Abstract
Seeds of Vigna unguiculata (L.) Walp. ssp. cylindrica (L.) Estt. (Fabaceae) were analyzed for proximate composition, proteins, fatty acids, minerals, antinutritional factors and phytohaemagglutinating activity. Crude protein, crude fat, ash and nitrogen free extractives constitute 29, 10, 4 and 53%, respectively. The caloric value of 100 g dry matter of seed material was 1737 KJ. The essential amino acids, isoleucine, lysine and tyrosine+phenylalanine are present in higher concentrations as 124.3, 79.5 and 79.1 mg/100 g crude protein, respectively. The unsaturated fatty acids constituted more than 60% of total fatty acids. The seeds were found to be a potential source of minerals such as potassium, calcium, phosphorus, zinc and iron. The antinutritional factors such as total free phenols, tannins, L-DOPA, hydrogen cyanide and phytic acid contents were determined. The effect of cooking on the levels of nutritional and antinutritional factors was also assayed. Cooking caused reduction of 0.02, 0.59 and 0.36% in the mineral constituents of potassium, calcium and phosphorus, respectively. More than 70% of the antinutritional factors were eliminated and there was an increase of crude fiber content.
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Claims 15
Claim · model-written summary
Seeds contained 29% crude protein.
- Taxon
- Vigna unguiculata
Vigna unguiculatat0 - Outcome
- Crude proteine0
- Value
- 29e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Crude protein, crude fat, ash and nitrogen free extractives constitute 29, 10, 4 and 53%, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Seeds contained 10% crude fat.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- crude fate0
- Value
- 10e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Crude protein, crude fat, ash and nitrogen free extractives constitute 29, 10, 4 and 53%, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Seeds contained 4% ash.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- ashe0
- Value
- 4e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Crude protein, crude fat, ash and nitrogen free extractives constitute 29, 10, 4 and 53%, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Seeds contained 53% nitrogen free extractives.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- nitrogen free extractivese0
- Value
- 53%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Crude protein, crude fat, ash and nitrogen free extractives constitute 29, 10, 4 and 53%, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Seed dry matter had a caloric value of 1737 KJ per 100 g.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- caloric valuee0
- Value
- 1737 KJe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The caloric value of 100 g dry matter of seed material was 1737 KJ.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Isoleucine concentration was 124.3 mg/100 g crude protein.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- isoleucinee0
- Value
- 124.3e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The essential amino acids, isoleucine, lysine and tyrosine+phenylalanine are present in higher concentrations as 124.3, 79.5 and 79.1 mg/100 g crude protein, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Lysine concentration was 79.5 mg/100 g crude protein.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- lysinee0
- Value
- 79.5e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The essential amino acids, isoleucine, lysine and tyrosine+phenylalanine are present in higher concentrations as 124.3, 79.5 and 79.1 mg/100 g crude protein, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Tyrosine plus phenylalanine concentration was 79.1 mg/100 g crude protein.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- tyrosine+phenylalaninee0
- Value
- 79.1 mg/100 g crude proteine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The essential amino acids, isoleucine, lysine and tyrosine+phenylalanine are present in higher concentrations as 124.3, 79.5 and 79.1 mg/100 g crude protein, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Unsaturated fatty acids exceeded 60% of total fatty acids.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- unsaturated fatty acidse0
- Value
- more than 60%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The unsaturated fatty acids constituted more than 60% of total fatty acids.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Seeds were a potential source of potassium, calcium, phosphorus, zinc and iron.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Outcome
- potential source of mineralse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The seeds were found to be a potential source of minerals such as potassium, calcium, phosphorus, zinc and iron.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Cooking reduced potassium by 0.02%.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Treatment
- Cookinge0
- Outcome
- potassiume0
- Direction
- reductione0
- Value
- 0.02e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking caused reduction of 0.02, 0.59 and 0.36% in the mineral constituents of potassium, calcium and phosphorus, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Cooking reduced calcium by 0.59%.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Treatment
- Cookinge0
- Outcome
- calciume0
- Direction
- reductione0
- Value
- 0.59e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking caused reduction of 0.02, 0.59 and 0.36% in the mineral constituents of potassium, calcium and phosphorus, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Cooking reduced phosphorus by 0.36%.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Treatment
- Cookinge0
- Outcome
- phosphoruse0
- Direction
- reductione0
- Value
- 0.36%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooking caused reduction of 0.02, 0.59 and 0.36% in the mineral constituents of potassium, calcium and phosphorus, respectively.”
t0“VIGNA UNGUICULATA”
Claim · model-written summary
Cooking eliminated more than 70% of antinutritional factors.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Treatment
- Cookingt1
- Outcome
- antinutritional factorse0
- Direction
- eliminatede0
- Value
- More than 70%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“More than 70% of the antinutritional factors were eliminated and there was an increase of crude fiber content.”
t0“VIGNA UNGUICULATA”
t1“The effect of cooking on the levels of nutritional and antinutritional factors was also assayed.”
Claim · model-written summary
Cooking increased crude fiber content.
- Taxon
- Vigna unguiculataVigna unguiculatat0
- Treatment
- Cookingt1
- Outcome
- crude fiber contente0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“More than 70% of the antinutritional factors were eliminated and there was an increase of crude fiber content.”
t0“VIGNA UNGUICULATA”
t1“The effect of cooking on the levels of nutritional and antinutritional factors was also assayed.”
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