Urdbean (Vigna mungo L. Hepper) cultivar characterization based on multiple seed and flour properties and their multi-variate analysis using artificial neural network

Urdbean is one of the most highly consumed pulse crops in South Asia. For the last 35 years, several varieties were developed. However, the physical parameters of seeds, functional properties of flour samples and swelling power or solubility of starch samples of urdbean were never studied in varieties systematically released over decades. Hence, the present study was undertaken based on mentioned parameters to formulate artificial neural network (ANN) model for varietal identification. Significant variability was observed for all recorded parameters among the tested urdbean varieties. The mean length, width, and thickness of urdbean seeds was 4.61 mm, 3.26 mm and 3.24 mm and varied one variety to another from 3.94 mm (VBN-6) to 5.20 mm (Vamban 7), 2.70 mm (WBU 109) to 3.63 mm (IPU18-02) and 2.66 mm (WBU 109) to 3.63 mm (IPU18-02), respectively. Similarly, the mean seed volume, mean area of surface, mean area of transverse surface, color properties and sphericity were significantly varied among tested urdbeans. The mean value of water absorption capacity of urdbean starch samples was 4.97 and the mean value of oil absorption capacity of urdbean samples was 1.71. The mean solubility of urdbean starch was 20.82 per cent and swelling power of starch (g/g) of urdbean genotypes had a mean value of 9.06. The mean seed hardness of urdbean genotypes was 5286.80 (N/mm 2 ). The mean values of pick viscosity, other allied parameters were found to be variable among urdbeans tested. Most of the parameters approach R 2 of 0.90, suggesting an excellent fit of the ANN model. Graphical Abstract