title: Proximate composition and fatty acid analysis ofLablab purpureus(L.) legume seed: implicates to both protein and essential fatty acid supplementation.
abstract: The high mortality rate in Bangladesh is related to poverty, which results in protein malnutrition, essential fatty acid deficiency and lacks in adequate vitamins, minerals and calorie. Exploring new food items with improved dietary nutrition factors may, therefore, help to decrease the mortality rate in the poor countries like Bangladesh. Accordingly, the present study was a proximate composition and fatty acid analysis ofL. purpureusseed-a legume seed which is given no careful attention locally, though it might be a good source of valuable nutrition factors for both animals and humans. The purpose of the study was, therefore, to generate awareness thatL. purpureuscould also act as a good source of food components essential for good health. Proximate analysis revealed that the seed powder contained 8.47 ± 0.52% moisture; 3.50 ± 0.0.07% ash; 1.02 ± 0.06% total fat; 23.95 ± 0.15% total protein; 1.21 ± 0.16% total dietary fiber; 61.86 ± 0.70% total carbohydrate and 352.4 ± 2.66 kcal/100 g energy. Phytic acid content (%) was 1.014 ± 0.048. Major fatty acid composition (%): the essential fatty acid linoleic acid (C18:2, ω-6) was 9.50 ± 0.68, while the linolenic acid (C18:3, ω-3) was 1.95 ± 0.18. Palmitic acid (C16:0), stearic acid (C18:0) and oleic acid (C18:1) were, respectively, 2.96 ± 0.19, 0.77 ± 0.04 and 1.10 ± 0.06. Lignoceric acid (C24:0) was 0.11 ± 0.007%. Monounsaturated palmitoleic acid (0.006 ± 0.0), docosapentaenoic acid (DPA, C22:5, ω-3) and nervonic acid (0.002 ± 0.0) were present in trace amounts. Arachidonic acid (AA, C20:4, ω-6), eicosapentaenoic acid (C20:5, ω-3), and docosahexaenoic acid (C22:6, ω-3) were not detected. The fatty acid profile, thus, suggests that essential omega-6 fatty acid linoleic acid (C18:3, ω-6) and omega-3 linolenic acid (C18:3, ω-3) were the major polyunsaturated fatty acids (PUFA) present inL. purpureusseed. In addition, the seed contained high amount of proteins. Finally, these results suggest thatL. purpureusseed could be used as a good source of quality food components, including protein and essential fatty acids.
authors.affiliation: Department of Biochemistry and Molecular Biology, Laboratory of Alternative Medicine and Behavioral Neurosciences, Jahangirnagar University, Savar, Dhaka, 1342 Bangladesh.
authors.forename: Shahdat
authors.initials: S
authors.lastname: Hossain
authors.affiliation: Department of Biochemistry and Molecular Biology, Laboratory of Alternative Medicine and Behavioral Neurosciences, Jahangirnagar University, Savar, Dhaka, 1342 Bangladesh.
authors.forename: Rashed
authors.initials: R
authors.lastname: Ahmed
authors.affiliation: Department of Biochemistry and Molecular Biology, Laboratory of Alternative Medicine and Behavioral Neurosciences, Jahangirnagar University, Savar, Dhaka, 1342 Bangladesh.
authors.forename: Sujan
authors.initials: S
authors.lastname: Bhowmick
authors.affiliation: Department of Environmental Physiology, Faculty of Medicine, Shimane University, Izumo, Shimane 693-8501 Japan.
authors.forename: Abdullah Al
authors.initials: AA
authors.lastname: Mamun
authors.affiliation: Department of Environmental Physiology, Faculty of Medicine, Shimane University, Izumo, Shimane 693-8501 Japan.
authors.forename: Michio
authors.initials: M
authors.lastname: Hashimoto
keywords: L. purpureus; Omega-3 and omega-6 polyunsaturated fatty acid; Proximate composition