Some nutritional and anti-nutritional components in Jering (Pithecellobium jeringa), Keredas (Pithecellobium microcarpum) and Petai (Parkia speciosa)
1987
Suhaila Mohamed | Mohamed Shamsuddin Abd Rahman | Sabturiah Sulaiman | Fauziah Abdullah (Pertanian Malaysia Univ., Serdang, Selangor. Deparment of Food Science)
Studies on jering (Pithecellobium jeringa), keredas (Pithecellobium microcarpum) and petai (Parkia speciosa) were carried out to fill the general lack of scientific information on the nutritional values of these three Malaysian legumes, despite their popularity as food. Proximate analysis showed the three legumes to be high in moisture and low in fat. The crude protein content of jering was about 5% on fresh weight basis (FW) but it contained 47.8% essential amino acid (excluding tryptophan) and a fairly high chemical score of 59%. Although jering had limited methionine content, it contained an exceptionally high level of cysteine. Keredas had a higher crude protein content (6-10% FW), but a poor chemical score of 32%, being limited in valine, methionine and tyrosine content. Petai also had a crude protein content of 6% FW, with a chemical score of 42%. Keredas contained significant levels of tannin, trypsin inhibitors and hemagglutinin. Mature jering had a lower tannin and trypsin inhibitor content compared to immature jering. Most of these antinutrients were located in the testa. The levels of tannin, trypsin inhibitors and hemagglutinin in petai are low. The percentage of reduction in trypsin inhibitor activity and hemagglutinin depended on the time and temperature of treatment. The use of moist heat to reduce the amount of trypsin inhibitor and hemagglutinin was more effective than dry heat, and germination of seeds was more effective than fermentation with Rhizopus oligosporus.
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