Nutritional Potential of Bambara Bean Protein Concentrate

Authors

  • 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

DOI:

https://doi.org/10.3923/pjn.2011.112.119

Keywords:

Antinutritional factors, bambara bean, protein concentrate, protein quality

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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Published

15.01.2011

Issue

Vol. 10 No. 2 (2011)

Section

Research Article

License

Copyright (c) 2011 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Mune, M. A. M., Minka, S. R., Mbome, I. L., & Etoa, F.-X. (2011). Nutritional Potential of Bambara Bean Protein Concentrate. Pakistan Journal of Nutrition, 10(2), 112–119. https://doi.org/10.3923/pjn.2011.112.119