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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
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G. Ravindran

University of Peradeniya, Peradeniya, LK
About G.
Department of Food Science and Technology
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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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