Assessment of nutritional values in Adzuki bean varieties in Himachal Pradesh

Nutritional characteristics of local adzuki bean, evaluated at Department of Food Science nutrition and Technology, CSK HPKV, Palampur showed varied level of nutrient concentration in different genotypes. The genotype HPV-51 possessed high level of protein (24.03%), crude fat (0.42%) and moderate level of crude ash (4.8%), crude fiber (6.63%) and carbohydrate (52.09%). Local tortru, on the other hand, possessed highest per cent level of crude fiber (7.52%), crude ash (4.82%), moderate protein (27.07%) and carbohydrate (52.27%). The calorie value was in variety EC-340264 was highest (316.4 k cal) followed by HPO (308.29 (k cal) and local tortru (303.47 k cal). The study suggested use of adzuki bean, as a substitute of meat for low income group of people.