Skip to main content
SpringerLink
Log in

Chemical analysis and nutritional assessment of the less known pulses,Vigna aconitifolia (Jacq.) Marechal andVigna vexillata (L.) A. Rich.

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

The seeds ofVigna aconitifolia andVigna vexillata were analysed for proximate composition, minerals, seed protein fractions, amino acids, fatty acids, and antinutritional factors. Both the pulses were found to be rich sources of proteins and minerals like Ca, Mg, Fe, Zn, and Mn.Vigna aconitifolia seeds exhibited fairly high levels of crude lipid. The most limiting essential amino acids in both the pulses were the sulphur-amino acids, cystine, and methionine. Threonine inV. aconitifolia and phenylalanine and tyrosine inV. vexillata occurred in higher quantities when compared with WHO/FAO requirement pattern. Oleic acid and palmitic acid inV. aconitifolia and linoleic acid and palmitic acid inV. vexillata lipids were found to be the predominant fatty acids. The tannin content of both the pulses was negligible compared with the domesticated legumes. The other antinutritional factors like total free phenols, L-DOPA and haemagglutinating activity were also analysed/assayed.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  1. AOAC (1970) Official Methods of Analysis, 11th ed. Washington, DC: Association of Official Analytical Chemists.

    Google Scholar 

  2. Arulmozhi M, Janardhanan K (1992) The biochemical composition and nutritional potential of the tribal pulse,Mucuna monosperma DC. ex Wight. Plant Foods Hum Nutr 42: 45–53.

    Google Scholar 

  3. Babu CR, Sharma SK, Johri BM (1985) Leguminosae-Papilionoideae: Tribe — Phaseoleae. Bull Bot Surv India 27: 1–28.

    Google Scholar 

  4. Brain KR (1976) Accumulation of L-DOPA in cultures fromMucuna pruriens. Plant Sci Letts 7: 157–161.

    Google Scholar 

  5. Bray HG, Thorne WV (1954) Analysis of phenolic compounds. Meth Biochem Anal 1: 27–52.

    Google Scholar 

  6. Burns RR (1971) Methods for estimation of tannin in grain Sorghum. Agron J 63: 511–512.

    Google Scholar 

  7. Carnovale E, Lugaro E, Marconi E (1991) Protein quality and antinutritional factors in wild and cultivated species ofVigna spp. Plant Foods Hum Nutr 41: 11–20.

    Google Scholar 

  8. Dickman SR, Bray RH (1940) Colorimetric determination of phosphate. Ind Eng Chem Anal Ed 12: 665–668.

    Google Scholar 

  9. Folch J, Lees M, Solane-Stanley GH (1957) A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497–506.

    Google Scholar 

  10. Gunjatkar N, Vartak VD (1982) Enumeration of wild legumes from Pune district, Maharashtra State. J Econ Tax Bot 3: 1–9.

    Google Scholar 

  11. Humphries EC (1956) Mineral composition and ash analysis. In Modern Methods of Plant Analysis, Vol. 1, K Peach and MV Tracey, eds. Berlin: Springer Verlag, pp. 468–502.

    Google Scholar 

  12. Issac RA, Johnson WC (1975) Collaborative study of wet and dry techniques for the elemental analysis of plant tissue by Atomic Absorption Spectrophotometer. JAOAC 58: 436.

    Google Scholar 

  13. Jambunathan R, Singh U (1980) Studies on Desi and Kabuli chickpea (Cicer arietinum) cultivars. 1. Chemical composition. In Proceedings of the International workshop on Chickpea Improvement. ICRISAT, Hyderabad, India, 28 February – 2 March 1979.

  14. Janardhanan K, Lakshmanan KK (1985) Studies on the tribal pulse,Mucuna utilis: Chemical composition and antinutritional factors. J Food Sci Technol 22: 369–371.

    Google Scholar 

  15. Khan AM, Jacobsen I, Eggum OB (1979) Nutritive value of some improved varieties of legumes. J Sci Food Agric 30: 395–400.

    Google Scholar 

  16. Kuzayli MV, Cowan JW, Sabry ZI (1966) Nutritive value of middle eastern food stuffs. II. Composition of pulses, seeds, nuts and cereal products of Lebanon. J Sci Food Agric 17: 82–84.

