichos lablab purpureus CL.) Sweet] in India
represents a wide range of variability especially the legumes and it is a major
source of protein in the dietary in southern India. Systematic study on the nutritive
value and acceptability of the hyacinth bean genotypes has not been evaluated in
our state. Hence the present study on the nutritional evaluation and acceptability of
hyacinth bean genotypes was taken to identify genotypes with high nutritional
qualities and suitability as a vegetable in order to achieve a major break through in
the genetic improvement of lablab.
The pods at vegetable maturity were analyzed for moisture, fibre,
protein, starch, vitamin C, ~-carotene, iron, calcium, potassium and phosphorus.
Nutritionally the genotype DL-48 had the maximum score. The nutrient content of
the pods varied significantly among the different genotypes selected for the study.
In the acceptability study different characters like colour, doneness,
texture, flavour and taste were evaluated. The genotype DL-50 and DL-40 got the
highest rank for acceptability. Yield wise DL-40 ranked first.
The varietal improvement of DL-40 with the objective of improving it's
nutritional qualities should be given emphasis in the genetic improvement of lablab
with respect to nutritional and organoleptic qualities as well as the yield.
640 / VAN/AC