Background: Utilization of wild legumes has received prime importance in the recent past
to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition.
Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical
source for the coastal dwellers of Southwest India.
Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened
split beans of C. maritima to be used in the preparation of functional foods.
Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and
calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption,
emulsion qualities and foam qualities) of split beans were evaluated by standard methods.
Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and
calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption
capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans.
The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption
capacity, emulsion activity and emulsion stability.
Conclusions: The functional properties of split bean flours were influenced by the proximal components
like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima
can serve as a new potential source for production of value added functional foods owing to their
rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.