Nutritional Quality of Vegetable Pigeonpeas [Cajanus cajan (L.) Millsp.]: Dry Matter Accumulation, Carbohydrates and Proteins

Since average dry matter accumulation of green pigeonpea seeds intended for use as a vegetable was 65.6% of the total in matured seeds, green seeds were collected prior to physiological maturity. Green seed contained less starch and more dietary fiber than did mature seed. Flatulence causing oligosaccharides were present in a lower amount in green seed. Trypsin inhibitor activity (TIA) was more in mature seed whereas green and mature seed differed little in chymotrypsin inhibitor activity (CIA). The mean value for in vitro protein digestibility (IVPD) of green seed was more than that of mature seed. The green seed had a greater amount of tryptophan and threonine and the sulphur containing amino acids, methionine and cystine. It is concluded that the green seeds of pigeonpea genotypes are nutritionally better than their mature seeds.     

NUTRIENT COMPOSITION OF BEACH PEA (LATHYRUS MARITIMUS L.) SEEDS AND POD SHELLS AT VARIOUS STAGES OF MATURITY

The biochemical composition of seeds and pod shells of beach pea was determined during growth and maturation. The content of crude and soluble protein, soluble sugars and phenolics was high in the fresh green seeds and pod shells, but these decreased rapidly during seed maturation. Meanwhile, the corresponding content of starch increased in seeds and decreased in pod shells. Glutamic acid was the predominant amino acid in seeds and aspartic acid was dominant in pod shells. Levels of arginine, alanine and threonine were highest in fresh green seeds. Methionine and cysteine content increased during seed maturation, but declined in pod shells. Free amino acid content decreased rapidly during latter stages of seed maturation. Potassium, calcium, sodium and phosphorus were the predominant minerals in fresh green seeds and pod shells, but iron content was highest in mature pod shells relative to that of other stages of maturation. Major changes in color (pigment interchanges) also occurred during maturation. Based on its biochemical composition, beach pea may become of special importance for widespread cultivation.     

A comparative assessment of total phenolic content,ferric reducing-anti-oxidative power,free radical-scavenging activity,vitamin C and isoflavones content in soybean with varying seed coat colour

Reports concerning anti-oxidative properties of yellow, green and black soybean seeds available in the literature are insufficient and limiting. In the present investigation, mature seeds of 18 genotypes, 6 from each type of soybean i.e. yellow, green and black, were assessed for total phenolic content (TPC), ferric reducing-anti-oxidative power (FRAP), 2,2-diphenyl-1-picrylhydrazine (DPPH) free radical-scavenging activities (FRSA). Isoflavones and vitamin C, the antioxidants, were also determined in all the soybean genotypes. Significant genotypic variation was observed for TPC, FRAP, FRSA, isoflavones and vitamin C within each type of soybean. Maximum genotypic variation (7.27-fold) was observed for TPC in black soybean. Average FRAP value of yellow soybean was significantly (p < 0.05) lower than black and green soybeans. Average FRSA in black soybean was significantly higher than yellow and green soybean group. Average total phenolic content and isoflavones levels were not significant across different types of soybean. Correlation studies indicated significant (p < 0.05) positive correlation between FRSA and TPC in black soybean. Our results suggest that antioxidant constituents other than isoflavones contribute significantly to the FRSA in black soybean genotypes.     

PROTEIN CONTENT AND AMINO ACID COMPOSITION OF PROTEIN OF SEEDS FROM TOMATOES AT VARIOUS STAGES OF RIPENESS

Tomato seeds represent a large portion of the waste generated during the processing of liquid tomato products. With mechanical harvest, green fruit also become waste. There was no significant change in either seed protein content or amino acid profile as tomatoes ripened from green mature fruit. Tomato seed protein contains approximately 13% more lysine than soy protein which would allow it to be used in fortifying low lysine foods. These results indicate that seeds from processed fruit, culls, and other waste fruit could be used as a source of protein.     

