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Chemical composition and microstructure of Bauhinia grains

Authors
  • Amonsou, Eric O.1, 2
  • Siwela, Muthulisi1
  • Dlamini, Nomusa3
  • 1 University of KwaZulu-Natal, School of Agricultural, Earth and Environmental Sciences, Private Bag X01, Scottsville, Pietermaritzburg, 3209, South Africa , Pietermaritzburg (South Africa)
  • 2 Durban University of Technology, Department of Biotechnology and Food Technology, Durban, 4000, South Africa , Durban (South Africa)
  • 3 Council for Scientific and Industrial Research (CSIR), Pretoria, 0001, South Africa , Pretoria (South Africa)
Type
Published Article
Journal
Journal of Food Science and Technology
Publisher
Springer India
Publication Date
May 13, 2014
Volume
51
Issue
9
Pages
2263–2269
Identifiers
DOI: 10.1007/s13197-014-1404-9
Source
Springer Nature
Keywords
License
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Abstract

Bauhinia is a leguminous plant species found in almost every part of the world, including southern Africa. In this study, grain composition and protein body microstructure of two indigenous southern African Bauhinia species, B. galpinii and B. petersiana were determined. Protein (38 g/100 g) and fat (23 g/100 g) were the major constituents of Bauhinia. Bauhinia grains also contained substantial amounts of zinc (6 mg/100 g) and iron (3 mg/100 g) when compared to FAO/WHO standards. The parenchyma cells of Bauhinia showed spherical protein bodies with globoids inclusions and these were surrounded by lipids. However, the protein bodies of B. petersiana were smaller in size (7 ± 3 μm) than those of B. galpinii (13 ± 4 μm). The microstructure of protein bodies in Bauhinia is very similar to that of soya, suggesting that the processing technology developed for soya protein may be adopted for Bauhinia.

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