Ethno-food Study and Protein Analysis of Lumabeng Beans [Vigna umbellata (Thunb.) Ohwi & H. Ohashi] from Agutaya Island, Palawan, Philippines

Ronald S. Brillantes

Abstract

Lumabeng bean (Vigna umbellata (Thumb.) Ohwi & H. Ohashi) is one of the common lentils consumed by locals in Palawan Province. Lumabeng, an Agutayen and Cuyunon term, has no linguistic equivalent in prevailing dialects of other tribes. While large populations of lumabeng were recorded in Agutaya Island, Cuyo Group of Islands, Araceli-Dumaran and Roxas, there were also sightings in Puerto Princesa City. Native folklores have it that the ingenuity and cleverness of Agutayens can be ascribed to the consumption of lumabeng beans. Furthermore, lumabeng greatly resembles the mungbean, with both leguminous plants having reddish to violet pods which contain reddish to brown beans with white hilum. The crop is propagated by seeds and is available all year round. In farmers’ fields, lumabeng is usually intercropped with rice after kaingin (slash-and-burn). This agricultural produce is usually consumed by locals during Baragatan (Palawan’s Founding Anniversary) while surplus produce is occasionally sold in local markets at prices higher than other beans. Lumabeng is cooked as viand, used as extender or as alternate to meat protein. Results of this study also showed that lumabeng beans contain 24.4 g protein per 100 g. Furthermore, lumabeng bean pancake samples proved safe to eat with total coliform count and aerobic plant count recorded at less than 1.5 MPN/ 100 mL- levels which are within the safety standard limits set by ICMF and US FDA. Finally, this study reiterated the need to further develop production practices and conservation strategies to safeguard these valuable genetic resources.