Skip to main content
Log in

Studies on green gram (Phaseolus aureus) protein concentrate and flour

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

Abstract

Protein isolate from green gram (Phaseolus aureus) was prepared and the chemical composition was determined. It contained 64.04% protein, 1.8% total lipids, 27.64% total carbohydrates, 1.68% crude fibre and 4.84% ash. Iron, calcium, magnesium, copper, zinc, potassium and sodium were determined. The limiting amino acid in the protein isolate was lysine. In vitro digestibility pepsin followed the pancretion was the highest and the lowest was the digestion by pepsin alone. Water absorption, oil absorption, emulsion capacity and nitrogen solubility index (NSI) of the protein isolate were 2.26g/g, 1.24g/g, 31.4g/g and 6.8g/g, respectively. For comparison the same functional properties were determined for the flour of green gram. Replacing 5 and 10% of the wheat flour with green gram flour improved the mixing properties of dough and produced good acceptable bread. However, the addition of 15% green gram flour weakened the dough and lowered the quality of bread. Replacing 2.5, 5 and 7.5% of wheat flour with protein concentrate also weakened the mixing properties of the wheat dough and decreased the bread quality.

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

Access this article

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. American Association of Cereal Chemists. AACC (1976) approved Methods, Vol. 2

  2. Abdel-Aal EM (1983) Chemical and technological studies on some legumes and rice as a source of protein. M.Sc. thesis, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt

    Google Scholar 

  3. Akeson WR, Stahmann MA (1964) A Pepsin Pancreatin digest index of protein quality evaluation. J Nutr 83:257–261

    Google Scholar 

  4. Association of Official Analytical Chemists (1985) Official Methods of Analysis, Washington, DC

  5. Beuchat LR, Cherry JP, Quinn MR (1975) Physiochemical properties of peanut flour as affected by proteolysis. J Agric Food Chem 23:616–620

    Google Scholar 

  6. Biotronik (1980) Biotronik Hand Book LC-6000, Biotronik, Wisen Schaftliche Gerate, Frankfurt, West Germany

    Google Scholar 

  7. Buimindik, Shaposhnikov GL, Asseva KB (1980) Amino acid composition and biological value of proteins from seeds and seedlings of green gram, catjang and soybean. Applied Biochem and Microbiol 16:203–207

    Google Scholar 

  8. D'Appolonia L (1977) Rheological and baking Studies of Legume — wheat flour blends. Cereal Chem 54:53

    Google Scholar 

  9. FAO-WHO-UNU (1985). WHO Technical report series, No. 724. World Health Organization, Geneva, Switzerland

    Google Scholar 

  10. Hsu DL, Leung HK, Morrad MM, Finney PL, Leung CT (1982) Effect of germination on electrophoretic, functional and bread-making properties of yellow pea, lentil and faba bean protein isolates. Cereal Chem 59:344–350

    Google Scholar 

  11. Hulse JH, Rachie KO, Billingsley LW (1977) Nutritional standards and methods of evaluation for food legume breeders. International Development Research Centre (IDRC TS 7e), Ottawa, Canada

    Google Scholar 

  12. Kaila Sapathy K (1983) The nutritive value and organoleptic properties of white bread supplemented with winged bean (Psophocarpus tetragonolobus (L DC) flour. Proceedings of the 6th International Congrss of Food Science and Technology 2:207–208

    Google Scholar 

  13. Kinsella JE (1976) Functional properties of proteins in foods — A survey Crit Rev. Food Sci Nutr 7:219

    Google Scholar 

  14. Mizrahi S, Zimmerman G, Berk Z, Cogan U (1967) The use of isolated proteins in bread. Cereal Chem 44:193

    Google Scholar 

  15. Reddy NR, Pierson MD (1985) Dry bean tannins: A review of nutritional implications. JAOCS 62:541–549

    Google Scholar 

  16. Sankara Raw, Deosthale YG (1981) Mineral composition of four indian food legumes. J of Food Science 46:1962–1963

    Google Scholar 

  17. Sathe SK, Deshpande S, Salunkhe DK (1982) Functional properties of winged bean (Psophocarpus tetragonolobus (L.) DC] proteins. J of Food Science 47:503–509

    Google Scholar 

  18. Sosulski FW, Chakraborty P, Humbert ES (1978) Legume-based imitation and blended milk products. Can Inst Food Sci Technol J 11:117

    Google Scholar 

  19. Thompson LU (1977) Preparation and evaluation of mung bean protein isolates. J of Food Science 42:202

    Google Scholar 

  20. Tsen CC, Tang RT (1971) K-State Process for making high protein breads. Bakers Digest 45:26

    Google Scholar 

  21. Venkatsan N, Rege DV (1968) Digestibility ‘in vitro’ and available lysine content of Indian Oil Seed meals. J Sci Food Agric 19:327–331

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mesallam, A.S., Hamza, M.A. Studies on green gram (Phaseolus aureus) protein concentrate and flour. Plant Food Hum Nutr 37, 17–27 (1987). https://doi.org/10.1007/BF01092296

Download citation

  • Received:

  • Revised:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01092296

Key words

Navigation