Submit Manuscript

American Journal of Food Technology

Year: 2007 | Volume: 2 | Issue: 6 | Page No.: 512-520
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 786

Search

Authors

D.E. Okwu

B.O. Orji

Keywords

Research Article

Phytochemical Composition and Nutritional Quality of Glycine max and Vigna unguiculata (L.) Walp.

D.E. Okwu and B.O. Orji
The present research discussed the nutritive value and phytochemical composition of three cultivars of Vigna unguiculata and Glycine max grown in Nigeria. Phytochemical studies revealed the presence of bioactive compounds comprising flavonoids (2.36-6.28 mg 100 g-1), alkaloids (1.28-1.64 mg 100 g-1), tannins (0.38-0.77 mg 100 g-1), saponins (0.11-0.23 mg 100 g-1). The protein, carbohydrate, lipids and fiber content were 19.69-39.08, 32.78-67.26, 2.70-21.08 and 1.78-4.68%, respectively. The food energy value ranges from 363.71-477.16 cal g-1. The grains are rich in B-vitamins such as niacin (1.85-4.01 mg 100 g-1), thiamin (0.46-1.72 mg 100 g-1), riboflavin (0.22-170 mg 100 g-1) and ascorbic acid content ranges from (5.20-55.44 mg 100 g-1). These grains are good sources of minerals comprising calcium, magnesium, phosphorus and potassium while sodium content was low. The legumes can be considered as sources of quality raw materials for food and pharmaceutical industries.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *