Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses.

Dysphagia is a significant health concern especially amongst the old age population. It is an ailment brought on by the weakening of the swallowing muscles. To reduce the risk of choking in dysphagia patients, the food is usually diluted to suit their swallowing ability. But dilution results in reducing the nutritional density of the foods thus causing undernutrition and malnutrition in patients. In this study, functional liquid diets were formulated under International Dysphagia Diet Standardization Initiative (IDDSI) levels 0-2. The developed diets were analysed for their proximate composition, colour, antioxidant and sensory properties. Antioxidant activities were determined using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) methods. The highest ABTS+ value was observed in pumpkin puree (level-2) i.e. 98.59%. Black carrot juice (level-1) showed the highest DPPH free radical scavenging activity and FRAP value viz. 88.43% and 689.33 µM TE/g, respectively. Electromyography (EMG) is an upcoming technique of food texture evaluation which provides real-time information about food oral processing. In this study, an EMG was conducted to measure the myoelectrical activity of human suprahyoid and masseter muscles by placing electrodes on the skin's surface during the oral processing of liquid. The EMG parameters correlated significantly with viscosity, ease of swallowing and IDDSI levels of the formulated diets. Hence EMG can be used as a tool for design and development of textured-modified diets for dysphagia patients. The sensory scores of formulated diets in this study were high indicating that these liquid diets may be incorporated into the diet plans of dysphagia patients.

Effective seed cake extract of O. sanctum inducing the p53 dependent apoptotic pathway in oral cancer cells.

OBJECTIVE: Present study was to observe the therapeutic aspects of seed cake extracts of Ocimum sanctum against the oral cancer cell line with the activation of p53 apoptotic pathway. METHOD: Seed cake extracts were characterized using GC-MS analysis. Cytotoxic activity was observed on KB cells and L929 cell through MTT assay and scratch assay. Antioxidant activity on KB cells were determined using enzymatic and non enzyme content in the treated cells. Chick chorioallantoic membrane (CAM) was established to check the presence of blood vessel formation and neuvasculature pattern in the treated fertilized eggs. DNA fragmentation and gene expression studies were also determined in the treated cells to check the upregulation of apoptotic pathways. RESULTS: GC-MS analysis confirmed alkaloids, phenols, and many. The cytotoxic activity showed maximum antiproliferative potential with aqueous extract, whereas no cytotoxic effect was observed on L929 cells. The ethanolic and aqueous extract has shown a greater SI value. Scratch assay has signified that aqueous extract has a lower migration rate of KB cells. Aqueous extract showed maximum enzymatic activity and lower malondialdehyde content in cells treated with ethanolic extract. CAM model confirmed that eggs treated with aqueous extract has shown inhibition of vasculature pattern and dissolutions of blood vessels. DNA Fragmentation and Gene expression studies confirmed maximum fold in the KB cell treated with an aqueous extract of seed cake leading to activation of p53 dependent apoptotic pathway. CONCLUSION: The potent therapeutic properties of seed cake extracts have been proven, and they can be used as herbal treatments to prevent oral cancer.

Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil.

In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index (OSI) were investigated. An increase in dry air and infrared roasting temperature had increased the LO yield, pigment content, a* value, TPC, RSA, OSI, and browning index (BI) while lowered the L* and b* values of LO. Higher OSI (2.24 h), chlorophylls (2.29 mg/kg), carotenoids (3.87 mg/kg), TPC (63.67 mg GAE/100 g), RSA (62.53%), BI (0.330), and MRPs (2.10 mg/kg) were detected in LO by dry air roasting at 180°C for 10 min. Dry air and infrared roasting had slightly affected the FAC of LO. Both dry air and infrared pre-treatments had influenced the LO quality characteristics. However, dry air roasting of linseed at 180°C for 10 min proved more effective in improving oxidative stability, antioxidant activity and other quality characteristics of LO. SUPPLEMENTARY INFORMATION: The online version of this article at 10.1007/s13197-021-05023-6.

