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| A Comparative Study on the Chemical and Amino
Acid Composition of Some Nigerian Under-Utilized Legume Flours |
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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.
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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
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| COMMENTS |
01 August, 2009
HIRA KHALID:
its really a piece of very intersting,detail work exploring the benefits of natural materials specially legumes |
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