Nutritive Value

The nutritive value of rice bean is exceptionally high. The dried seeds contain high amounts of protein. The amino acid composition, especially the more limiting ones, methionine and trytophan, is also quite high. Phytin-phosphorus content, which generally inhibits the phosphorus availability and lowers protein digestibility in most of the Asian pulses, is low in the rice bean. Because of these facts, the nutritional quality of the rice bean is better than other traditional pulses (Chandel, et al 1978).

Its high protein content makes the rice bean one of the best of the tropical pulses and therefore, it is highly recommended by nutrition programs in the Philippines (National Academy of Sciences, 1979).

The total starch content of rice bean varieties was higher than that of green gram and black gram.

An analysis of promising genotypes (Singh et. al., 1985) revealed a wide range of variation for crude protein, ash, soluble ether extract, crude fiber, calcium, iron, phosphorous, phenols, and free reducing sugars and also for amino acids (Mal, 1994).

Range of Variation in Biochemical Constituents of Seeds in Rice Bean

Constituents	Range of Variation
Crude protein, %	17.81 – 25.18
Ash, %	3.81 – 4.06
Soluble ether extract, %	1.00 – 1.60
Crude Fiber, %	3.30 – 4.80
Calcium, mg/100 g	315.00 - 450.00
Phosphorus, mg/ 100 g	197.00 – 393.00
Iron, mg/100 g	1.00 – 5.00
Total Phenols	0.09 – 0.14
Free reducing sugars, %	3.71 –5.37

Range of Variation in Amino Acid Content in Seed Protein of Rice Bean

Amino Acid	Range of Variation
Tryptophan	0.79-1.10
Methionine	0.45-1.18
Isoleucine	2.10-5.78
Leucine	6.17-9.50
Lysine	5.60-7.73
Phenylalanine	4.71-7.68
Tyrosine	2.54-4.71
Cystine	0.95-1.08
Threonine	3.12-4.57
Valine	3.27-5.23