BIOCHEMICAL AND TECHNOLOGICAL STUDIES ON SOME LEGUMES

Abstract

Protein is essential for human nutrition especially in the developing countries where the shortage of protein and its high price are very critical problems. A solution for these problems may be found through the utilization of some relatively cheep leguminous seeds for the production of protein concentrates and isolates.

Cowpea (Vigna U/11-,TUiculata L. Walp) is one of the most important gram legumes in the diets of Nigerians. The seed has about 25% protein, 67% carbohydrates (Oyenuga, 1978), and has been reported to contain

polyphenols which can reduce it nutritional value (Ekpenyong, 1985).

In Egypt, faba bean is one of the most COimnon legume consumed m the stewed form called Medanunis and also as the germinated and blanched form called Nabet (El-Shimi, 1980).

Protein content from lupin seeds (Lupinus mutahi!is) (72.80%

protein on a dry weight basis) has been obtain with a protein recovery of

69.09% from the original protein content of seeds (Sathe et al., 1982).

Lupin seeds are important sources of protein especially in central and South America, or Mediterranean countries such as Egypt or Spain, with different typical varieties or culinary way of preparation_ For instance, in Egypt Lupinus tennis are consmned after boiling and steeped in running water for 3 days to remove the bitter taste then salted and consumed as snack foods. This process cause incomplete detoxification and damage of the proteins (El-Sebaiy et al., l988b).