SHARMA/JOOD et al.: Antinutrients and minerals in chickpeas and lentils

[26] CHOBERT, J. M., E. DUFOUK, M. DALGALARRONDO and T. HAERTL~, in: Food proteins: structure and functionality. Ed. by K. D. SCHWENKE and R. MOTHES, pp. 56-62. VCH Publ., Weinheim 1993.

[27] IKURA, K., T. KOMETANI, M. YOSHIKAWA, R. SASAKI and H. CHIBA, Agric Biol. Chem. 44 (1980) 1567-1573.

[28] MOTOKI, M., and N. Nio, J. Food Sci. 48 (1983) 561-566. 1291 L A R R ~ , C., M. CHIARELLO, S. DUDEK, M. CHENU and

J. GU~GIJEN, J. Agric. Food Chem. 41 (1993) 1816-1820. [30] L A R R ~ , C., M. CHIARELLO, Y. BLANLOEIL, M. CHENU and

J. GU~GUEN, J. Food Binchem. 17 (1993) 267-283.

[31] L A R R ~ , C. , Y. BLANLOEIL, C. DESSERME, M. AXELOS and J. GUBGUEN, in: Valorisations non alimentaires des grandes productions agricoles. Ed. by J. GUBGUEN, pp. 123- 129. INRA Editions 1995.

Correspondence to: Dr. JEAN-MARC CHOBERT, INRA-LEIMA, B. P. 1627, 443 16 Nantes Cedex 03, France

Received 19 February 1996 Revised manuscript received 18 April 1996

Antinutrients (phytic acid, polyphenols) and minerals (Ca, Fe) availability (in vitro) of chickpea and lentil cultivars

A. Sharma, S. Jood and S. Sehgal

Summary (Kabuli chickpea), Haryana channa (Desi chickpea) and La-I2 (lentil) were found superior. These cultivars contain highest per cent availability (in v i m ) of calcium and iron and lowest values of phytic acid and polyphenols com- pared to other cultivan of chickpea and lentil.

High yielding cultivars of chickpea (Desi and Kabuli) (Cicer urietinum) and lentil (Lens esculenfu) were analysed for their total mineral content, per cent availability (in vitro) of minerals and level of antinutrients. Gora Hisari

Introduction

Legumes are widely grown throughout the world, and their dietary and economic importance is globally appre- ciated and recognised. Besides being major and less expen- sive source of protein, legumes contribute appreciable amount of several minerals. Desprite a good nutritional pro- file, legumes have certain problems like presence of antinu- tritional factors which reduce the bioavailability of nutrients

and tri-valent cations which are insoluble at physiological pH, and thus hindering mineral biologically unavailable to system [2, 3, 41.

The present study was therefore designed to study the total mineral content, mineral availability (in vitro) and the levels of phytic acid and polyphenols in some of the high yielding cultivars of chickpea (Cicer arietinum) and lentil (Lens esculent a).

to human system. The plant breeder’s efforts are mainly directed towards Materials and methods

evolving new high yielding crop varieties to increase the production of food grains. But new varieties may not al- ways be better in the nutritive value from the traditional varieties, and this can have a negative impact on nutritional status of population consuming such food grains. It is therefore essential to monitor the nutritional make up of new varieties constantly so that their cultivation is discour- aged if found significantly inferior [ I ] .

The problems of mineral deficiency and bioavailability especially of Ca and Fe are found very commonly in In- dian population which may be due to less intake or low availability to human system because of a number of fac- tors including presence of antinutrients like phytic acid and polyphenols are widely distributed in plant kingdom and have strong tendencies to form complexes with mono-, di-

Department of Foods & Nutrition, CCS Haryana Agricultural Uni- versity, Hisar, India

The seed samples of four, new high yielding cultivars of chick- pea (Desi and Kabuli) (Gora Hisari, L-144, C-235, Haryana chana) and three of lentil (LH 84-8, LA-12, LH 82-6 were obtained from the Department of Plant Breeding, CCS Haryana Agricultural Uni- versity, Hisar. The seeds were cleaned and freed from broken seeds, dust and other foreign materials.

Chemical analysis

Phytic acid was determined by the method of DAVIES and REID

Total polyphenols were extracted by the method of SINGH and JAMBUNATHAN [6] and estimated as tannic acid equivalents by the method of SWAIN and HILLIS [7].

Total calcium and iron were determined by Atomic Absorption Spectrophotometer [8]. Available Ca and Fe were extracted in 0.03 N HCl according to PETERSON et al. [9] and then analysed by Atomic Absorption Spectrophotometer [8].

PI.