Occurrence of sapogenins in leaves and seeds of quinoa (Chenopodium quinoa Willd)

Seeds of the Andean seed crop quinoa usually contain saponins in the seed coat. Saponins give a bitter taste sensation and are a serious antinutritional factor. Therefore selection of sweet genotypes with a very low saponin content in the seeds is a main breeding goal. However, selection for sweet genotypes is retarded by cross‐pollination. Early identification of sweet and bitter quinoa genotypes before anthesis would speed up breeding considerably. The ability to distinguish sweet and bitter genotypes was investigated in a glasshouse and in a field experiment. In the glasshouse experiment the content of sapogenins was determined in leaves of sweet and bitter quinoa genotypes at successive stages of plant development and finally in the seeds. Detectable amounts of sapogenins were found earliest 82 days after sowing in leaves of both sweet and bitter quinoa genotypes. The total sapogenin content in leaves of sweet and bitter genotypes increased during plant development but remained lower than the content found in the seeds. The sapogenin content in seeds of sweet genotypes varied from 0.2 to 0.4 g kg⁻¹ dry matter and in seeds of bitter genotypes from 4.7 to 11.3 g kg⁻¹ dry matter. The difference in sapogenin content between leaves and seeds was much higher in bitter genotypes than in sweet genotypes. Hederagenin was the major sapogenin found in leaves, and oleanolic acid in seeds. In the field experiment it was found that the content of sapogenins in the leaves of F2 plants of crosses between both quinoa types did not differ between sweet and bitter genotypes. The obtained results demonstrated that sweet genotypes could not be selected before anthesis on the basis of the sapogenin content in the leaves. © 2000 Society of Chemical Industry     

Comparative studies of some local oil seeds and seed cakes

A survey on the chemical constituents (protein, fat, carbohydrates, ash, fibre, calcium, phosphorus, iron) of 4 seeds and their cakes was done. These seeds are safflower seed (Carthamus tinctorius variety Giza 1), sunflower seeds (Helianthus annuus variety Giza 1), linseeds (Linum usitatissimum variety Giza 4) and imported rape seeds (Brassica napus Erglue). Caloric value of these seeds and seed cakes was calculated, PER, NPR and NPU were determined. No great variation was found with respect to the moisture content. The 4 seeds are rich in protein and fat. The ash content varies from (5.11 ± 0.26)% to (3.17 ± 0.13)%. The fiber content was low in both safflower and sunflower seeds and higher in both linseeds and rape seeds. The caloric values of the different seeds were very close. The seeds were found to be rich in phosphorus and low in calcium and contain considerable amounts of iron. The average PER values were 1.51, 1.61, 1.59, 1.84 and 2.50 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein diet respectively. The average NPR was 3.11, 2.84, 2.84, 3.05 and 3.53 for safflower seed cake, sunflower seed cake, linseed cake, rape seed cake and casein respectively. The NPU values of the seed meals were 48.5, 49.3, 47.4 and 93.6 compared with 67.8 for casein. Using the different criteria (PER, NPR and NPU), it was clear that the protein quality of sunflower seed is very close to that of the linseed. Comparing the protein quality of safflower seed with those of both sunflower and linseed, NPU was in the same range, while PER was somewhat lower and NPR was higher than those of safflower and sunflower seed.     

Changes in Chemical Composition of Winged Bean (Psophocarpus tetragonolobus L.) during Seed Development

Three cultivars of winged bean were analyzed for total dry matter, crude fat, nitrogenous constituents, phosphorus, calcium, magnesium, zinc, iron, copper and cooking behavior at different stages of seed maturity. Accumulation of dry matter, crude fat and nitrogen occurred during seed development whereas nonprotein nitrogen and tryptophan contents decreased significantly. Reduction in poly-phenol content was observed at all the stages of seed development. There was a significant decrease in total phosphorus content with concomitant increase in the proportion of phytate phosphorus throughout the seed development. In matured seeds, phytate phosphorus accounted for 66—73% of total phosphorus. A reduction in zinc content was noticed in all the cultivars studied. In contrast, calcium, magnesium, iron and copper contents of seeds of different stages of maturity did not exhibit marked differences.     

