WIT Press

Nutrient Constituents, Functional Attributes And In Vitro Protein Digestibility Of The Seeds Of The Lathyrus Plant


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145 - 155




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WIT Press


O. Aletor, C. E. Onyemem & V. A. Aletor


Lathyrus seeds are a major component of human diets especially in regions with marginal soils and during drought-induced famine. 20 lines comprising ten of Lathyrus sativus (4 local and 6 improved), 5 lines of Lathyrus cicera and 5 lines of Lathyrus ochrus were analysed for proximate constituents, energy values, nutritionally valuable minerals, functional properties and in vitro multi-enzyme protein digestibility. The mean values for crude protein, crude fibre, ether extract, ash, nitrogen-free extract and gross energy in L. sativus (local) were 24.9, 4.0, 9.8, 3.7, 51.7g/100g DM and 441.6kcal/100g respectively, while the corresponding values for the improved varieties were 22.9, 5.1, 6.7, 3.9, 55.9g/100g/DM and 417.6 kcal/100g. The corresponding proximate values for L. cicera were 20.4, 4.1, 3.8, 3.0, 63.3g/100g DM and 403.2kcal/100g; and L. ochrus were 22.9, 7.0, 6.1, 3.5, 54.8g/100g DM and 407.7kcal/100g respectively. Mg, K, Na, Ca and P were the most abundant minerals in all the species analysed. Mn was not detected in some lines of L. sativus (improved), L. cicera and L. ochrus while none was found in local L. sativus lines. Water absorption capacity (WAC) ranged from 120% in L. sativus (improved), L .cicera and L. ochrus to 250% in lines 527, 508 and 504 of L. sativus. Among the improved lines, Oil absorption capacity (OAC) ranged from 138% to 294.4% in L. sativus and between 184% and 294.4% in L. ochrus. Foaming capacity and Foaming stability at 30mins were similar in L. cicera and L. ochrus while wide variations were observed in local and improved varieties of L. sativus as


lathyrus seeds, nutritive characteristics, functional properties, in vitro protein digestibility