182 Nahrung 40 (1996) Nr. 4, S. 182- 184 VCH Verlagsgesellschaft mbH, D-69451 Weinheim 1996 0027-769X/96/0408-0182$10.00+.25/0

SHARMA/JOOD et al.: Antinutrients and minerals in chickpeas and lentils

Table 1. Phytic acid and polyphenol contents of chickpea and len- til cultivars (on dry matter basis)a

Cultivars Phytic acid Polyphenol [mg/ 100 gl [mgll 00 91

Kabuli chickpea Gora Hisari 1070 * 25 628 f 13 L-144 1108 f 15 748 f 10 ‘t’ value NS 12.0

Desi chickpea C-235 1341 f 48 736 f 16 Haryana chana 1104 f 37 528 f 9 ‘t’ value 13.2 6.4

Lentil LH 84-8 1558 f 45 837 f 13 L 9-12 1416 f 41 783 f 17 LH 82-6 1462 f 10 801 f 10 bCD(P/0.05) 11.6 4.5

a Values are mean f SD of four independent determinations Critical difference. Difference of two means between the culti- vars exceeding this value are significant

NS = Non significant

Statistical analysis

The data obtained were subjected to analysis of variance by standard statistical methods [lo].

Results and discussion

Lentil cultivars also significantly varied in their phytic acid and polyphenol contents which ranged from 1416 to 1558 and 783 to 837 mg/100 g, respectively (Table 1). LH 84-8 had significantly higher value of phytic acid (1558 mg/100 g) and polyphenol (837 mg/100 g) whereas La-12 had lower value of phytic acid (1416 mg/100 g) and polyphenol (783 mg/100 g). Similar results were also ob- served in different pulses by other workers [ 1 1, 121.

Minerals

Total Ca and Fe content of Gora Hisari and L-144 (Ka- buli) ranged from 56.2 to 73.0 and 15.5 to 16.4 mg/100 g, respectively. Per cent availability (in vitro) of these miner- als (Ca and Fe) were found to be maximum in case of Gora Hisari. It may be due to its lowest content of phytic acid and polyphenols as they are primarily responsible for hindering the mineral availability from food grains to hu- man system [13]. Similar results were also found in case of Desi chickpea (C-235 and Haryana chana). Per cent avail- ability (in vitro) of Ca and Fe was found to be higher in Haryana chana.

Significant varietal differences were also found in total content of Ca and Fe among lentil cultivars (Table 2). It ranged from 44.4 to 62.4 and 3.4 to 4.6 mg/100 g for Ca and Fe, respectively. La-12 cultivar was found to be super- ior than LH 84-8 and LH 82-6 as it had maximum values of per cent availability of Ca (68.6%) and Fe (86.92%) and minimum value of phytic acid and polyphenols [14, 151.

Antinutrients Conclusion Phytic acid and polyphenol contents of Kabuli and Desi

chickpea cultivars varied significantly from 1070 to 1108, 628 to 748 mg/lOO g, and 1104 to 1341, 528 to 736 mg/ 100 g, respectively (Table 1). The varieties L-144 and C- 235 had significantly higher content of phytic acid and polyphenol compared to Gora Hisari and Haryana chana.

Gora Hisari, Haryana chana and La-12 among chickpea and lentil cultivars were proved superior. Cultivars differ- ences may be exploited for enhancing the nutritional qual- ity of food grains and then nutritionally superior cultivars should be utilized in breeding programme. It may perhaps

Table 2. Total and in vitm availability of Ca and Fe content of chickpea and lentil cultivars (on dry matter basis)”

Cultivars Calcium Iron

Total Availability Total Availability [mg/ 100 81 [%I rmg/100 81 [%I

Kabuli chickpea Gora Hisari L-144 ‘t’ value

Desi chickpea

Haryana chana ‘t’ value

Lentil

La- 12

bCD/P/0.05)

C-235

LH 84-8

LH 86-2

73.0 f 6.5 56.2 f 6.3 5.6

57.0 f 3.4 56.2 f 1.8 NS

44.4 f 3.3 49.4 f 4.2 62.4 f 5.6 7.4

63.0 f 5.8 54.4 f 8.7 4.9

24.8 f 1.4 39.8 i 2.0 3.2

46.2 * 3.6 68.6 f 5.2 47.0 f 4.4 5.2

16.4 f 2.5 15.5 f 2.9 NS

12.3 f 1.2 14.8 f 0.9 2.9

3.4 f 0.22 3.6 f 0.36 4.5 f 0.50 0.9

40.7 f 2.4 25.9 +c 1.5 6.38

31.6 f 1.8 32.0 f 1.5 NS

65.7 f 4.4 86.9 f 3.9 58.2 f 4.2 10.1

a Values are mean f SD of four independent determinations

NS = Non significant Critical difference. Differences of two means between the cultivars exceeding this value are significant

Nahrung 40 (1996) Nr. 4, S. 182-184 183

AGUNBIADE/LONGE: Properties of African yambean

[lo] SNEDECOR, G. W., and W. G. COCHRAN, Statistical Methods, pp. 61-72. Oxford and IBH Publishing Co., New Delhi 1973.

