Current Advances in Agricultural Sciences(An International Journal)

Sapogenol A and B are responsible for various health benefits such as cholesterol lowering effect, protection against colon cancer and protective effect on liver injury. Effect of processing such as soaking, cooking and pressure cooking on sapogenols, the aglycone of saponins of seed of five genotypes of rajmash beans (Phaseolus vulgaris L.), viz. HUR 15, Amber, Uday, Utkarsh and EC 406072 was studied. During soaking, sapogenol A and B reduced to an extent of 6.2% and 9.1%, respectively. Cooking caused a reduction of 26.8% in sapogenol A content and a further loss of 9.2% was observed during pressure cooking of pre-soaked grain, whereas sapogenol B reducedby 90.1% during cooking of pre-soaked seed. Complete loss of sapogenol B was observed during pressure cooking of grain. Cooking and pressure cooking led to a loss of 64.1% and 73.7%, respectively in total sapogenol content of grain of rajmash beans.