winged bean - leaf to root usage

8/11/2019 Winged Bean - Leaf to Root Usage

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Winged bean Leaf to Root vegetable

Scientific classification

Kingdom: Plantae

(unranked): Angiosperms

(unranked): Eudicots

(unranked): Rosids

Order: Fabales

Family: Fabaceae

Subfamily: Faboideae

Tribe: Phaseoleae

Genus: Psophocarpus

Species: P.

tetragonolobus

Binomial name

Psophocarpus

tetragonolobus

(L.)D.C.

The winged bean(Psophocarpus tetragonolobus), also known asthe Goa bean, asparagus pea, four-angled bean,four-corneredbean, Manila bean, Mauritius bean, and winged pea, is atropicallegumeplantnative toNew Guinea.It grows abundantly in hot,
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humidequatorialcountries, fromthePhilippinesandIndonesiatoIndia,Burma,ThailandandSri Lanka.It iswidely known, yet grown on a small scale inSoutheast AsiaandPapua NewGuinea.Winged bean is well recognized by farmers and consumers in theAsian region for its variety of uses and disease tolerance. Winged bean is

nutrient rich, and all parts of the plant are edible. Leaves can be eaten likespinach, flowers can be used in salads, tubers can be eaten raw or cooked,seeds can be used in similar ways as the soybean. The winged bean is anunderutilized species but has the potential to become a major multi-use foodcrop in the tropics of Asia, Africa and Latin America. The winged bean is aspecies that belongs to the genusPsophocarpus,a genus of 6-9 varyingspecies. Species in the Psophocarpus genus areperennialherbs grownasannuals.They are generally considered to be from Africa. Species in thePsophocarpus species are capable of climbing by twining their stems arounda support. Species in the Psophocarpus genus have tuberous roots and podswith wings.

Appearance

The winged bean plant grows as a vine with climbing stems andleaves,34m in height. It is anherbaceousperennial,but can be grown as anannual.Itis generally taller and notably larger than theCommon bean.The bean podis typically 1522 cm (69 in) long and has four wings with frilly edgesrunning lengthwise. The skin is waxy and the flesh partially translucent inthe young pods. When the pod is fully ripe, it turns an ash-brown color andsplits open to release the seeds. The largefloweris a pale blue. The beansthemselves are similar to soybeans in both use and nutritional content

(being 29.8% to 39% protein).

There is abundant variation in the appearance of winged bean. The shape ofits leaves ranges from ovate, deltoid, ovate-lanceolate, lanceolate and longlanceolate. The leaves of winged bean also vary in colour appearing asdifferent shades of green. Stem colour is commonly green, but can varyfrom shades of green to shades of purple. Pod shape is most commonlyrectangular, but can also appear flat. Pod colour may also vary from shadesof cream, green, pink or purple. The exterior surface of the pod also variesin texture. Pods can appear smooth or rough depending on genotype. Seedshape is often round, but oval and rectangular seeds are also found. Seed

colour changes based on environmental factors and storage conditions.Seeds may appear white, cream, brown or dark tan in appearance. Theshape of winged bean tuberous roots also show variation

Human consumption and nutrition

One of the advantages of the winged bean is its ability to produce food frommany different parts of the plant.
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Pods- Can be eaten unripe as a crunchy vegetable, cooked or raw

Seeds- Require cooking for 23 hours to destroy trypsin inhibitors andhemagglutinins that inhibit digestion. Seeds can be roasted like peanuts andhave nutrient value comparative to soy beans. Average about 35% proteinand 17% oil.

Roots-Can be eaten raw or cooked. Tubers are high in protein and nutrientrich. Tuberous roots have 20% protein, which is much higher than otheredible roots. Leaves and Flowers- Can be eaten raw or cooked. Flowers andleaves also have a high protein content at 10-15%.

Germination

Winged bean is a self-pollinating plant but mutations and occasionaloutcrossing, may produce variations in the species. The pretreatment ofwinged bean seeds is not required in tropical climate, but scarification of

seeds has shown to enhance the germination rate of seedlings. Seed soakingmay also increase speed to germination, as is typical, and may be used inconjunction with scarification. Seedlings under natural field conditions havebeen reported to emerge between 57 days. It is recorded that winged beancan grow as fast or faster than comparative legume plants includingsoybeans.There is a 40-140 day period of germination from sowing toflowering of the winged bean plant. The pod reaches its full length and canbe gathered to use as a vegetable 2 weeks after pollination. Three weeksafter pollination, the pod becomes fibrous and after six weeks mature seedscan be harvested. Tuber development and flower production are dependentupon genotype and environmental factors. Some varieties of winged bean do

not produce tuberous roots. The winged bean is a tropical plant, and willonly flower when the day length is shorter than 12 hours, though somevarieties have been reported as day-length neutral. All varieties of wingedbean grow on a vine and must grow over a support. Some examples ofsupport systems include: growing against exterior walls of houses, huts,buildings; supporting against larger perennial trees; stakes placed in theground vertically; and structures made from posts and wires. Because theearly growth of winged bean is slow, it is important to maintain weeds. Slowearly growth makes winged bean susceptible to weed competition in the first46 weeks of development. Khan (1982) recommends weeding by hand or

animal drawn tractor two times before the support system of the wingedbean is established. Winged bean can be grown without added fertilizer asthe plant has a bacterium on the nodules of the roots that fixes nitrogen andallows the plant to absorb nitrogen. Factors that influence nitrogen fixationinclude, Rhizobium strain, interactions between strain and host genotype,available nutrients and soil pH.

Climate


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Winged bean thrives in hot weather and favours humidity, but it is anadaptable plant. It is reported that the winged bean can adjust to theclimate of the equatorial tropics. Winged bean production is optimal inhumidity, but the species is susceptible to moisture stress and waterlogging.Ideal growing temperature is reported to be 25 degrees Celsius. Lower

temperature is reported to suppress germination, and extremely hightemperatures are detrimental to the yield of the plant..Moderate variationsin the growing climate of winged bean can result in variations in yield. It isreported than growing winged bean in lower than favourable temperaturescan increase tuber production. It is also reported that leaf expansion rate ishigher in a warmer climate. In addition to adequate temperature, wingedbean requires sufficient soil moisture at all stages of growth to produce highyields. Although the winged bean plant is indigenous to the humid tropics, itis possible for the plant to succeed in drier climate with plenty ofirrigation. Success has been noted when the maturity of the plant and thedrier part of the growing season correspond. The hot, humid, and relativelywet summers of the Mid-Atlantic/Northeast are sufficient to raise the plant tocrop, though the shorter growing season and day-length flowering issues willrestrict the timing and amounts of yields.

Uses

This bean has been called the "one species supermarket" because practicallyall of the plant is edible. The beans are used as avegetable,but the otherparts (leaves, flowers, andtuberousroots) are also edible. The tender pods,which are the most widely eaten part of the plant (and best eaten whenunder 1" in length), can be harvested within two to three months of

planting. The flowers are often used to colorriceand pastries. The flavor ofthe beans has a similarity toasparagus.The young leaves can be picked andprepared as aleaf vegetable,similar tospinach.The roots can be used asaroot vegetable,similar to thepotato,and have a nutty flavor; they arealso much richer inproteinthan potatoes. The dried seeds can be useful asaflourand also to make acoffee-like drink. Each of these parts of thewinged bean provide a source ofvitamin A,vitamin C,calcium,iron,andothervitamins.The seeds contain 35% protein and 18% oil.

Potential

The winged bean is rich in protein and tocopherol, an antioxidant thatincreases vitamin A use in the body (National Research Council (U.S), 1975).Its ability to grow in heavy rainfall makes the species a good candidate toadequately nourish the people of tropical equatorial countries in Africa. Thewing bean can also be used to produce winged bean milk made from water,winged beans, and emulsifier. Winged bean milk has similar characteristicsas soymilk without the same bean-rich flavour. Winged bean has also been
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reported as an effective remedy for smallpox and as a cure for vertigo inMalaya. The winged bean also provides many opportunities for economicbenefit. Many parts of the winged bean can be sold. Mature seeds can bringin a high price . There is evidence of smoked pods, uncooked tubers, cookedtubers, dry seeds, and leaves being sold in domestic markets in South East

and South Asia. Winged bean also has the potential to be used as animalfeed for livestock and poultry. The winged bean also has the potential to beused as a replacement for fish meal used to raise African catfish (Clariasgariepinus), a highly valued food fish in Africa. Feeding fish represents alarge portion of operating cost for fish farmers and fishmeal is scarce andhigh-priced. Winged bean can be used as the primary protein source for fishfeed to reduce farmer dependence on fish meal availability. Winged beanalso shows potential as a cover crop and a restorative crop. Planting wingedbean uniform with the ground can reduce weeds and function well as a covercrop. The winged bean can also function effectively as a restorative crop thatcan improve nutrient poor soil with nitrogen when it is turned over into thesoil.

