Amino acid composition (AA) and SDS-PAGE Electrophoresis of Flour & Protein Isolates from Two Varieties (DAS & BS) of Nigeria Cultivated Solojo Cowpea [Vigna unguiculata (L.) WALP] (Published)
The amino acid configuration of the protein determines the nutritional value of the protein. Table 1-9 showed the amino acid composition of germinated DAS and BS flour and isolate. The value of the essential amino acid for the flours and isolate was generally highest for Leucine; this was followed by lysine and then phenylalanine. Sprouting was observed to cause increment in the AA quantity of the samples. The lysine content of germinated DAS flour increased from 6.85 to 7.91 g/100 g after 72 h of germination, while that of BS went from 6.97 to 8.20 g/100 g. The Isolates of the two varieties also increased with germination, the isolate of DAS g/100g obtained a value of 6.8 and 6.7 g/100 g respectively for the flour and protein isolate of their cowpea variety. The sulphur containing amino acids too also increased with germination, methionine of germinated DAS flour increased marginally from 0.65 to 0.86 g/100 g, BS flour from 0.65 to 0.91 g/100 g. The isolate of DAS from 1.15 to 1.37 g/100 g and BS isolate from 1.25 to 1.56 g/100 g. The approximate amount of proline, an EAA, was also observed to be apparently increased in germinated peanut cotyledons and sprouts. This goes to show that germination truly improved the AA content of the legumes. The non- essential amino acid had the glutamic acid having the greatest value, followed by aspartic acid, then arginine, while the rest followed at various levels. The non-essential amino acids were also improved by germination. It was also observed that improvement in the AA content of different fractions of the protein isolate from the two (2) varieties of solojo cowpea increased with germination. All the samples had their amino acid quantity reaching and surpassing the FAO/WHO requirement for both children and adult especially after germination except for methionine which is slightly short of the standard after germination furnishing the value of lysine in the range of 5.98-6.05 and isoleucine value in the range of 4.01-4.18. In germination, protein disintegration takes place because the plant makes use of the stored protein as point of supply of nitrogen and carbon for bio –molecule synthesis. Here, lower molecular weight polypeptides were not evident this may likely be due to the higher molecular weight proteins which might have broken down during germination into short chain peptides and amino acid which were not detected by electrophoresis analysis. SDS-PAGE electrophogram confirmed that high molecular weight bands almost disappear after germination of lupin,
Citation: Adeyoju O.A., Adebowale K.O., Olu-Owolabi B.I.,Chibudike H.O., and Chibudike C.E. (2022) Amino acid composition (AA) and SDS-PAGE Electrophoresis of Flour & Protein Isolates from Two Varieties (DAS & BS) of Nigeria Cultivated Solojo Cowpea [Vigna unguiculata (L.) WALP], European Journal of Food Science and Technology, Vol.10, No.4, pp.24-38
Keywords: BS, DAS, Functional, Nutritional, Solojo Cowpea, Under-utilised legumes, Vigna unguiculata, protein isolate
Effect of Substitution of Soya Beans and Moringa Oleifera Leaf Flour on the Properties of a Traditional Weaning Food (Published)
Traditional weaning foods are made from monotonous cereals which contributes to malnutrition in young children. Fermented millet (FMF), soya beans (SBF)and moringa oleifera leaf flour (MLF) were used to formulate weaning food blends in the ratio FMF:SBF:MLF- sample C (60:35:5), sample D (60:30:10), sample E (60:25:5), sample F (60:20:20) sample A (100 % FMF) was used as control, sample B (FMF(60):SBF(40). These were subjected to proximate, functional and sensory analysis. All analysis were done using standard methods. The result of the proximate analysis indicated that substitution with moringa oleifera leaf flour at (5, 10, 15 and 20) % significantly (p<0.05) increased the Ash, fibre and carbohydrates. Protein and fat content were highest in sample B and lowest in the control. The Samples with MLF decreased with increased substitution levels. Substitution with MLF increased the Water absorption capacity and least gelation concentration from 0.94±0.01 to 1.86±0.01 and 4.00±0.00 to 10.00±0.00 respectively. Bulk density and swelling capacity decreased with increased MLF substitution from 0.68±0.01 to 0.58±0.01 and 3.33±0.01 to 2.82±0.01 respectively. The result of the sensory evaluation showed preference for sample C with 5 % MLF.
