Nutrient composition and food potential of Parkia roxburghii, a less known tree legume from northeast India
1998
Longvah, T. | Deosthale, Y.G.
The nutrient compositions of Parkia roxburghii kernels and pods (i.e. tender, immature and mature) were determined. Protein content of the kernel was 29% and that of pods 13-19%. Similarly, fat content was highest (34%) in the kernel and ranged from 1-16% in the pods. Unsaturated acids Oleic, linoleic and linolenic acids made up 63-68% of the total fat in the pods as well as the kernels. The total essential amino acids amounted to 33%, 36% and 39% in the tender, immature, mature pods, respectively, and 42% in the kernels. The essential amino acid pattern of the kernel was comparable to the FAO/WHO/UNU (1985) amino acid requirement for preschoolers. However, the amino acid scores of the tender, immature and mature pods were 64, 84 and 92, respectively, with sulphur amino acids as the limiting amino acids in all the pod samples.
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