Effects of processing methods on nutritive values of Ekuru from two cultivars of beans (Vigna unguiculata and Vigna angustifoliata)

Yewande, Bamigboye; Thomas, Adepoju Oladejo

doi:10.5897/ajb2014.14393

Cited by 13 publications

(20 citation statements)

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“…The value obtained for sodium content in raw sample (sample 1, Table 2) is in line with the finding of Bamigboye and Adepoju [25], which revealed that pulses are generally low in sodium content. The low sodium content of pigeon pea is an advantage for its suitability for consumption by all.…”

Section: Mineral Compositionsupporting

confidence: 88%

“…The crude lipid value of the raw sample was similar to the one in the literature [3], but higher than the one reported for Vigna unguiculata and Vigna angustifoliata [25]. The significant reduction in crude lipid content observed in the cooked samples was believed to be due to increase in moisture content of the samples, as well as decantation of the cooking water.…”

Section: Proximate Compositionsupporting

confidence: 79%

“…The calcium content of the raw sample was higher than the values recorded for Vigna unguiculata and Vigna angustifoliata [25], which are commonly consumed in Nigeria. The magnesium content of the raw sample was in agreement with the range reported by Meiner et al [29].…”

Section: Mineral Compositioncontrasting

confidence: 70%

“…The disparity observed might be due to varietal differences or geographic variation. The protein content of pigeon pea is slightly higher than that of commonly consumed beans (Vigna unguiculata and Vigna angustifoliata) reported by Bamigboye and Adepoju [25]. Its protein value qualifies it as a good source of plant protein which can contribute to meeting the daily protein dietary requirements of consumers.…”

Section: Proximate Compositionmentioning

confidence: 82%

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Effect of cooking methods on time and nutrient retention of pigeon pea (Cajanus cajan)

Adepoju¹,

Dudulewa²,

Bamigboye³

2019

AJFAND

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Protein malnutrition is widespread among the rural poor in developing countries and legumes serve as a major source of dietary protein where animal protein is very expensive. Pigeon pea is an important legume with high amount of protein, but its consumption is limited due to its hardness and time-consuming process of cooking. This study was carried out to determine effect of cooking methods on time and nutrient retention of pigeon pea as a means of promoting dietary diversity. Pigeon pea seeds were purchased from Oja Oba market in Ado-Ekiti, Ekiti State, Nigeria, cleaned, sorted, and divided into five portions. One portion was labelled as raw sample. The second portion was washed and cooked with distilled water on an electric cooker at 300ºC for 2 hours and labelled as Sample 2. The third portion was washed and cooked at 300 0 C for two hours, with decanting and replenishing the water, and labelled as sample 3. The fourth portion was washed and pressure-cooked with distilled water at 300ºC for 1hour and labelled as Sample 4; while the fifth portion was pressure-cooked at 300ºC for 45 minutes, decanting and replenishing the water, cooked for 15 minutes, then labelled as sample 5. The five samples were analysed in triplicates for proximate, minerals and selected vitamins composition using standard methods of AOAC. Raw pigeon pea contained 11.9g moisture, 22.1g crude protein, 3.4g fat, 3.4g ash, 59.0g carbohydrates, 47.76mg sodium, 1025.63mg potassium, 100.25mg calcium, 377.87mg phosphorus, 13.01mg iron, 11.95mg zinc, and yielded 315.8kcal energy/100g sample. Boiling, and decanting the boiling water, and pressure cooking led to significant reduction in all macronutrients (p<0.05), the reduction being most pronounced in samples with cooking water decanted. Pressure-cooked samples retained more macronutrients with highest retention recorded in pressure-cooked sample without decanting the water (p<0.05). Boiling without decanting the water had highest retention of minerals, followed by pressure-cooked sample without decanting the water, while boiled sample with decanted water retained least minerals. Pressure cooking the pigeon pea significantly reduced cooking time (p<0.05), thereby reducing cost of electricity. Pigeon pea is a good source of protein, energy, potassium, calcium, phosphorus, iron and zinc, and can contribute significantly to meeting nutrient needs of consumers; hence, its consumption should be encouraged as a means of dietary diversity among the populace where it is available.

