NUTRITIONAL EVALUATION OF COOKED FABA BEAN (Vicia faba L.) AND WHITE BEAN (Phaseolus vulgaris L.) CULTIVARS By Sarah Ahmed Elmustafa Abusin B.Sc (Agric).Honours – (2003) University of Khartoum SUPERVISOR: Prof. Elfadil Elfadl Babiker A dissertation submitted to the University of Khartoum in partial fulfillment of requirements of the degree of Master of Science in Food Science and Technology DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY FACULTY OF AGRICULTURE UNVERSITY OF KHORTOUM May (2007) DEDICATION To my family with affection and gratitude Sarah i ACKNOWLEDGEMENT Thanks for Allah the Gracious, the great for helping me going through and finishing this work. My profuse thanks are extended to my supervisor Prof. Elfadil Elfadl Babiker for supporting advising and encouraging me throughout the course of this study and thanks for his personal giddiness and fruitful criticism from which I benefit much. Thanks are also extended to Dr. Gammaa A. Osman for his continuous interest and useful suggestions Lastly, but not least, sincere appreciation and much thanks are offered to my mother, father, sister and brothers who fully financed my research, and deep thanks to friends and colleagues of M.sc. ii ABSTRACT Two faba bean cultivars (BB7 and Hudieba-93) and two white bean cultivars (Giza3 and RO21) were used in this study The seeds were cooked. For both cooked and uncooked, the proximate composition, anti nutritional factors and digestibility of the total protein and protein fractions were determined. The results obtained shows that the moisture content varied between the cultivars and was found to be ranged from 3.4% to 4.07% , fat content from 0.48% to 1.60% ,crude fiber from 6.5% to 11.9%, ash content from 3.37%to 4.90%, protein content from 19.83% to 31.83% and carbohydrate from 52.96%to 67.43% for both faba bean and white bean cultivars. Cooking of the cultivars seeds caused significant (P ≤0.05) change in the proximate composition, some parameter increased while others decreased. Tannin content of uncooked faba bean cultivars was found to be 0.07 and 1.12% for BB7 and Hudieba93, respectively. Phytate was 139.09 and 183.6 mg/100g for the cultivars, respectively while polyphenols were 321.77 and 331.16 mg/100g for the cultivars, respectively. Cooking of faba bean significantly