[ I l l DHINDSA, K. S. D. R. SOOD and M. S. CHOUDHARY, Ind. J. Nutr. Dietet. 22 (1985) 187-191.

[I21 SINGH, A,, and U. MEHTA, Bull. Grain Technol. 30 (1992) 24 1 -246.

[I31 KAKKER, S., Ph. D. Thesis, Haryana Agricultural University, Hisar, India, 1992.

[14] SAHARAN, K., Ph. D. Thesis, Haryana Agricultural University, Hisar, India, 1994.

[I51 SRIVASTAVA, S., M. Sc. Thesis, Haryana Agricultural Univer- sity, Hisar, India, 1994.

be helpful in ameliorating the prevalent mineral deficien- cies and would lead to a better mineral status of people in developing countries.

References

Anon. Proc. International Crops Research Institute in Semi- Arid Tropics, pp. 31. Hyderabad. India, 1990. L~NNERDAL, B., Nutrient availability, pp. 13 1. Royal Society of Chemistry, Cambridge 198 I . NOLAN, K. B., P. A. DUFFIN and D. 1. Mc WEENEY, J. Sci. Food Agric. 40 (1987) 79-83. HALLBERG, L.; Scand. J. Gastroenterol. 22 (1987) 73-78. DAVIES, N. T., and H. REID, Br. J. Nutr. 41 (1979) 579-589. SINGH, U., and R. JAMBUNATHAN, J. Food Sci. 46 (1981)

SWAIN, J., and W. E. HILLIS, J. Sci. Food Agric. 10 (1959)

LINDSEY, W. L., and M. A. NORWELL, Agron. Abst. 61 (1969)

PETERSON, W. H., J. T. SKINNER and F. M. STRONG, Elements of Food Biochemistry, pp. 73. Prentice Hall Inc. New York 1943.

1364-1367.

63-68.

84-89.

Correspondence to: Dr. (Mrs) SUDESH JOOD, Department of Foods and Nutrition, I.C. College of Home Science, CCS Haryan Agricultural University, Hisar-125004, India

Received 23 November 1995 Revised manuscript received 16 April 1996

Effect of processing on the physico-chemical properties of African yambean, Sphenostylis stenocarpa (Hochst ex A. Rich) Harms

S. 0. Agunbiade and 0. G. Longe"

Summary a substantial loss of Ca. A phytic acid loss by 4.5 to 36.7% was obtained by soaking and heat treatment of yambeans. Trypsin inhibitor activity (TIA), although decreased substantially with cooking, slightly increased during the pre-soaking step. Alkali and alkali-brine soaked seed flours, with a water- oil-absorption index of about 2.0, exhibited the best hydrophilic-lipophilic balance.

Soaked and heat-treated yambean seeds were studied for some of their chemical and physical characteristics. An increase of between 2.9 and 29.4% in the ash contents reflected mineral pick-up by seeds pre-soaked in salt solutions. Subsequently, remarkable losses of Ca, K, and Na resulted when seeds pre-soaked in salt solutions were cooked. Roasting also caused

Introduction

The chemical composition and physico-functional prop- erties of most commonly consumed leguminous seeds, such as cowpea (Vignu unguiculatu) and soybeans (Glycine mux), have been studied in great detail by many research- ers. Although such seeds contain varying amounts of che- mical components, such as toxic substances, their nutritive value is known to be improved by processing, including soaking, germination, fermentation and heat treatments which inactivate, reduce or destroy completely the anti-nu-

tritional components [l-41. Inspite of the long history of cultivation of African yambean on the Western coast of Africa, information is scarce on its physico-chemical prop- erties. The present study is designed to obtain data on changes due to processing on some biochemical and physi- co-functional properties of yambean.

Materials and methods

Seed processing

Clean dry yambean seeds (Sphenosglis stenocarpa) were soaked and cooked to doneness on a hot-plate as previously de- scribed [5]. Soaked and cooked beans were dried to a constant

Department of Biology, The Polytechnic, Ibadan, and * Depart- ment of Animal Science, University of Ibadan, Ibadan, Nigeria

184 Nahrung 40 (1996) Nr. 4, S. 184-188 0 VCH Verlagsgesellschaft mbH, D-69451 Weinheim 1996 0027-769X/96/0408-0184$10.00+.25/0