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Section: Mineral Compositionsupporting

confidence: 88%

Section: Proximate Compositionsupporting

confidence: 79%

Section: Mineral Compositioncontrasting

confidence: 70%

Section: Proximate Compositionmentioning

confidence: 82%

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Effect of cooking methods on time and nutrient retention of pigeon pea (Cajanus cajan)

Adepoju¹,

Dudulewa²,

Bamigboye³

2019

AJFAND

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“…De estas, es importante resaltar su alto contenido proteico (18-32%), además de proporcionar una fuente de aminoácidos esenciales, péptidos bioactivos y propiedades funcionales, mejorando la estabilidad, textura y la calidad nutricional. Las leguminosas son uno de los grupos alimenticios de mayor consumo directo, por lo que se ha indicado que constituyen una de las alternativas con mayor importancia para resolver el problema de la dependencia alimentaria, pudiendo emplearse en el desarrollo de una amplia variedad de productos alimenticios (Yewande y Thomas, 2015;Vega-Macedo et al, 2014;Navarro et al, 2014;Olapade et al, 2014).…”

Section: Introductionunclassified

Evaluación Nutricional de Concentrados Proteicos de Phaseolus lunatus y Vigna unguiculata

2016

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ResumenEl objetivo de este estudio fue evaluar el potencial nutricional de concentrados proteicos de Phaseolus lunatus y Vigna unguiculata. Para ello, se determinó la composición de aminoácidos, composición proximal y digestibilidad in vitro. Los resultados mostraron que a pesar de que la composición de aminoácidos determinada por HPLC fue mayor en el concentrado proteico de Vigna unguiculata; el concentrado de Phaseolus lunatus presentó características nutricionales levemente superiores, con un valor de proteína según método AOAC de 66.8%; un cómputo químico corregido (PDCAAS) según procedimiento de FAO/ WHO de 50.35; y un coeficiente de digestibilidad de 83.93%; mientras que los valores del concentrado proteico de Vigna unguiculata, fueron de 65.29 % para proteína; 41.0 para PDCAAS y de 82.11 su coeficiente de digestibilidad. Se concluye que a pesar de no encontrarse diferencias significativas en las características evaluadas de los concentrados proteicos, el concentrado Phaseolus lunatus, mostró características nutricionales levemente superiores. Palabras clave:concentrados proteicos; potencial nutricional; calidad proteica; digestibilidad in vitro Nutritional Evaluation of Concentrated Protein of Phaseolus lunatus and Vigna unguiculata AbstractThe objective of this study was the evaluation of the nutritional potential of protein concentrates of Phaseolus lunatus and Vigna unguiculata. To do this, the amino acid composition, proximate composition and in vitro digestibility were determined. The results showed that although the amino acid composition determined by HPLC was higher in the protein concentrates of Vigna unguiculata; Phaseolus lunatus concentrate presented slightly superior nutritional properties, with a value of protein according to AOAC of 66.8%; a corrected chemical score (PDCAAS) according to FAO / WHO of 50.35; and a coefficient of digestibility of 83,93%; while the values of protein concentrates of Vigna unguiculata, were 65.29% for protein; 41.0 for PDCAAS and 82.11 for the digestibility coefficient. It is concluded that although significant differences in the evaluated characteristics of protein concentrates were not found, Phaseolus lunatus concentrate showed slightly higher nutritional characteristics.

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Effects of processing methods on nutrient and antinutrient composition of yellow yam ( Dioscorea cayenensis ) products

2018

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Effects of processing methods on nutritive values of Ekuru from two cultivars of beans (Vigna unguiculata and Vigna angustifoliata)

Cited by 13 publications

References 1 publication

Effect of cooking methods on time and nutrient retention of pigeon pea (Cajanus cajan)

Effect of cooking methods on time and nutrient retention of pigeon pea (Cajanus cajan)

Evaluación Nutricional de Concentrados Proteicos de Phaseolus lunatus y Vigna unguiculata

Effects of processing methods on nutrient and antinutrient composition of yellow yam ( Dioscorea cayenensis ) products

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