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• W2183637829 endingPage "16" @default.
• W2183637829 startingPage "6" @default.
• W2183637829 abstract "Three different varieties of the pulse, Vigna mungo (L.) Hepper were analysed for their proximate and mineral composition, vitamins (niacin and ascorbic acid), protein fractions, amino acid profile of total seed proteins, fatty acid profile of seed lipids, in vitro protein digestibility and certain antinutritional factors. The major findings of the study were as follows: crude protein content ranged from 24.37 – 26.22%, crude lipid 2.94 – 4.24%, total dietary fibre 4.24 – 5.47%, ash 2.98 –3.33%, carbohydrates 61.24 – 64.43% and calorific value1603.65 – 1691.81kJ100 -1 g DM. The investigated seed samples contained minerals such as Na, K, Mg and P in abundance. The ratios of Na/K ranged from 0.16 – 0.19% and Ca/P 0.68 – 1.19%. Albumins and globulins seems to be the principle protein of the investigated Vigna mungo varieties. The essential amino acid profile of total seed proteins were found to be high when compared to the FAO/WHO (1991) recommended pattern. The fatty acid profiles of all the three varieties revealed that the seed lipids contained linoleic and linolenic acid in high concentration. The IVPD of the studied samples ranged from 49.76 - 56.21%. The antinutritional factors ranged from: total free phenolics 0.48 – 1.41%, tannins 0.62 – 0.70%, L-DOPA 0.52 – 0.79%, phytic acid 338 – 412 mg100 -1 , hydrogen cyanide 0.06 – 0.12 mg100 -1 , trypsin inhibitor activity 32.48 – 41.36 TIUmg -1 protein. Raffinose was the principle oligosaccharide of all the three varieties of Vigna mungo. Low levels of phytohaemagglutinating activity for human erythrocytes of" @default.
• W2183637829 created "2016-06-24" @default.
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• W2183637829 date "2010-01-01" @default.
• W2183637829 modified "2023-09-26" @default.
• W2183637829 title "The Biochemical Composition and Nutritional Potential of three Varieties of Vigna mungo (L.) Hepper." @default.
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