Proximate and Mineral Composition of Selected Soybean Genotypes in Nigeria

Nwosu, D. J.; Olubiyi, Mayowa Raphael; Aladele, S. E.; Apuyor, Benson; Okere, Anthony Ugochukwu; Lawal, Adetunji Ismael; Afolayan, Gloria; Ojo, A.O.; Nwadike, C.; Lee, Myung Chul; Nwosu, Edna Chidinma

doi:10.33628/jpd.2019.26.1.67

J. Plant Develop.

2019

DOI: 10.33628/jpd.2019.26.1.67

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Proximate and Mineral Composition of Selected Soybean Genotypes in Nigeria

D. J. Nwosu¹,

Mayowa Raphael Olubiyi²,

S. E. Aladele³

et al.

Abstract: TGX1987-10F) developed at National Cereals Research (NCRI) in collaboration with International Institute for Tropical Agriculture (IITA) and the result showed wide significant variations in the proximate and mineral contents. TGX1987-62F recorded the highest dry matter content of 98.34% while TGX 923-2E gave the highest moisture content (6.12%). Highest values for Crude ash (5.02%) and crude fibre (6.12%) were recorded for TGX1951-3F. NGB00116 had the significantly highest protein content of 41.92% and an appr… Show more

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“…This findings confirmsAnton et al (2009) observation that legumes are rich in proteins than cereals. On the other hand, this proportion of protein is lower than what was noticed byNwosu et al (2019) who observed a content of over 41g/100g protein in Nigerian soybeans.…”

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confidence: 72%

Nutritional composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon)

Elumba¹,

Augustin²,

Ponka³

2022

Res. J. Food Sci. Nutr.

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Protein, energy and micronutrient deficiency is a major problem in Cameroon, especially its HIV/AIDS population. Porridges formulation and consumption are an easy way to relieve part of this problem. Local porridges made from a proper selection of ingredients are acceptable and cheap. The present study analyses the nutritional composition of ingredients locally used to prepare porridges for the vulnerable population of Maroua. A survey was carried out on 100 households to determine the types of ingredients they use in the preparation of porridges for vulnerable people. All grains were sprouted except for rice and the proximate composition (moisture, ash, crude fibers, protein and fats) was determined by the Standard Association of Analytical Chemists (AOAC) methods. Minerals (Ca, Mg, K, Zn, Cu, Mn, Fe) were determined by Flame Atomic Absorption Spectrometry. Phosphorus and total carotenoid were determined colorimetrically. Results revealed that millet, maize and rice were the most used cereals to prepare porridge and ranges were: Millet 19% for sick, 41% for children; Maize 14% for pregnant women, 28% for sick and rice 15% for sick. The most used legumes to enrich porridges were peanuts, soybeans and white beans respectively. Proximate composition expressed in g/100g of sample ranges were 12.42 - 22.76 for moisture, 0.73 - 3.74 for ash, 7.82 - 53.78 for fats, 0.40 - 4.49 for fibers, 22.14 - 86.64 for carbohydrate and 427.7 - 659.46 Kcal/100g for energy. Minerals and total carotenoids expressed as mg/100g of sample ranges were: 7.6 - 482.5 for Ca, 42.6 - 278.75 for Mg, 149.5 - 1701.50 for K, 57.75 - 218.75 for P, 1.71 - 57.75 for Zn, 0.51 - 2.50 for Cu, 0.63 - 3.46 for Mn, 1.23 to 8.31 for Fe, 2.22 - 5.46 for Na and 0.28 - 0.81 for total carotenoids. This information could be exploited to formulate porridges to resolve the malnutrition problem observed vulnerable individuals.

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contrasting

confidence: 72%

Nutritional composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon)

Elumba¹,

Augustin²,

Ponka³

2022

Res. J. Food Sci. Nutr.

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Nutritional, antinutritional and bioactivity of raw and thermal processed cultivars (five) of aerial yam bulbils

Lawal,

Akinoso,

Afolabi

2023

Food and Humanity

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Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume

Adewale¹,

Nnamani²

2022

Front. Sustain. Food Syst.

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The African yam bean, Sphenostylis stenocarpa Hochst Ex. A. Richmond, Harms, is an indigenous tuberous legume of the humid tropics of Africa. Its edible pulse and tuber host significant promises for food, nutrition, and health security. It was identified as a counterpart of cowpea in the 1970s and rated to be highly nutritious, but notable constraints have denied it research and funding attention. “Cowpea revolution” further deprived focus on the African yam bean. However, some research updated and promoted its significant food, feed, and nutritional-pharmaceutical values between 1973 and 2000. The global trend for food diversification has further improved awareness and research on the African yam bean this past decade, but research focus on the tuber is incomparably small. The abundant minerals, vitamins, and bioactive compounds in the two economic products unveiled in the present review assure food, health, and nutritional security. The analytical comparison of nutritional values of the African yam beans and other grain legumes demonstrated the significant place of the crop among its counterparts. Furthermore, investigative research identified the grain as a good substitute for soybean for livestock feed formulations. Although no clinical study has been reported, some in vivo, in vitro, and ex vivo biological activities and human studies of the two economic products revealed their efficacy in the management of anti-natal lactation induction, anemia, diabetes, arthritis, etc. However, African yam bean still suffer displacement in rank, utilization, and popularity compared to the “favored” legumes. While the present review adds to its advocacy, awareness, and utilization, a coordinated research program that will boost its value chain is most necessary for progress.

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Proximate and Mineral Composition of Selected Soybean Genotypes in Nigeria

Cited by 3 publications

References 13 publications

Nutritional composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon)

Nutritional composition of local ingredients used to prepare porridges for vulnerable people in Maroua (far- north region, Cameroon)

Nutritional, antinutritional and bioactivity of raw and thermal processed cultivars (five) of aerial yam bulbils

Introduction to food, feed, and health wealth in African yam bean, a locked-in African indigenous tuberous legume

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