A Comparative Study on the Chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours

Authors

  • Aremu Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria
  • M. Olaleke Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria
  • Olaofe Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria
  • Olorunfemi Department of Chemistry, University of Ado-Ekiti, PMB 5363, Ado-Ekiti, Nigeria
  • Akintayo Department of Chemistry, Nasarawa State University, PMB 1022, Keffi, Nigeria
  • T. Emmanuel Department of Chemistry, University of Ado-Ekiti, PMB 5363, Ado-Ekiti, Nigeria

DOI:

https://doi.org/10.3923/pjn.2006.34.38

Keywords:

Comparative study, chemical, amino acid, under-utilized legumes

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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Published

15.12.2005

Issue

Vol. 5 No. 1 (2006)

Section

Research Article

License

Copyright (c) 2006 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

Aremu, Olaleke, M., Olaofe, Olorunfemi, Akintayo, & Emmanuel, T. (2005). A Comparative Study on the Chemical and Amino Acid Composition of Some Nigerian Under-Utilized Legume Flours. Pakistan Journal of Nutrition, 5(1), 34-38. https://doi.org/10.3923/pjn.2006.34.38