RICE BEAN (Vigna umbellata), a native of south and south east Asia is grown in India. It is reported to be free from common pest and diseases.

The seeds of rice bean are small, oblong to elongate with caruncle. The seed coat is smooth and could be dark wine coloured, greenish yellow, black speckled or deep red. The proximate composition of dried seeds of rice been vary compared to other pulses. Rice bean have been reported to be a rich source of essential amino acids compared with most of the cereals and commonly used pulses. The whole plant of the bean is a good source of vitamin C.

Like other legumes, mature seeds of rice bean are boiled and consumed with condiments. Cooked seeds are consumed with or without rice. The immature seeds are boiled and consumed. After harvesting the pods, the plants are used as fodder. Green leaves are also used as a vegetable. A trial was laid out during Rabi to study the physiological efficiency of rice bean. Results revealed that rice bean recorded more number of pods and clusters and higher pod weight.

This higher pod yield was due to increased leaf area specific leaf weight and high content of soluble protein nitrate reductase enzyme activity.

A higher content of phenols (0.59 mg/g) imparts resistance to attack by pest and pathogen. All these enhanced physiological and biochemical constituents had resulted in high hundred seed weight (6.57 g) and a higher harvest index of 41 per cent..............click for more

Source: The Hindu

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