Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2006 | Volume: 5 | Issue: 1 | Page No.: 34-38
DOI: 10.3923/pjn.2006.34.38
A Comparative Study on the Chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours
Aremu , M. Olaleke , Olaofe , Olorunfemi , Akintayo and T. Emmanuel

Abstract:
A comparative study was carried out on chemical and amino acid composition of six Nigerian under-utilized legume (two varieties of bambara groundnut, kersting`s groundnut, two varieties of rear cowpea and cranberry beans) flours. The crude protein values ranged from 7.5g/100g in moderate brown coat cowpea to 51.5g/100g in cranberry beans. The ether extract, crude fibre, ash, moisture and carbohydrate value ranged form 3.1 – 6.9, 2.4 – 4.4, 3.2 – 4.6, 0.4 – 3.0 and 31.5 – 82.9g/100g respectively. All the studied legume flours were found to be good sources of essential minerals such as K, Mg, Ca, P, Na, Fe but Cu, Mn and Zn contents were low while Ni, Co, Pb, Cr and Hg were not detected. The amino acid analysis revealed that the legume were superior with respect to Arg, Leu and Phe when comparing the essential amino acids in the studied samples with the recommended FAO/WHO provisional pattern however supplementation may be required in Ile, Lys and Val.
 [Fulltext PDF]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Effect of Fermentation on the Physicochemical Properties and Nutritionally Valuable Minerals of Locust Bean (Parkia biglobosa)
  •    Lipid Composition of Black Variety of Raw and Boiled Tigernut (Cyperus esculentus L.) Grown in North-East Nigeria
  •    Isolation and Biochemical Characterization of Microorganisms Associated with the Fermentation of Kersting’s Groundnut (Macrotyloma geocarpum)
  •    Some Physicochemical Properties of the Petroleum Ether-Extracted Watermelon (Citrullus lanatus) Seed Oil
How to cite this article:

Aremu , M. Olaleke , Olaofe , Olorunfemi , Akintayo and T. Emmanuel , 2006. A Comparative Study on the Chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours. Pakistan Journal of Nutrition, 5: 34-38.

DOI: 10.3923/pjn.2006.34.38

URL: https://scialert.net/abstract/?doi=pjn.2006.34.38

COMMENTS
01 August, 2009
HIRA KHALID:
its really a piece of very intersting,detail work exploring the benefits of natural materials specially legumes
 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom