Nutritive value of middle eastern foodstuffs. II.—Composition of pulses, seeds, nuts and cereal products of Lebanon

Abstract

Values were determined for proximate composition and for the energy, calcium, phosphorus, iron, thiamine, riboflavin and niacin content of locally available varieties of pulses, seeds, nuts, grains and grain products. The importance of these foods in the Lebanese diet is discussed.

Physico-chemical Properties of Sesame (<i>Sesamum indicum</i> L.) Varieties Grown in Northern Area, Ethiopia

“…The highest protein content (24.27%) was recorded in T-85 while the lowest (22.49%) was for bawnji. This results is consistent with range (18% -25%) reported by [15] but are lower than those reported by [42] for Sudan varieties and USA genotypes (32.5% -40.0%) and by [43] [57]. Carbohydrate contents of adi and bawnji varieties were 11.69% and 11.39% respectively and significantly higher than that of T-85 (8.31%).…”

Nutritional and anti-nutritional properties of certain underexploited legume seeds

“…The seeds of C. obtusifolia have a higher crude protein content than those of C. alata (Ukhun and Ifebigh, 1988). The crude lipid contents of C. obtusifolia and E. scandens seem to be higher than those previously found for common/tribal pulses such as Vigna radiata (Khan et al, 1979); Phaseolus mungo (Kuzayli et al, 1966); Cicer arietinum (Jambunathan and Singh, 1980); Cqanus cajan (Nwokolo, 1987); Vigna trilobata (Siddhuraju et al, 1992a) and Entada scandens itself (Janardhanan and Nalini, 1991) which are usually in the range of 25-55.4glkg dry matter. The crude fibre content of the seeds of E. scandens was higher than that of the other pulses studied.…”

“…The crude fibre content of the seeds of E. scandens was higher than that of the other pulses studied. All the pulses investigated (Table 1) had a higher energy value than the commonly cultivated pulse crops, which are usually in the range of 13 583-14 262 kJ/kg dry matter (Kuzayli et al, 1966), due to the presence of high contents of lipids in C. obtusifolia and E. scandens and a high content of NFE in both germplasms of P. lunatus.…”

Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India

“…Crude carbohydrates of pressurecooked seeds were greater than raw and roasted seeds (65 vs. 60.4, 62.5%). The energy value of pressure-cooked seeds exceeded than raw and roasted seeds (1630 vs. 1600 and 1620 kJ/100 g) and was higher than commonly cultivated pulses (1360-1430 kJ/100 g) (Kuzayali et al, 1966). The high-energy value is due to high protein and carbohydrate (60.4-65.0 g/100 g) content of Canavalia cathartica seeds.…”