Chemical composition of four varieties of groundbean (Kerstingiella geocarpa)

  • N J Chickwendu


The chemical composition of four varieties of groundbean (Kerstingiella geocarpa) was determined. Groundbean seeds were sorted out into four varieties on colour basis. Each variety was washed and dried at 50oC for 4 h in a hot air oven and milled into fine flours. The flours were analysed for proximate, minerals, vitamins and antinurients composition using standard assay methods. The protein contents of the varieties ranged from 19.91 to 22.36% and the carbohydrate values varied from 68.82 to 70.52%. The varieties had low fat (2.15 to 2.42%) and high fibre (3.99 to 4.9%) levels. The non protein nitrogen (0.42 to 0.70%) and antinutrients (0.07 to 0.55 mg/100g) levels were low. The results showed that groundbean is a good source of iron (9.89 to 13.39 mg/100g), zinc (4.42 to 4.92 mg/100g) and potassium (235.73 to 341.94 mg/100g). The chemical evaluation showed that groundbean has valuable nutritional attributes.

Agro-Science Vol. 6 (2) 2007: pp. 79-84

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eISSN: 1119-7455