The Chemical Composition of Four Legumes Consumed in Botswana

✍ Scribed by J.O. Amarteifio; D. Moholo

• Book ID: 102591549
• Publisher: Elsevier Science
• Year: 1998
• Tongue: English
• Weight: 29 KB
• Volume: 11
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.1998.0595

✦ Synopsis

Legumes are a good source of protein. However, there is inadequate documented information on the chemical composition of some legumes consumed in Botswana. Four of these legumes were analyzed for ash, carbohydrate, crude fat, fiber, and protein and selected minerals: Ca, Fe, K, P, and Na. The legumes analyzed were: bambara groundnut (Vigna subterranea), marama bean (Tylosema esculentum), mung bean (Vigna radiata), and tepary bean (Phaseolus acutifolius). The analyses were done using the AOAC analytical methods. Marama bean has the highest crude fat, protein, P, and Ca contents. The crude fat, protein, carbohydrate, and potassium contents of the four legumes varied significantly (P Ͻ 0.05). From the results these legumes have a good potential as food crops in Botswana. Their cultivation and utilization should be encouraged. This would positively contribute toward improving food security.