Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.)

Chemical composition and protein quality of the main chickpea varieties cultivated in Mexico were determined. The raw and cooked chickpeas analyzed were: Surutato, Surutato 77, Sonora, Sonora 80, Porquero, Macarena, Breve Duro and a mixture of broken seeds used mainly for animal feeding. The chemical composition of the raw chickpea studied was very similar; the average values of the nutrients were: ash 3.1±0.2, fat 5.0±1.0, protein 19.5±1.2 and fiber 3.7±2.1. Cooking diminished only the ash content and the Porquero variety was the only one that had a high content of crude fiber (9.1%). There was not found agglutinating activity to rabbit RBC in any of the raw chickpeas studied and the trypsin inhibitor activity average was 11.8±2.4 TUI/mg sample. Cooking destroyed 57% of this activity. Digestibility was the same in the raw and in the cooked chickpea (78%). There were not found significant differences in the PER values of the raw and cooked seeds: 1.65–2.30 and 1.80 to 2.61 respectively. The Surutato and Breve Duro varieties were statistically similar to the casein PER (2.5). It could be recommended to use these two varieties mainly for infant feeding.     

The composition of pigeon peas (Cajanus cajan (L. Millsp.) grown in Botswana

This study investigated the composition of pigeon peas (Cajanus cajan),grown at Sebele, Botswana. The raw seeds of six varieties were analyzed fordry matter, crude fat, protein, fiber, and ash, using Association of OfficialAnalytical Chemists procedures. Major minerals, Ca, K, P, Mg, Na and traceminerals, Cu, Fe and Zn were also assessed. The range of nutrient contentsobtained were: dry matter 86.6–88.0%, crude protein 19.0–21.7%, crudefat 1.2–1.3%, crude fiber 9.8–13.0%, and ash 3.9–4.3%. Minerals ranges(mg/100 g dry matter) were: K 1845–1941, P 163–293, Ca 120–167, Mg 113–127, Na 11.3–12.0, Zn 7.2–8.2, Fe 2.5–4.7 and Cu 1.6–1.8. There wereno significant differences in Na among the six varieties (p>0.05). For the other components, varietal differences (p < 0.05) were observed. The valuesobtained for the dry matter, crude protein, fat, ash, Ca, Cu, Fe, and Mg weresimilar to those in pigeon peas grown elsewhere, while those for crude fiber and Zn were higher. In general, the composition of pigeon peas compared favorably with those of other legumes such as Bambara groundnut (Vignasubterranea). The levels of crude protein, crude fiber, K, Ca, P and Mgindicated that pigeon peas could be valuable in the diet of the people of Botswana. This crop would positively contribute protein in the diet and thediversification of agricultural produce.     

Effect of processing on flatus producing oligosaccharides in cowpea (Vigna unguiculata) and the tropical African yam bean (Sphenostylis stenocarpa)

The effect of dehulling, soaking and soaking/cooking on sucrose, raffinose and stachyose in mature dry seeds of nine varieties of cowpea (Vigna unguiculata) and one variety of tropical African yam bean (Sphenostylis stenocarpa) were investigated. The results showed a progressive decrease in sucrose, raffinose, and stachyose contents. Soaking for 12 hours and cooking for 30 min eliminated most of the sucrose, raffinose and stachyose. The sugar contents in whole raw cowpea were sucrose 0.73–4.58%, raffinose 0.71–6.86% and stachyose 2.38–3.87%, and for tropical African yam bean sucrose 4.08%, raffinose 1.08% and stachyose 4.14% while the seeds soaked for 12 hours and cooked for 30 min had for cowpea sucrose 0.03–0.81%, raffinose 0.04–0.20% and stachyose 0.12–0.72%, and tropical African yam bean sucrose 0.70%, raffinose 0.40% and stachyose 0.41%.     

