Physical characteristics, proximate composition and anti-nutritional factors in grains of lablab bean (<i>Lablab purpureus</i>) genotypes from Kenya

Abstract

Objectives: The objectives of this study were to determine the physical characteristics, nutritional composition and anti-nutritional factors of grains from three lablab bean varieties with different colours and size developed by The Kenya Agricultural and Livestock Research Organisation (KALRO) Methodology and results: The length, thickness and width were determined using Vernier callipers. Dry matter, protein, fat and ash were determined using standard association of official analytical chemists (AOAC) methods. Phytates were determined using high performance liquid chromatography (HPLC), while the tannins and trypsin inhibition were determined by UV spectrophotometry. The mean 100 seed weight was significantly different among the three varieties, and ranged from 26.1 g to 29.2 g. The length, thickness and width ranged from 9.7 for KAT/DL-3 to 10.7 mm for KAT/DL-1, 5.2 (KAT/DL-1) to 5.6 mm (KAT/DL-2) and 6.8 (KAT/DL-3) to 7.4 mm (KAT/DL-1), respectively. The hydration and swelling coefficients of the beans ranged from 130.7 in KAT/DL-2 to 147.2 in KAT/DL-1, and 125.1 in KAT/DL-2 to 153.3 (KAT/DL-1), respectively. The mean crude protein and energy contents varied from 22.5(KAT/DL-3) to 25.4 %,( KAT/DL-1) and 347.4 (KAT/DL-3) to 353.7 KCal/100g in KAT/DL-1, respectively, and differed significantly (p<0.05) among the varieties. There were significant differences (p<0.05) in the phytic acid and tannin levels, where KAT/DL-2 recorded the highest levels of 723.6 mg/100 g, and 0.33%CE, respectively. Conclusion and application of findings: These results indicate that KAT/DL-1 has the best physical characteristics in respect to cooking and nutrition quality. This variety had the highest protein and energy content with low anti-nutritional factors, thus could offer better nutritive value in comparison to KATDL-2 and KAT/DL-3

Nutritional Content Characteristics of Dolichos lablab L. Accessions in Effort to Investigate Functional Food Source

“…Referring to lipid content, the lowest levels of dry and gross weights respectively signified 0.33 and 0.37%; meanwhile the highest levels respectively constituted 0.75 and 0.90%. The amounts of the content were lower than D. lablab analyzed by Kilonzi et al [31], but not significantly different from those of Davari and Kasture [25] as well as Hossain et al [26]. Lipid was categorized the lowest content among nutritional components.…”

“…In this study, the ash content ranged from 3.40 to 4.11% (wet mass) and from 4.11 to 4.90% (dry mass). The range of the content was not dramatically different from that of D. lablab from India [30] and Kenya [31]. Ash content referred to inorganic residue with mineral as its primary content [32].…”

Breeding potential of lablab [Lablab purpureus (L.) Sweet]: a review on characterization and bruchid studies towards improved production and utilization in Africa

“…Several plant parts can be consumed as food i.e. seeds, immature grains, green pods, leaves, biscuits (Davari et al 2018 ; Habib et al 2017 ; Kilonzi et al 2017 ; Rana et al 2021 ), animal feed (Murphy et al 1999 ), to improve soil fertility (Gebreyowhens 2017 ; Qamar et al 2014 ; Sitienei et al 2017 ) and in the form of green manure (Okumu et al 2018 ). The latest research findings report the effectiveness of lablab bean extracts being able to impede infections of viral diseases such as influenza and SARS-CoV-2 which has been described as a world pandemic (Liu et al 2020 ).…”

Diversity and Population Structure of Local and Exotic Lablab Purpureus Accessions in Kenya as Revealed by Microsatellite Markers

“…Lablab has also been utilized in the management of diabetes mellitus, inflammations, coronary heart diseases and anaemia [8] . The ability of lablab to extract soil water at deep depth even at heavy-textured soil makes it a crop of choice for farmers in semi-arid areas [2], [9] . In Kenya, in addition to subsistence use, the excess grains are sold in the local market where it usually fetches higher prices than most of the other common legumes [10] .…”