Journal of Emerging Trends in Engineering and Applied Sciences: Research Areas

Article Title: Comparative Study on Chemical Composition and Functional Properties of Three Nigerian Legumes (Jack Beans, Pigeon Pea and Cowpea)
by Arawande Jacob Olalekan and Borokini Funmilayo Bosede

Abstract:
The chemical composition and functional properties of two underutilized legume seeds (Jack bean and Pigeon pea) flours were compared with that of the popularly consumed Cowpea seed flour found in Nigeria. The three seeds were sampled from the six geo-political zones in Nigeria and each of them was separately ground and sieved into powder and analyzed for proximate composition, minerals and functional properties. The result revealed that Jack bean seed flour had the highest composition of ash (6.51�0.28%), protein (26.20�0.40%), carbohydrate (57.83�0.80%), potassium (2.20�0.40mg/g),foam capacity (20.67�0.41%) and emulsion capacity (71.73�0.44%); Pigeon pea had the highest composition of fat (4.78�0.22%), fibre (1.10�0.10%), energy(369.38�0.05kcal/100g), calcium (0.65�0.03mg/g), sodium (2.20�0.01mg/g), magnesium (1.55�0.01mg/g), phosphorous (55.00�0.20mg/g),least gelation concentration (6.00�0.10%), oil and water absorption capacity(148.17?�0.37; 189.77�0.28% respectively) and Cowpea had the highest value of iron (0.80�0.03mg/g), zinc (1.62�0.03mg/g), copper (0.57�0.10mg/g), foam (15.70�0.31%) and emulsion (15.20�0.37%) stability. There was no significant difference (P<0.05) only in the crude fibre and carbohydrate content of the three seed flours. Cowpea seed flour had the highest protein solubility in all the pH range examined except in pH 3, 4 and 11 where Jack bean seed flour had the highest protein solubility. Jack bean and Pigeon pea seed flours are good functional foods for nutrition and utilization.

Keywords: chemical composition, functional properties, jack bean, pigeon pea, cowpea, Nigeria

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