Effect of Ripening Stage on Biochemical Composition of Seeds from three Species of Canavalia spp Consumed as Protein Substitutes in Côte d’Ivoire

Abstract

Aims: The present study was aimed at investigating the nutritional properties of legume-seeds from Canavalia genus as a function of their ripening stage. Methodology: Seeds of three species of canavalia seeds notably Canavalia gladiata, Canavalia ensiformis and Canavalia rosea were obtained from an experimental plot located in Bouaké area’s (7°41′00″ N, 5°01′59″ W) in Côte d’Ivoire. The seeds of these three species were collected at different ripening stages. The seeds were sun dried and ground to obtain the crude flour. Chemical composition and functional properties were investigated using standard methods while amino acid profiles were performed by using HPLC analytical methods. Results: Results reveal that the profiles of nutrients in the three Canavalia species varied as a function of ripening stages. The highest fat (3.27 ± 0.01 %), protein (33.20 ± 0.17), fibre (7.51 ± 0.06 %), ash (6.67 ± 0.01 %) and total sugar (25.40 ± 0.05 %) contents were obtained at the last ripening stage. All the legume-seeds investigated are excellent sources of proteins mainly consisting of high amounts of essential amino acids such as lysine (100.23 ± 0.04 mg/g protein), leucine (103.51 ± 0.04 mg/g protein), valine (83.68 ± 0.04 mg/g protein), methionine (27.36 ± 0.04 mg/g protein), tryptophan (74.32 ± 0.04 mg/g protein), cysteine (44.24 ± 0.04 mg/g protein), isoleucine (63.61 ± 0.04 mg/g protein), threonine (40.22 ± 0.04 mg/g protein) and histidine (17.76 ± 0.04 mg/g protein). As regards mineral contents of these seeds, they were higher at penultimate ripening stage and, they partially meet dietary allowance of infants. Conclusion: These seeds could be ranked as protein rich food for human and then, used as valuable substitutes for meat or fish.