Chemical composition and nutritional potential of Vigna unguiculata ssp. cylindrica (Fabaceae)
2005
Thangadurai, Devarajan
Seeds of Vigna unguiculata (L.) Walp. ssp. cylindrica (L.) Estt. (Fabaceae) were analyzed for proximate composition, proteins, fatty acids, minerals, antinutritional factors and phytohaemagglutinating activity. Crude protein, crude fat, ash and nitrogen free extractives constitute 29, 10, 4 and 53%, respectively. The caloric value of 100 g dry matter of seed material was 1737 KJ. The essential amino acids, isoleucine, lysine and tyrosine+phenylalanine are present in higher concentrations as 124.3, 79.5 and 79.1 mg/100 g crude protein, respectively. The unsaturated fatty acids constituted more than 60% of total fatty acids. The seeds were found to be a potential source of minerals such as potassium, calcium, phosphorus, zinc and iron. The antinutritional factors such as total free phenols, tannins, L-DOPA, hydrogen cyanide and phytic acid contents were determined. The effect of cooking on the levels of nutritional and antinutritional factors was also assayed. Cooking caused reduction of 0.02, 0.59 and 0.36% in the mineral constituents of potassium, calcium and phosphorus, respectively. More than 70% of the antinutritional factors were eliminated and there was an increase of crude fiber content.
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