ABSTRACT
The
total dietary fibre and proximate compositions of five (5) selected legumes
(groundnut, bambara groundnut, cowpea, soybean and breadfruits) were studied.
The proximate analysis included ash, crude fat, proteins, starch and sugar
contents. A statistically significant difference (p<0.05) was observed among
the five selected legumes regarding the ash, crude fat, proteins, starch and
sugar contents.
The five selected legumes (breadfruit, soybean, groundnut, bambara
groundnut and cowpea) were also found to be significantly different (P<0.05)
on the basis of dietary fibre analyzed including soluble dietary fibre (SDF)
(1.66%, 2.06%, 1.87%, 1.95% and 2.04%). insoluble dietary fibre (IDF). (40.37%,
40.23%, 39.87%, 69.98%,(40.16%) and total dietary fibre (TDF) 42.02%,42.28%,41.93%and
42.20%). The results obtained from the present studies could be a source of
valuable information and a guideline for the food scientists, researchers and
even the nut consumers not only in Nigeria but all over the world.
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CHAPTER ONE
1.0 INTRODUCTION
The continuous rise in population coupled with
increasing demand for food has already become a global threat, if efforts are
not made towards finding alternative and chapter sources of food such as the
underutilized indigenous plants, food insecurity in Nigeria and Africa in
general will remain.
Underutilized food plants are good sources of protein,
fat, minerals and vitamins, and are available at certain critical periods of
the year when the common food sources are very scarce or completely unavailable
(Okigbo, 1986: Salih et al.,
1991; Tewari, 1993; Martinello et a!;
2006). Several studies on African indigenous plants confirm both their richness
in nutrients and their health promoting and protecting properties (Onyechi et al, 1998, Sandhya and Vijayakshmi,
2000 Mbofung et a!; 2002: Ellamissang et a!; 2003 Ojewole, 2003,
Ajodele, 2005, Dahiru et al; 2006).
Furthermore, carbohydrate rich food plants are
important, n that plants containing high proportions of free sugars are not
good for diabetic patients. However, polymeric carbohydrates
forming the major part of the dietary fibre are beneficial to patients
suffering from diabetics and coronany heart disease. This is due to the fact
that dietary fibre lowers both sugar and serum cholesterol’ (Nahar et al;
1990).
Dietary fibre is considered to be plant cell wall
component that are resistant to digestion. It includes soluble polysaccharides
such as pectin, plant gums, and mucilages. Crude fibre is the residue remaining
after sequential digestion with acid
and base solutions under specific conditions. The crude fibre method
cover 50-80% of cellulose, lO-5O% lignin and 20% hemicellulose. it is clear
that there is no fixed relationship between crude fibre and dietary fibre because
plant cell walls vary in the proportions of their basic constituents. The
continuous use of the crude fibre methodology which may be realistic in human
nutrition due to an important effect such as age of crops Unfortunately, the
database on the dietary fibre content of foods and food ingredient is very
sketchy at present. Also, the methodology for analyzing dietary fibre is still
being development and on consensus on a single method for use with human foods
has yet emerged.
At present, the major methods recommended for dietary
fibre analysis include, neutral detergent fibre (Hopkins et al; 1995). Acid
detergent fibre (Sauracalixto et a!; 1983). These procedures are
technically more difficult and hard, than the crude fibre determination,
therefore researchers still prefer to publish crude fibre data not minding its
interpretative defects in human nutrition. Due to the importance of dietary
fibre in human diet, it is important that the quality of fibre in food should
be quantifiable by a method which is easy and consistent.
1.1 AIM AND OBJECTIVE
The aim of this
study is to contrast the current crude fibre and dietary fibre method by simple
method used in the proximate analysis of food to produce a data base of dietary
fibre in developing countries and globally.
CHAPTER THREE
3.0 MATERIALS
AND METHOD
3.1 SOURCE OF MATERIALS
The five local legume samples (Dehulled) such as
Bambara groundnut, Soybeans, Cowpea, groundnut, Bread fruit was procured from
meat market in Abakaliki, Ebonyi state Nigeria.
3.2 PREPARATION
OF SAMPLE FLOUR USING AOA C (1990)
The sample seeds was sorted and cleaned to removed
damaged seeds, metals, stones, and chaff their shell was removed and dehulled
there after and was Sundried. The sundried legume seeds was milled into flour
using attrition miller and sieved with a wire mesh to achieve the finest
particles size and was stored at airtight container, and was subjected into proximate
analysis to determine ash, CHo, protein, eat, sugar, fibre, starch, Dietary
fibre.
3.2.1
PREPARATION OF GROUNDNUT FLOUR
Mouldy, shrivelled nuts and stones was manually
removed from groundnut grains. Dust was removed by winnowing. The grains was
sundry to facilitates dehulling and the hulls was manually remove by rubbing between palms. The
groundnut was milled with attrition milling machine and stored.
