Martin Alain Mune Mune
The Higher Institute of Sahel, The University of Maroua, P.O. Box 46 Maroua, Maroua
Samuel Rene Minka
Department of Biochemistry, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon
Israel Lape Mbome
Food and Nutrition Research Centre, P.O. Box 6163, Yaounde, Cameroon
F.-X. Etoa
Department of Biochemistry, University of Yaounde I, P.O. Box 812, Yaounde, Cameroon
ABSTRACT
Bambara bean protein concentrate was prepared under optimum conditions previously determined. Concentrate yield (27.12%) and protein yield (84.35%) were high. The concentrate had 70.85% protein and 13.15% lipid. Water-soluble compounds were removed in abundance from the flour, during the protein extraction. Bambara bean protein concentrate had similar levels of Fe and Zn as the flour. Antinutritional factors were significantly (p<0.05) reduced in the concentrate. The concentrate showed significantly (p<0.05) higher protein digestibility than the flour and had balanced amino acids contents with respect to the FAO/WHO pattern. Lysine and leucine were the predominant essential amino acids. The protein extraction process removed sulphur- and tryptophan-rich proteins. This affected the chemical score (26.80%), protein digestibility corrected amino acid score (25.40%), essential amino acid index (60.44%) and calculated biological value (54.18%) of the protein concentrate, which were lower than those of the flour.
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How to cite this article
Martin Alain Mune Mune, Samuel Rene Minka, Israel Lape Mbome and F.-X. Etoa, 2011. Nutritional Potential of Bambara Bean Protein Concentrate. Pakistan Journal of Nutrition, 10: 112-119.
DOI: 10.3923/pjn.2011.112.119
URL: https://scialert.net/abstract/?doi=pjn.2011.112.119
DOI: 10.3923/pjn.2011.112.119
URL: https://scialert.net/abstract/?doi=pjn.2011.112.119
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