Nut/Seed Protein/Fiber Minerals Vitamins

Black Eye or Cow Peas 100 grams ofcooked, Black EyePeas contain 7.73grams protein, 116calories and 6.5grams dietary fiber.

Potassium- 278 mgPhosphorus- 156 mgCalcium- 24 mgMagnesium- 53 mgIron- 2.51 mgSodium- 4 mgManganese- 0.475 mgZinc- 1.29 mgCopper- 0.268 mgSelenium- 2.5 mcgAlso contains trace amounts of otherminerals.

Vitamin B1 (thiamine)- 0.202 mgVitamin B2 (riboflavin)- 0.055 mgNiacin- 0.495 mgPantothenic Acid- 0.411 mgVitamin B6- 0.1 mgFolate- 208 mcgVitamin A- 15 IUVitamin E- 0.28 mgVitamin K- 1.7 mcgContains some other vitamins insmall amounts.

Kidney or Red Beans 100 grams ofKidney Beans,boiled without salt,contain 8.67 gramsof protein, 127calories and 7.3grams dietary fiber.

Potassium- 403 mgPhosphorus- 142 mgCalcium- 28 mgMagnesium- 45 mgIron- 2.94 mgSodium- 2 mgManganese- 0.477 mgZinc- 1.07 mgCopper- 0.242 mgSelenium- 1.2 mcg

Also contains trace amounts of otherminerals.

Vitamin C- 1.2 mgVitamin B1 (thiamine)- 0.216 mgVitamin B2 (riboflavin)- 0.058 mgNiacin- 0.578 mgPantothenic Acid- 0.22 mgVitamin B6- 0.12 mgFolate- 130 mcgVitamin E- 0.03 mgVitamin K- 8.4 mcgContains some other vitamins in

small amounts.

Soy Beans 100 grams of SoyBeans, roastedwithout salt contain35.22 grams ofprotein, 471calories and 17.7grams dietary fiber.

Potassium- 1470 mgPhosphorus -363 mgCalcium- 138 mgMagnesium- 145 mgIron- 3.9 mgSodium- 4 mgManganese- 2.158 mg

Vitamin C- 2.2 mgVitamin B1 (thiamine)- 0.1 mgVitamin B2 (riboflavin)- 0.145 mgNiacin- 1.41 mgPantothenic Acid- 0.453 mgVitamin B6- 0.208 mgFolate- 211 mcg
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Zinc- 3.14 mgCopper- 0.828 mgSelenium- 19.1 mcgAlso contains trace amounts of otherminerals.

Contains some other vitamins insmall amounts.

Winged Beans 100 grams WingedBeans, boiledwithout salt,contain 10.62grams of proteinand 147 calories.

Potassium- 280 mgPhosphorus- 153 mgCalcium- 142 mgMagnesium- 54 mgIron- 4.33 mgSodium- 13 mgManganese- 1.199 mgZinc- 1.44 mgCopper- 0.773 mgSelenium- 2.9 mcgAlso contains trace amounts of otherminerals.

Vitamin B1 (thiamine)- 0.295 mgVitamin B2 (riboflavin)- 0.129 mgNiacin- 0.83 mgPantothenic Acid- 0.156 mgVitamin B6- 0.047 mgFolate- 10 mcgContains some other vitamins insmall amounts.

Winged bean nutrition facts

Winged bean is one of the versatile edible legumes of tropical origin. Theplant is a climber in the fabaceaefamily and closely related to the polebeans. Its scientific name is Psophocarpus tetragonolobus ascribing to itsfleshy, four-angled fruit pod.

The bean is one of its own kind of plants wherein almost all the parts of itincluding immature pods, mature seeds, tender leaves and shoots, flowers,and tubers are used in the vast array of oriental cuisine.

Winged bean is a twining annual vine that grows with trellis support to about5 meters in height. It is also recognized by alternative names such asasparagus bean for their delicateasparagus flavor of their young immaturepods.

