Composition analysis of some selected legumes for protein isolates recovery.

Abstract

Four different legumesi.e.chickpea, lentil, broad and kidney beans were evaluated for chemical components, antinutritiona l profilingandprotein isolates recovery includingyield.In tested legumes, antinutritional compounds like phytates and trypsin inhibitor activit ieswerehigher in kidney bean whereas, haemagglutinin -lectin contentin broad bean.However,trypsin inhibit oractivity waslowest in lentil after hydration followed by cooking treatment .Proximate composition revealed that lentilcontained crudeprotein content 31.12±1.68%, followed by chickpea (22.83±1.0 7%), broad bean (22.61±1.24%) and kidney beans ( 20.09±0.52%).The isoelectric precipitation method was usedforthe recovery ofrespectiveproteinisolatesfrom defatted legume samples .Lentil and chickpea showed higherprotein isolates recovery,andyieldas comparedto other legumes .Electophoretic identificat ion explicatedthat legumeprotein isolates polypeptide bandsfall within the range of 4-70kDa.It is deduced that lentil and chickpea had betterprotein isolates recovery and yield thus suitable for the preparation of protein enriched food formulations .