Abstract
The chemical composition of four varieties of groundbean (Kerstingiella geocarpa) was determined. Groundbean seeds were sorted out into four varieties on colour basis. Each variety was washed and dried at 50oC for 4 h in a hot air oven and milled into fine flours. The flours were analysed for proximate, minerals, vitamins and antinurients composition using standard assay methods. The protein contents of the varieties ranged from 19.91 to 22.36% and the carbohydrate values varied from 68.82 to 70.52%. The varieties had low fat (2.15 to 2.42%) and high fibre (3.99 to 4.9%) levels. The non protein nitrogen (0.42 to 0.70%) and antinutrients (0.07 to 0.55 mg/100g) levels were low. The results showed that groundbean is a good source of iron (9.89 to 13.39 mg/100g), zinc (4.42 to 4.92 mg/100g) and potassium (235.73 to 341.94 mg/100g). The chemical evaluation showed that groundbean has valuable nutritional attributes. Agro-Science Vol. 6 (2) 2007: pp. 79-84
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