Environmental and genetic variation of soybean seed protein content under Central European growing conditions

Seed protein content is important for both feed and food utilisation of soybean. In soybeans grown in Central Europe, considerable variation in protein content was due to seasonal influences, as demonstrated in different experiments from a breeding programme. In soybean genotypes of early maturity groups, average to high protein content (range 399—476 g kg⁻¹) was found in years with high air temperature and moderate rates of rainfall during the seed‐filling period, whereas seed protein content was drastically reduced (range 265–347 g kg⁻¹) in seasons of insufficient nitrogen fixation or higher amounts of precipitation during seed filling. In a set of 60 genotypes, protein content was increased both by late nitrogen fertilisation before the onset of seed filling and by inoculation of seed with nitrogen‐fixing rhizobia. Despite the high degree of environmental modification, genetic variation of seed protein content was considerable, and genotype × environment interaction was of low magnitude. Therefore selection of early maturing soybean genotypes with improved seed protein content appears to be feasible and is only limited by the moderately negative correlation between protein content and seed yield. © 2000 Society of Chemical Industry     

Effects of ripening and parching on the quality characteristics,the chemical composition and the nutritive value of chickpea (Cicer arietinum L)

Physical properties and various chemical constituents of chickpea seeds were determined before and after ripening (malana and dry seeds of Giza 1 cultivar) and before and after parching (dry and parched seeds of Giza 2 cultivar). The raw dry seeds of Giza 2 were much smaller, lighter in mass and higher in seed coat percentage than those of Giza 1. Malana (green seeds at physiological maturity) seeds were large and uniform in size; they became smaller with much variation in seed size upon ripening. Parching significantly reduced the seed mass, but increased the seed volume. Marked differences in the chemical composition of the raw dry seeds were observed between the two cultivars which were grown under different environmental conditions. Ripening resulted in significant decreases in crude protein and polyphenol content but significant increases in nonreducing sugars, raffinose, neutral detergent fibre (NDF), add detergent fibre, cellulose, and phytic acid content. A considerable increase in Ca and Cu, a significant increase in in-vitro protein digestibility, but significant reductions in NDF, trypsin inhibitor activity and phytic acid content occurred upon parching.     

Carbohydrate Make Up of Green,Fully Ripened Pods and Seeds of Leucaena leucocephala

The chemical composition of the green, fully ripened pods and seeds of Leucaena leucocephala shows some variation in their nutrient contents in different genotypes. Green pods are a rich source of protein and well comparable with the protein content of leguminous seeds. The structural carbohydrate varies significantly. Green pods are of dual importance to supply fibre and nutrients. The empty fully ripened pods are fibrous. The seeds, besides having rich protein content, have 20 – 25% galactomannan gum which has the potential to be used as a laxative and in vegetable soups. Mimosine content is higher in the green pods, but it is thermolabile.     

Physico-Chemical Properties of Immature Pods of Japanese Soybean Cultivars

Twelve Japanese cultivars and JS335, the most popular soybean cultivar in India, were grown in the field. Days to arrival of R6 stage (when pods are still green, immature, and tight with fully developed immature green seeds) of these cultivars were recorded. Pods picked at this stage were evaluated for pod yield per plant, pod characteristics (width, presence of hairs) fresh green seed weight and percent moisture content. Fresh green seeds were analyzed for compositional traits viz. protein content, trypsin inhibitor lipoxygenase isozymes, oil content, and polyunsaturated fatty acids (essential fatty acids). Japanese cultivars showed higher fresh green seed weight and pod yield than JS335. On a fresh weight basis, Japanese cultivars exhibited lower protein content but higher oil content than JS335. Most of the Japanese cultivars showed lower trypsin inhibitor content and a varying level of lipoxygenase-I, as well as lipoxygenase-II + III when compared to JS335. Total polyunsaturated fatty acids content in JS335 was higher than some of the Japanese cultivars. The number of pods per plant showed a positive correlation (r = 0.863, p < 0.001) with pod yield per plant. Some of the Japanese cultivars offer great potential for consumption at the green pod stage or as a source for desirable traits.     

