Lablab Flour May Provide Best Starch for Food Industry


Lablab Flour May Provide Best Starch for Food Industry

Starch is a polymeric carbohydrate produced by most green plants as energy storage consisting of numerous glucose units joined by glycosidic is the most prevalent carbohydrate present in the human diet like maize, potatoes wheat, beans, etc. Starch from bean seeds is a type of starch that is resistant to digestion due to the slow absorption and digestion rate. ‘Lablab’ is a high yielding legume sown for forage conservation and grazing commonly cultivated in sub-tropical and tropical farming systems. This legume is also known as ‘Hyacinth bean seeds’ and these seeds contain 68% carbohydrate, which is dominated by starch. The starch of lablab bean seeds has high amylose content carbohydrate that is resistant to digestion. This resistant starch has an essential physiological role in human health because it has physiological effects that are similar to fibrous foods.

The most common Starchy foods included in our diet are rice, cakes, bread, and noodles that mostly consist of easily digestible starch. The easy absorption of this digestible starch leads to chronic diseases in humans and animals. So, food researchers are focusing on starch resistance to digestive enzymes. When we consider natural starch like lablab bean seeds as a food ingredient, some constraints make it unfavorable due to its poor functional properties. Bravo-Núñez et al. (2019) have investigated the interaction of proteins with starch and its role in food texture. Zhang and Hamaker (2003) studied the three-way contact between protein, starch, and lipids that affect viscosity profiles using isolated sorghum starch, free fatty acids, and whey protein isolate. Zhu et al. (1990) mung bean (Vigna radiata) starch possesses a high-quality raw material for the production of noodles and other food industries.

Research has been carried out by Sukamto et al. (2020) published in the Pakistan Journal of Nutrition in which researchers took an attempt to improve the functional properties of starch from lablab bean seeds by interacting it with proteins and gum xanthan.

They found that Lablab bean seeds have potential as a source of amylose starch, of which more than 50.8% have been successfully isolated from the lablab bean flour. They claimed that functional properties of starch interrelated with 0.2% gum xanthan and 5% protein and yielded the best flour. It is suggested to be used as an ingredient for food product development such as biscuits, bread, noodles, snacks, and others.