Nutritional and antinutritional characteristics of seven South Indian wild legumes

Plant Foods for Human Nutrition

Volumn 60, Issue 2, 2005, Pages 69-75

  Vadivel, V ^a   Janardhanan, K ^b  

^a Indian Cardamom Research Institute   (India)

^b BHARATHIAR UNIVERSITY   (India)

Author keywords

Amino acid profiles; Antinutritional factors; Chemical composition; In vitro protein digestibility; Wild legumes

Indexed keywords

AMINO ACID; MINERAL;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; DIGESTION; HUMAN; LEGUME; METABOLISM; NUTRITIONAL VALUE; PLANT SEED; PROTEIN INTAKE;

AMINO ACIDS; BIOLOGICAL AVAILABILITY; DIETARY PROTEINS; DIGESTION; FABACEAE; HUMANS; MINERALS; NUTRITIVE VALUE; SEEDS;

CANAVALIA; CANAVALIA ENSIFORMIS; CANAVALIA GLADIATA; MUCUNA DEERINGIANA; MUCUNA PRURIENS; SENNA; SENNA FLORIBUNDA;

EID: 22144480678     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-005-5102-y     Document Type: Article

References (43)

1. FAO (1980) State of Food and Agriculture. Rome, Italy: Food and Agriculture Organization of the United Nations.
2. Pelletier DL, Frongillo EA Jr, Schroeder DG, Habicht JP (1995) The effect of malnutrition on child mortality in developing countries. Bull World Health Organ 3: 443-148.
3. Ali M (1997) Pulses of nutritional food security. Indian Farm 47: 31-37.
4. Balogun AM, Fetuga BL (1986) Chemical composition of some under-exploited leguminous crop seeds in Nigeria. J Agric Food Chem 34: 189-192.
5. Ravindran V, Ravindran G (1988) Nutritional and anti-nutritional characteristics of Mucuna utilis) bean seeds. J Sci Food Agric 46: 71-79.
6. Siddhuraju P, Vijayakumari K, Janardhanan K (1996) Chemical composition and protein quality of the little-known legume, velvet bean (Mucuna pruriens (L.) DC.). J Agric Food Chem 44: 2636-2641.
7. Carnovale E, Lugaro E, Marconi E (1991) Protein quality and antinutritional factors in wild and cultivated species of Vigna spp. Plant Foods Hum Nutr 41: 11-20.
8. Mary Josephine R, Janardhanan K (1992) Studies on chemical 2 composition and antinutritional factors in three germplasm seed materials of the tribal pulse, Mucuna pruriens (L.) DC. Food Chem 43: 13-18.
9. Sudhir K, Vijayaluxmi A, Kumar S, Agarwal V (1994) Note on identity of two closely related species of Canavalia DC. (Papilionaceae). J Econ Taxon Bot 18: 275-277.
10. Wilmot-Dear CM (1987) A revision of Mucuna (Leguminosae - Phaseoleae) in the Indian sub-continent and Burma. Kew Bull 42: 23-46.
11. Singh V, Premanath RK (1992) Some useful Cassias in India. J Econ Taxon Bot 10: 29-54.
12. Humphries EC (1956) Mineral components and ash analysis. In Paech K, Tracey MV (eds), Modern Methods of Plant Analysis, Vol. 1. Berlin: Springer-Verlag, pp 468-502.
13. AOAC (1970) Official Methods of Analysis, 11th edn. Washington, DC: Association of Official Analytical Chemists.
14. Muller HG, Tobin G (1980) Nutrition and Food Processing. London: Croom Helm.
15. Issac RA, Johnson WC (1975) Collaborative study of wet and dry ashing techniques for the elemental analysis of plant tissue by Atomic Absorption Spectrophotometer. J AOAC 58: 436-440.
16. Dickman SR, Bray RH (1940) Colorimetric determination of phosphate. Ind Eng Chem Ed 12: 665-668.
17. Basha SMM, Cherry JP, Young CT (1976) Changes in free amino acids, carbohydrates and proteins of maturing seeds from various peas (Arachis hypogaea) cultivars. Cereal Chem 53: 583-597.
18. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the folin-phenol reagent. J Biol Chem 193: 265-275.
19. FAO/WHO (1991) Protein Quality Evaluation. Rome, Italy: Food and Agricultural Organization of the United Nations, p 66.
