Comparison of physicochemical properties of selected locally available legume varieties (mung bean, cowpea and soybean)


  • Kulasooriyage Tharuka Gunathilake University of Sri Jayewardenepura, Faculty of Applied Science, Department of food Science and Technology, Gangodawila, Nugeoda, Sri Lanka
  • Theja Herath Principal Research Scientist, Industrial Technology Institute (ITI), Food Technology Section, Bauddhaloka Mawatha, Colombo 7, Sri Lanka
  • Jagath Wansapala Head of the Department, University of Sri Jayewardenapura, Faculty of Applied Science, Department of Food Science and Technology, Gangodawila, Nugegoda, Sri Lanka



legume, morphological characteristics, proximate, minerals composition


Grain legumes are widely used as high-protein contained crops that play a secondary role to cereal or root crops. In Sri Lanka various legume species are cultivated and often utilised in the whole grain boiled form. The objective of present study was to analyse and compare locally grown legumes varieties; Mung bean (MI 5, MI 6), Cowpea (Bombay, Waruni, Dhawal, MICP1, ANKCP1) and soybean (pb1, MISB1) for their morphological characteristics, proximate and mineral composition (Fe, Ca, Zn, K, P). Seed shape, seed coat texture and colour, seed size and 100 seed weight (g) were observed morphological characteristics in present study. Most of the characteristics of mung bean and soybean were similar within their species whereas characteristics of cowpea varieties largely differed. Values of 100 seed weight among the varieties of mung bean, soybean and cowpea were ranged from 5.8 - 6.5 g, 13.5 - 14.1 g and 13.4 - 17.2 g, respectively. The moisture content of all legume seeds ranged from 6.81% to 11.99%. Results were shown that the protein content significantly higher in soybean (36.56 - 39.70%) followed by mung bean (26.56 - 25.99%) and cowpea (25.22 - 22.84%) respectively. Range of total carbohydrate, crude fat, crude fibre and total ash contents of nine legume varieties varied from 15.29 - 62.97%, 1.25 - 22.02%, 3.04 - 7.93% and 3.43 - 6.35 respectively. potassium (K), phosphorus (P), calcium (Ca), iron (Fe) and zinc (Zn) ranged from 1000 - 1900, 360 - 669, 15.0 - 192.3, 2.26 - 11.6 and 1.67 - 4.26 mg.100g-1 respectively in all the species of studied legume varieties. The wide variation in the chemical and physical properties of observed nine legume varieties, suggesting possible applications for various end-use products.


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How to Cite

Gunathilake, K. T., Herath, T. ., & Wansapala, J. . (2016). Comparison of physicochemical properties of selected locally available legume varieties (mung bean, cowpea and soybean). Potravinarstvo Slovak Journal of Food Sciences, 10(1), 424–430.