    Google Scholar 

  17. Liener IE (1976) Phytohaemagglutinins (Phytolectins). Ann Rev Plant Physiol 27: 291–319.

    Google Scholar 

  18. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with folin phenol reagent. J Biol Chem 193: 265–275.

    Google Scholar 

  19. Mary Josephine R, Janardhanan K (1992) Studies on chemical composition and antinutritional factors in three germplasm seed materials of the tribal pulse,Mucuna pruriens (L.) DC. Food Chem 43: 13–18.

    Google Scholar 

  20. Metcalfe LD, Schemitz AA, Pelka JR (1966) Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal Chem 38: 514–515.

    Google Scholar 

  21. Muller HG, Tobin G (1980) Nutrition and Food Processing. London: Croom Helm Ltd.

    Google Scholar 

  22. Murray DR (1979) The seed proteins of Kowhai,Sophora microphylla AIT. Z Pflanzenphysiol 93; 423–428.

    Google Scholar 

  23. Nowacki E (1980) Heat stable antinutritional factors in leguminous plants. in: RJ Summerfield and AH Bunting (eds.) Advances in Legume Science. Royal Botanic Gardens, Kew, Richmond, Surrey, UK, pp. 171–177.

    Google Scholar 

  24. NRC/NAS (1980) National Research Council Committee on Dietary Allowances. Recommended Dietary Allowances, 9th ed. Washington, DC: National Academy of Sciences Press.

    Google Scholar 

  25. Nwokolo E (1987) Nutritional evaluation of pigeonpea meal. Plant Foods Hum Nutr 37: 283–290.

    Google Scholar 

  26. Omogbai FE (1990) Lipid composition of tropical seeds used in the Nigerian diet. J Sci Food Agric 50: 253–255.

    Google Scholar 

  27. Osborne DR, Voogt P (eds.) (1978) Calculation of calorific value. in: The Analysis of Nutrients in Foods. New York: Academic Press, pp. 239–240.

    Google Scholar 

  28. Pawar VD, Ingle UM (1988) Functional properties of raw and cooked moth bean (Phaseolus aconitifolius Jacq) flours. J Food Sci Technol 25: 186–189.

    Google Scholar 

  29. Rajaram N, Janardhanan K (1990) Chemical analysis and nutritional evaluation of certain under exploitedVigna spp. Food Sci Nutr 42: 213–221.

    Google Scholar 

  30. Rajaram N, Janardhanan K (1991) The biochemical composition and nutritional potential of the tribal pulse,Mucuna gigantea (Willd.) DC. Plant Foods Hum Nutr 41: 45–51.

    Google Scholar 

  31. Rao PU, Belavady B (1979) Chemical composition and biological evaluation of Goa beans (Psophocarpus tetragonolobus) and their tubers. J Plant Foods 3: 169–174.

    Google Scholar 

  32. Rao PV, Deosthale YG (1982) Tannin content of pulses, varietal differences and effects of germination and cooking. J Sci Food Agric 33: 1013–1016.

    Google Scholar 

  33. Singh U, Subrahmanyam N, Kumar J (1991) Cooking quality and nutritional attributes of some newly developed cultivars of chickpea (Cicer arietinum). J Sci Food Agric 55: 37–46.

    Google Scholar 

  34. Ukhun ME (1984) Fatty acid composition and oxidation of cowpea (Vigna unguiculata) flour lipid. Food Chem 14: 35–43.

    Google Scholar 

  35. WHO/FAO (1973) FAO Energy and protein requirements. Report of Joint FAO/WHO Ad hoc Expert Committee, published by FAO/WHO, Rome, 1973.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Seed Physiology Laboratory, Department of Botany, Bharathiar University, 641 046, Coimbatore, Tamil Nadu, India

    P. Siddhuraju, K. Vijayakumari & K. Janardhanan

Authors
  1. P. Siddhuraju
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. Vijayakumari
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. K. Janardhanan
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Siddhuraju, P., Vijayakumari, K. & Janardhanan, K. Chemical analysis and nutritional assessment of the less known pulses,Vigna aconitifolia (Jacq.) Marechal andVigna vexillata (L.) A. Rich.. Plant Food Hum Nutr 45, 103–111 (1994). https://doi.org/10.1007/BF01088467

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01088467

Key words

Search

Navigation