Abstract
AbstractEight cultivars of bambara groundnut [Voandzeia subterranea (L.) Thouars] were examined for their protein, non‐protein nitrogen, starch, reducing sugar, tannin and trypsin inhibitor contents. Protein (N × 5.71), starch and reducing sugar contents showed little inter‐cultivar variation giving mean values of 18.7, 42.1 and 1.26 g 100 g−1 whole seed, respectively. Tannin contents ranged from 0.36 to 0.94 g 100 g−1 whole seed and trypsin inhibitory activity from 6.75 to 15.44 units mg−1. The majority of the protein nitrogen present was extractable in water or dilute salt solution. Trypsin inhibitory activity was directly correlated with the quantity of protein nitrogen extracted from each of the cultivars, which in turn, was found to be inversely related to their tannin contents. This latter effect was modified by both the pH and the molarity of the extractant used.
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