Chemical analysis and nutritional assessment of two less known pulses of genus Vigna

English. Raw seeds of tribal pulses Vigna aconitifolia (Jacq.) Marechal and Vigna unguiculata subsp unguiculata (L.) Walp (black and maroon coloured seed coats) were analyzed for proximate and mineral composition, vitamins (niacin and ascorbic acids), seed protein amino acid profiles, fatty acid profiles of lipids and antinutritional factors. The seeds of V. aconitifolia had a higher content of crude protein than the commonly consumed Indian pulses. All the investigated pulses appeared to be good sources of minerals: potassium, sodium, calcium, magnesium and iron. The essential amino acid profiles of total seed proteins were compared favorably with FAO/WHO (1991) requirement pattern. There were deficiencies of sulphur containing amino acids in V. aconitifolia and V. unguiculata subsp unguiculata (maroon sample) and tryptophan in V. unguiculata subsp unguiculata (maroon sample). Fatty acids such as oleic acid, linoleic acid and linolenic acids were found to be relatively high in the investigated tribal pulses. Antinutritional factors like total free phenolics, tannins, L-DOPA, phytic acid, hydrogen cyanide, trypsin inhibitor, oligosaccharide and phytohaemagglutinating activity were analyzed.

Spanish; Castilian. Semillas crudas de Vigna aconitifolia (Jacq.) Marechal y Vigna unguiculata subsp unguiculata (L.) Walp (semillas de color negro y morado) fueron analiadas para conocer su composición próximal, minerales, vitaminas (niacina y ácido ascorbico), proteína y perfil de amino ácidos, perfil de ácidos grasos y factores antinutricionales. Las semillas de V. aconitifolia tuvieron un contenido mayor de proteína cruda que los fríjoles de consumo común en la India. Los frijoles analizados son una buena fuente de minerales: Potasio, sodio, calcio, magnesio y hierro. El perfil de aminos ácidos esenciales se compara de manera favorable con el perfil FAO/WHO (1991), excepto por deficiencias en amino ácidos azufrados en V. aconitifolia y V. unguiculata subsp unguiculata (muestra color morado) y triptófano en V. unguiculata subsp unguiculata (muestra color morado). Se encontró un contenido relativamente alto de ácido oleico, linoleico y linolénico. Se analizó para el contenido de fenoles totals, taninos, L-Dopa, ácido fítico, ácido cianhidríco, oligosacaridos y actividades fitohemaglutinante.