reduced the anti nutritional factors (tannin, phytate and polyphenol). The in vitro protein digestibility of faba bean and white bean cultivars was greatly improved after cooking with maximum value of 89.66% obtained for faba bean cultivar BB7 and minimum value of 48.10% obtained for white bean cultivar RO21. Cooking of faba and white bean cultivars was found to improve the metabolism of albumin and glutelin. iii ﺨﻼﺼﺔ ﺍﻷﻁﺭﻭﺤﻪ ﺘﻤﺕ ﺩﺭﺍﺴﺔ ﺃﺜﺭ ﺍﻟﻁﺒﺦ ﺍﻟﻤﻨﺯﻟﻲ ﻋﻠﻰ ﻋﻴﻨﺘﻴﻥ ﻤﻥ ﺍﻟﻔﻭل ﺍﻟﻤﺼﺭﻱ ﻫﻤﺎ BB7 ﻭ ﺤﺩﻴﺒﻪ 93 ﻭﻋﻴﻨﺘﻴﻥ ﻤﻥ ﺍﻟﻔﺎﺼﻭﻟﻴﺎﺀ ﺍﻟﺒﻴﻀﺎﺀ ﻫﻤﺎ ﺠﻴﺯﺍ 3 ﻭ RO21. ﻓﻲ ﺍﻟﻌﻴﻨﺎﺕ ﺍﻟﻤﻁﺒﻭﺨﻪ ﻭﻏﻴﺭ ﺍﻟﻤﻁﺒﻭﺨﻪ ﺍﺠـﺭﻱ ﺍﻟﺘﺤﻠﻴل ﺍﻟﺘﻘﺭﻴﺒ ﻲ، ﺘﺤﺩﻴﺩ ﻨﺴﺒﺔ ﻤﻀﺎﺩﺍﺕ ﺍﻟﺘﻐﺫﻴﻪ ﻭﺘﻘﺩﻴﺭ ﻨﺴﺒﺔ ﺍﻟﻬـﻀﻡ ﺍﻟﻤﻌﻤﻠـﻲ ﻟﻠﺒـﺭﻭﺘﻴﻥ ﺍﻟﻜﻠـﻲ ﻭﻷﺠﺯﺍﺀ ﺍﻟﺒﺭﻭﺘﻴﻥ . ﺍﻅﻬﺭﺍﻟﺘﺤﻠﻴل ﺍﻟﺘﻘﺭﻴﺒﻲ ﻟﻸﺭﺒﻊ ﻋﻴﻨﺎﺕ ﺍﻥ ﻨﺴﺒﺔ ﺍﻟﺭﻁﻭﺒﻪ ﻤﺨﺘﻠﻔﻪ ﺒﻴﻥ ﺍﻟﻌﻴﻨـﺎﺕ ﻭ ﺘﺘﺭﺍﻭﺡ ﺒﻴﻥ 4.07-3.4%، ﺍﻟﺩﻫﻭﻥ ﺒﻴﻥ 0.48-1.60%، ﻨﺴﺒﺔ ﺍﻷﻟﻴﺎﻑ ﺍﻟﺨﺎﻡ ﺒﻴﻥ 6.57 %11.96- ﺍﻟﺭﻤﺎﺩ ﺒﻴﻥ 4.90-3.37%، ﺍﻟﺒـﺭﻭﺘﻴﻥ ﺒـﻴﻥ 31.83-19.83%، ﺍﻟﻨـﺸﻭﻴﺎﺕ %52.96-67.43. ﺃﻅﻬﺭﺕ ﺍﻟﻨﺘﺎﺌﺞ ﺃﻥ ﺍﻟﻁﺒﺦ ﻴﺅﺜﺭ ﺘﺄﺜﻴﺭ ﻤﻌﻨﻭﻱ ﻋﻠﻰ ﺍﻟﺘﺭﻜﻴﺏ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ ﻟﻠﻔﻭل ﺍﻟﻤﺼﺭﻱ ﻭﺍﻟﻔﺎﺼﻭﻟﻴﺎﺀ . ﻭﺠﺩ ﺍﻥ ﻤﺤﺘﻭﻯ ﺍﻟﺘﺎﻨﻴﻥ ﻓﻲ ﻋﻴﻨﺎﺕ ﺍﻟﻔـﻭل ﺍﻟﻤـﺼﺭﻱ ﻏﻴـﺭ ﺍﻟﻤﻁﺒﻭﺨـﻪ ﺘﺘـﺭﺍﻭﺡ ﺒـﻴﻥ 1120 ﻤﻠﺠﻡ/100ﺠﻡ ﻭ 70ﻤﻠﺠﻡ/100ﺠﻡ ﻟﻠﻌﻴﻨﺎﺕ BB7 ﻭ H93 ﻋﻠﻰ ﺍﻟﺘﻭﺍﻟﻲ . ﺩﻟﹼـﺕ ﺍﻟﻨﺘـﺎﺌﺞ ﻋﻠـﻰ ﺍﻥ ﺤﻤﺽ ﺍﻟﻔﺎﻴﺘﻴﻙ ﻴﺘﺭﺍﻭﺡ ﺒﻴﻥ 139.09 ﻭ 183.65 ﻤﻠﺠﻡ/100ﺠﻡ ﻟﻠﻌﻴﻨـﺎﺕ BB7 ﻭ H93 ﻋﻠـﻰ ﺍﻟﺘﻭﺍﻟﻲ. ﻭﻜﺎﻥ ﻤﺤﺘﻭﻯ ﺍﻟﺒﻭﻟﻴﻔﻴﻨﻭل ﺒﻴﻥ 231.77 ﻭ 331.16 ﻤﻠﺠـﻡ /100ﺠـﻡ ﻟﻠﻌﻴﻨـﺎﺕ BB7 ﻭ H93 ﻋﻠﻰ ﺍﻟﺘﻭﺍﻟﻲ . ﻟﻭﺤﻅ ﺍﻥ ﺍﻟﻁﺒﺦ ﻟﻌﻴﻨﺎﺕ ﺍﻟﻔﻭل ﺍﻟﻤﺼﺭﻱ ﺍﺩﻯ ﺍﻟﻰ ﺍﻨﺨﻔﺎ ﺽ ﻤﻌﻨﻭﻱ ﻓﻲ ﻤﺤﺘﻭﻯ ﻤﻀﺎﺩﺍﺕ ﺍﻟﺘﻐﺫﻴﻪ (ﺘﺎﻨﻴﻥ,ﺤﻤﺽ ﺍﻟﻔﺎﻴﺘﻴﻙ ﻭﺍﻟﺒﻭﻟﻴﻔﻴﻨﻭل ). ﻭﺠﺩ ﺍﻥ ﺍﻟﻁﺒﺦ ﺍﺩﻯ ﺍﻟﻰ ﺘﺤﺴﻴﻥ ﻨﺴﺒﺔ ﺍﻟﻬﻀﻡ ﺍﻟﻤﻌﻤﻠﻲ ﻟﻌﻴﻨﺎﺕ ﺍﻟﻔﻭل ﺍﻟﻤﺼﺭﻱ ﻭﺍﻟﻔﺎﺼﻭﻟﻴﺎﺀ ﺍﻟﺒﻴﻀﺎﺀ، ﻜﺎﻨﺕ ﺃﻋﻠﻰ ﻨﺴﺒﺔ ﻟﻠﻬﻀﻡ ﺍﻟﻤﻌﻤﻠـﻲ ﻟﻌﻴﻨـﺔ ﺍﻟﻔﻭل ﺍﻟﻤﺼﺭﻱ ﺍﻟﺼﻨﻑBB7 89.66% .ﻭﺃﺩﻨﻰ ﻨﺴﺒﺔ ﻫﻀﻡ ﻤﻌﻤﻠـﻲ ﻟﻠﺒـﺭﻭﺘﻴﻥ 48.10% ﻓـﻲ ﺍﻟﻔﺎﺼﻭﻟﻴﺎ ﺍﻟﺒﻴﻀﺎﺀ ﺍﻟﺼﻨﻑ RO21. ﺍﻟﻁﺒﺦ ﻟﻠﻌﻴﻨﺎﺕ ﺍﺩﻯ ﺍﻟﻰ ﺘﺤﺴﻴﻥ ﻤﻌﺎﻤـل ﻫـﻀﻡ ﺍﻻﻟﺒﻴـﻭﻤﻴﻥ ﻭﺍﻟﻘﻠﻭﺘﻴﻠﻴﻥ. iv LIST OF CONTENT Content Pages DEDICATION i ACKNOWLEDGEMENTS ii ABSTRACT iii ARABIC ABSTRACT v CHAPTER ONE 1 INTRODUCTION 1 CHAPTER TWO 4 LITERATURE REVIW 4 2.1 nutritive value of faba bean and white bean 4 2.2 Chemical composition of faba bean and white bean 6 2.2.1 Proximate analysis 6 2.2.1.1 Moisture content 6 2.2.1.2 Ash content: 6 2.2.1.3 Fat content 7 2.2.1.4 Protein content 8 2.2.1.5 Fiber content 8 2.2.1.6 Carbohydrate content 9 2.3. Protien fractionation 9 2.4. Anti-nutritional factors 12 2.4.1 Tannins