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Chemical Composition and Functional Properties of Vicia Faba L. from Bangladesh

MD. GOLAM MORTUZA
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

MD. ABDUL HANNAN
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

JASON TC TZEN
Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan

Abstract/ Executive Summary:

Seed-cotyledons of Vicia faba L. an unconventional legume from Bangladesh were analyzed for chemical composition and protein functionality to assess its potential usage as an alternative source of protein. Proximate component in per cent were crude protein 30.57, crude fat 3.22, crude fibre 2.73, ash 3.61 and carbohydrate 59.87. With the exception of methionine plus cystine, the essential amino acids in the seed cotyledons were present at concentrations equal to or greater than those commonly recommended. Least gelation concentration, water and fat absorption capacities were 8.00, 83.86 and 79.43%, respectively. Foaming capacity and foaming stability were 57.19 and 29.78%, respectively. With respect to its nutritive composition and functionality, the pulse appeared to be a potential source of nutrient

Keywords: Vicia faba, Chemical composition, Functional properties, Legumes, Bangladesh

Location: Karatia bazar in Tangail, Bangladesh

Start Date:

End Date:

Program Area: Development of Host and Medicinal Plants

Non-commodity: Performance

Objectives:

In this study, the possibility of using the faba bean as a source in the manufactured foodstuffs by analyzing its proximate composition, amino acid profile and functional properties have been evaluated.

Methodology:

The Vicia faba L. seeds collected from Karatia bazar in Tangail, Bangladesh were sun dried, cleaned and stored in airtight polythene bags until analysis. The seeds were first broken by hammer, dehulled and made into flour by micro-grinder (A-10 Analytical mill, Tekmar, Staufen, Germany). Finally the flour was passed through a 60-mesh sieve and used for the chemical analyses and functional characteristics. Chemical analysis: The crude protein (Kjeldahl N × 6.25), crude fat (solvent extraction), crude fibre, ash and moisture were determined according to the AOAC methods (AOAC 2000). Total carbohydrate content and energy value were calculated following Muller and Tobin (1980) and Narasinga et al. (1989), respectively. The total amino acid composition was analyzed in the Food Industry Research and Development Institute, Hsinchu, Taiwan. The essential amino acid (EAA) score was calculated as follows: EAA = (g of EAA in 100 g test protein ×100)/(g of EAA in 100 g FAO/WHO ref pattern) Determination of functional properties: Least gelation concentration (LGC) was determined according to Coffman and Garcia (1977) as modified by Sathe et al. (1982). Suspensions of flour at concentrations of 2, 4, 6, 8, 10, 12, 14, 16 and 18% (w/v) were prepared in test tubes with distilled water to a final volume of 5 ml. After thorough mixing, the tubes were heated in a boiling water bath for 1 h and then cooled under running tap water. They were further cooled in a 4° C refrigerator for 2 h. LGC was the flour concentration at which the sample did not fall or slip in an inverted test tube. Water absorption capacity (WAC) was measured using a modification of the centrifugation technique of Janicki and Walczak (1954). Fat absorption capacity (FAC) was assessed by the procedure of Lin et al. (1974) as modified by Gruener and Ismond (1997). Foaming capacity (FC) and Foaming stability (FS) were evaluated according to the method of Gruener and Ismond (1997) with some modifications. Statistical analysis: In all experiments three replicates were used. 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).

Source of Information: Bangladesh J. Bot. 38(1): 93-97, 2009 (June)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Proximate component in per cent were crude protein 30.57, crude fat 3.22, crude fibre 2.73, ash 3.61 and carbohydrate 59.87. With the exception of methionine plus cystine, the essential amino acids in the seed cotyledons were present at concentrations equal to or greater than those commonly recommended. Least gelation concentration, water and fat absorption capacities were 8.00, 83.86 and 79.43%, respectively.

Knowledge Management: Journal