It grows best under hot, humid tropical belt supplanted with short day light,good moisture and well drained sandy, loam soil. After about 45 days ofplanting it bears white, pink or light-blue color flowers appear in spikes.Wing shaped, elongated pods appear soon about 60 days after plantation.

The pods feature along its entire length frilly edges on its four sides andround to oval shaped beans inside.

Health benefits of winged beans

Tender, immature pods of winged beans are one of very low calorievegetables; 100 g beans contain just 49 calories. Mature seeds,
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however, has 409 calories per 100 g and has relatively high proteincontent equivalent to that of soy bean protein.

Fresh, young beans are one of the finest sources of folates. 100 gbeans provide 66 g or 16.5% of daily requirement of folates. Folatealong with vitamin B-12 is one of the essential components of DNA

synthesis and cell division. Adequate folate in the diet aroundconception and during pregnancy may help prevent neural-tubedefects in the newborn baby.

Fresh winged beans contain a good amount of vitamin C. 100 g yard-long beans provide 18.3 mg or 31% of vitamin C. Vitamin C is apowerful water-soluble antioxidant and when adequately provided inthe diet. It helps build immunity against infections, maintain bloodvessel elasticity, and offer some protection from cancers.

In addition, winged beans provide adequate amounts of minerals andvitamins. Some important minerals such asiron, copper, manganese,calcium, phosphorus, magnesium are concentrated in thebeans.Manganeseis used by the body as a co-factor for the powerfulanti-oxidant enzyme, superoxide dismutase.

Thiamin, pyridoxine (vitamin B-6), niacin, and riboflavin are some ofimportant B-complex vitamins embedded in these beans.

Winged beans leaves are an excellent source of fiber, vitamin C,vitamin A and minerals. 100 g of fresh leaves provide 45 mgof vitamin C(75% of recommended daily value) and 8090 IUof vitamin A(270 % of RDA).

Wnged bean tubers are notably rich sources of starch, protein, and B-complex vitamins. 100 g of tuber provide 11.6 g of protein on

comparison to 2.02 g/100 g and 1.36 g/100 g protein contentinpotato andcassava respectively.

See the table below for in depthanalysis of nutrients:

Winged beans (Psophocarpustetragonolobus), Raw, immature

seeds,Nutritive value per 100 g.

(Source: USDA National Nutrientdata base)

PrincipleNutrient

ValuePercentage

of RDA

Energy 49 Kcal 2.5%

Carbohydrates 4.31 g 3%

Protein 6.95 g 12%
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Total Fat 0.87 g 3%

Cholesterol 0 mg 0%

Vitamins

Folates 66 g 16.5%

Niacin 0.900 mg 6%

Pantothenic

acid 0.059 mg 1%Pyridoxine 0.113 mg 9%

Riboflavin 0.100 mg 8%

Thiamin 0.140 mg 12%

Vitamin A 128 IU 4%

Vitamin C 18.3 mg 30%

Electrolytes

Sodium 4 mg


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Preparation and serving methods

Wash the beans thoroughly in cold water and mop dry excess water using apaper towel. Trim the tip ends. Chop the beans diagonally in to smallsections using a paring knife. Dried winged bean seeds used in the samemanner as other peas and dry beans. Shoots and flowers added in stews andstir-fries. Winged beans tuber has a nutty flavor vowing to their high proteincontent. It can be used in stir-fries and stews.

Here are some serving tips:

Tender winged bean pods are a delicacy in almost every household on eithersides of equatorial region of the South and South East Asian regions. Their

sweet, chewy and earthy flavor reminisces that ofasparagus.

The beans are one of commonly featuring ingredients in theIndonesian, Malaysia, Vietnam and Cambodian cooking.

Finely chopped beans added in salads, stir-fries, and sambal. Whole immature pods may be grilled and seasoned with oil, salt and

pepper. Winged beans seeds can be eaten roasted or added to stews. Sauted

or steamed, they can be served as a side dish with fish, seafood, andpoultry.

The tender leafy greens and shoots cooked in stews and stir-fries.

Safety profile

Winged beans and its plant parts can be safely consumed by all healthypersons without any reservations. However, individuals with known immune-allergy to legumes and in G6PD-enzyme deficiency disease should use with

caution. (Medical disclaimer).