Preclinical assessment of stem of Nicotiana tabacum on excision wound model.

Agro-waste material derived from N. tabacum has shown enormous potential antioxidant and antimicrobial activity. Hence in the present study, we investigated the wound healing efficacy of ethanolic extract of stem of Nicotiana tabacum on wistar rat model. Ethanolic extract prepared from defatted stem was to check various phytochemicals using spectrophotometric and chromatographic technique. The antioxidant potential was determined by FRAP and Reducing Power assay in extract. Cytotoxicity of extracts was determined using mouse fibroblast L929 cell lines by MTT assay. In vivo angiogenic activity was observed on chick chorioallantoic membrane (CAM) model by observing blood vessels formation and its branching. In vivo wound healing activity was observed on excision wounds in rat model by quantifying percentage of wound contraction, antioxidant activity and histopathology studies. From the present study, polyphenols, tannins and alkaloids were found to be determined in the ethanolic extract by means of spectrophotometric and chromatographic analysis against standards. Antioxidant assay revealed maximum antioxidant potential in ethanolic extract. Cytotoxic effect of extract has not been shown on L929 cell line. From CAM model, extract has shown growth of blood vessels formation at concentration of 480 µg/ml. Topical application of extracts on excision wounds, revealed wound healing activity i.e. 98.7% ± 0.002 on 14th day as well as enzymatic activity (SOD, CAT, GST) and non enzyme content (GSH and Lipid peroxidation) has been found to be high in granulated tissue. Hisopathological studies confirmed the re-epithelization in skin wounds. It can be concluded that stem of N. tabacum can be used as herbal remedy in wound healing process as a topical application.

Effect of photoperiod and growth media on yield and antioxidant properties of wheatgrass juice of Indian wheat varieties.

The effect of photoperiod durations (16 h light:8 h dark vs 22 h light:2 h dark) and different doses (0.5x and 1x) of Murashige and Skoog medium on the yield and antioxidant characteristics of wheatgrass from hard, medium-hard and soft wheat varieties were analyzed. The average wheatgrass height and wheatgrass yield increased in MS media both under normal photoperiod as well as in water under prolonged photoperiod. An increase in total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) of wheatgrass in different strengths of MS media under normal photoperiod was observed. Whereas, increase in protein content, chlorophyll (Chl) a, Chl b, total Chl, average TPC, DPPH inhibition and FRAP values were observed for wheatgrass of different varieties grown in water under prolonged photoperiod. The accumulation of polypeptides (PPs) of 92 kDa, 33 kDa, 23 kDa, 14 kDa, 12 kDa, and 10 kDa for wheatgrass shoot powder of different varieties was affected by strength of MS media and duration of photoperiod. On the contrary, wheatgrass juice powder showed major changes in the accumulation of PPs 33 kDa and 23 kDa PPs under varied strength of MS media and prolonged photoperiod.

Mechanistic investigation into phenol oxidation by IBX elucidated by DFT calculations.

Density functional theory (DFT) at the SMD/M06-2X/def2-TZVP//SMD/M06-2X/LANL2DZ(d),6-31G(d) level was used to explore the regioselective double oxidation of phenols by a hypervalent iodine(v) reagent (IBX) to give o-quinones. The oxidative dearomatization commences with the ligand exchange between IBX and phenol, yielding a phenolate complex, followed by the first redox process, which reduces iodine(v) to iodine(iii). Both the processes (the ligand exchange and the first redox reaction) were found to be mediated by a less stable isomer of iodine(v) species. We found that although the first redox process preferentially proceeds via an associative pathway, an electron withdrawing substituent on the phenol ring decreases its accessibility. The inspection of the electronic structure of the redox transition state indicates that the phenolate involved in the iodine(v) reduction has some phenoxenium character. The intrinsic stability of a phenoxenium ion is calculated to be highly sensitive to the substituent on the phenol ring. Since the electron withdrawing substituents considerably decrease the stability of the phenoxenium, they render the iodine(v) to iodine(iii) reduction energy consuming. Once the first redox step has completed, a catechol-iodine(iii) complex is formed, from which the second redox process produces the final o-quinone product via a carboxylate-assisted transition structure. This transition structure gains stability by hydrogen bond interaction between the catechol OH and carboxylate group. Such an interaction results in the phenolate not having any phenoxenium character in the transition structure, thus making the activation barrier to the second redox step independent from the substituent on the phenol ring.

