Chemical and nutritional composition of some selected lesser known legumes indigenous to Nigeria

Abstract

This study evaluated the nutritional composition of Nigeria's lesser known legumes namely African breadfruit (Treculia africana), African yam bean (Sphenostylis stenocarpa) seed, bambaranut (Vigna subterranean L.), red bean (Phaseolus vulgaris), groundnut (Arachis hypogea L.), African oil bean (Pentaclethra mycrophylla Benth.) seed, cowpea (Vigna unguiculata (L.) Walp) and pigeon pea (Cajanus cajan). The proximate composition, mineral con tent, fibre profile, fatty acid profile and amino acid compositions were evaluated using standard methods. The results showed that legume samples vary significantly (p < 0.05) in the chemical parameters evaluated. Groundnut, African oil bean seed and African breadfruit had significantly higher protein, carbohydrate, fat and ash contents than other legumes. Equally, groundnut, African oil bean and African breadfruit showed superiority in mineral and fibre abundance, while bambaranut had the lowest mineral and fibre contents. Linolenic acid is the most abundant fatty acid in all the legumes with values ranging from 38.78 – 84.57%. The percentage poly unsaturated fatty acid (PUFA) for all the samples ranged from 40.15 – 48.97%. The total essential amino acids ranged from 24.11 – 66.67 mg/100 g. The range is considered adequate for ideal protein food. Therefore, lesser legumes evaluated can serve as alternative protein sources with good minerals, fibre, essential fatty and amino acids contents.