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Nutritive Value of Vigna Catjang (phelnar Dahl).

F. Rokshana
Research Officer
BCSIR Laboratories, Dhaka.

G. M. Shahjahan
Principal Scientific Officer
BARC, Dhaka.

Abstract/ Executive Summary:

An experiment was conducted in the Food Science and Technology Division of the BCSIR Laboratories, Dhaka to study the nutritive value of Phelnar dahl. The result indicated that proximate composition including calcium of phelnar dahl to be quite comparable with other pulses. The most important feature in the protein of phelnar dahl was the presence of almost all the essential amino acid. The amino acid identified by paper chromatography were Lysine, Arginine Histidine, Tyrosine, Methionine, Phenylalanine and Leucine. It seemed that, phelnar dahl could be used for consumption like other pulses..

Keywords: Vigna catjang, Nutritive value, Phelnar dahl

Location: Food Science and Technology Division, BCSIR Laboratories, Dhaka.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Pulses

Objectives:

To study nutritive value of phelnar dahl and
To introduce phelnar dahl as a pulse for wider use.

Methodology:

Phelnar dahl was collected from the matured pods. The seed coat was removed and was grinded for laboratory analysis. Proximate composition including calcium was done according to the procedure of AOAC. 2 gm of the sample was hvdrolyzed by refluxing with 50 ml of 6 N HCL for about 2 hours. The excess of the HCL acid was removed by repeated evaporation to dryness under vacuum and the hydrolysate was kept in a vacuum desiccator. The amino acid hydrochlorides thus obtained were taken up in 5 ml of 10 percent isopropanol. The hydrolysate was applied on a whitman No. 1 filter paper at a distance of 2-3 cm from one edge of the paper and the spots were separated from each other by 2 cm. For the application of the sample on the filter paper a self filling micropipete was used. The solution was discharged by touching the filter paper with tip and thus applying one micro liter of the solution at a time. The quantity of the sample which should be applied was determined by trial and error method in order to get a small and clearly developed spot. The spots were dried after each application with a hair dryer to restrict the spot to a small diameter. The spots on the strips were then subjected to the action of NH₄OH vapor to neutralize the remaining hydrochloric acid. The paper strip was hung in the air for some time and was then placed inside the chamber which was previously saturated with the vapor of the solvent system kept in a beaker inside the chamber. After the solvent run, the paper was taken out and was allowed to dry in air and the dried paper was sprayed with ninhydrin ( O. 2 % in acetone). The purple spot for each of the amino acid appeared in the paper after several hours. A paper containing known amino acid was also run side by side. The Rf value of each of the amino acid was measured and compared with the standard values of the corresponding known standard amino acids. The amino acids were identified by comparison of the Rf values of known and unknown samples and the standard Rf value in the particular solvent used.

Source of Information: Bangladesh Journal of Agriculture, Vol. 8, No.1-4, Jan-Dec., 1983

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The proximate composition including calcium of phelnar dahl was found to be quite comparable with other pulses. The presence of almost all the essential amino acids in phelnar dahl does supports its use like other pulses.

Knowledge Management: Journal