Skip to main content
SpringerLink
Log in

Functional Attributes of Seeds of Two Coastal Germplasms of Sesbania

  • Chapter
  • First Online:
Plant and Human Health, Volume 2

Abstract

Seeds of wild legume Sesbania possess potential nutritional, medicinal and industrial applications. They also serve as commercial source of fibre as well as galactomannan, a nontoxic food-grade polysaccharide. Sesbania seeds being potential food source for human beings and livestock, this study emphasizes the functional properties of two Sesbania landraces adapted to the mangrove habitats. A series of methods were followed to evaluate the protein solubility; gelation, water and oil absorption capacities; and emulsion and foam properties. As the protein solubility was high at alkaline pH, Sesbania seed flours will serve in the production of protein-rich carbonated beverages. Low least gelation concentration, enhanced water and oil absorption capacities facilitate preparation of bakery products. Increased emulsion activity and stability are suitable blends for many products especially sausages, cake buffers and salad dressers. Besides adequate quantity of proteins, fatty acids, fibre and carbohydrates, Sesbania seeds also possess desired functional properties. Being rich in nutritional value, future emphasis should focus on the functional properties of defatted seed flours for utilization in production of different food stuffs.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Adebowale KO, Lawal OS (2004) Comparative study of the functional properties of bambara groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and Mucuna bean (Mucuna pruriens) flours. Food Res Int 37:55–365

    Article  CAS  Google Scholar 

  • Adebowale YA, Adeyemi A, Oshodi AA (2005) Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species. Food Chem 89:37–48

    Article  CAS  Google Scholar 

  • Adeyeye EI, Aye PA (1998) The effects of sample preparation on the proximate composition and the functional properties of the African yam bean flours. La Rivista Italiana Delle Sostanze Grasse 75:253–261

    CAS  Google Scholar 

  • Akintayo ET, Oshodi AA, Esuoso KO (1999) Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates. Food Chem 66:51–56

    Article  CAS  Google Scholar 

  • Akinyede AI, Amoo IA (2009) Chemical and functional properties of full fat and defatted Cassia fistula seed fours. Pak J Nutr 8:765–769

    Article  CAS  Google Scholar 

  • Akubor PI, Badifu GLO (2004) Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends. Int J Food Sci Technol 39:223–229

    Article  CAS  Google Scholar 

  • Alobo AP (1999) Production and organoleptic assessment of ‘akara’ from bambara groundnut (Voandzeia subterranean L. Thouars). Plant Foods Hum Nutr 5:313–320

    Article  Google Scholar 

  • Alobo AP, Agbo BA, Ilesanmi SA (2009) Physicochemical and functional properties of full fat and defatted cashew kernel flours. Int J Food Sci Technol 44:581–585

    Article  CAS  Google Scholar 

  • Altschul AM, Wilcks HL (1985) New protein foods: food science and technology. Academics Press, Orlando, FL

    Google Scholar 

  • Aluko RE, Yada RY (1993) Relationship of hydrophobicity and solubility with some functional properties of cowpea (Vigna unguiculata) protein isolate. J Sci Food Agric 62:331–335

    Article  CAS  Google Scholar 

  • Anita DD (2010) Microbiological and nutritional studies on the legumes of Nethravathi Mangroves, Southwest coast of India. PhD dissertation, Biosciences, Mangalore University, Mangalore

    Google Scholar 

  • Bernardino NA, Cristina AM, Scilingo AA, Davila OG (2005) Functional properties of guava seed glutelins. J Agric Food Chem 25:76–89

    Google Scholar 

  • Beuchat LR (1977) Functional and electrophoretic characteristics of succinylated peanut flour protein. J Agric Food Chem 25:258–261

    Article  CAS  Google Scholar 

  • Bhagya B, Sridhar KR (2009) Ethnobiology of coastal sand dune legumes of Southwest India. Ind J Trad Know 9:611–620

    Google Scholar 

  • Bhat R, Karim AA (2009) Exploring the nutritional potential of wild and underutilized legumes. Compr Rev Food Sci Food Saf 8:305–331

    Article  CAS  Google Scholar 

  • Bhat R, Sridhar KR, Young C-C, Arun AB, Ganesh S (2008) Composition and functional properties of raw and electron beam irradiated Mucuna pruriens seeds. Int J Food Sci Technol 43:1338–1351

    Article  CAS  Google Scholar 

  • Boye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res Int 43:414–431

    Article  CAS  Google Scholar 

  • Chau CF, Cheung PCK (1998) Functional properties of flours prepared from three Chinese indigenous legume seeds. Food Chem 61:429–433

    Article  CAS  Google Scholar 

  • Chau CF, Cheung K, Wong YS (1997) Functional properties of protein isolates from three Chinese indigenous legume seeds. J Agric Food Chem 45:2500–2503