The protein quality of lupins (Lupinus mutabilis) alone and in combination with other protein sources

The chemical compositions, of raw and treated lupine flour were determined and compared with other plant protein sources. The protein content in the dry matter was 47.7% in untreated seeds ofLupinus mutabilis and about 56% in debittered seeds. The oil-cake contained 65.3% protein. The amino acid analysis showed that lupine protein is characterized by a low level of S-amino acids, the content of which amounts to only 50% of that of the FAO standard reference pattern. The protein quality was measured using the biological tests PER (Protein Efficiency Ratio), NPU (net protein utilization), and BV (biological value) in rats on diets with and without DL-methionine supplementation. PER determinations gave low values for the non-supplemented lupine proteins (1.34, semi-sweet variety; 1.53, water-extracted seeds; 1.19, oil-cake; 3.09, casein), but the PER's were improved by the addition of 0.2% DL-methionine to the diets (3.05, 2.69, 2.81, respectively). Raw as well as processed lupine protein showed an excellent apparent digestibility (80.0–85.8%; casein, 87.1%). The observed NPU and BV values confirmed the importance of methionine supplementation. The true digestibility of 92% was equivalent to that of casein. The complementation effects of mixing lupine protein with proteins from wheat, oat, barley, rice, maize, potato, quinua or fish were investigated by determination of the PER values of the respective mixtures. Feeding lupine protein with cereal proteins resulted in PER values that exceeded by far those of the proteins fed separately (true complementation). This result was not observed for the mixture of potato and lupine. High quality proteins like quinua and fish protein also showed no complementation effect with lupine protein but did improve the quality of the lupine protein to a great extent. The best results could be obtained with combinations of three different plant proteins, in which lupine protein always contributed one third of total protein. These mixtures resulted in PER values equal to those for casein or other animal proteins and may be applied as an economical way to prevent and combat malnutrition.     

Chemical composition and biological evaluation of Okra (Hibiscus esculentus) seeds and their kernels

Okra (Hibiscus esculentus) whole seeds and their kernels were analysed for their nutrient composition. They were rich in protein as well as fat. Most of the protein and fat of the seed is accumulated in the kernel while crude fiber is concentrated in the seed coat or hull. Its essential amino acid composition was nearly equal to that of the WHO/FAO reference pattern (1973), but lower than that of whole egg protein; its chemical score was 67. Diets containing whole seed and kernel protein at the 10% level were fed to weanling rats both in the raw and cooked forms for 4 weeks. Dry matter digestibility and protein digestibility of whole seed diets were significantly lower than the kernel diets. Cooking improved PER and NPU values of both the whole grain and kernel diets. These results indicated that dietary fiber present in the hull of Okra seed as well as heat labile antinutritional factors present in the seed hinder Okra seed protein utilization.     

Corrective role of chickpea intake on a dietary-induced model of hypercholesterolemia

A feeding trial was conducted in order to evaluate the potential effect on the lipid profile in a experimentally induced situation of hypercholesterolemia of a previously uninvestigated legume (Cicer aretinum L.) widely included in Mediterranean and Latinamerican human diets. Rats fed on a hypercholesterolemic diet containing saturated fat, cholesterol and cholic acid (H) had 123 percent higher serum cholesterol and 62 percent greater triacylglycerols levels than the animals receiving casein (C) protein. The LDL and VLDL cholesterol levels were 1330 percent and 35 percent higher, respectively, and HDL cholesterol 34 percent lower in the group of animals given the H diet as compared to controls. Further feeding of the hypercholesterolemic rats with animal protein (HC) resulted in a significant decrease of triacylglycerols (–70 percent), which reflected the decrease in the VLDL fraction. These effects on the lipid metabolism were more marked when the legumeCicer aretinum L. was present in the diet (HL). Significantly decreased concentrations of total cholesterol (–54 percent) and triacylglycerols (–70 percent) as well as the levels of LDL (–54 percent) and VLDL (–70 percent) were seen in rats fed chickpeas. In conclusion, a differential hypocholesterolemic effect between dietary casein and chickpea intake in a model of hypercholesterolemia induced by the diet was found, with beneficial effects on the lipid metabolism when legume was included in the diet as compared to casein. This suggests, for apparently the first time, that chickpea consumption may have a corrective effect in some alterations of the lipid profile.Abbreviations ANF Antinutritional factors - CD Cardiovascular disease - C Casein diet (Control diet) - H Hypercholesterolemic diet - L Legume diet - SD standard deviation     

