PATENT APPLICATION smoothies, soup, and seasonings as additional

supplement for the malnourished.

Jocelyn Lim Zi Yin (SIO160008)
Lee Xin Qi (SIO160010)
Fira Syafiqah binti Saiful Rahim (SIO160005) BACKGROUND

TITLE Winged bean is a perennial, climbing

plant, needing, in general, a good supply of
Winged bean (Psophocarpus tetragonolobus) nutrients and water, and have firm support.
as nutritional supplement Although today’s agriculture is dealing with
the serious threat of climate change, winged
bean which is a type of vegetable legume can
ABSTRACT
reduce its harmful impact of climate change
and help to achieve global food security
As the world population continues to
(Abelson, 1992; Smit, McNabb & Smithers,
grow, this results in a higher demand for
1996).
vegetables, leading to a higher cost. Low and
middle class income vegetarians may not Winged bean seeds used in this project
afford the vegetables, thus causing them to be is S319 from Sri Lanka. The seeds are locally
malnourished. Besides, climate change has grown experimentally and the germplasm is
made cultivation of crops difficult. maintained at a shade house in Rimba Ilmu,
University of Malaya. Accession S319 is
Winged beans are chosen as
chosen because among the winged bean
alternatives to aid in research to come up with
germplasm, it has the highest harvest index
a solution. Winged beans are not eaten by
and the highest yielding followed by T51 and
themselves because they are not nice to taste.
T53 from Bangladesh, and T10 from Papua
So, grinding it would be the best option as it
New Guinea. Accession S319 is superior over
makes every part of the winged bean edible,
the other accessions in terms of having highest
including the roots. Furthermore, the
harvest index, lowest number of side branches
powdered form allows for easy storage and
and earliest flowering time (Wong et al., n.d).
export.
In this research, we are focusing on the plant
Hence, modifications have been done to breeding part to yield a high-quality plant with
the winged beans for nutritional enhancement high nutritional contents.
and to reduce protein deficiency diseases.
This multipurpose legume is grown
Winged beans are chosen because they are
for pulse, vegetable and tuber which can later
cheaper when compared to other crops and
be consumed for human food and livestock
serve as a cheaper and more affordable food
feed. Flower, leaves, pods, seeds and tubers
source for the less fortunate. They can be
are the edible portions of this legume. Winged
grown in any warm climate, unlike soybean,
bean also possesses antimicrobial properties
which needs to be grown in 10˚C. In addition,
against several human pathogenic microbes,
they do not require much pampering and can
which makes it as a great traditional medicine
be fully grown in 3 months’ time, making
(Latha et al., 2006; Sasidharan et al., 2008a,
them easier to cultivate.
2008b).
The winged beans are grinded into powder
There are some components that
form and incorporated into meals, such as
should be taken into account during the
cultivation of winged bean to ensure that we
can obtain maximum yield of output. Partial
shading with light intensity of approximately
70% is needed to allow maximum growth of
stem to sunlight and also, earlier research had
reported that the light intensity mentioned is
recommended for maximum protein yield in
winged bean. In terms of application of
fertilizer, we need to fertilize with 8-8-8
fertilizer before sowing the seeds and after the
seedlings has emerged. When sowing, the
seeds should be planted 1 inch deep, 2 feet
apart in rows that are 4 feet apart. The winged
bean plants should be watered thoroughly
without causing the plants to be soaked.
Fungicide is applied to kill parasitic fungi
which can interrupt the growth of winged
bean (Lepcha et al., 2017).
Winged bean can be considered to be
worth paying attention for is the high level of
protein content which is almost equal to that
of soybeans. Comparing the protein content of
winged bean to soybean, winged bean has
protein content of 38 to 45% resembling the
soybean which is not an underutilized legume,
protein content (Lepcha et al., 2017). Winged
bean has antioxidant compound called
phytates which bind to some dietary minerals.
It had been reported that in winged bean, it is
estimated that the phytate content is between
6.1 to 7.5 mg of phytate phosphorus/g of bean,
which is almost the same to that in soybean
(Kantha and Erdman, 1984)
soybean and other types of beans (Lepcha et
al., 2017).
In vitro digestibility that had been
done on some winged bean varieties shows
that mature pods had the highest digestibility
(73.8%). Moreover, seeds soaking before
cooking, hull removal, seeds treatment with
dry heat, autoclave, defat and deactivation of
antinutritional factors such as proteinase
inhibitors, phytohemagglutinins enhanced the
in vitro digestibility (Kantha and Erdman,
1984).
In 1973, Milner reported the high
protein content of winged bean flour (46.49%)
which can be used as protein supplement of
bread made partially from cassava flour in
which this flour has a negligible protein
content of 0.19%, would have the tendency to
deplete the protein level in the wheat-cassava
composite flour. Furthermore, the mixture of
a legume protein with that of cereal enhances
the protein quality as the high lysine level in
winged bean complements the low lysine
content in wheat flour (Gim and Lin, 1978).
Therefore, in this research, we used
the idea of Miller in 1973 by grinding winged
bean pods into powder form which can
incorporated into meals, such as smoothies,
soup, and seasonings as additional
supplement for the malnourished and
vegetarians.

