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Nutritional Composition and Functionality of Raw and Germinated Parole (vigna Sp) Seed, a Wild Cowpea Grown in Hilly Area of Bangladesh

M. R. Haque
Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. G. Mortuza
Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The work was carried out on a cowpea variety locally called “parole” in Chittagong region to study its chemical composition and functionality. The proximate composition, mineral content and functional properties of flours from raw (control) and germinated parole (Vigna sp.) seeds were evaluated. Germination increased protein content and decreased ash, fibre, carbohydrate and mineral contents as compared to raw seed. The defatted kernel meal had higher content of K and S but considerably lower content of Ca. Germinated seed contained slightly lower content of minerals as compared to raw seed. Functional properties studied were water- and fat- absorption capacities, least gelation capacity and foaming capacity and stability. Germination increased water- and fat- absorption capacities significantly (P < 0.05). Germination improved the gel forming ability and foaming capacity but diminished the foaming stability of the flour. Thus, the study indicates that germination improves the functionality of parole flour and suggests its useful application in fabricated foods.

Keywords: Proximate composition, Fibre, Functionality, Germination, Parole seed

Location: Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University

Start Date: 00-00-2012

End Date: 00-00-2012

Program Area: Quality and Nutrition

Commodity: Cowpea

Objectives:

1. To evaluate the proximate composition and functional properties of raw and germinated seed of this unconventional legume to see the suitability of its flour to be incorporated into human food products not only as protein supplements in diets but also as functional agents in a variety of formulated foods.

Methodology:

Materials: The research work was conducted on wild unconventional cowpea seeds locally called Parole. The seeds were collected from Chittagong market. Seeds were sun dried, cleaned and stored into plastic container and kept in a cool place until used for the chemical analysis. Preparation of seed sample: Parole seeds are dehulled with forceps. After dehuling the seeds are dried by micro oven at 60 °C and placed into desiccator and cooled. Then the dried seeds are ground with a grinder to make fine powder. Chemical analysis: The proximate analysis of whole seeds was determined in accordance with the method given in Association of Official Analytical Chemist. Minerals estimation Materials: Parole whole seed and kernel flour was dried in an oven at 70°C and then placed into desiccator and cooled, which was then used for subsequent analysis. Methods: The study was concerned with the analysis of essential minerals i.e. calcium, magnesium, potassium, phosphorus, copper, iron and zinc in locally grown (Chittagong hilly areas) cowpea variety "Parole". Ca, Mg, P, K were determined by Hunter method and Cu, Fe and Zn by wet oxidation methods as described by Jackson. Determination of functional properties Least gelation concentration (LGC) of the flours was determined. Water absorption capacity (WAC) of the flours was measured using a modification of the centrifugation technique. Fat absorption capacity (FAC) of the flours was assessed by the procedure of Lin and Humbert as modified by Gruener and Ismond. Statistical analysis: Data were subjected to analysis of variance (ANOVA) and statistical comparisons between treatments were made by the Tukey honest significant difference (HSD) test using SPSS version 12.0 software for Windows (SPSS Inc. Chicago, IL, USA). The significance of observed differences was tested at P < 0.05.

Source of Information: J. Agrofor. Environ. 6 (2): 125-128, 2012; ISSN 1995-6983

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Germination increased protein content and decreased ash, fibre, carbohydrate and mineral contents as compared to raw seed. The defatted kernel meal had higher content of K and S but considerably lower content of Ca. Germinated seed contained slightly lower content of minerals as compared to raw seed. Functional properties studied were water- and fat- absorption capacities, least gelation capacity and foaming capacity and stability. Germination increased water- and fat- absorption capacities significantly (P < 0.05). Germination improved the gel forming ability and foaming capacity but diminished the foaming stability of the flour. Thus, the study indicates that germination improves the functionality of parole flour and suggests its useful application in fabricated foods.

Knowledge Management: Journal