Edible provenances of Jatropha curcas from Quintana Roo state of Mexico and effect of roasting on antinutrient and toxic factors in seeds

Seven seed samples of J. curcas, both in raw and roasted state, sold in some villages in Quintana Roo state, Mexico for human consumption were analyzed for physical characteristics, nutrients and antinutrients. The average seed weight varied from 0.53 to 0.74 g and kernel weight as proportion of raw seed weight was from 61 to 66%. The contents of crude protein, lipid and ash of kernels from raw seeds were 27–30%, 55–62% and 3.7–5.2% respectively. The levels of antinutrients in meal from the raw seeds were: trypsin inhibitor activity (14.6–28.7 mg trypsin inhibited/g), lectin (25.6–52.2 unit; one unit is the reverse of minimum amount of mg meal/ml assay which produced haemagglutination), saponins (1.9–2.3% as diosgenin equivalent) and phytate (8.4–10%). Phorbol esters in kernels from raw seeds were not detected in four samples and in other three samples it ranged from 0.01 to 0.02 mg/g as phorbol-12-myristate 13-acetate equivalent. Roasting of seeds inactivated almost 100% of trypsin inhibitor activity. Although lectin activity reduced on roasting, it was still present in high amounts. Saponins, phytate and phorbol esters were not affected by roasting.     

Chemical composition of the underutilized legume Cassia hirsuta L.

Seven accessions of the underutilized legume, Cassia hirsuta L., seeds collected from seven different agroclimatic regions of Tamil Nadu, India, were analyzed for proximate composition, total proteins, protein fractions, mineral profiles and selected antinutritional factors. Crude protein ranged from 15.52 to 20.74%, crude lipid 3.77–7.04%, crude fiber4.68–6.92%, ash 3.98–6.42% and carbohydrates 62.45–70.16%. Energyvalues of the seeds were 1549–1634 kJ/100 g (DM), which are comparable to those of other legumes. Data on seed protein fractions revealed thatglobulins constituted the bulk of the seed protein as in most legumes. Mineralcontents of the seeds showed greater variation. Potassium was the mostabundant mineral (1029–1786 mg/100 g), whereas manganese was low (2.1–2.2 mg/100 g). Antinutritional factors such as total free phenolics,tannins, L-DOPA and lectins were analyzed. The results of the studydemonstrated that the accessions of C. hirsuta seeds collectedfrom Tamil Nadu, India, could be good sources of some important nutrientsfor humans.     

Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.)

Three promising new improved lines of lima beans (Tpl 1^B, Tpl 7^A and Tpl 175^A) were evaluated for physicochemical properties and cooking quality. The beans varied in seed dimensions and weights with Tpl 1^B and Tpl 7^A having smaller seed volume than Tpl 175^A. Seed coat percentages, leached solids and swelling capacities were within a range of 10.2–19.6% (w/w), 0.44–0.92 g/100 g and 94.0–121.0 g/100 g dry bean, respectively. Cooking times varied between 62 and 81 min without soaking and were reduced by about 34%following a presoaking treatment in water for 12 h at room temperature (28 ± 1 °C). Small seeds absorbed higher amounts of water during soaking and required more cooking time than larger seeds. No significant (p>0.05) difference in cooked texture was found between unsoaked beans cooked for 50 min and soaked beans cooked for 30 min,suggesting that cooking times and cooked texture for all lines were improved through soaking.     

Protein quality of diets based on tuber,legume, and cereal in weanling rats

Weanling male rats (45–55 g) were studied to evaluate the protein quality of diets based on combinations of yam (YA); dehulled brown bean (DBB), dehulled white bean (DWB); and corn flour (PA) that provided 1.6 g N/100 g of diet. Casein served as the reference protein. Rats fed combinations of PA, DBB, and DWB had increases in food intake, weight gain, N intake, digested and retained N, and liver N compared to those of the casein control group and the other test groups (P < 0.05). Supplementation of YA with DBB or DWB reduced weight gain, protein efficiency ratio (PER), N intake, digested and retained N, NPU and liver N values of the animals when compared with those fed the casein and the other diets containing YA. Combinations of DBB or DWB with PA appear to be the best mixtures as shown by food and N intakes, digested and retained N, liver N, and weight gain. These mixtures may possibly be economic sources of N for weaning children where these are staples in the diet.     