Minerals such as potassium,

phosphorus, sulphur, calcium, magnesium,
zinc, boron, chromium and copper as well as
vitamins including Vitamin A, Vitamin B,
Vitamin C and Vitamin E had been found in
winged bean pods in adequate amount as
suggested for the human diet. Generally, it can
be said the mineral and vitamin contents of
winged bean and soybean are almost the same.
Nevertheless, the thiamin, riboflavin and
niacin content in winged bean is more than
DESCRIPTION
Nutritive value per 100g of raw, immature
seeds of winged beans are as followed:
digestibility will be measured with the
dialysis cell method, pH drop and pH stat
method. Animal testing will include
allergenicity and toxicity test. Finally, the
feeding trial is conducted to obtain the true
protein digestibility (TD), biological value
(BV), net protein utilization (NPU), utilizable
protein (UP) and digestible energy (DE)

HOW IT IS MADE

Washed Export Out

(Sanitisation)

Sorting Quality Control

(According to size
and grade)
Packed not
Low temperature sterile & air
vacuum drying tight packaging
(remove water without
damaging nutritional
content) Grind into
powder

Dry Seasoning
Roasting

Various tests are conducted to ensure

the quality of the product. Protein test will be
done with Bradford assay to obtain amount of
true protein. Then, 2D PAGE will be done to
get the protein yield. Atomic absorption will
measure the mineral contents. Contents of
antioxidant and phenolic compounds can be
achieved with total phenolic content (TPC),
total flavonoid content (TFC), total
anthocyanin content (TAC), Ferric Reducing
Ability of Plasma (FRAP), 2,2'-azino-bis(3-
ethylbenzothiazoline-6-sulphonic acid)
(ABTS) and 2,2-diphenyl-1-picrylhydrazyl
(DPPH). High-Performance Liquid
Chromatography (HPLC) is conducted for
secondary metabolites analysis. Protein
PACKAGING
Winged bean supplement powder will
be packed into small sachet. Each single
sachet consists of 30g of winged bean
supplement powder. By having this design, it
is easy to keep and carry. This packet is air
tight and resealable to preserve the shelf-life
of product. Another benefit is that the
supplement powder can be eaten by everyone
including Muslims and Vegetarian. Also, no
sugar are added and it is cholesterol free
which means the supplement powder is
suitable for old folks to consume.
HOW IT IS USED
The winged beans are grinded into
powdered form for easier storage and longer
shelf life. The powder can then be
incorporated into food products to enhance
the nutritional value. 30g of the winged-bean
supplement powder can be added into
smoothies, soup and seasonings for the
malnourished and vegetarians who seek for
high protein content.
REFERENCES
Abelson. (1992). Agriculture and Climate
Change. Science, 9–9,
https://doi.org/10.1126/science.
257.5066.9.
Gim, N. E., & Lin, K. G. (1978). Use of
cassava and winged bean flour in
bread making. Pertanika, 1(1), 7-16.
Latha, Y., Sasidharan, Zuraini, Suryani,
Shirley, Sangetha, and Davaselvi.
(2006). Antimicrobial activities and
toxicity of crude extract of the
Psophocarpus tetragonolobus pods.
African Journal of Traditional,
Complementary, and Alternative
Medicines : AJTCAM / African
Networks on Ethnomedicines, 59–63,
https://doi.org/10.4314/ajtcam.v4i1.
1195
Kantha, S. S., & Erdman, J. W. (1984). The
winged bean as an oil and protein
source: A review. Journal of the
American Oil Chemists’ Society, 61(3),
515–525. doi:10.1007/bf02677021
Lepcha, P., Egan, A. N., Doyle, J. J., &
Sathyanarayana, N. (2017). A Review
on Current Status and Future
Prospects of Winged Bean
(Psophocarpus tetragonolobus) in
Tropical Agriculture. Plant Foods for
Human Nutrition, 72(3), 225
235.doi:10.1007/s11130-017-0627-0
Milner, M. (ed) (1973). Nutritional
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Breeding. Protein Advisory Group of
the United Nations System, New York.
Sasidharan, Zuraini, Y. Latha, Sangetha, and
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tetragonolobus (L.) DC extracts.
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Smit, McNabb and Smithers. (1996).

Agricultural adaptation to climatic
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https://doi.org/10.1007/BF00140511

Wong, Q. N., Mayes, S., San, S. H., Chin, C.

F., & Massawe, F. (n.d.). Genetic
improvement of winged bean
(Psophocarpus tetragonolobus) for
increased productivity and nutritional
security. [PowerPoint slides].
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