PHYSICOCHEMICAL PROPERTIES, IN-VITRO PROTEIN DIGESTIBILITY, AND ANTI NUTRITIONAL COMPONENTS Of SOME SELECTED TROPICAL SEEDS.

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