Nutrient Constituents, Functional Attributes and in Vitro Protein Digestibility of the Seeds of Lathyrus Plant

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dc.contributor.authorAletor, Oluwatoyin
dc.contributor.authorOnyemem, Christopher E
dc.contributor.authorAletor, Valentine A.
dc.date.accessioned2017-05-03T09:36:43Z
dc.date.available2017-05-03T09:36:43Z
dc.date.issued2011-06-01
dc.description.abstract<p>Lathyrus seeds are a major component of human diets especially in regions with marginalssoils and during drought-induced famine. 20 lines comprising ten of Lathyrus sativus (4 localand 5 improved), 5 lines of Lathyrus cicera and 5 lines of Lathyrus onchrus were analysedfor proximate constituents, energy values , nutritionally valuable minerals, functionalproperties and in vitro multi-enzyme protein digestibility. .The mean values for crudeprotein, crude fibre, ether extract, ash, nitrogen-free extract and gross energy in L. sativus(local) were 24.9, 4.0, 9.8, 3.7, 51.7g/100g DM and 441.6kcal/100g respectively, while thecorresponding values for the improved varieties were 22.9, 5.1, 6.7, 3.9, 55.9g/100g/DM and417.6 kcal/100g . The corresponding proximate values for L. cicera were 20.4, 4.1, 3.8, 3.0,63.3g/100gDM and 403.2kcal/100g; and L. ochrus were 22.9, 7.0, 6.1, 3.5, 54.8g/100gDM and407.7kcal/100g respectively. Mg, K, Na, Ca and P were the most abundant minerals in all thespecies analysed. Mn was not detected in some lines of L. sativus (improved), L. cicera and L.ochrus while none was found in local L. sativus lines. Water absorption capacity (WAC)ranged from 120% in L. sativus (improved), L .cicera and L. ochrus to 250% in lines 527,508and 504 of L. sativus. Among the improved lines, Oil absorption capacity (OAC) ranged from138% to 294.4% in L. sativus and between 184% to 294.4% L. ochrus. Foaming capacity andFoaming stability at 30mins were similar in L.cicera and L. ochrus while wide variations were observed in local and improved varieties of L.sativus as shown by the high coefficient of variation of 31.7 and 36.2% respectively. Theemulsion capacity and emulsion stability of all the species showed little interspeciesvariabilities. The seed flours from all the species had varying protein solubilities withchanges in pH. The proteins generally had multiple maxima and minima solubilities with pHchanges. The mean in vitro multi-en</p>en
dc.description.abstract<p>Lathyrus seeds are a major component of human diets especially in regions with marginalssoils and during drought-induced famine. 20 lines comprising ten of Lathyrus sativus (4 localand 5 improved), 5 lines of Lathyrus cicera and 5 lines of Lathyrus onchrus were analysedfor proximate constituents, energy values , nutritionally valuable minerals, functionalproperties and in vitro multi-enzyme protein digestibility. .The mean values for crudeprotein, crude fibre, ether extract, ash, nitrogen-free extract and gross energy in L. sativus(local) were 24.9, 4.0, 9.8, 3.7, 51.7g/100g DM and 441.6kcal/100g respectively, while thecorresponding values for the improved varieties were 22.9, 5.1, 6.7, 3.9, 55.9g/100g/DM and417.6 kcal/100g . The corresponding proximate values for L. cicera were 20.4, 4.1, 3.8, 3.0,63.3g/100gDM and 403.2kcal/100g; and L. ochrus were 22.9, 7.0, 6.1, 3.5, 54.8g/100gDM and407.7kcal/100g respectively. Mg, K, Na, Ca and P were the most abundant minerals in all thespecies analysed. Mn was not detected in some lines of L. sativus (improved), L. cicera and L.ochrus while none was found in local L. sativus lines. Water absorption capacity (WAC)ranged from 120% in L. sativus (improved), L .cicera and L. ochrus to 250% in lines 527,508and 504 of L. sativus. Among the improved lines, Oil absorption capacity (OAC) ranged from138% to 294.4% in L. sativus and between 184% to 294.4% L. ochrus. Foaming capacity andFoaming stability at 30mins were similar in L.cicera and L. ochrus while wide variations were observed in local and improved varieties of L.sativus as shown by the high coefficient of variation of 31.7 and 36.2% respectively. Theemulsion capacity and emulsion stability of all the species showed little interspeciesvariabilities. The seed flours from all the species had varying protein solubilities withchanges in pH. The proteins generally had multiple maxima and minima solubilities with pHchanges. The mean in vitro multi-en</p>ar
dc.identifier.urihttps://hdl.handle.net/20.500.11888/9489
dc.titleNutrient Constituents, Functional Attributes and in Vitro Protein Digestibility of the Seeds of Lathyrus Planten
dc.titleNutrient Constituents, Functional Attributes and in Vitro Protein Digestibility of the Seeds of Lathyrus Plantar
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The Fifth Palestinian International Chemistry Conference