Research Articles
Compositional changes in winged bean [Psophocarpus tetragonolobus (L) DC] seed during maturation
Authors:
S. Gajameragedera ,
University of Peradeniya, Peradeniya, LK
About S.
Department of Food Science and Technology
G. Ravindran
University of Peradeniya, Peradeniya, LK
About G.
Department of Food Science and Technology
Abstract
The seeds of three varieties of winged bean were chemically analysed at six different stages of maturity. Results indicated that dry matter, crude protein, crude fat and P contents increased whereas crude fibre, carbohydrate, Ca, K and Mg contents decreased with maturity. Soluble sugars and starch contents increased up to half-way in development, but decreased thereafter; the reverse trend was observed for the non-starch polysaccharide fraction. Mature seeds did not contain starch.
How to Cite:
Gajameragedera, S. and Ravindran, G., 1989. Compositional changes in winged bean [Psophocarpus tetragonolobus (L) DC] seed during maturation. Journal of the National Science Foundation of Sri Lanka, 17(2), pp.131–139. DOI: http://doi.org/10.4038/jnsfsr.v17i2.8216
Published on
27 Dec 1989.
Peer Reviewed
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