Groundnut flour -----Cleaning ------ Drying ------Shelling/ dehulling----- Milling into flour
3.2.2
PREPARATION OF BAMBARA GROUNDNUT FLOUR Bambara groundnut seeds was sorted, cleaned the sample was subject into loose milled attrition machine for easy dehuling. Dry milled and sieve into fine flour. The flour was stored in an airtight container prior to milling.
Bambara groundnut flour
Cleaning
Dehulling
Milling
Sieving
Flour
3.2.3 PREPARATION OF BREAD FRUIT FLOUR
The bread fruit seed was sorted and cleaned. parboiled for 5mins at 100°c, drained, the seed was dehulled by manual method, winnow out the seed coat and sundried for 3 days and milled into fine flour.
Bread fruit
Cleaning
Parboiling (5mins at 100°c)
Dehulling
Winnowing
Sun drying
Winnowing
Sun drying
Milling
Bread fruit flour
Bread fruit flour
3.2.4 PREPARATION
OF COWPEA FLOUR
Cowpea seed was sorted and cleaned, soak in water for
5rninutes, Dehulled, washed and sundried for 2days then milled
into flour.
5rninutes, Dehulled, washed and sundried for 2days then milled
into flour.
Cowpea
Cleaning
Soaking (for 5 mins)
Cleaning
Soaking (for 5 mins)
Dehulled
Washing
Sun drying
Washing
Sun drying
Milling
Cowpea flour
Cowpea flour
1.2.5 PREPARATION OF SOYABEANS FLOUR
Soybeans seed was sorted and cleaned as well, soaked
in water for 8-l2hrs, boiled for 10 minutes cooled in water, Dehulled and sundries,
then milled into soya beans flour.
Soybean flour
Cleaning
Soaking (for 8-l2hrs)
Boiling
Cooling in cold water
Dehulling
Drying
Milling
Soybeans flour
Milling
Soybeans flour
3.3 ANALYSIS
Proximate composite of the different legumes samples was
determined using the method of A.O.A.C (1990).
3.3.1 ASH DETERMINATION
Two grams of the samples was weighed into already
cleaned, dried crucible of known mass. The crucible with the content was
evaporated to dryness using water bath at 100°c. The crucible with the content was
weighed and the mass was recorded. The crucible with the content was placed
into a muffle furnace at 550°c for 3 hours until the sample turned white and
free from carbon. At the end of the incineration the ash substances was
withdraw and cooled in desiccator and reweighed. The mass of the residual
incinerate was calculated as % ash content
ASH (%) = Mass
of Ash X 100
Mass of sample 1
3.2.2 FAT DETERMINATION
Fat content was determined using the soxhlet
continuous extraction Apparatus. A fat free extraction thimble which has been
previously dried in an oven was weigh. Three-five grams of the sample was
measured into the thimble and weighed. The thimble was placed in an extracted
and the solvent to be used was added until the barrel of the extractor is
halp-filled. Then the condenser was replaced. It was heated over heating mantle
or water bath between the temperature of 50°c-60°c until the organic solvent was
evaporated. The thimble was remove and place in a beaker to dry. The drying was
done in an oven set at 50°c until a constant weight was gotten. It will now be
cooled in a desiccators and reweighed the thimble and the content. The
percentage weight of fat in the sample was calculated as.
Lipid fat % = Weight loss of sample (extracted fat)
X 100
Weight of sample 1
3.3.3 CARBOHYDRATE
(CHO)
The carbohydrate content of the legume flour was
determined by difference according to AOAC (1995) as, it was given as
carbohydrate by difference that is the percentage of water, protein, fat ash
subtracted from 100. CHO(%) = {100 — (M.C.+ protein + fat + ash)
}.
3.3.4 PROTEIN
DETERMINATION
The protein was determined using Kjeldahl Distillation
method as described by AOAC, (1995) and a conversion factor of 6.25. A portion
of the sample Containing up to 0.04N was weighed and transferred to Kjeldahl
digestion flask. About 5m1 of concentrated H2S04 was added and catalysts which was
included about 2.Og of potassium sulphate, Na2SO4 and was
heated until the liquid becomes clear. A portion of the sample was converted to
ammonia sulphate (NH4)2S04 during digestion.
The digested was diluted with distilled water and
alkaline made using excess concentrated (50%) Sodium hydroxide (up to 75m1).
The ammonia was distilled into 2% boric acid (5Oml) and the condenser removed
as well as the delivery tube after washing into the receiver.
The distillate was titrated with O.1N H2S04 to purplish-gray end point. The percentage Nitrogen (%N) was calculated.
The distillate was titrated with O.1N H2S04 to purplish-gray end point. The percentage Nitrogen (%N) was calculated.
Nitrogen % = Titrated value X 0.1N X 0.014 X 100
Weight of sample in grams 1
% crude
protein = % N X 6.25
3.35 SUGAR DETERMINATION
Sugars in tamarind pulp samples was extracted with 70%
aqueous method, using a soxhlet extractor.