content 13 v 2.4.2 Phytate content 14 2.4.3 Polyphenol content 15 2.5 In vitro protein digestibility (IVPD) 15 Content Pages 2.6. digestibility of the major fractions 16 CHAPTER THREE 17 MATERIALS AND METHODS 17 3.1 Materials 17 3.2 Processing 17 3.2.1 Soaking 17 3.2.2 Cooking 17 3.3 Methods of analysis 17 3.3.1 Proximate analysis 17 3.3.1.1 Moisture content 17 3.3.1.2 Ash content: 18 3.3.1.3 Fat content 18 3.3.1.4 Crude fiber 19 3.3.1.5 Crude protein 19 3.3.1.6 Carbohydrates 20 3.3.2 Protein fractionation due to solubility 21 3.3.2.1 Determination of water-soluble protien 21 3.3.2.2 Determination of salt soluble proteins 21 3.3.2.3 Determination of alcohol soluble proteins 22 3.3.2.4. Determination of alkali-soluble proteins 22 3.3.2.5 Protein content of insoluble part 23 vi 3.3.3 Determination of tannin content 23 3.3.4 Determination of phytic acid content 24 Content Pages 3.3.5 Total polyphenols 25 3.3.6 In vitro protein digestibility 25 CHAPTER FOUR 27 RESULTS AND DISCUSSION 27 4.1 Chemical composition 27 4.1.1 Moisture content 27 4.1.2 Fat content 27 4.1.3 Fiber content 28 4.1.4 Protein content 28 4.1.5 Ash content 29 4.1.6 Carbohydrate content 30 4.2 Protein fractions 30 4.2.1 Albumin 30 4.2.2 Globulin 32 4.2.3 Prolamin 32 4.2.4 Glotelin 33 4.2.5 Insoluble protein 34 4.3 Ant nutritional factors 34 4.3.1 Tannin content 34 4.3.2 Phytic acid content 36 4.3.3 Polyphenol content 36 vii 4.4 In vitro protein digestibility 37 4.5 Digestibility of the major fractions 39 Content Pages 4.6 Conclusions 41 4.7 Recommendations 41 REFERENCES 42 viii LIST OF TABLES Table Pages 1. Proximate composition (%) of cooked and uncooked faba bean (vicia faba) and white bean (Phaseolus vulgaris) cultivars. 31 2 Protein fractions content (%) of cooked and uncooked faba bean (vicia faba) and white bean (Phaseolus vulgaris) cultivars. 35 3.Tannin, phytic acid and polyphenol content (mg/100g) of cooked and uncooked faba bean (vicia faba) and white bean (Phaseolus vulgaris) cultivars. 38 4. Albumin and glutelin digestibility of cooked and uncooked faba bean (vicia faba) and white bean (Phaseolus vulgaris) cultivars. 