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Abstract: Seeds of a wild legume, Canavalia cathartica collected from coastal sand dunes of the southwest coast of India were processed (roasted and cooked) and analyzed for proximate composition, mineral constituents, protein fractions, amino acid profiles, fatty acids and some antinutritional factors. Raw, roasted and cooked seeds contained 35.5%, 30.5% and 29.2% crude protein; 52.8%, 65.3% and 65.4% crude carbohydrates; 1.3%, 1.4% and 1.4% crude lipids; 1.7%, 1.6% and 1% crude fibre and 3.1%, 3% and 3.1% ash, respectively. Among the minerals, potassium was the highest (895, 821 and 190 mg/100 g), followed by phosphorus (137, 112 and 99 mg/100 g) and calcium (84, 70 and 44 mg/100 g). Among the true protein fractions of raw seeds, globulins (18.3 g/100 g) and albumins (7.3 g/100 g) were the major seed proteins. Essential amino acids, threonine, valine, methionine+cystine, isoleucine, leucine, phenylalanine+tyrosine and lysine, were above the FAO/WHO pattern in raw seeds. In roasted and cooked seeds, essential amino acid score ranged between 54 (threonine) and 224 (methionine). Essential amino acids, leucine, phenylalanine and lysine, in raw seeds were more than those of whole egg protein, soybean and rice. Total phenolics slightly declined in cooked seeds. Seeds did not possess tannins and trypsin inhibitors. Proteins of raw seeds possessed strong hemagglutination activity, which was lowered in processed seeds. The current study demonstrated that seeds of C. cathartica were high in protein, essential amino acids and low in saturated fatty acids and anti-nutritional factors. [Copyright &y& Elsevier]

Forty-eight rice samples of Jaya (hybrid) and Kayame (local) varieties cultivated in Dakshina Kannada were collected during different seasons (Enel, Suggi and Kolake) and stages of parboiling (brown raw rice, polished raw rice, brown parboiled rice, polished parboiled rice) over a two years period. When analyzed, they showed significant variation in total carbohydrate, total proteins, total fat, reducing sugar, crude fibre, amylose content, length/breadth ratio, 1000 kernel weight, energy content and swelling number between the varieties, seasons and stages of processing. Between varieties, Jaya was found to be of better quality for the above parameters. Samples of both varieties collected during the rainy season (‘Enel’ crop) had a higher percentage of chemical constituents than paddy grown in dry seasons (i.e., ‘Kolake’ and ‘Suggi’ crops). Pearson’s correlation analysis with regard to physico chemical properties and cooking quality between the two varieties, seasons and stages of parboiling showed significant correlations for some parameters within variety, between varieties and between seasons. [Copyright &y& Elsevier]