Effects of harvesting procedure,storage time and climatic conditions on cooking time of lentils (Lens culinaris Medikus)

In an experiment conducted over 2 years in Larissa, the effects on the cooking times of six lentil varieties of different harvest periods (early and late), seed storage for 1 year and climatic conditions prevailing during seed production were studied. Cooking time was estimated by measuring seed hardness using a penetrometer (PNR‐6). Late harvesting (when the plants were completely dry) increased cooking times by 6–16% in comparison with early harvesting (when the plants were partly green). This increase was less for the short‐cooking genotypes ‘Dimitra’, ‘Samos’ and ‘Thessalia’ than for the long‐cooking genotypes ‘Arachova’ and ‘Nikaia’. After 1 year of seed storage, cooking times increased on average by 6–9%. Seeds produced during a dry year (1995) required on average 38% less time to cook than seeds produced during a wet year (1996), irrespective of harvest period or duration of seed storage. © 2001 Society of Chemical Industry     

Effect of maturity stages on the content of ash components in raw,frozen and canned broad beans

The aim of the present work was to determine the level of ash, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, and copper in fresh and preserved broad bean seeds at the stage of milk-wax maturity. The experiments included two broad bean cultivars, four stages of seed maturity being differentiated in each. With the higher maturity stages, the contents of ash, potassium, phosphorus, calcium, and magnesium gradually increased in fresh matter of the two cultivars. The contents of zinc and copper showed a slight decreasing tendency, while the levels of iron and manganese varied. Frozen and canned broad bean seeds of milk-wax maturity, prepared for consumption, were a valuable source of mineral compounds. The more mature the seeds, the greater were the contents of potassium, phosphorus, calcium, magnesium, and manganese, and smaller less so for copper, while the levels of iron and zinc varied. Boiled frozen seeds contained more potassium, phosphorus, magnesium, zinc, manganese, and copper than canned products, no differences being found in the contents of calcium and iron. The dehulled seeds contained more phosphorus but less calcium than the intact ones.     

甘蓝型油菜特大籽粒新种质创制及评价

以春性早熟甘蓝型油菜花油8号、油菜品种Legency及半冬性晚熟甘蓝型油菜株系020010为亲本配制三交种;从DH群体中筛选出千粒重超过5.0g特大籽粒新种质。2007-2009年的多点试验中,5个大粒株系千粒重性状表现稳定,年度间变幅为10%～15%;与杂交种云油杂2号比较,株系DL01和DL02分别增产30.6%和20.4%。     

Analytical study of tamarugo (prosopis tamarugo) an autochthonous chilean feed

Tamarugo is a very interesting tree growing in desert and semidesert areas in the north of Chile. The mature fruit and dry leaves of tamarugo fall over the soil forming a thick layer which can be used all year round as the sole feedstuff for sheep and cows. The existence of tamarugo therefore suggests the possibility of keeping breeding ruminants in a desert area. Consequently a chemical and toxicological investigation has been carried out. Results for chemical composition, caloric content, mineral composition (Ca, P, Fe, Na, K, Cu, Zn, Co, Mg and Mn) in mature and green fruits, dry and green leaves and mature seeds, are presented and discussed in comparison with other feedstuffs and with nutritional requirements of sheep. Protein quality studies on the seed were carried out in rats. Attention was given to the presence of possible toxic components: cyanogenetic glucosides, haemagglutinins, saponines and antitryptic factor(s).     

Variation in the protein content of single seeds of four varieties of oil seed rape

Single seeds of four varieties of oil seed rape, Bronowski, Gulle, Zephyr and Oro were analysed for protein content using a micro-Kjeldahl method. Considerable variation was detected and protein levels ranged from 11 to 42% of total seed dry weight. Approximately 70% of the seed protein was found in the cotyledons. Heavier seeds were found to contain more protein in all four varieties, though no correlation could be detected between the percentage protein content of the seeds and seed weight.     

Identification,biochemical characterization and biological role of defense proteins from common bean genotypes seeds in response to Callosobruchus maculatus infestation

Common bean is a legume of significant socioeconomic importance and is cultivated worldwide. This crop is affected by several pests and diseases, which cause considerable economic losses and reduce yield. In recent years, several studies have demonstrated the role of proteins and peptides with activity against a wide range of insects and pathogens. The objective of this work was to identify defense proteins, such as antimicrobial peptides, protease and amylases inhibitors in common bean genotypes and evaluate the relationship of these proteins with Phaseolus vulgaris seed resistance to Callosobruchus maculatus infestation. Nineteen common bean genotypes were subjected to protein extraction, pH 5.4, and precipitation with ammonium sulfate at 70% saturation. The obtained extracts were separated by tricine gel electrophoresis. Experiments were carried out with natural seeds of common beans and artificial seeds (Vigna unguiculata seeds covered with seed coats of common beans) to evaluate the rate of oviposition and development of the insect species Callosobruchus maculatus. Lipid-transfer proteins were identified in nine genotypes whereas defensins were present in all genotypes. The inhibitory activity of α-amylases and trypsin and fungal development were determined in crude extracts (50 μg mL⁻¹). The results also indicated that the extracts from all bean genotypes inhibited the activity of human salivary α-amylase and C. maculatus larval α-amylase. Except for the extracts of four genotypes, all other extracts inhibited trypsin activity. None of the extracts from the evaluated bean genotypes inhibited the growth of tested fungi. Natural seeds from all genotypes did not inhibit insect oviposition, however, the larvae did not survive after feeding on these seeds. Artificial seeds containing seed coat flour of all genotypes inhibited the oviposition of C. maculatus, indicating that the seed coat was also repellent to insect.     

