Abstract:
The physicochemical properties, antinutritional factors and in - vitro protein multi
enzyme digestibility of the full fat, defatted flour and protein isolates of two legumes
(Adenopus brevitlorus benth seed and Lima bean - Phascolus lunantus) and two cereal
grains (Sorghum _ Sorghum bicolor (L) monencb and Pearl millet- Penisetum glaucum)
were studied.
The proximate composition of the four samples revealed that the crude protein or
the full fat and defatted seed flour and isolate between 12.45 - 32.22%, 22.37 - 78.40%
and 93.64 _ 97.55% respectively with the legumes having the highest values. Only
Adenopus benth seed with fat content of 47.71 % was rich in crude fat, others ranged
from 5.18 _ 11.04%. The residual fat in the defatted samples ranged between 0.58'10 in
Lima to 22.16% in sorghum. Ash content, crude fibre and carbohydrate were below
detectable level in the protein isolates. Nutritionally valuable minerals
analyzed showed that the seed flours were rich in Phosphorous which ranged between
118.62 _ 243.30mgIl00g; Magnesium, 116.18 - 135.35mg/l00g; Calcium, 104..86 -
120.lcll1g/l00g;, Potassium, 108.77 - I43.04mg/l00g; Iron, 9.05 - l-J..40mgI100g and
Zinc from 14.06 - 21. 79mg/l OOg.Defatting and protein isolation resulted in decrease in
the mineral content except Iron, Zinc and Calcium which increased significantly from the
full rat Dour to protein isolate.
Studies on the functional properties revealed that the protein isolates have higher
solubility, foaming, emulsion, water and oil absorption capacities than their respective
defatted and full fat flours; protein isolates enhanced the functionality of the samples.
The in _ vitro protein multi enzyme digestibility or run fat, tltlfdttt3t1 anti pretein isolate
