Fatty acid composition and tocopherol content of some legume seeds

Abstract

Nine samples of the legume seeds of horse bean ( Vicia faba var. minor), common bean ( Phaseolus vulgaris), broad bean ( Vicia faba var. maior), field pea ( Pisum arvence), flat pea ( Lathyrus sativus), kidney bean ( Phaseolus coccineus), lentil ( Lens culinaris), pea ( Pisum sativum) and soya bean ( Glycine max) were examined for chemical composition, fatty acid composition and tocopherol content. The highest crude protein levels were found in soya bean (37.6% of dry matter, DM) and broad bean (32.4% of DM). Most of the legume seeds contained a low level of crude fat, from 1.7% of DM in horse bean to 4.5% of DM in kidney bean. The only exception was soya bean with a crude fat content of 22.9% of DM. The legume seeds contained profitable composition of polyunsaturated fatty acids: linoleic (18:2) from 21% in field pea to 53% in soya bean, and linolenic (18:3) from 4% in broad bean to 22% kidney bean. The highest activity of vitamin E was noted in soya bean (187 i.u. kg −1 seeds); other legume seeds had intermediate activity between 12 i.u. kg −1 for common bean and 44 i.u. kg for broad bean. The activity of vitamin E in the oil was from 470 i.u. kg −1 kidney bean to 2560 i.u. kg −1 horse bean.