Nutritional and anti-nutritional characteristics of mucuna (Mucuna utilis) bean seeds

Some nutritional and anti-nutritional characteristics of mucuna (Mucuna utilis (Wight) Burck) bean seeds were studied. The mature seeds contained 264 g crude protein, 63 g crude fibre, 41 g crude fat, 37 g ash and 595 g carbohydrates kg^?1 DM. The essential amino acid profile compared well with the FAO/WHO scoring pattern except for a deficiency of sulphur-containing amino acids. Mineral composition was similar to those reported for most tropical grain legumes. Raw mucuna seed samples contained moderately high levels of anti-tryptic activity (2170 trypsin units inhibited g^?1 DM), but this was completely destroyed by cooking. The other anti-nutritional factors (phytate, cyanide and tannins) are probably of little nutritional significance provided that the beans are properly processed. The in-vitro protein digestibility of raw and cooked beans were 71·5 and 80·3 %, respectively. In view of the high L-DOPA contents reported in some mucuna cultivars, overconsumption of mucuna beans should be viewed with some caution until suitable processing methods are developed.     

Chemical composition,amino acid analysis and functional properties of breadnut (Artocarpus altilis) flour

Breadnut flour was processed and evaluated in the laboratory for chemical composition, amino acid and functional properties. The results showed that breadnut flour contained high quality protein with total essential amino acid of 55.1% which is comparable with that of soya flour and egg; while it is better than most nuts and oil seeds. Most of the essential amino acids satisfy the range for infant requirement or even higher than the maximum value of the range. The most predominant amino acids in breadnut are valine, glutamic acid and aspartic acid, while the limiting amino acid is methionine + cystine. Breadnut protein has minimum solubility at pH 5 and maximum solubility at pH 8. Potassium is the most abundant among the minerals determined (0.7 g/100 g) while magnesium (0.08 g/100 g) is the least. The result of the functional properties showed that the flour may be useful as a thickener and protein supplement in diet.     

Composition and Food Potential of African Oil Bean (Pentaclethra macrophylla) and Velvet Bean (Mucuna uriens)

Fatty acids, protein and amino acids of African oil bean seed (Pentaclethra macrophylla) and velvet beans (Mucuna uriens) were studied. Crude protein of the defatted seeds were 341g and 196g per kilogram dry matter and the ether extract was 46 and 8%, respectively, for oil bean seed and mucuna. Essential amino acids composition compared fairly with that of isolated soybean protein. Lysine was high at 66.5 and 66.4g/kg crude protein (nitrogen × 6.25) for oil bean seed and mucuna, respectively. Methionine was low but cystine was high. The fat had a high content of saturated fatty acids. It is suggested that the seeds may be a potential source of protein and oil.     

Chick bioassay of available methionine and sulphur amino acids (SAA). Assay of African oil bean meal (Pentaclethra macrophylla Benth), conophor seed meal (Tetracarpidium conophorum, Hutch) and groundnut meals (Arachis hypogeae Linn).

Available methionine and sulphur amino acids (SAA) were determined in a range of plant protein concentrates using a chick assay procedure described in our first paper¹ in this series. There were more instances of invalid assays in plant proteins than in proteins of animal origin.² This tended to indicate that the procedure is not suitable for estimating available methionine and SAA in plant proteins of low SAA content. Potencies of groundnut meals and conophor seed meal in terms of methionine were high but their available SAA were low. It appears from our results that the inferiority of plant proteins when compared with animal protein concentrates cannot be explained in terms of unavailable methionine but on the inadequacy of the total content of methionine in the plant materials.     

The nutritional and antinutritional attributes of sword bean [Canavalia gladiata (Jacq.) DC.]: an under-utilized tribal pulse from south India

Six accessions [three with maroon‐coloured seed coat and three with white‐coloured seed coat) of sword bean (Canavalia gladiata (Jacq.) DC.], were collected from six different locations in south India. They were analysed for their proximate and mineral composition, amino acid profiles of total seed proteins, in vitro protein digestibility (IVPD) and certain antinutritional factors. The essential amino acid profile of total seed proteins compared favourably with FAO/WHO requirements, except that there were deficiencies of sulphur containing amino acids in all the six accessions and also the leucine, lysine and tryptophan contents were low in maroon‐coloured seed coat accessions. The IVPD of the accessions ranged from 63.39 to 76.92%. Antinutritional substances like total free phenolics, tannins, l ‐DOPA (3,4‐dihydroxyphenylalanine), trypsin inhibitor activity and phytohaemagglutinating activity were also investigated. The antinutritional factors that were detected were thought to have little nutritional significance if the beans are properly processed.     

