The winged bean as an oil and protein source: A review

Despite high protein contents in its ripe seeds, tubers and fresh leaves (ranging from 29.3–39.0%, 3.0–15.0% and 5.0–7.6% respectively) and the high quality of that protein, the winged bean (Psophocarpus tetragonolobus) remained an obscure food source until about 10 years ago. Recently, this legume has received increasing attention from scientists because of its potential multiple uses as a food protein source in the humid tropics. This article reviews the utilization and nutrition literature of winged bean published during the last 10 years. The following aspects are covered: classification of winged bean proteins, nutritional properties and antinutritional components of the protein, protein quality, functional properties, and protein-based food products. The oil content of winged bean seeds ranges from 15.0–20.4%, and use of the winged bean as a potential oilseed crop is discussed. Areas of needed research are identified and described. Presented at the 74th Annual Meeting of American Oil Chemists’ Society, Chicago, May 8–12, 1983.