Physicochemical and functional properties of ten cultivars of seem (Lablab purpureus L.), an underexploited bean in Bangladesh

BACKGROUND: Increasing global protein consumption has led to the demand for new sources of food protein, particularly plant sources. Many inexpensive but protein‐rich bean cultivars have not been well evaluated and are thus underutilised. In this study the physicochemical and functional properties of seeds of ten seem cultivars were assessed. RESULTS: In agreement with their sizes, seeds of Airet had the highest 1000‐seed weight and volume, while those of Bari had the lowest. In terms of proximate composition (g kg^?1), protein content ranged from 240.08 (Ashina) to 292.63 (Puti), fat content from 31.47 (Goalgadda) to 38.40 (Puti), ash content from 32.80 (Puli) to 45.53 (Goalgadda) and fibre content from 21.90 (Tatulia) to 28.90 (Noldog). Hydration (g kg^?1) and swelling (mL L^?1) capacities ranged from 1688.60 and 1850.43 (Goalgadda) to 1999.40 and 2208.66 (Rupbhan) respectively. Similarly, cooking time (min) varied from 114 (Rupbhan) to 179 (Goalgadda). Lowest gelation concentration was in the range 80–100 g kg^?1. Water and fat absorption capacities (g kg^?1) ranged from 941.00 and 644.44 (Ashina) to 1043.33 and 749.26 (Puti) respectively. Foaming capacity and stability (mL L^?1) ranged from 443 (Puli) to 635 (Puti) and from 314 (Ashina) to 643 (Rupbhan) respectively. CONCLUSION: Seeds of seem cultivars appear to be a promising food in terms of their protein content and functionality. Copyright © 2009 Society of Chemical Industry