Comparative study of phytochemical profiles and In Vitro mu | 16483
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African Journal of Food Science and Technology

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Comparative study of phytochemical profiles and In Vitro multienzymes protein digestibility of two species of Mallotus subulatus --- A tropical underutilized hard-to-cook legume


Ojo Moses Ayodele, Ade-Omowaye Beatrice I. and Ngoddy Patrick Obi

Two varieties of Mallotus subulatus (white and brown), underutilized hard-to-cook legumes, were analysed for the nutrients, phytochemicals and in vitro multienzyme protein digestibility. The ash content of 4.38% and 4.25% were recorded for the white and brown varieties respectively. The two varieties are poor sources of fat. The protein content of the white variety (20.97%) was lower than that of brown variety (21.90). The crude fibre content of 9.68% for the white variety was significantly higher (p< 0.05) than 3.93% recorded for the brown variety. The two varieties of M. subulatus are good sources of Ca, K, P, Zn, Mg. Although, the quantity of non-heam Fe was low. The phytic acid and trypsin inhibitor - --- 71.31mg/g and 34.37mg/g, respectively were higher in white variety than brown variety – 69.53mg/g and 30.44mg/g. The concentration of tannin in white and brown varieties were 28.10mg/g and 38.87mg/g, respectively. The percentage digestibility of the white variety was higher than that of the brown variety. The study showed that both varieties are good sources of critically important nutrients such as protein and their adaptation will not only strengthen dietary diversity but solve the wider problem of protein energy malnutrition (PEM) — a major nutritional syndrome in many parts of the world.

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