我国3种杂豆的蛋白质营养综合评价

我国杂豆品种多、产量大,在人们的日常膳食结构中占有一定比例.现有对杂豆中蛋白质的营养评价大都是从生籽粒中提取蛋白质进行分析,膳食中的熟制处理对蛋白质的消化和氨基酸组成可能产生一定影响.文章将绿豆、红豆和豌豆整粒熟制后进行模拟口腔-胃-十二指肠消化,测定其蛋白质的胃肠消化率、可消化物中的蛋白质含量和氨基酸组成及评分.结果...     

Nutrient composition of some less-familiar oil seeds

Seven less familiar oil seeds, namely gokhru, thumba, onion, tobacco, grape, niger seeds and mango seed kernels were analysed for their proximate composition, amino acid and fatty acid composition. Gokhru, niger, tobacco and onion seeds were found to be good sources of protein and fat. Crude fibre contents of thumba and grape seeds were high. The seeds of thumba, niger, onion and mango (seed kernel) contained 4 g lysine per 16 g N. The methionine content of onion-seed protein was very high. Fatty acid profiles of fat from these oil seeds revealed a high proportion of unsaturated fatty acids with the exception of gokhru.     

The Effects of Fungal Infection on the Chemical and Functional Properties of Chickpeas(Cicer arietinum)and Faba Beans (Vicia faba)

We investigated the effects of fungal infection on the chemical composition and functional properties of ‘healthy’ and ‘diseased’ chickpeas and faba beans which were classified on the basis of visual contamination. Following fungal testing, the ‘diseased’ seeds were shown to possess relatively low levels of potentially toxigenic fungi as a proportion of the total number of colonies, which was also lower than expected. Mycotoxins could not be detected in either crop. There were no appreciable differences in the average moisture, ash, crude fat, crude protein and acid detergent fibre contents between the ‘healthy’ and ‘diseased’ grain of both chickpeas and faba beans. Hydration capacity of the whole seeds did not differ between ‘healthy’ and ‘diseased’ grain samples of both chickpeas and faba beans. However, hard seed coatedness was greater in both ‘diseased’ chickpeas and faba beans compared with the ‘healthy’ samples. Water and oil absorption capacities were affected by disease in the chickpea and faba bean flours, although the effects were inconsistent between the two seed types. The foaming characteristics of the ‘diseased’ chickpea and faba bean flours were severely affected.     

Effect of local processing methods (boiling,frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

The effects of different processing methods on the amino acid contents of four marine fishes commonly consumed in Nigeria: Clupea harengus, Scomber scombrus, Trachurus trachurus and Urophycis tenuis were investigated. The samples were boiled, roasted over hot charcoal, or fried in any of four different oil types (palm oil, soybean oil, vegetable oil and groundnut oil). The total amino acids for all the fish samples ranged from 76.72 to 98.01 g/100 g protein and the total essential amino acids from 28.95 to 44.73 g/100 g protein. Frying reduced the total amino acid contents, with the lowest values obtained in samples fried in palm oil. Boiling and roasting increased the total amino acid contents, with the values higher in roasted than boiled samples. The percentage of essential amino acids reduced with processing in almost all samples, but the reduction was more pronounced in the fried samples. The raw, boiled and roasted samples had amino acid scores greater than 100%, while for the fried samples, the limiting amino acids were either leucine or threonine. The results showed that roasting and boiling had more desirable effects on the amino acid content of the fish samples.     