    Article  CAS  Google Scholar 

  • Chel-Guerrero L, Pearez-Flores V, Betancur-Ancona D, Daavila-Ortiz G (2002) Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds. J Agric Food Chem 50:584–591

    Article  CAS  PubMed  Google Scholar 

  • Coffman CW, Garcia VV (1977) Functional properties and amino acid content of protein isolate from mung bean flour. J Food Technol 12:473–484

    Article  Google Scholar 

  • del Rosario RR, Flores DM (1981) Functional properties of four types of mung bean flours. J Sci Food Agric 32:175–180

    Article  Google Scholar 

  • Dzudie T, Hardy J (1996) Physicochemical and functional properties of flours prepared from common beans and green mung beans. J Agric Food Chem 4:3029–3032

    Article  Google Scholar 

  • Eneche HE (2005) Enrichment of starchy flours with African yam bean protein concentrate. Nig J Sci Technol Res 2:30–37

    Google Scholar 

  • Evans DO (1990) What is Sesbania? Botany, taxonomy, plant geography and natural history of the perennial members of the genus. In: Macklin B, Evans DO (eds) Perennial Sesbania species in agroforestry systems. Nitrogen Fixing Tree Association, Waimanalo, pp 5–16

    Google Scholar 

  • Giami SY (1993) Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata). Food Chem 47:153–158

    Article  CAS  Google Scholar 

  • Guéguen J (1998) Overview on functional properties of grain legume components. Grain Legumes 20:13–14

    Google Scholar 

  • Hoover R, Sosulki FW (1991) Effect of crosslinking on functional properties of legume starches. Starke 38:149–155

    Article  Google Scholar 

  • Horax R, Hettiarachchy NS, Chen P, Jalaluddin M (2004) Functional properties of protein isolate from cowpea (Vigna unguiculata L. Walp.). J Food Sci 69:119–121

    Google Scholar 

  • Hossain MA, Becker K (2001) Nutritive value and antinutritional factors in different Sesbania seeds and their morphological fractions. Food Chem 73:421–431

    Article  CAS  Google Scholar 

  • Hossain MA, Focken U, Becker K (2003) Antinutritive effects of galactomannan-rich endosperm of Sesbania (Sesbania aculeata) seeds on growth and feed utilization in tilapia, Oreochromis niloticus. Aquacult Res 34:1171–1179

    Article  CAS  Google Scholar 

  • Humphries EC (1956) Mineral composition and ash analysis. In: Peach K, Tracey MV (eds) Modern methods of plant analysis, vol 1. Springer, Berlin, pp 468–502

    Google Scholar 

  • Idouraine A, Yensen S, Weber C (1997) Tepary bean flour, albumin and globulin fractions functional properties compared with soy protein isolate. J Food Sci 56:1316–1318

    Article  Google Scholar 

  • Igene FU, Oboh SO, Aletor VA (2005) Effects of some processing techniques on the functional properties of winged bean seed flours. J Food Agric Environ 3:28–31

    Google Scholar 

  • Ipor IB, Oyen LPA (1997) Sesbania Adanson. In: Hanum F, Van der Maesen LJG (eds) Plant resources of South-East Asia. Backhuys Publishers, Leiden, pp 236–240

    Google Scholar 

  • Karaj S, Müller J (2010) Determination of physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas L. Ind Crops Prod 32:129–138

    Article  CAS  Google Scholar 

  • Kaur M, Singh N (2007) Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars. Food Chem 102:366–374

    Article  CAS  Google Scholar 

  • Kerr WL, Ward CDW, McWatters KH, Resurreccion AVA (2000) Milling and particle size of cowpea flour and snack chip quality. Food Res Int 34:39–45

    Article  Google Scholar 

  • Kinsella JE (1976) Functional properties of proteins in foods: a survey. Crit Rev Food Sci Nutr 7:219–232

    Article  CAS  Google Scholar 

  • Kinsella JE (1979) Functional properties of soy proteins. J Am Oil Chem Soc 56:242–258

    Article  CAS  Google Scholar 

  • Kinsella JE (1982) Relationship between structural and functional properties of food protein. In: Fox PF, Condon JJ (eds) Food proteins. Applied Science Publishers, London, pp 51–60

    Google Scholar 

  • Kohnhorst AL, Uebersax MA, Zabik ME (1990) Production and functional characteristics of protein concentrates. J Am Oil Chem Soc 67:285–292

    Article  CAS  Google Scholar 

  • Lawal OS, Adebowale KO (2006) The acylated protein derivatives of Canavalia ensiformis (jack bean): a study of functional characteristics. LWT—Food Sci Technol 39:918–929

