Chemical Composition and Functional Properties of Vicia Faba L. from Bangladesh

Seed-cotyledons of Vicia faba L. an unconventional legume from Bangladesh were analyzed for chemical composition and protein functionality to assess its potential usage as an alternative source of protein. Proximate component in per cent were crude protein 30.57, crude fat 3.22, crude fibre 2.73, ash 3.61 and carbohydrate 59.87. With the exception of methionine plus cystine, the essential amino acids in the seedcotyledons were present at concentrations equal to or greater than those commonly recommended. Least gelation concentration, water and fat absorption capacities were 8.00, 83.86 and 79.43%, respectively. Foaming capacity and foaming stability were 57.19 and 29.78%, respectively. With respect to its nutritive composition and functionality, the pulse appeared to be a potential source of nutrient. Introduction Legumes with high protein content, energy values, vitamin and mineral content, have been recognized as ‘meat of poor people’ (Bello-Perez et al. 2007). The increasing global protein consumption and high prices for meat and fish have led to the demand for new food protein sources, particularly from plants. Intensive efforts to find alternative sources of proteins from unconventional legumes have been conducted worldwide (Prakash and Misra 1987, Laurena et al. 1991, Iyayi et al. 2006) and have met with some success. Nonetheless, the conventional legumes grown in Bangladesh, such as, lentil (Lens culinaris), grass pea (Lathyrus sativus), pea (Pisum sativum), black gram (Vigna mungo) and green gram (Vigna radiata) could not keep pace with the demand, which has led to the search for unconventional plant seeds like faba bean/broad bean or Kalimatar in Bengali (Vicia faba L.) as food protein and carbohydrate (Mortuza 1996). Although no data are available on the production and yearly consumption of this legume, it is grown on a small scale in the southern part of Tangail, the western part of Gazipur, Manikganj, Rangpur and Rajbari districts of Bangladesh, for commercial purposes. The acceptability of legumes in food-industry depends on their nutritive values and more importantly on their functional properties (Pour-El 1981). In this study, the possibility of using the faba bean as a source in the manufactured foodstuffs by analyzing its proximate composition, amino acid profile and functional properties have been evaluated. Materials and Methods The Vicia faba L. seeds collected from Karatia bazar in Tangail, Bangladesh were sun dried, cleaned and stored in airtight polythene bags until analysis. The seeds were first broken by hammer, dehulled and made into flour by micro-grinder (A-10 Analytical mill, Tekmar, Staufen, Germany). Finally the flour was passed through a 60-mesh sieve and used for the chemical analyses and functional characteristics. Corresponding author: . Department of Biochemistry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.