Incriminating Factors in Rice Bean (Vigna umbellata) and Processing Techniques for Their Minimization

In the present study, the major incriminating factors were evaluated in rice bean seeds and different processing treatments for their minimization were studied. Among the flatulence causing oligosaccharides the raffinose, stachyose and verbascose contents varied from 2.06g/100g (IC-137194) to 2.84 g/100g (JCR-163), 0.86 (IC-137194) to 1.64 g/100g (JCR-152) and 2.78 g/100g (JCR-178) to 3.33 g/100g (IC-137194), respectively. Lipoxygenase activity (LOX) in rice bean genotypes varied from 732 units/mg (BRS-2) to 820 units/mg (JCR-20) whereas, saponin content varied from 1.2 mg/100g (IC-137194) to 2.5 mg/100g (JCR-163). Different treatments were applied for the reduction of antinutrients in rice bean seeds, among which germination (48h) followed by cooking (30min) was the most effective, whereas roasting for 10 min at 100°C was least effective treatment. The maximum reduction of antinutritient content was observed in genotype IC-140802. The least response to the treatments was observed in genotype JCR-178. These results of the study provide the best option for reducing the levels of incriminating factors in rice bean before routine consumption.