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Effect of blanching and soaking on winged beans (Psophocarpus tetragonolobus)

โœ Scribed by Richard D. King; Prapasri Puwastien

Publisher
John Wiley and Sons
Year
1984
Tongue
English
Weight
373 KB
Volume
35
Category
Article
ISSN
0022-5142

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The eflects of soaking small, medium and large seeds of Psophocarpus tetragonolobus ( L ) DC for up to 24 h and then boiling the seeds for up to 30min, or boiling the raw seeds for up to 120min, were examined. Trends for hardness and water absorption of the beans were similar for all bean sizes. Soa

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## Abstract The protein, trypsin inhibitor and lipid of the seeds from 15 New Guinea and 15 Thai winged bean varieties grown in Malaysia were analysed. The results show that winged bean seeds have a high protein content, ranging from 27.8 to 47.2% (based on dry seed wt). The trypsin inhibitor conte