Chemical composition, amino acid content and protein quality of the little-known legume Bauhinia purpurea L
1997
Vijayakumari, K. | Siddhuraju, P. | Janardhanan, K.
Some nutritional and antinutritional characteristics and biological value of Bauhinia purpurea L seeds were studied. The mature seeds contained (g kg-1 as is) 271.7 crude protein, 58.7 crude fibre, 124.5 crude fat, 29.3 ash and 515.3 carbohydrates. Potassium, phosphorus and iron occurred in higher concentrations when compared with commonly consumed legumes. The globulins and albumins together constituted major storage proteins (82% total protein). The essential amino acid profile of total seed proteins compared well with the FAO/WHO reference pattern except for a deficiency of sulphur-containing amino acids and tryptophan. When compared with the globulins, the albumins appeared to be a rich source of cystine, methionine, threonine, lysine and tryptophan. Seed lipids contained high levels of the unsaturated fatty acids, oleic and linoleic, which accounted for 62.6% of total fatty acids recovered. Both dry heating and autoclaving significantly reduced the antinutritional compounds. The in vitro protein digestibilities of raw, dry-heated and autoclaved seeds were 59.5, 72.3 and 78.7%, respectively. True digestibility and net protein utilisation were significantly higher in processed seed samples compared with raw seeds. Regarding utilisable protein, autoclaved samples exhibited relatively higher values than raw seeds.
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