Agrobotanical traits and chemical composition of Cassia obtusifolia L.: A lesser-known legume of the Western Ghats region of South India

Four accessions of the lesser-known legume, Cassia obtusifolia L. (Sickle pod), collected from four different agroclimatic regions of Western Ghats, were evaluated for agrobotanical traits and chemical composition. Amongthe four accessions, the Keriparai accession had the highest values for plant height (cm), number of flowers per cluster, number of pods per cluster, pod length (cm), seeds per pod, seed weight (g) per pod and seed recovery percentage. Crude protein ranged from 18.56–22.93%, crude lipid was between 5.35–7.40%, crude fiber ranged from 6.83–9.45%, ash content ranged from 5.14–5.83% and carbohydrate varied from 57.00–60.69%. Globulins constituted the bulk of the seed protein as in most legumes. Mineral profiles, viz., sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc and manganese ranged from 42.92–84.83, 758.05–1555.79, 559.92–791.72, 456.36–709.47, 629.13–947.79, 8.42–12.35, 0.93–2.06, 10.60–30.04 and 2.12–4.12 Mg/100 g seeds flour, respectively. Seed proteins of all accessions exhibited relatively high levels of non-essential and essential amino acids, with the exception of threonine. The in vitro protein digestibility of the legume ranged from 74.66 to 81.44%. Antinutritional substances such as total free phenolics ranged from 0.34–0.66%; tannins were between 0.47–0.60%, L-DOPA content ranged from 0.98–1.34%; trypsin inhibitor activity varied from 11.4–13.5 TIU/mg protein and chymotrypsin inhibitor activity ranged from 10.8–12.3 CIU/mg protein. Phytohemagglutinating activity also was assayed. Inconclusion, the accessions of C. obtusifolia, collected from Western Ghats, South India, could serve as a low-cost source of some important nutrients for humans. The antinutritional factors might have little nutritional significance, if the seeds are processed properly.     

Partial replacement of dietary casein with soy protein isolate can reduce the severity of retinoid-induced hypertriglyceridemia

Previous research carried out in an animal model of retinoid-induced hypertriglyceridemia – rats fet a 13-cis retinoic acid (13cRA)-containing diet having casein as the protein source – has demonstrated that the complete replacement of dietary casein with soy protein isolate (SPI) can decrease the severity of this condition. In this study, the effect of partially replacing dietary casein with SPI was investigated. Five groups of male Fischer 344 rats were used in a 14-day study, with two groups being fed diets having casein as the protein source, without or with 13cRA (groups A and B, respectively), and three groups being fed 13cRA-containing diets in which SPI was used to bring about the isonitrogenous replacement of 25, 50, or 100% of the casein in the formula for the diet used for group B (groups C-E, respectively). Serum triglyceride concentration for group B was significantly different ( p < 0.05) from that of groups A, D, and E (5.41 vs 2.62, 4.04, and 2.66 mmol/l, respectively). Serum cholesterol concentrations for groups D and E were significantly lower ( p < 0.05) than for groups A and B (1.63 and 1.60 vs 2.00 and 2.14 mmol/l, respectively). Thus, the isonitrogenous replacement of 50% of dietary casein with SPI can reduce the severity of retinoid-induced hypertriglyceridemia while decreasing the serum concentration of cholesterol.     

