Nutritional aspects Ricebean plays an important role in human, animal and soil health improvement. All varieties seem to be good sources of protein, essential amino acids, essential fatty acids and minerals (Mohan & Janardhanan, 1994), and the dried seeds make an excellent addition to a cereal-based diet. Human nutrition Ricebean is most often served as a dal, either soaked overnight and boiled with a few spices, or cooked in a pressure cooker. Apart from various recipes for dal soups and sauces, pulses are also used in a number of other ways, either whole, cooked or roasted, as flour, or ground to make various deep fried dishes or snacks. Some recipes are specific to particular pulses, but many are open to substitution. The consumption of green pods as a vegetable has been recorded but is not widespread, although the indeterminate growth habit of many varieties is beneficial in providing a steady supply of green pods over long periods of the year. The raw protein content of ricebean is lower than that of most pulses, although there is considerable variation. Gopinathan et al. (1987) note that the protein content of related wild species (e.g. Vigna minima) tends to be higher than of cultivated lines, so there may be potential to breed for improved protein content. However, the amino acid composition is reported by several authors to be well balanced for human consumption (e.g. Chandel et al., 1978; Mohan & Janardhan, 1994; de Carvalho & Vieira, 1996). As in other pulses, an important problem is that ricebean contains various antinutrients, notably phytic acid or phytate, polyphenols and fibres that reduce micronutrient uptake, in particular iron and zinc. Breeding for low phytate seeds is possible, but there are conflicting opinions about its desirability because phytate is also a human nutrient, and also plays various roles in the life cycle of the plant. Special concern for flatulence-producing substances is important when a pulse is promoted for human consumption (Smil, 1997). Revilleza et al. (1990) tested the content of known flatulence-producing oligosaccharides in common legumes from the Philippines and ranked them on their flatulence-producing potential: Sam-samping (Clitoria ternatea) > hyacinth bean (Lablab purpureus, syn. Dolichos lablab L) > Lima bean (Phaseolus lunatus) > swordbean (Canavalia gladiata) > ricebean > jack bean (Canavalia ensiformis). Two different varieties of ricebean contained 2.25 and 2.55% oligosaccharides. Kaur & Kawatra (2000) measured the effect of soaking, open pan cooking, pressure