Diversity and relationship among grain, flour and starch characteristics of Indian Himalayan colored corn accessions.

The present study examined the diversification and relationship among grain, flour and starch characteristics of thirty eight differently coloured corn accessions. The differences among accessions were more pronounced due to heterogeneity in genetic traits than color. Colour properties were positively related with phenolics and antioxidant activity. K, Ca, Zn, Mg, Na, Cu, Fe and Mn were the prominent minerals present in accessions. Accumulation of 10 polypeptides, ranging from 10 to 95 kDa was also evaluated. HPLC analysis showed the presence of gallic acid, Catechin, caeffic acid, chlorogenic acid, protocatechuic acid, p-coumaric acid, vanillic acid, quercetin, sinapic acid, ferulic acid, reservatrol and luteolin in flours. Accessions had higher proportions of amino acids, citrulline, arginine, GABA, phenylalanine, isoleucine, tyrosine, threonine, glycine. Starch granules with different particle size showed angular structure. Final viscosity, set back viscosity and crystallinity positively related to amylose content of starch. Starches with A-type crystalline pattern showed variability in thermal properties. The results of this study showed significant relationship between DPPH and total phenolic content, thermal properties, amylose content and crystallinity among various corn germplasm. These will be helpful for selection of appropriate accessions having required characteristics not only for food applications but also for non-food ones.

Efficacy of Ozonised Water and 0.2% Chlorhexidine Gluconate in the Management of Chronic Periodontitis when Used as an Irrigant in Conjugation with Phase I Therapy.

AIM: To evaluate the efficacy of irrigation of periodontal pockets by using ozonated water and 0.2% chlorhexidine (CHX) gluconate as adjuncts to scaling and root planing in the management of chronic periodontitis. MATERIALS AND METHODS: For the present study, 20 patients in the age group of 30-60 years, suffering from chronic periodontitis presenting with at least one site with an almost similar pocket depth of 4-6 mm in both the quadrants of maxillary arch was taken. Irrigation was done after 2 weeks of scaling and root planning on the same day with ozonated water and 0.2% chlorhexidine gluconate for two and half minutes. The clinical parameters like gingival index, probing pocket depth (PPD) and clinical attachment level (CAL) were recorded for both the groups at the baseline visit.They were subsequently recalled after 4 weeks and 3 months interval from the baseline visit. Data thus collected was compiled and put to statistical analysis. RESULTS: The present study showed significant results in both the groups with regards to the improvement in the clinical parameters. When comparison was made between the two groups, ozonated water showed slightly better improvement than the chlorhexidine group. However, a statistically significant difference was seen only with Plaque score. CONCLUSION: Subgingival irrigation with ozonized water is beneficial than present conventional therapeutic modalities. Ozonated water restricts the formation of dental plaque and reduces the number of subgingival pathogens thereby treating periodontal diseases. CLINICAL SIGNIFICANCE: Ozone therapy is proving to be a new useful treatment modality which offers great benefits to the patients. The strong antimicrobial power of ozone, along with its ability to stimulate the circulatory system and modulate the immune response, makes it a remedial agent of choice in the treatment of various infectious oral diseases. The study was conducted to justify the routine use of ozone as a treatment modality in effective management of periodontal diseases.

Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour.