Bioavailability of iron from four different local food plants in Jordan

The bioavailability of iron from local plants(black cumin seeds, milk thistle seeds, sesame seedsand thyme leaves) was investigated. Apparentabsorption of iron was calculated by subtracting fecal iron(using total collection of feces) from iron intake inSprague-Dawley rats. Two trials of animal feeding wereperformed. Liver and serum concentrations of iron, andserum hemoglobin concentration were taken as responseparameters for the bioavailability. Dry thyme wasparticularly rich in iron (117.2 mg/100 g dry matter)and milk thistle seeds in crude fiber (25 g/100 g drymatter). Rats fed the dry thyme diet or thatsupplemented with 5% egg white died but when the dietwas supplemented with 10% egg white, the animalssurvived. Iron intake and apparent and total ironabsorption were highest for the rats fed the drythyme-egg white diet. Liver weights for the groups fedblack cumin seeds and dry thyme were significantlyhigher (p < 0.05) than those for the groups fed milkthistle and sesame seeds. Liver content of ironwas highest for the animals fed black cumin seeds.Serum iron content increased significantly (p < 0.05)for the animals fed black cumin seeds, and serumhemoglobin concentration increased significantly (p < 0.05) in the groups fed milk thistle seed and blackcumin seed diets, but decreased for the group fed thethyme-egg white diet. It is concluded from this studythat iron was better utilized from black cumin seedsas indicated by liver storage of iron. On the otherhand, thyme had the highest iron absorption but lowestutilization.     

Protein quality of some Nigerian traditional diets based on the African yambean (Sphenostylis stenocarpa) and pigeon pea (Cajanus cajan)

The protein quality of Nigerian traditional diets based on the African yambean (AYB) and pigeon pea (PP) were performed by in vivo and in vitro bioassays. The individual foods were processed, cooked, dried and mixed to resemble the traditional diets. Weanling male Wistar rats (45–55 g) were used for the bioassay. The rats were fed ad libitum for 35 days of which 28 days were for growth and 7 days for N-balance. All the eleven diets including casein (control) provided 1.6 g N/100 g diet. The parameters tested include PER, growth, N-balance, BV, NPU and apparent digestibility (AD). The rats fed the AYB diets, except AYB: Agidi (Ag), showed superiority in most of the parameters tested. There were significant positive correlations between PER and NPU (r=0.925;p<0.001); PER and AD (r=0.908;p<0.001); PER and body weight gain (r=0.969;p<0.001). The in vitro protein digestibility of the diets was significantly correlated (r=0.80;p<0.01) with the in vivo apparent digestibility. These parameters were used to rank the various diets. Crayfish protein was a better supplement to legume/cereal or legume starchy staple mixtures than leguminous oil seed. However, supplementation of PP: steamed corn (SC) diet with crayfish did not prove beneficial. The result showed that diets based on the African yambean, an under-exploited legume, are nutritious. The need for its reintroduction into the fare of the populace through increased production and appropriate processing technology is stressed. The results of this study can form a base for the standardization of Nigerian diets based on these legumes.     

Bioavailability of tryptophan in selected foods by rat growth assay

Tryptophan bioavailabilities were estimated in 16 protein sources using 10 day rat growth assays with casein as the reference protein. Growth responses of rats fed test food diets were compared to growth responses of rats fed basal diets with graded levels of tryptophan ranging from 50 to 100 mg of tryptophan/100 g diet. Estimates of tryptophan availabilities were 85–100% for all products except whole wheat cereal (73%) and pinto beans (59%). Results of a previous study on lysine availability indicated that poor response to pinto beans was due either to poor digestibility or to the presence of some unidentified growth inhibitor.     

Nutritive quality and energy yield of high oil,opaque-2 and waxy maize hybrids compared to normal maize hybrids

Grain yield, chemical composition, protein quality and digestible energy were measured for 18 maize varieties (opaque-2, high oil, waxy hybrids, normal hybrids) cultivated in Yugoslavia. Protein quality assessment was based on amino acid composition, and true protein digestibility, biological value, net protein utilization and utilizable protein as determined in nitrogen balance experiments with rats. The protein concentration in dry matter varied from 8.63–18.81% while the fat concentration varied from 4.45–16.13%. There were only minor differences in ash and crude fibre, while starch and sugar varied inversely to fat and protein concentration. Lysine levels were approximately 30% higher for the opaque-2 varieties compared with normal maize, while leucine levels were about 30% lower. Yields were extremely high for all varieties with the highest value being 10.3 tonnes/ha. Due to the high yields, protein production/ha was high in range of 822–977 kg. This resulted in high yields of amino acids/ha. Protein utilization was very high in the opaque-2 varieties, which had the highest lysine contents. The biological values were close to 80 in these varieties, whereas they were only 60–65 in the normal maize varieties.     

