Chemical and nutritional composition of some selected lesser known legumes indigenous to Nigeria

Samaila James,Titus Ugochukwu Nwabueze,Gregory I Onwuka,Joel Ndife,Mohammed Ata'Anda Usman

doi:10.1016/j.heliyon.2020.e05497

Samaila James, Titus Ugochukwu Nwabueze + Show 3 more

Open Access

https://doi.org/10.1016/j.heliyon.2020.e05497

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Abstract

This study evaluated the nutritional composition of Nigeria's lesser known legumes namely African breadfruit (Treculia africana), African yam bean (Sphenostylis stenocarpa) seed, bambaranut (Vigna subterranean L.), red bean (Phaseolus vulgaris), groundnut (Arachis hypogea L.), African oil bean (Pentaclethra mycrophylla Benth.) seed, cowpea (Vigna unguiculata (L.) Walp) and pigeon pea (Cajanus cajan). The proximate composition, mineral content, fibre profile, fatty acid profile and amino acid compositions were evaluated using standard methods. The results showed that legume samples vary significantly (p < 0.05) in the chemical parameters evaluated. Groundnut, African oil bean seed and African breadfruit had significantly higher protein, carbohydrate, fat and ash contents than other legumes. Equally, groundnut, African oil bean and African breadfruit showed superiority in mineral and fibre abundance, while bambaranut had the lowest mineral and fibre contents. Linolenic acid is the most abundant fatty acid in all the legumes with values ranging from 38.78 – 84.57%. The percentage polyunsaturated fatty acid (PUFA) for all the samples ranged from 40.15 – 48.97%. The total essential amino acids ranged from 24.11 – 66.67 mg/100 g. The range is considered adequate for ideal protein food. Therefore, lesser legumes evaluated can serve as alternative protein sources with good minerals, fibre, essential fatty and amino acids contents.

Highlights

Legumes are the second most important food crops after cereals and are excellent sources of cheap plant proteins and minerals when compared with animal products (Annor et al, 2014)
Indigenous legumes are an important source of affordable alternative protein to poor resource people in many developing countries most especially in Africa and Asia where the grains constitute part of the daily staple food
The results reveal that lesser legumes under investigation are potential food sources of Cu and Zn

Summary

Introduction

Legumes are the second most important food crops after cereals and are excellent sources of cheap plant proteins and minerals when compared with animal products (Annor et al, 2014). Indigenous legumes are an important source of affordable alternative protein to poor resource people in many developing countries most especially in Africa and Asia where the grains constitute part of the daily staple food. Legumes are excellent sources of complex carbohydrates which have been reported as beneficial for the prevention and management of cardiovascular diseases and diabetes. They serve as a large reservoir of bioactives, most especially the phenolics (Hu, 2003; Enujiugha, 2010). These bioactives have been positively implicated in the treatment and management of degenerative diseases (Silva et al, 2007; Singh et al, 2017)

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Conclusion