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Chemical composition and nutritional potential of yam bean seeds (Pachyrhizus erosus L. Urban)

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Abstract

Pachyrhizus erosus seeds were analysed for proximate composition, minerals, protein fractions, antinutritional factors, and rotenoids. The seeds showed a high content of proteins, lipids, Fe and Ca, in comparison to other legumes. Glutelins constitute the highest protein fraction, followed by globulins. Antinutritional substances detected as tannins, hemagglutinating activity and trypsin inhibitory activity, were in low concentrations. Seeds were also processed to obtain a flour which showed proper characteristics, good in vitro digestibility, significant rotenoid reduction level and amino acid composition rich in essential amino acids, except methionine.

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Authors and Affiliations

  1. Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal de Pernambuco, UFPE-Av. Prof. Morais Rego, Cidade Universitária, 50970-920, Recife, Pernambuco, Brasil

    A. C. O. Santos, M. S. M. Cavalcanti & L. C. B. B. Coelho

  2. Departamento de Bioquímica, Centro de Ciências Biológicas, Universidade Federal de Pernambuco, UFPE-Av. Prof. Morais Rego, Cidade Universitária, 50970-920, Recife, Pernambuco, Brasil

    A. C. O. Santos, M. S. M. Cavalcanti & L. C. B. B. Coelho

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  1. A. C. O. Santos
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  2. M. S. M. Cavalcanti
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  3. L. C. B. B. Coelho
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Santos, A.C.O., Cavalcanti, M.S.M. & Coelho, L.C.B.B. Chemical composition and nutritional potential of yam bean seeds (Pachyrhizus erosus L. Urban). Plant Food Hum Nutr 49, 35–41 (1996). https://doi.org/10.1007/BF01092520

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  • DOI: https://doi.org/10.1007/BF01092520

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