Effect of addition of native and gelatinized starches from various sources (CS, corn; WCS, waxy corn starch; WS, wheat; PS, potato starch; KB, kidney bean SP, sweet potato; and RS, rice starch) on viscoelasticity and sponge-making properties of wheat flour (WF) was investigated. Sponge cakes prepared using native and gelatinized starches were compared to those prepared with 100% WF. The addition of gelatinized starches from various botanical sources led to increase in batter viscosity (increased storage and loss modulus and decreased tan δ) of batter. Sponge cakes made with addition of native and gelatinized starches from different botanical sources showed higher springiness, specific volume and cohesiveness. Firmness of sponge cakes showed variation among botanical sources and type (native or gelatinized) of starch. Sponge cakes prepared from gelatinized RS showed firmer texture. The crust color became more reddish brown on addition of gelatinized starch from all sources, however, crumb color varied with the source. Overall, it was observed that addition of gelatinized starches resulted in sponge cakes with softer texture and better organoleptic properties as compared to those made from WF.

Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength.

Flours from various wheat varieties varied in gluten strength were blended in varying proportions and evaluated for pasting and dough rheological properties. The different blends of strong: very weak/weak/medium flour (100:0, 75:25, 50:50, 25:75 and 0:100) (w/w) were prepared. Two strong and three weak wheat varieties were selected for this study on the basis of Farinograph dough stability (DS). Strong wheat (HUW468 and HP1761), medium weak (HUW234), weak (HD2894) and very weak (WH1021) wheat variety had DS of 11.4-13.5 min, 9.9 min, 6.2 min, and 2.8 min, respectively. Protein content of the flour decreased with increase in proportion of weak wheat flours in the blends. The lowest values of protein content, paste viscosities and mixographic parameters were observed for blend of strong and very weak wheat flour (25:75). The blending of strong wheat flour with weaker wheat flour decreased the protein content and mixographic properties. The regression equations for blending of weak wheat with strong wheat flour had the highest regression coefficient for paste viscosities (Peak, final, breakdown and setback) and pasting temperature indicated that the greatest change in these properties with increase in blending level of weak wheat. The blending of weak wheat with strong wheat flour had the highest regression coefficient indicating the greatest change in MPT as the blending level was increased. The blending of very weak, weak and medium wheat flour with strong wheat flour showed significant effect on G' and G″. The flours with variable dough rheological properties suitable for different products can be produced by blending strong and weak wheat flour.

Diversity in protein secondary structure, molecular weight, mineral and amino acid composition of lentil and horse gram germplasm.

Lentil and horse gram germplasm was assessed for variety in seed and flour properties. Horsegram grains showed higher a* and b* and lower L* values as compared to lentil grains indicating lentil grains were lighter in color as compared to horse gram. Both the pulses showed significant differential accumulation of minerals. Flours from horse gram lines showed higher Mn, K, Mg, Na, Zn and Ca content and lower Cu and Fe content as compared to lentil lines. Polypeptide of 42 kDa was present in IC94636 and IC139555 only and 35 kDa PP subunit was absent in all the horse gram lines except IC94636. Major polymorphism among lentil lines was observed in 10, 35-37 and 55-49 kDa PP subunits. Amount of ß-sheets and ß-turns was the highest whereas that of antiparallel ß-sheets was the lowest. NIC17550, NIC17551 and NIC17552 showed higher content of antiparallel ß-sheets and random coils among lentil lines. PL1 showed the highest portion of α-helixes and ß-turns whereas PL57 showed the highest proportion of ß-sheets among lentil lines. Lentil flours showed higher proportion of aspartic acid, glutamic acid, asparagine, serine, citrulline and serine and lower proportion of histidine, threonine, GABA, tyrosine and cystine as compared to horse gram.

Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures.