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

The objective of this work was to study the effect of processing (alcoholic extraction, fermentation and germination) on protein quality of lupin (Lupinus angustifolius L. var. Troll and Emir) and pigeon pea (Cajanus cajan L. var. Aroito) flours. Second, the effect of semolina supplementation with the processed legume flours on protein quality of pasta was also evaluated. For protein quality evaluation amino acid composition and chemical score (CS) were determined in raw and processed legume flours as well as cooked semolina pasta supplemented and non-supplemented with processed legumes. Alcoholic extraction did not cause important changes in the amino acid profile of lupin seeds. Certainly, sulphur amino acid content of ethanol extracted lupin flours was reduced but levels remained similar to those usually found in other legumes. However, fermentation and germination of pigeon pea seeds improved some essential amino acids and slight changes in CS indexes were observed. Moreover, semolina supplementation with processed lupin and pigeon pea flours improved protein quality of pasta as a result of higher CS and EAA levels compared to the control cooked semolina pasta. Therefore, ethanol extracted lupin, as well as fermented and germinated pigeon pea seeds are suitable protein sources for formulating new pasta products.     

Chemical composition and amino acid content of African breadfruit (Treculia africana Decne)

Chemical analysis of the seeds of African breadfruit (Treculia africana) shows that they have high protein and oil contents (23% and 11%, respectively). The oil can be used for industrial purposes and for human consumption due to its high food energy value. Phosphorus and potassium contents are high but the low calcium content could lead to a low $\text{Ca}\text{P}$ ratio.Glutamic acid, aspartic acid and glycine are the most abundant amino acids, followed by lysine, leucine, threonine and valine. As in most legumes, the content of sulphur-containing amino acids in African breadfruit is low. Its high content of essential amino acids commends it as a suitable replacement for soybean in areas where the latter is scarce, or too expensive.     

Protein and mineral content of a novel collection of wild and weedy common bean (Phaseolus vulgaris L)

Protein and total calcium, iron, and zinc were determined in 70 accessions of wild and weedy common bean (Phaseolus vulgaris L) from different sites in two Mexican states (Jalisco and Durango). Protein digestibility, essential amino acid profiles, tannins, phytic acid and extractable iron were determined in selected accessions. The phytate/zinc and the phytate × (calcium/zinc) molar ratios were also determined as predictors of zinc bioavailability. For comparative purposes, two cultivated common beans were included. The wild and weedy beans contained more protein and similar protein digestibility compared with cultivated samples. The contents of sulfur amino acids were low in all samples; additionally, beans from Jalisco had higher contents of sulfur amino acids than cultivated ones. Beans from Durango showed higher leucine, valine and aromatic amino acids contents than cultivated beans. Some wild and weedy beans from Jalisco and Durango showed high contents of calcium (7470 mg kg⁻¹), iron (280 mg kg⁻¹), and zinc (33.1 mg kg⁻¹). The phytic acid × (calcium/zinc) molar ratios of some wild and weedy beans were similar to those of cultivated beans. Amounts of extractable iron were in the order of 26–74%. © 2000 Society of Chemical Industry     

The determination of the component oligosaccharides of lupinseeds by high pressure liquid chromatography

A simple rapid method is reported for the analysis of oligosaccharides in lupinseeds. The procedure involves extraction of the ground, defatted seeds with aqueous methanol, precipitation of protein with Carrez solution and subsequent analysis using high pressure liquid chromatography. The chromatographic separation utilises Spherisorb amino columns (five micron) packed in our laboratory. Quantification is achieved by direct comparison with aqueous standards. The oligosaccharide composition of ten lupinseed varieties, from four species, are reported and the values obtained compared with those found for soy beans. The contents of stachyose and verbascose, which are considered to be of major importance as flatus factors, are found to be similar to those in soy beans for some lupinseed species (L. albus and L. angustifolius) but considerably higher in others (L. luteus and L. mutabilis).     

Studies on the nutritive characteristics and fracture resistance to compressive loading of selected bambara groundnut lines

Extensive laboratory experiments were conducted to determine the nutritive characteristics and fracture resistance to compressive loading of some bambara groundnut lines. Data obtained showed percentage carbohydrate, protein and oil contents of 52.60, 17.52 and 6.66 respectively for dehulled bambara groundnut seeds as against lower percentage values of 48.60, 16.99 and 6.20 obtained from the analysis of whole seeds of BgB-Br. Investigations on the mechanical properties revealed that the force needed to rupture the seeds was influenced by moisture content and loading position of the seeds. The force was found to decrease from 262 to 100 N with increase in moisture content, while the deformation increased from 1.9 to 4.5 mm with increase in moisture content. Maximum toughness occurred at different moistures which represent the moisture levels for absorbing compressive energy which are important for resisting mechanical damage during handling of the bambara groundnut lines. © 1999 Society of Chemical Industry     

