RESUMEN
Ricebean (Vigna umbellata) is an underutilized bean of South and South-East Asia, was exploited to formulate the ready-to-eat curry by using thermal processing technology. Eleven types of RTE ricebean curries (RBCs) namely RBC1, RBC2, RBC3, RBC4, RBC5, RBC6, RBC7, RBC8, RBC9, RBC10, RBC11 were developed by varying the proportion of tomato paste, onion paste, and coriander powder after thermal processing at 121 °C (15 psi) for 20 min. Out of these, the best quality curry was selected based on the total product ranking score (TPRS) which was calculated from the curry quality parameters such as consistency, pH, loss due to sorption onto the inner surface of the retort pouch (LOSS), and sensory (overall acceptability-OAA). Among the curries, RBC2 secured the highest value of TPRS, named it as RTE-RBC and was used to study the physico-chemical, textural, nutritional, microbial, sensory parameters and storage stability. The DPPH-antioxidant activity of RTE-RBC was 2.47 µM BHA/g which was due to the presence of bioactive phytochemicals such as polyphenol, flavonoids, lycopene, gingerol, É£-Oryzanol, and capsaicin. It was observed that the in-vitro protein/carbohydrate digestibility, in-vitro calcium bioavailability and real-time shelf-life (predicted) of RTE-RBC were 85%, 54%, and one year, respectively.