This study analyzed the characteristics (physicochemical properties as well as antioxidant activity) of corn grit extrudates containing buckwheat flour at various levels (0, 10, 20 and 30% w/w) extruded at various temperatures (130, 150 and 170 °C). Effect of roasting (92 °C for 15 min) on the extrudates was also studied. Buckwheat incorporation at different levels mainly increased the diameter, a* value (indicating redness), phenolic content and antioxidant capacity, while decreased bulk density and water absorption index of the extruded products. On the other hand, increment in extrusion temperature primarily increased the L* values (lightness), a* values and antioxidant activity but decreased the phenolic content of extrudates. Roasting improved the flavor and texture of the extrudates which was desirable. Extrudates prepared from corn grit with incorporation of buckwheat up to 20% level and extrusion cooking at 150 °C showed best sensory scores.

Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils.

This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction products were increased while peroxide value (PV) and conjugated dienes were decreased in oil of peanuts roasted at 180 °C for 10 min. Oils extracted mechanically from roasted peanuts had lower PV while higher OSI and RSA than the solvent-extracted oils. The fatty acid composition of oils from roasted peanuts (at 160 and 180 °C for 10 min) changed slightly compared to unroasted peanuts. The level of 5-hydroxymethylfurfural and non-enzymatic browning index was significantly increased in oil from peanuts roasted at 180 °C for 10 min. FTIR spectra showed a slight change in peak intensities with no observed peak shift in oils extracted from peanuts roasted at 180 °C for 10 min. Based on the results obtained, mechanically extracted oil from peanuts roasted at 180 °C for 10 min improves oil quality characteristics and enhances oxidative stability.

Pulse proteins: secondary structure, functionality and applications.

Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure-function relationship and current applications of different pulse proteins in the food industry.

Effect of chickpea and spinach on extrusion behavior of corn grit.

The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0-100%) and spinach leaf powder (SP 0-6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack.

Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives.

Maize cereal has potential to be used for food purpose but lack of viscoelastic behaviour that limits its use for this purpose. Therefore, present study on modification of pasting properties of maize flour using different additives was carried out. Flours of three maize varieties (PMH1, JL3459 and Buland) with and without additives (guar gum, xanthan gum, whey protein concentrate and potato starch) were analysed for physico-chemical and pasting properties. Maize (PMH1) had maximum thousand kernel weight (312.47 g), bulk density (0.80 g/ml), force to rupture (68.54 kg) and contained the highest starch (67.70%) and fat (5.08%) among the three varieties. Different levels of guar gum (0-1.0%), xanthan gum (0-1.0%), whey protein concentrate (0-15.0%) and potato starch (0-10.0%) were incorporated in flours from three maize varieties. Results showed that guar gum 1.0% (w/w basis) and xanthan gum 1.0% (w/w basis) incorporation led to the highest peak and final viscosity whereas whey protein concentrate and potato starch were not selected because of negative effect on these properties. These additives can be used as binding agent in chapati and other maize products.

Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential.

Physicochemical, antioxidant, phenolic profile and muffin-making properties of white, yellow and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic acid, quercetin, sinapic acid, gallic acid and protocatechuic acid in different corn accessions. Ferulic acid was the major phenolic acid present in all accessions. Total phenolic content (TPC), DPPH and ABTS inhibition ranged from 903 to 1843 µg GAE/g, 0.73-0.89 and 3.81-4.92 µM trolox/mg, respectively. Purple accessions had higher TPC than yellow and white accessions. Pasting profiles of different accessions revealed high thermal stability indicated by low breakdown viscosity. Muffin-making properties were determined as batter rheology and muffin specific volume, texture and sensory analysis. Storage modulus (G') and loss modulus (G″) of batters for white colored exhibited the highest while yellow colored had the lowest value. Firmness and TPC of muffins ranged from 3.1 to 5.9 N and 811-1406 µg GAE/g, respectively. Muffin cohesiveness and chewiness were correlated positively, whereas firmness was negatively related to paste viscosities. Antioxidant activity was correlated to phenolic content of the muffins. Sensory analysis revealed that muffins prepared from yellow corn accession (IC447648) were highly acceptable, while those made from purple corn (IC447644) were not liked much.

Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study.

