Composição química das sementes de Canavalia gladiata DC

Abstract

Canavalia gladiata D.C., cultivar Vermelho, é uma leguminosa empregada como adubo verde, cujas sementes são ainda pouco utilizadas na alimentação. O objetivo deste trabalho foi determinar a composição química de grãos de Canavalia gladiata D.C., cultivar Vermelho. As vagens apresentaram em média seis sementes, com peso médio de aproximadamente 5 gramas. Sua composição na matéria seca foi a seguinte: proteína bruta 29%, amido 37%, açúcares totais 7,5%, extrato etéreo 1,5%, extrato livre de nitrogênio 62% e fibras 6%. A fração protéica apresentou estes teores de aminoácidos essenciais: lisina 6,5%, histidina 4%, arginina 6%, triptofano 2%, treonina 6%, cistina 0,8%, valina 6%, metionina 0,5%, isoleucina 5%, leucina 9%, tirosina 2% e fenilalanina 5%. A composição química de sementes de C. gladiata evidencia seu valor potencial para uso como alimento.

Functional properties and chemical constituents of eight underutilized Ghanaian legumes

“…A. Cook et al, 2000); (Glew et al, 1997)), Lima beans (Gaydou et al, 1983) and Bambara groundnuts ( (Yao et al, 2015); (Ade-Omowaye et al, 2015)) and oleic acid is the dominant fatty acid in jack beans ( (Gaydou et al, 1992); (Siddhuraju & Becker, 2001b)) and sword beans ( (Siddhuraju & Becker, 2001b); (Spoladore & Teixeira, 1987)) (appendix 1U). The presence of substantial amounts of Cis-11-Eicosenoic acid (between 0.32% in raw African Locust bean flour and 13.01% in raw Lima beans seed flour) and the absence of ALA acid in the legume flours is however not in agreement with studies conducted before (appendix 1U).…”

“…Lack of EFAs promotes skin inflammation and delays healing of wounds (Rustan & Drevon, 2005). , Spoladore and Teixeira (1987) C16:1 0.30 C18:0 1.20 -7.60 Ade-Omowaye et al (2015), Jayadeep et al (2009), , Spoladore and Teixeira (1987) C18:1 n-9c 1.60 -13.72 Ade-Omowaye et al (2015), Jayadeep et al (2009), , Spoladore and Teixeira (1987) C18:2 n-6c 35. 75 -58.90 Ade-Omowaye et al (2015), Jayadeep et al (2009), , Spoladore and Teixeira (1987) Gaydou et al (1992), Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b) C16:1 2.02 -9.44 Gaydou et al (1992), Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b) C17:1 0.11 Siddhuraju and Becker (2001b) C18:0 1.40 -7.37…”

“…40 -30.11 Ade-Omowaye et al (2015), Gaydou et al (1992), Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b) C20:0 0.70 -1.08 Ade-Omowaye et al ( 2015), Gaydou et al (1992), Mohan and Janardhanan (1994) C20:1 n9 1.18 -2.40 Ade-Omowaye et al ( 2015), Gaydou et al (1992), Mohan and Janardhanan (1994) Table 9b continued Fatty acid Raw flour Range of values References C20:2 0.24 Siddhuraju and Becker (2001b) C22:0 0.30 -1.97 Gaydou et al (1992), Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b) C22:1 n9 0.18 -3.00 Gaydou et al (1992), Siddhuraju and Becker (2001b) C23:0 0. Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b), Spoladore and Teixeira (1987) Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b), Spoladore and Teixeira (1987) C18:1 n-9c 22.47 -53.40 Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b), Spoladore and Teixeira (1987) C18:2 n-6t 0.04 Siddhuraju and Becker (2001b) C18:2 n-6c 10.74 -22.27 Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b), Spoladore and Teixeira (1987) C20:0 0.76 -0.78 Siddhuraju and Becker (2001b) C20:1 n9 1.01 -1.35 Siddhuraju and Becker (2001b) C18:3 n3 2.68 -8.49 Mohan and Janardhanan (1994), Siddhuraju and Becker (2001b),…”