(Source: Power your Diet,www.nutritionandcom)

Winged Bean inIndia

AMONG THE tropical beans, known for their protein-rich pods and seeds, winged bean(Psophocarpus tetragonolobus) is considered quite unique because of its multiple uses.
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A native of South Pacific Islands, Papua New Guinea, it was introduced in Indiaduring1799, and is grown in Assam, Tripura, Meghalaya, West Bengal, Orissa, andother southern States, according to Dr. G. S. Sahu, Assistant Professor, Department ofAgriculture at the College of Horticulture, Orissa University of Agriculture andTechnology (OUAT), Bhubaneswar, Orissa.

Also known as Goa bean, four-angled bean or asparagus pea, winged bean yieldsprotein-rich pods, and its succulent leaves, tender shoots resembling lacy asparagus,seeds, flowers and tuberous roots are also edible.

This robust, climbing herbaceous perennial, which reaches up to 5 metres in height, isalso grown in different parts of the Philippines, Indonesia, and Malaysia. In spite of itsmultiple uses and whole plant utilisation, this promising legume has been listed amongthe neglected tropical beans.

The tender pods, which are the most widely eaten part of the plant, can be harvested in

two to three months of planting.

The long pods, which can reach up to 50 cm in length, are rich sources of proteins,carbohydrates and vitamin A (300 to 900 International Units). The pods may be eatenraw or used in salads, soups, stews and curries.

The immature pods can also be used as peas. The matured pods can be stewed,boiled, fried, roasted or made into milk. The seeds mimic soyabean in composition andnutritive value, and it can be promoted as a possible `soyabean for the tropics',according to Dr. Sahu.

The seeds contain 29.8 to 39 per cent protein, 15 to 18 per cent fat and 23.9 to 42 percent carbohydrate, according to him. The tender top three sets of leaflets can be eatenraw like spinach or cooked as greens. They are rich in vitamin A (20,000 IU), and 5 to7.6 protein and 3 to 8.5 percent carbohydrates.

The vines produce starchy underground tubers. These tubers are eaten like potatoes,and are harvested 120 to 240 days after planting. The tuber formation is quite commonin Papua New Guinea. In the Philippines, however, the tubers are relatively smaller andthey are not eaten. The tubers are 2 to 4 cm in diameter and 8 to 12 cm in length.

They contain 12.2 to 15 per cent protein (2 to 4 times higher than that of potato and 8times more than that of cassava), 0.5 to 1.1 per cent fat and 27.2 to 30.5 per centcarbohydrate. The tubers are peeled after boiling, fried or baked before use.

Winged bean is not commercially cultivated. It is mostly confined to home gardens andbackyard cultivation. This legume does well in humid tropics with high rainfall. It comesup well in loamy soils endowed with adequate drainage.

The plant responds well to organic nutrition and the application of biofertilizers,


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especially Rhizobium. Being a short-day length-loving plant, it flowers when the daylength hovers just above 12 hours. Though, the plant is endowed with an extensive rootsystem, it cannot stand drought conditions.

There are no serious pests or diseases that cripple the plant. Only a few problems such

as false smut and root-knot nematodes have been encountered while growing wingedbeans, and they can be managed well by using ecologically sound plant protectionstrategies(The Hindu.Sci Tech, Sep 26, 2002).

There is the need to popularise Winged Bean in view of its versatility of usefulness fromLEAF TO ROOT.

Dr.A.Jagadeesh Nellore(AP),IndiaPhotos: Internet

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Roots of the winged bean at a market inMandalay,Burma

Boiled winged bean roots as a snack in Burma
https://www.facebook.com/photo.php?fbid=10202813206676685&set=pcb.10202813249077745&type=1http://en.wikipedia.org/wiki/Mandalayhttp://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/Burmahttps://www.facebook.com/photo.php?fbid=10202813206276675&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206316676&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206676685&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206636684&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206316676&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206676685&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206636684&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206316676&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206676685&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206636684&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206276675&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206316676&set=pcb.10202813249077745&type=1http://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/Mandalayhttps://www.facebook.com/photo.php?fbid=10202813206676685&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206676685&set=pcb.10202813249077745&type=1https://www.facebook.com/photo.php?fbid=10202813206636684&set=pcb.10202813249077745&type=1


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winged bean - leaf to root usage

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