Chemical composition of four varieties of groundbean (Kerstingiella geocarpa)
DOI:
10.4314/as.v6i2.1575
Abstract
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
Published
2007-10-08
Issue
Section
Articles
The Editorial Board of AgroScience and the Faculty of Agriculture, University of Nigeria, Nsukka are committed to disseminating the research publications in AgroScience Journal as widely as possible. In line with this commitment, the Editorial Board of AgroScience has adopted the policy of Open Access, with the content licensed under Creative Commons Attrition License (CCBY). On this premise, every author grants to the Faculty of Agriculture, University of Nigeria, Nsukka irrevocable, nonexclusive permission to exercise the copyright in the article for the purpose of open dissemination.