40 ix CHAPTER ONE INTRODUCTION 1.1 Introduction Protein-calorie malnutrition (PCM) is a major nutritional syndrome affecting more than 170 million pre-school children and nursing mothers in developing Afro-Asian countries. The present trend in population growth indicates that the protein gap may continue to increase in the future unless well-planed measures are taken to tackle the situation. Provision of adequate proteins of animal origin is difficult and expensive. An alternative for improving nutritional status of the people is to supplement the diet with plant proteins. Attention, therefore, has been directed to the nutritional evaluation of proteins from plant species (Iqbal et al., 2006). Legumes (poor man's meat) play an important role in human nutrition since they are rich sources of protein, calories, certain minerals and vitamins (Deshpande, 1992). In Afro-Asian diets, legumes are the major contributors of protein and calories for economic and cultural reasons. Food legumes are crops of the family leguminosae also called fabacae. They are mainly grown for their edible seeds and thus are also named grain legumes. Tropical developing countries are facing an increasing demand for protein-rich food due to teeming population, cereal-based diet and scarcity of fertile land (Sadik, 1991; Weaver, 1994). Legumes are an expensive source of proteins with desirable characteristics such as abundance of carbohydrates, ability to lower the serum cholesterol, high fiber, low fat (except oilseeds), high concentration of poly unsaturated fatty acids and long shelf life. In addition to B complex vitamins, minerals and fiber, legumes are also major source of proteins and calories (Rockland and Nishi, 1979). A wide range of processing techniques could improve the protein and starch 1 digestibility of legumes and therefore their utilization (Alonso et al., 1998; Conan and Carre, 1989; Frias et al., 199; Gujska and Khan, 1991; Vanderpoel, 1990; Wang et al., 1997). However, it is known that certain treatments such as heat processing, could produce, in some conditions, physicochemical changes in proteins, starch and in the other components of legume seeds affecting their final nutritional properties (Della Valle, Quillien and Gueguen, 1994; Jeunink and Chefiel, 1979). In general, legumes are source of complex carbohydrates, protein and dietary fiber, having significant amounts of vitamins and minerals and high energetic value (Morrow, 1991; Nielsen, 1991; Tharanathan and Mahadevamma, 2003).