Keywords: Functional, Proximate, Sensory, Weaning Food
Effect of Processing On the Proximate and Functional Properties of “Akparata” (Afzelia Africana) Flour (Published)
The Mahogany bean also known as “Akparata” (Afzelia africana) seeds were divided into three portions. The first sample coded with R10, R20 and R30 was processed by roasting at 1000C (for 10, 20 and 30 minutes) respectively and second sample of the seeds coded C40, C50 and C60 were cooked at 1000C (for 40, 50 and 60 minutes) respectively while the raw unprocessed (third sample) served as the control. The proximate compositions showed significant difference at (P< 0.05) in some nutrients evaluated. In terms of moisture content, all the cooked samples (C 40, C50 and C60) were higher (28 – 33.5%) than the Control (10.5%) and roasted (4.5 – 6.5%) samples. Also the ash content for the roasted and cooked samples were significantly higher at (P< 0.05) than the control sample (4.0%). The protein content of the raw sample (38.4%) was significantly higher at (P< 0.05) than all the samples treated by roasting and cooking. In terms of fat content, all the roasted samples had higher values (28.0 – 35.5%) than the raw (9.5%) and cooked (7.0- 8.0%) samples which were significantly different at (P< 0.05). The functional properties of the “Akparata” (Afzelia africana) flour with respect to bulk density showed that the roasted samples were higher (0.62 – 0.68g/ml) than the cooked (0.47 -0.54g/ml) and raw (0.60g/ml). In water absorption capacity, all the values obtained in roasted and cooked samples were higher than the control (2.83%). This trend is also similar to oil absorption capacity. With respect to the foaming capacity, the control sample had higher value of (5.66%) when compared to the roasted (0.91 -3.23%) and cooked (1.12 -1.14%) samples. For the viscosity, the raw sample gave the highest value (16cp) when compared to roasted (6 – 10cp) and cooked (5 – 8cp) samples.
Keywords: Akparata seeds, Functional, cooking, roasting
Effect of Processing on the Proximate and Functional Properties of “Akparata” (Afzelia Africana) Flour (Published)
The Mahogany bean also known as “Akparata” (Afzelia africana) seeds were divided into three portions. The first sample coded with R10, R20 and R30 was processed by roasting at 1000C (for 10, 20 and 30 minutes) respectively and second sample of the seeds coded C40, C50 and C60 were cooked at 1000C (for 40, 50 and 60 minutes) respectively while the raw unprocessed (third sample) served as the control. The proximate compositions showed significant difference at (P< 0.05) in some nutrients evaluated. In terms of moisture content, all the cooked samples (C 40, C50 and C60) were higher (28 – 33.5%) than the Control (10.5%) and roasted (4.5 – 6.5%) samples. Also the ash content for the roasted and cooked samples were significantly higher at (P< 0.05) than the control sample (4.0%). The protein content of the raw sample (38.4%) was significantly higher at (P< 0.05) than all the samples treated by roasting and cooking. In terms of fat content, all the roasted samples had higher values (28.0 – 35.5%) than the raw (9.5%) and cooked (7.0- 8.0%) samples which were significantly different at (P< 0.05). The functional properties of the “Akparata” (Afzelia africana) flour with respect to bulk density showed that the roasted samples were higher (0.62 – 0.68g/ml) than the cooked (0.47 -0.54g/ml) and raw (0.60g/ml). In water absorption capacity, all the values obtained in roasted and cooked samples were higher than the control (2.83%). This trend is also similar to oil absorption capacity. With respect to the foaming capacity, the control sample had higher value of (5.66%) when compared to the roasted (0.91 -3.23%) and cooked (1.12 -1.14%) samples. For the viscosity, the raw sample gave the highest value (16cp) when compared to roasted (6 – 10cp) and cooked (5 – 8cp) samples.
Keywords: Akparata seeds, Functional, cooking, roasting
EFFECT OF PROCESSING ON THE PROXIMATE AND FUNCTIONAL PROPERTIES OF “AKPARATA” (AFZELIA AFRICANA) FLOUR (Published)
The Mahogany bean also known as “Akparata” (Afzelia africana) seeds were divided into three portions. The first sample coded with R10, R20 and R30 was processed by roasting at 1000C (for 10, 20 and 30 minutes) respectively and second sample of the seeds coded C40, C50 and C60 were cooked at 1000C (for 40, 50 and 60 minutes) respectively while the raw unprocessed (third sample) served as the control. The proximate compositions showed significant difference at (P< 0.05) in some nutrients evaluated. In terms of moisture content, all the cooked samples (C 40, C50 and C60) were higher (28 – 33.5%) than the Control (10.5%) and roasted (4.5 – 6.5%) samples. Also the ash content for the roasted and cooked samples were significantly higher at (P< 0.05) than the control sample (4.0%). The protein content of the raw sample (38.4%) was significantly higher at (P< 0.05) than all the samples treated by roasting and cooking. In terms of fat content, all the roasted samples had higher values (28.0 – 35.5%) than the raw (9.5%) and cooked (7.0- 8.0%) samples which were significantly different at (P< 0.05). The functional properties of the “Akparata” (Afzelia africana) flour with respect to bulk density showed that the roasted samples were higher (0.62 – 0.68g/ml) than the cooked (0.47 -0.54g/ml) and raw (0.60g/ml) samples . In water absorption capacity, all the values obtained in roasted and cooked samples were higher than the control (2.83%). This trend is also similar to oil absorption capacity. With respect to the foaming capacity, the control sample had higher value of (5.66%) when compared to the roasted (0.91 -3.23%) and cooked (1.12 -1.14%) samples. For the viscosity, the raw sample gave the highest value (16cp) when compared to roasted (6 – 10cp) and cooked (5 – 8cp) samples
Keywords: Akparata seeds, Flour, Functional, cooking, roasting