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Biochemical Analysis of a Wild Bean

N N Nahar
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh

M Y Prodhan
Professor
Department of Biochemistry and Molecular Biology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

P K Roy
Professor
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

A research work was carried out to study the nutritional quality of a wild bean, locally called “Khaishya Sheem”. Meal prepared from matured dried dehulled seeds was used for chemical analysis. It contained 10.99% moisture, 3.01% ash, 4.21% crude fiber, 1.40% crude fat, 43.11% crude protein and 37.81% starch. Osborne classification revealed that albumin fraction constituted 64.80% of total nitrogen followed by globulin. The albumin and globulin together constituted 77.00%, glutelins and prolamins were minor fractions. Pepetization of nitrogen in water at pH values from 2 to 12 revealed that the maximum peptization (88.03%) occurred at pH 10.0 and minimum (16.72) at pH 6.0. Peptization in 1.0 M NaCl gave a similar curve but the pH maxima and minima shifted down by 1.0 unit with different peptization values. Salting out of protein from aqueous extract by ammonium sulphate showed the existence of two major fractions precipitating at 30% and 70% saturation. Seed meal had very low content of fat (1.40%) characterized by low saponfication value (184.66) and iodine value (112.88) indicating that its fatty acids were of high molecular weight and had relatively moderate unsaturation in the oil. It was found that the Khaishya bean seed was a rich source of protein and fairly good source of carbohydrate too but poor source of fat.

Keywords: Proximate composition, Peptization, Salting out, Khaishya sheem

Location: Laboratory of the Department of Biochemistry, Bangladesh Agricultural University, Mymensingh

Start Date: 00-10-2009

End Date: 00-02-2010

Program Area: Quality and Nutrition

Commodity: Bean

Objectives:

To study the nutritional quality of a wild bean, locally called Khaisha Sheem.

Methodology:

The analysis were conducted in the laboratory of the Department of Biochemistry, Bangladesh Agricultural University, Mymensingh. The Khaishya bean seeds collected from Teknaf, Bangladesh were dried in sun, dehulled and the kernels were separated from the seed coat. The dried kernels were finely ground and kept in an air tight polythene bag in a dessicator for analysis. Data were accepted by duplicating the each of the methods. Proximate composition determination: Moisture of the seeds of khaishya bean and ash content of the ground samples were determined following the method given. Micro Kjeldahl method was used for the determination of total nitrogen of seed samples and the samples were digested according to the method described. NPN was determined by trichloroacectic acid precipitation method. True protein content of the seed meal was determined by multiplying the percentage of protein nitrogen with the conversion factor 5.80. Nitrogen distribution: The distribution pattern of nitrogen in different solvents was obtained from defatted seed meal of Khaishya bean according to the Classical Osborne Fractionation procedure. Peptization of seed meal: Water was added to the meal in the ratio of 1: 10 (w/v). The pH of the mixture was adjusted to 2.0. Extraction was done by means of magnetic stirrer for an hour. The mixture was then centrifuged at 3000 rpm for 5 minutes. Supernatant liquid was poured directly into Kjeldahl flask. Nitrogen was determined by micro Kjeldahl method. In the same manner, separate meal samples were successively extracted up to pH 12. The results have been reported as percent nitrogen extract. Salting out pattern and starch content: Salting out pattern of Khaishya seed meal protein by ammonium sulphate was calculated and starch content of the seed meal was determined by multiplying the percentage of glucose with the conversion factor 9.0 and the percent glucose was calculated . Determination of oil characteristics of the seed sample: A number of characteristic oil parameters were determined. The saponification value of the seed oil was estimated according to the method followed by Plummer. Iodine value and the free fatty acid value were determined according to the method developed, respectively.

Source of Information: Int. J. BioRes. 2 (12): 21-24 December, 2010

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The protein content of this legume species was more than the commonly cultivated legumes and it will help in the augmentation of protein demand as well as reduces the price of pulses of the country. Therefore, it is necessary to start the agronomic practices for raising this high proteinaceous pulse crop all over the country as well as more research should be conducted to identify the species botanically.

Knowledge Management: Journal