Nutritive value of ricebean
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- Department of Geography 
The present report contains a review of existing literature on the nutritive value of ricebean (Vigna umbellata), supplemented by chemical analyses of selected nutrients. It is found that ricebean has a number of favourable characteristics in comparison with many other pulses. The protein content is in a normal range, but with a high digestibility and a very favourable amino acid composition for human consumption. The content of B vitamins is good, especially thiamine, riboflavin, niacin, pantotenic acid and folate, but it is not an important source of other vitamins. It is a good source of many minerals, including calcium, phosphate, potassium, iron and zinc. Compared to recommended daily requirements, the consumption of a realistic amount of ricebean can provide very considerable amounts of protein, all essential amino acids, the mentioned vitamin B’s and minerals. The content of fats is very low, and with a healthy fatty acid composition. There are no toxins or allergenic compounds linked to ricebean, and the content of enzyme inhibitors is low compared to most other pulses. The content of other antinutrients such as phytate is also moderate compared to other pulses, and the levels reduced by common cooking methods. Likewise, ricebean contains less flatulence producing saccharides than many other pulses. Ricebean is having local cultural roles, but generally there has not been found any cultural rules restricting its use.
This document is an output from the project Food Security through Ricebean Research in India and Nepal (FOSRIN), funded by the European Commission under the 6th Framework Programme contract 032055
PublisherThe University of Bergen and Bangor University
SeriesFood Security through Ricebean Research in India and Nepal (FOSRIN)