Dioclea grandiflora andDioclea sclerocarpa seeds. A nutritional study

A nutritional study ofDioclea grandiflora (Mucuna) andDioclea sclerocarpa, two legume seeds related toCanavalia which grow extensively in South America and are used as a human food source, has been carried out. Whilst both seeds, when fed to rats at a level equivalent to 100g seed protein kg^–1 diet gave poor nutritional performance, the anti-nutritional factors involved were apparently different. WithDioclea grandiflora, the presence in the seed of a soluble small molecular weight component, which caused food intake to be reduced to levels well below that required to meet minimum protein, energy, vitamin and mineral requirements, led to poor growth. This factor could be reduced substantially by exhaustive dialysis or by aqueous ethanol extraction of the meal. These procedures may have potential practical applications. In addition, the constitutent lectin, which was partially resistant in vitro and in vivo to degradation by gastrointestinal enzymes, also contributed to growth depression. WithDioclea sclerocarpa, a non-haemagglutinating pH 7 soluble factor was primarily responsible for the poor performance of rats. This factor could not be removed by exhaustive dialysis. The apparently poor protein digestibility observed may be due to increased secretion of endogenous nitrogen.     

Nutritional assessment of yam (Dioscorea alata) tubers

The nutrient and antinutrient components of tubers from seven cultivars ofDioscorea alata were determined. The average crude protein content ofD. alata tubers was 7.4%. Starch (75.6–84.3%) was the predominant fraction of the tuber dry matter. Significant differences in crude protein and starch contents were observed among cultivars. Vitamin C content of the yam tubers ranged from 13.0 to 24.7 mg/100 g fresh weight. The results showed yams to be reasonably good sources of minerals. Phytic acid contents of the yams were low, with values ranging from 58.6 to 198.0 mg/100 g dry matter. Total oxalate levels in yam tubers were found to be in the range of 486–781 mg/100 g dry matter, but may not constitute a nutritional concern since 50–75% of the oxalates were in the water-soluble form. The overall results are suggestive of the nutritional superiority of yams compared to other tropical root crops.     

Growth rate,muscle protein composition,intestinal absorption of D-galactose and L-leucine and nitrogen balance in rats fed the raw legumeChamaecytisus proliferus L.

Growth rate, nitrogen balance, skeletal muscle nitrogen fractions and in vivo intestinal absorption of D-galactose (2 mM) and L-leucine (20 mM) have been measured in male growing rats (90–100 g initial body weight) fed 12% protein diets containing either casein (control) or the raw leafy legumeChamaecytisus proliferus L. (Western Canary Islands). As compared to control casein-fed rats, those fed the raw legume diet exhibited a significant reduction (P<0.01) in the rate of growth, nitrogen balance parameters, sarcoplasmic nitrogenous fraction of skeletal musculature and in vivo intestinal absorption of galactose and leucine; however, the non-protein nitrogenous fraction has been found significantly higher (P<0.01) than that of control animals, whereas the myofibrillar nitrogenous fraction remained unchanged. The possible nature of these findings is discussed.     

Influence of phytate on in vitro digestibility of casein under physiological conditions

The phytic acid content of four different varieties of beans under different processing conditions was estimated. It was highest in red kidney (1.86–2.13%) slightly lower in pigeon (1.86–2.03%), white (1.80–1.96%) and black eyed beans (1.15–1.64%). There was no significant change in phytic acid content of beans after soaking at 25°C for 22 hours. However, both soaking and cooking revealed 26–37% loss of phytic acid in all four varieties of beans.The rate of in vitro casein digestibility with and without phytic acid at concentrations found in legumes was determined at pH 8 and 37°C using multienzyme technique. Addition of 5 mg Na-phytate reduced the casein digestibility up to 20% compared to the control. However, only 25% reduction of casein digestibility was observed in the presence of 25 mg of Na-phytate. Higher concentration of Na-phytate had no significant effect on the rate of casein digestibility. Data strongly suggest the formation of protein phytate complex at alkaline pH of small intestine.Part of this work was presented at the XIII International Congress of Nutrition in Brighton, UK in August 1985.