This was followed by concentration of extract to
remove the solvent. Sugar standards consisting of glucose, galactose, fructose,
xylose and arabinose was separately prepared by weighing 1.Og of each sugar
into five beakers and adding l0ml of 50% aqueous methanol (Shorma and 2woig,
19971; Harbone, 1991). 5μl of extract was spotted on what man NO.1
chromatography paper (46cm x 57cm) at 5cm internal along with 5μL of l0%
reference sugar standards.
One-way descending chromatography was run for 20hrs using n-butanol-toluene-pyridine-water (5:1:3:3 vlv). After air-drying the chromatogram, the sugar spots was located with saturated AgNO3 in acetone and 0.5m alcoholic NaOH solutions.
One-way descending chromatography was run for 20hrs using n-butanol-toluene-pyridine-water (5:1:3:3 vlv). After air-drying the chromatogram, the sugar spots was located with saturated AgNO3 in acetone and 0.5m alcoholic NaOH solutions.
In quantifying the sugars, about 0.Olml of each
concentrated sample extract with be spotted in quadruplicate on whatman. No 1.
chromatography paper at 5cm interval. The chromatograms in air, one of the quadruplicate
strips was cut out and the sugar spots on it located with AgNO3 in
ethanol. Next, the areas containing the spots was marked out and corresponding
areas on each of the remaining triplicates was removed and eluted with 5ml of
distilled water for lhr (Faparusi, 1970; 1981).
3.3.6 STARCH DETERMINATION
The method of Mcready (1970) was used, the residue
from sugar analysis was added to 7.5m1 of perchloric acid and allowed to stand
for 1hour. The hydrolysate was diluted with 1.75m1 of distilled water and
fittered, 10mI of the fitterate was diluted with 1.Oml of distilled water,
vortexced and read.
3.3.7 DIETARY FIBRE DETERMINATION
3.3.8 NEUTRAL DETERGENT FIBRE (NDF)
The method of Hopkins et al (1995) was used. About 1g pulp placed in 200m1 round-bottomed
flask, to which was added to 100ml neutral detergent (Sodium Lauryl sulphate at
pH 7.0). The round-bottomed flash was linked to a condenser and refluxed for
lhr. The suspension was filtered through a weighed glass fibre filter paper,
rinsed successively with 100ml hot water (approximately 60°c) 100ml methanol
and 100ml acetone. The glass fibre filter paper containing the residue was then
air-dried overnight at room temperature and weighed. The weight of the filter
paper was subtracted from the total weight to obtain the weight of the residue
(NDF).
3.3.9 ACID DETERGENT FIBRE (ADF)
The method of saura-calixto et. a!. (1983) was used.
About ig of the pulp will he weighed into 250m1 flask containing l00mI acid
detergent solution (40g of cetyl trimethyl ammonium bromide in 21 of 0.5ml H2S04)
and the condenser fitted. The flask was
gently boiled and refluxed for lhr after which the
solution was filtered, using gentle suction. The residue will then washed with
350ml aliquots of boiling water, followed by washing with acetone until the
wash solution was cleared. The residue was sucked dry by vacuum and then dried
in the oven for 4hr at 105°c, cooled in a dessicator and weighed the acid
detergent fraction was taken as the difference in weight.
CHAPTER FOUR
4.1 RESULT AND DISCUSSION
TABLE 1% CHEMICAL COMPOSITION OF THE
LEGUME SEEDS
|
Composition
|
Breadfruit
|
Groundnut
|
Soybean
|
Bambaranut
|
Cowpea
|
|
Protein
|
17.45d
|
25.35b
|
39.86a
|
16.64e
|
23.36c
|
|
Ash
|
1.45e
|
4.87a
|
3.56c
|
2.95d
|
3.78b
|
|
Fibre
|
4.46a
|
3.84a
|
3.89a
|
4.93a
|
4.03a
|
|
Fat
|
7.65
a
|
47.56a
|
20.44a
|
5.57a
|
2.36a
|
|
Moisture
|
10.87a
|
7.66e
|
7.85t
|
10.36c
|
10.44bc
|
|
Sugar
|
5.63d
|
7.88a
|
6.54c
|
6.75b
|
6.50c
|
|
Starch
|
54.52a
|
2.84e
|
17.88d
|
52.81b
|
49.56c
|
CHAPTER FIVE
5.0 CONCLUSION
AND RECOMMENDATIONS
The present investigations suggest
that soybean was the highest source of dietary fibre, followed by cowpea, bread
fruit, bambara groundnut and groundnut seeds. Soybean also contains the highest
amount of soluble fibre.
All the five selected legumes were
not good source of soluble dietary fibre (SDF). The legumes contains sufficient
amount of nutrients such as fibre, ash, protein, fat, starch and reducing
sugars with soybean containing more protein than the others, hence a good
source of protein to the body.
In
take of these selected legumes supplies the body with the daily recommended
allowance of nutrients.
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