四棱豆油脂、脂肪酸、蛋白质、氨基酸的分析

以4 个四棱豆品种的种子为材料,采用索式提取法、毛细管柱测定总脂肪含量及分析各脂肪酸含量;利用凯氏定氮法、全自动氨基酸分析仪测定蛋白质总量及各蛋白氨基酸组成。结果表明,四棱豆种子中油脂总量在20%～22%,主要含有28 种脂肪酸,油酸占单不饱和脂肪酸的90.7%;多不饱和脂肪酸主要为亚油酸、α - 亚麻酸和EPA;饱和脂肪酸平均含量为25.76%,主要为棕榈酸和硬脂酸。蛋白质总量在38% 左右,必需氨基酸含量丰富。     

Amino acid composition of Chilean hazel nuts

Samples of selected fully ripened Chilean hazel nuts growing wild in the southern part of Chile were collected for analysis. Protein and amino acid contents were determined. The protein concentration after oil extraction was 16·3%. Eighteen amino acids were found. Glutamic acid, followed by aspartic acid and arginine, were present in the greatest concentrations. Lysine was the limiting essential amino acid when compared with the FAO/WHO (1981) reference amino acid pattern, with a chemical score of 82.     

Amino acid profile,protein digestibility,thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour,protein concentrate and isolates

Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity. In vitro protein digestibility, enthalpy and denaturation temperature varied between 52.28% and 73.4%, 1.62–4.04 J g^?1 protein and 79.7–89.3 °C, respectively. The native proteins were comprised of subunits with molecular weights ranging between 15.3 and 129.3 kDa. The major amino acids in all the samples were aspartic acid, glutamic acid and arginine, whereas the percentages of essential amino acids in CDF, CPC, CII and CNI were 39.35%, 40.46%, 44.54% and 46.04%, respectively. Conophor protein products could be used as functional ingredients in food formulations and for enriching low quality protein diets.     

Amino Acids in the American Groundnut (Apios americana)

The amino acid composition of groundnut (Apios americana Medikus) was analyzed using ion-exchange column chromatography. Aspartic and glutamic acids were the predominant amino acids in both seeds and tubers. Other amino acids present in significant quantities were leucine, histidine and proline. The most abundant free amino acids, other than aspartic and glutamic acids, were arginine and leucine in the seeds and histidine and serine in the tubers.     

A micro-method for the estimation of oil content and composition in seed crops

A method is described for the routine estimation of oil content and composition in seed crops by determination of the total and component long-chain fatty acids. The oil was transmethylated without prior extraction using 2% H₂SO₄ in methanol at 80°C and the resultant fatty acid methyl esters separated and measured by gas-liquid chromatography. The method was shown to be applicable to a wide range of samples including field beans, cereals and linseed, and for use with individual seeds or very small samples (e.g. half seeds). Results obtained with this method were highly reproducible, giving good recoveries of oil and individual fatty acids. The method gave values intermediate between those obtained by ether extraction and acid hydrolysis methods.     

Winged bean in human nutrition

Protein calorie malnutrition is prevalent in many developing countries of the tropics and subtropics. Improvement of protein supply to meet the demand of a growing population necessitates utilization of unconventional protein sources. Winged bean, a high protein crop, is one of the important underexploited legumes of the tropics. All the plant parts, viz., seeds, immature pods, leaves, flowers and tubers are edible. Mature seeds contain 29 to 37% proteins and 15 to 18% oil. It has fairly good amounts of phosphorus, iron, and vitamin B. Essential amino acid composition of winged bean is very similar to that of soybean. The fatty acid composition is very much comparable to groundnut. It contains relatively high amounts of behenic acid and parinaric acid. The trypsin inhibitor in winged bean has been shown to be heat resistant. Other toxic factors such as hemagglutinins and cyanide have also been reported. Winged bean seeds are hard to cook. Soaking of seeds in the Rockland's soak solution containing sodium bicarbonate, sodium carbonate, sodium chloride, and sodium pyrophosphate reduces cooking time significantly. The potential uses of this important crop in human nutrition and future research needs are discussed.