    Article  CAS  Google Scholar 

  • Lin MJY, Humbert ES, Sosulski FW (1974) Certain functional properties of sunflower meal products. J Food Sci 39:368–370

    Article  Google Scholar 

  • McWatters KH, Holmes MR (1979) Influence of moist heat on solubility and emulsification properties of soy and peanut flours. J Food Sci 44:774–776

    Article  Google Scholar 

  • Mesallam AS, Hamza MA (1987) Studies on green gram (Phaseolus aureus) protein concentrate and flour. Plant Foods Hum Nutr 37:17–27

    Article  CAS  Google Scholar 

  • Morris JB (1999) Legume genetic resources with novel value-added industrial and pharmaceutical use. In: Janick J (ed) Perspectives on new crops and new uses. ASHS Press, Alexandria, pp 196–201

    Google Scholar 

  • Moure A, Sineiro J, Dominguez H, Parajo JC (2006) Functionality of oilseed protein products. Food Res Int 39:945–963

    Article  CAS  Google Scholar 

  • Mulvihihill DH, Kinsella JE (1987) Gelation characteristics of whey proteins and b-lactoglobulins. Food Technol 41:102–111

    Google Scholar 

  • Narayana R, Rao MSN (1982) Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. J Food Sci 47:1534–1538

    Article  CAS  Google Scholar 

  • Narayana K, Rao MSN (1984) Effect of acetylation and succinylation on the functional properties of winged bean flour. J Food Sci 49:547–550

    Article  CAS  Google Scholar 

  • Neto VQ, Narain N, Silvia JB, Bora PS (2001) Functional properties of raw and heat-processed cashew nut (Anacardium occidentale L.) kernel protein isolate. Nahrung 45:258–262

    Article  CAS  PubMed  Google Scholar 

  • Niveditha VR, Sridhar KR (2017) Comparison of functional properties of cooked and fermented (Rhizopus oligosporus) beans of Canavalia cathartica of the coastal sand dunes. In: Grumezescu AM, Holban AM (eds) Handbook of food engineering, Soft chemistry and food fermentation, vol 3. Academic Press, London, pp 209–231

    Google Scholar 

  • Niveditha VR, Sridhar KR, Balasubramanian D (2013) Physical and mechanical properties of seeds and kernels of Canavalia of coastal sand dunes. Int Food Res J 20:1547–1554

    Google Scholar 

  • Okezie O, Bello AB (1988) Physico-chemical and functional properties of winged beans flour and isolate compared with soy isolate. J Food Sci 53:450–454

    Article  CAS  Google Scholar 

  • Olalekan AJ, Bosede BF (2010) Comparative study on chemical composition and functional properties of three Nigerian legumes (jack beans, pigeon pea and cowpea). J Emerg Trends Eng Appl Sci 1:89–95

    CAS  Google Scholar 

  • Olaofe O, Adeyemi FO, Adediran GO (1994) Amino acid and mineral composition and functions properties of oil seeds. J Agric Food Chem 42:878–881

    Article  CAS  Google Scholar 

  • Oshodi AA, Adeladun MOA (1993) Proximate composition, some nutritionally valuable minerals and functional properties of three varieties of Lima bean (Phaseolus lunatus Linn.) flour. Int J Food Sci Nutr 43:181–185

    Article  CAS  Google Scholar 

  • Oshodi AA, Ekperigin MM (1989) Functional properties of Pigeon Pea (Cajanus cajan) flour. Food Chem 34:187–191

    Article  Google Scholar 

  • Oshodi AA, Ogungbenle HN, Oladimeji MO (1999) Chemical composition, nutritional value, minerals and functional properties of benniseed, pearl millet and quinoa flours. Int J Food Sci Nutr 50:325–331

    Article  CAS  PubMed  Google Scholar 

  • Padilla FC, Alvarez MT, Alaro MJ (1996) Functional properties of barinas nut (Caryodendron orinocense Karst., Euphorbiaceae) flour compared to those of soybean. Food Chem 57:191–196

    Article  CAS  Google Scholar 

  • Paredes L, Ordorica F, Olivares M (1991) Chickpea protein isolates: physicochemical, functional and nutritional characterization. J Food Sci 56:726–729

    Article  Google Scholar 

  • Pollard MA, Fischer P, Windhab EJ (2011) Characterization of galactomannans derived from legume endosperms of genus Sesbania (Faboideae). Carbohy Polym 84:550–559

    Article  CAS  Google Scholar 

  • Pour-El A (1981) Protein functionality: classification, definition and methodology. In: Cherry JP (ed) Protein functionality in foods, American Chemical Society symposium series # 147, Washington, DC, pp 1–19