Evolution and kinetics of monosaccharides,disaccharides and α-galactosides during germination of lentils

The effect of light and seed rinsing during the germination of lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) on the level of monosaccharides, disaccharides and α-galactosides (raffinose, ciceritol and stachyose) was investigated. The total soluble sugar content corresponded to about 9% of the mature seed weight, about 65% of which was α-galactosides. Germination brought about a large decrease in α-galactosides: 18% to 40% losses after 3 days and 100% after 6 days. However, glucose, which was not detected in ungerminated seeds, as well as fructose and sucrose gradually increased during germination. The content of α-galactosides decreased more rapidly when germinating seeds were given 6 h light per day, but under these conditions there was also a major reduction in the levels of fructose, glucose and sucrose. Seeds rinsed daily showed a greater reduction of α-galactosides and an increase in the levels of fructose, glucose and sucrose. When seeds were germinated for 10 days in the dark with daily rinsing, the content of α-galactosides decreased gradually during the first 4 days and they were not detected after 6 days. Under these conditions, fructose, glucose and sucrose, which represented about 3% of the mature seed weight, started increasing after day 2 and represented more than 13% of the germinated seed dry weight after 10 days.     

不同品种芡实种仁蛋白质亚基组成及氨基酸分析

本实验选择3个不同品种、2种不同成熟度的5个芡实种仁样品,通过SDS-PAGE法及氨基酸分析仪法对其蛋白质亚基结构和氨基酸组成进行了初步分析。结果表明,刺芡（成熟）种仁蛋白质含量显著高于苏芡（成熟）（p≤0.05）,且刺芡（成熟）种仁蛋白质中必需氨基酸、甜味和鲜味氨基酸含量也高于苏芡（成熟）,说明刺芡在营养和口感上要优于苏芡。SDS-PAGE的分析结果显示,芡种仁总蛋白中分离出约20条谱带,相对分子质量在16.24⁸2.04 k Da之间。其中分子量35.9 k Da左右基含量最高,是芡实总蛋白中最主要亚基。芡实蛋白质中的水溶性蛋白含量很少,且不同成熟度样品间差异很大,苏芡（嫩）和淮芡（嫩）中均未检出水溶性蛋白。品种间醇溶性蛋白质亚基组成差异较大,碱溶性蛋白质亚基及分子量分布品种间和成熟度间差异不大。      

Compositional changes in seeds influenced by their positions in different whorls of mature sunflower head

The physicochemical characteristics of seeds located in different whorls of the sunflower (Helianthus annuus L) head at maturity have been studied. The proportion of filled seeds decreased from the peripheral to the central whorl, with a 10‐fold decrease in filled/unfilled seed ratio. The dry weight of seeds and kernels and the oil content of kernels decreased from the peripheral towards the middle and central whorls. However, the dry weight of seeds and kernels in the seed crop was significantly higher and the oil content lower than in the oil crop. The contents of starch, total soluble sugars and reducing sugars were lower in the oil crop than in the seed crop. The starch content of peripheral whorls in the seed crop was much lower than that of central whorls, with accumulation of total soluble sugars and reducing sugars, whereas much less variability was observed with respect to the position of seeds on the sunflower head in the oil crop. The mean proportion of membrane lipids was higher and that of triacylglycerols lower in the seed crop than in the oil crop. The proportions of 16:0 and 18:1 were higher in the seed crop, while that of 18:2 was higher in the oil crop. Copyright © 2003 Society of Chemical Industry