20. Hsu HW, Vavak DL, Satterlee LD, Miller GA (1977) A multi-enzyme technique for estimating protein digestibility. J Food Sci 42: 1269-1271.
21. Bray KR, Thorne WV (1954) Analysis of phenolic compounds. Methods Biochem Anal 1: 27-52.
22. Burns RR (1971) Methods for estimation of tannins in grain, Sorghum. Agron J 63: 511-512.
23. Brain KR (1976) Accumulation of L-DOPA in cultures from Mucuna pruriens. Plant Sci Lett 7: 157-161.
24. Kakade ML, Rackis JJ, McGhee JE, Puski G (1974) Determination of trypsin inhibitor activity of soy products: A collaborative analysis of an improved procedure. Cereal Chem 51: 376-382.
25. Narasinga Rao BS, Deosthale YG, Pant KC (1989) Nutritive value of Indian foods. Hyderabad, India: Indian Council of Medical Research, National Institute of Nutrition.
26. Kanwar KC, Kanwar U, Shah S (1997) Friendly fibers. Sci Rep 34: 9-14.
27. Meiners CR, Derise NL, Lau HC, Crews MG, Ritchey SJ, Murphy EW (1976) The content of nine mineral elements in raw and cooking mature dry legumes. J Agric Food Chem 24: 1126-1130.
28. Singh U, Eggum BO (1984). Factors affecting the protein quality of pigeon pea (Cajanus cajan L.). Qual Plant - Plant Foods Hum Nutr 34: 273-283.
29. Kumar S, Kumar S, Singh GK, Bhatia NK, Awasthi CP (1991) Variation in quality traits of pigeon pea (Cajanus cajan L. Mill Sp.) varieties. J Food Sci Technol 28: 173-174.
30. Kataria A, Chauhan BM, Punia D (1989) Antinutritional and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking. Food Chem 3: 9-17.
31. Faki HAE, Venkataraman LV, Desikachar HSR (1984) Effect of processing on the in vitro digestibility of proteins and carbohydrates in some Indian legumes. Qual Plant - Plant Foods Hum Nutr 34: 127-133.
32. Laurena AC, Den TV, Mendoza EMT (1984) Effects of condensed tannins on the in vitro digestibility of cowpea (Vigna unguiculata (L.) Walp). J Agric Food Chem 32: 1045-1048.
33. Srivastav PP, Das H, Prasad S (1990) Effect of roasting process variables on in vitro protein digestibility of Bengalgram, maize and soybean. Food Chem 35: 31-37.
34. Attia RS, El-Tabey Shehata AM, Aman ME, Hamza MA (1994) Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.). Food Chem 50: 125-131.
35. Satwadhar PN, Kadam SS, Salunkhe DK (1981) Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean. Qual Plant - Plant Foods Hum Nutr 31: 71-76.
36. Deshpande SS, Sathe SK, Salunkhe DK, Cornforth DP (1982) Effects of dehulling on phytic acid, polyphenols and enzyme inhibition of dry beans (Phaseolus vulgaris L.). J Food Sci 47: 1846-1850.
37. Acton JC, Breyer L, Satterlee LD (1982) Effect of dietary fibre constituents on the in vitro digestibility of casein. J Food Sci 47: 556-560.
38. Liener IE (1994) Implications of anti-nutritional components in soybean foods. CRC Crit Rev Food Sci Nutr 34: 31-67.
39. Rani N, Hira CK (1998) Effect of different treatments on chemical constituents of mash beans (Vigna mungo). J Food Sci Technol 35: 540-542.
40. Rao PU, Deosthale IG (1982) Tannin content of pulses: Varietal differences and effects of germination and cooking. J Sci Food Agric 33: 1013-1016.
41. Vijayakumari K, Siddhuraju P, Janardhanan K (1996) Effect of different post-harvest treatments on antinutritional factors in seeds of the tribal pulse, Mucuna pruriens (L.) DC. Int J Food Sci Nutr 47: 263-272.
42. Jebadhas AW (1980) Ethnobotanical Studies on Some Hill Tribes of South India. Ph.D Thesis, Madras University, Madras, India.
43. Apata DF, Ologhobo AD (1997) Trypsin inhibitor and other antinutritional factors in tropical legume seeds. Trop Sci 37: 52-59.