A comparison between structural, morphological, functional and digestibility studies of starches from cereals i.e. wheat (WS), corn (CS), low amylose corn (LACS) and rice (RS), tubers i.e. potato (PS) and sweet potato (SP), and legumes i.e. kidney bean (KB) were investigated. The shape of granules varied from oval to elliptical or spherical according to the source. Distribution of iso- amylase debranched materials revealed that long and short side chains fractions of amylopectin ranged from 12.6 to 33.1% and 40.5 to 52.5% respectively. KB starch showed the highest amylose content (49.50%) while RS showed the lowest (8.51%). Starches with greater granule size (PS, SP and KB) showed higher proportion of long side chains of amylopectin (AP) (Fr.II) than short side chains of AP (Fr.III). Peak viscosity (PV), breakdown viscosity (BV) and final viscosity (FV) showed significant positive relationship with Fr. II and negative with apparent amylose content (AAC) and Fr.III. Tuber starches showed greater paste viscosities followed by legume starches. Tuber and legume starches with higher apparent amylose content and Fr. II showed greater crystallinity. Gel hardness and gelatinization temperatures showed inverse relationship with RS starch having higher proportion of smaller granules (0-10 µm). KB with higher amylose content showed maximum rapidly digestible starch (RDS) content while SP showed the highest resistant starch. Above observations would be utilized in modifying properties of native starches and help in improving texture, moisture retention capacity and gel firmness of starch and its products.

Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region.

This present study was aimed to evaluate proximate composition, antioxidant activity, amino and phenolic acids, protein profile and pasting characteristics of pigmented rice (PR) and non pigmented rice (NPR) landraces grown in Himalayan region. Higher antioxidant activity, total phenolic content, fat and protein content were observed for PR as compared to NPR. Histidine, iso-leucine, lysine, methionine, phenyl-alanine, valine and threonine were significantly higher for PR. Paste viscosities were higher for NPR (except IC568266) as compared to PR. IC568266 was observed to be waxy landrace. Higher free (gallic acid, catechin, caffeic acid, vanillic acid, sinapic acid and luteolin) and bound phenolics (ferulic acid, p-coumaric acid and quercetin) were observed in PR as compared to NPR. Majority of PR landraces showed higher accumulation of prolamines with low molecular weight polypeptides of 18, 20 and 29 kDa as compared to NPR. PR showed the higher essential amino acids, phenolic acids (p-coumaric acid, ferulic acid and quercetin) and antioxidant activity with improved nutritional value and showed potential for developing nutraceutical and functional foods.

Physico-chemical, hydration, cooking, textural and pasting properties of different adzuki bean (Vigna angularis) accessions.

Physico-chemical, hydration, cooking, textural and pasting properties of thirteen adzuki bean (Vigna angularis) accessions were studied. Protein and ash content ranged from 18.82 to 24.52% and 2.02 to 7.03%, respectively. Bulk density and seed weight of the adzuki seed ranged from 0.76 to 1.00 g/mL and 74.87 to 148.20 g/1000 seeds, respectively. Hydration capacity, swelling capacity and cooking time ranged from 0.05 to 0.12 g/seed, 0.04 to 0.15 mL/seed and 48.67 to 74.33 min, respectively. Different accessions showed significant variations in their physicochemical, cooking, hydration and texture properties. Swelling capacity showed significantly positive correlation with L* value. Hardness of soaked grain varied ranged between 68.67 and 120.25 N and had significant positive correlation with gumminess and chewiness. The springiness and chewiness of cooked seeds showed highly significant positive correlation. Peak viscosity, breakdown viscosity, final viscosity, setback viscosity and pasting temperature of adzuki bean flour ranged from 1979 to 2373 cP, 45 to 183 cP, 2954 to 4004 cP, 931 to 1666 cP and 75.02 to 78.27 °C, respectively. Peak viscosity and breakdown viscosity were negatively correlated to amylose content while setback viscosity showed positive correlation.