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Composition and Food Potential of African Oil Bean ( Pentaclethra macrophylla ) and Velvet Bean ( Mucuna uriens )
Author(s) -
ACHINEWHU S. C.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb05025.x
Subject(s) - mucuna , mucuna pruriens , velvet , composition (language) , food science , methionine , chemistry , cystine , amino acid , botany , biology , agronomy , cysteine , biochemistry , organic chemistry , linguistics , philosophy , enzyme
Fatty acids, protein and amino acids of African oil bean seed ( Pentaclethra macrophylla ) and velvet beans ( Mucuna uriens ) were studied. Crude protein of the defatted seeds were 341g and 196g per kilogram dry matter and the ether extract was 46 and 8%, respectively, for oil bean seed and mucuna. Essential amino acids composition compared fairly with that of isolated soybean protein. Lysine was high at 66.5 and 66.4g/kg crude protein (nitrogen × 6.25) for oil bean seed and mucuna, respectively. Methionine was low but cystine was high. The fat had a high content of saturated fatty acids. It is suggested that the seeds may be a potential source of protein and oil.