Nutritional evaluation of tender pods of <italic>Canavalia maritima</italic> of coastal sand dunes

doi:10.1007/s11703-010-1037-3

Front Agric Chin

0, Vol.

Issue () : 481-488 https://doi.org/10.1007/s11703-010-1037-3

RESEARCH ARTICLE

Nutritional evaluation of tender pods of Canavalia maritima of coastal sand dunes

Bhaskar BHAGYA¹, Kandikere R. SRIDHAR²(

), Sahadevan SEENA³, Chiu-Chung YOUNG⁴, Ananthapadmanabha B. ARUN¹

1. Research Centre, Yenepoya University, Derlakatte, Mangalore 575 018, Karnataka, India; 2. Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore 574 199, Karnataka, India; 3. Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; 4. College of Agriculture and Natural Resources, Department of Soil Environmental Science, National Chung Hsing University, 250 Kuo-Khang Road, Taichung, Taiwan 40227, China

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Abstract

This study has been performed to evaluate the nutritional, antinutritional and protein qualities of tender pods of Canavalia maritima, the coastal sand dune wild legume of southwest India. The proximal features, minerals, amino acids, fatty acids, antinutritional and protein qualities of fresh and pressure-cooked tender pods have been assessed. The crude protein was comparable to seeds of many edible legumes. Cooking significantly elevated the carbohydrates and calorific value of tender pods (P<0.05), while crude fiber was significantly decreased (P<0.05). Minerals of fresh pods did not drain too much on cooking and K, Mg, Zn and Mn in fresh as well as cooked pods were comparable or higher than the NRC-NAS recommended pattern. Although cooking decreased the essential amino acids, threonine, valine, isoleucine, phenylalanine and lysine in cooked pods were equivalent or higher than the FAO-WHO-UNU recommended pattern. The palmitoleic acid in fresh pods and eicosenoic acid in cooked pods were relatively high. Similarly, the essential fatty acids, linolenic acid and linoleic acid were confined to fresh and cooked pods respectively. The fresh pods were devoid of tannins and trypsin inhibitors. The total phenolics and hemagglutinin activity decreased substantially in cooked pods. The diet of pressure-cooked pods showed improvement of in vivo protein quality, elevation of growth parameters and positive nitrogen balance in rats. Overall, the pressure-cooking of tender pods of C. maritima improved the nutritional qualities by lowering the hemagglutinin activity.

Keywords Canavalia maritima wild legume coastal sand dunes nutrition protein quality

Corresponding Author(s): SRIDHAR Kandikere R.,Email:sirikr@yahoo.com

Issue Date: 05 December 2010

Cite this article:

Bhaskar BHAGYA,Kandikere R. SRIDHAR,Sahadevan SEENA, et al. Nutritional evaluation of tender pods of Canavalia maritima of coastal sand dunes[J]. Front Agric Chin, 0, (): 481-488.

URL:

https://academic.hep.com.cn/fag/EN/10.1007/s11703-010-1037-3
https://academic.hep.com.cn/fag/EN/Y0/V/I/481

Fig.1 Blooming of on the coastal sand dunes of Someshwara, southwest India (upper) and a bunch of tender pods (lower)

Tab.1 Composition of basal diet, casein diet and pod diet used for rats

Tab.2 Proximate composition of tender pods of on dry weight basis ( = 5; mean±SD)

Tab.3 Mineral composition of tender pods of on dry weight basis (mg·100 g) ( = 5; mean±SD)

Tab.4 Protein fraction (g·100g) of tender pods of on dry weight basis ( = 5; mean±SD) (per cent in parenthesis)

Tab.5 Amino acid composition of tender pods of (g·100 g protein) (=3, mean)

Tab.6 Fatty acid composition of tender pods of (mg·g lipid) ( = 3, mean)

Tab.7 Food intake, protein intake, gain in bodyweight, food efficiency ratio (FER), net protein retention (NPR), protein retention efficiency (PRE), true digestibility (TD), biologic value (BV) and net protein utilization (NPU) of casein, fresh and cooked tender pod diet of fed to rats ( = 5; mean±SD)

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