    Google Scholar 

  • Prasad MNV (1993) Bioresource potential of Sesbania bispinosa (Jacq.) W.F. Wight. Bioresour Technol 44:251–254

    Article  CAS  Google Scholar 

  • Prinyawiwatkul W, Beuchat L, McWatters K, Phillips R (1997) Functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling and fungal fermentation. J Agric Food Chem 45:480–486

    Article  CAS  Google Scholar 

  • Ramanathan G, Ray IH, Urs LN (1978) Emulsification properties of groundnut protein. J Food Sci 43:1274–1278

    Article  Google Scholar 

  • Sathe SK, Salunkhe DK (1981) Functional properties of the great northern bean proteins: emulsion, foaming, viscosity and gelation properties. J Food Sci 46:71–81

    Article  Google Scholar 

  • Sathe SK, Deshpande SS, Salunkhe DK (1982) Functional properties of winged bean (Psophocarpus tetragonolobus) protein. J Food Sci 47:503–509

    Article  CAS  Google Scholar 

  • Schmidt RH (1981) Gelation and coagulation. In: Cherry JP (ed) Protein functionality in foods, ACS symposium series, vol 147. American Chemical Society, Washington, DC, pp 131–147

    Chapter  Google Scholar 

  • Seena S, Sridhar KR (2005) Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Res Int 38:803–814

    Article  CAS  Google Scholar 

  • Shreelalitha SJ (2011) Studies on non-conventional legumes of coastal sand dunes and mangroves of the southwest coast of India. PhD Dissertation, Biosciences, Mangalore University, Mangalore

    Google Scholar 

  • Shreelalitha SJ, Sridhar KR (2016) Composition of fatty acids of the lipids extracted from seeds of Sesbania bispinosa grown on the Indian coastal sand dunes. Curr Nutr Food Sci 12:50–55

    Article  CAS  Google Scholar 

  • Siddhuraju P, Vijayakumari K, Janardhanan K (1995) Studies on the underexploited legumes, Indigofera linifolia and Sesbania bispinosa: nutrient composition and antinutritional factors. Int J Food Sci Nutr 46:195–203

    Article  CAS  PubMed  Google Scholar 

  • Singh U, Singh B (1991) Functional properties of sorghum-peanut composite flour. Cereal Chem 68:460–463

    Google Scholar 

  • Sridhar KR, Anita DD, Ghate SD (2016a) Fatty acid composition of mangrove wild legume seeds (Sesbania speciosa) in Southwestern India. Rec Pat Food Nutr Agric 8:124–131

    CAS  Google Scholar 

  • Sridhar KR, Shreelalitha SJ, Supriya P, Arun AB (2016b) Nutraceutical attributes of ripened split beans of three Canavalia landraces. J Agric Technol 7:1277–1297

    Google Scholar 

  • StatSoft Inc. (2008) Statistica, version #. StatSoft, Tulsa, OK, p 8

    Google Scholar 

  • Tosh SM, Yada S (2010) Dietary fibres in pulse seeds and fractions: characterization, functional attributes and applications. Food Res Int 43:450–460

    Article  CAS  Google Scholar 

  • Udensi EA, Okonkwo A (2006) Effects of fermentation and germination on the physicochemical properties of Mucuna cochinchinensis protein isolate. Afr J Biotechnol 5:896–900

    CAS  Google Scholar 

  • Vadivel V, Biesalski HK (2010) HPLC analysis of bioactive compounds in ten different wild type under-utilized legume grains. Ins Int Omics Appl Biotechnol J 1:17–24

    CAS  Google Scholar 

  • Veasey EA, Schammass EA, Vencovsky R, Martins PS, Bandel G (1999) Morphological and agronomic characterization and estimates of genetic parameters of Sesbania Scop. (Leguminosae) accessions. Gen Mol Biol 22:81–93

    Article  Google Scholar 

  • Vietmeyer ND (1986) Lesser-known plants of potential use in agriculture and forestry. Science 232:1379–1384

    Article  CAS  PubMed  Google Scholar 

  • Wankhede K, Ramteke S (1982) Studies on isolation and physico-chemical properties of starch from Moth Bean. Starke 34:189–192

    Article  CAS  Google Scholar 

  • Were L, Hettiarachchy L, Kalapathy U (1997) Modified soy proteins with improved foaming and water hydration proteins. J Food Sci 62:821–824

    Article  CAS  Google Scholar 

  • Whistler RL, Daniel JR (1985) Carbohydrates. In: Fennema OR (ed) Food chemistry, 2nd edn. Marcel Dekker, New York, pp 69–125

    Google Scholar 

Download references

Acknowledgements

Authors are grateful to Mangalore University for the permission to carry out this study in the Department of Biosciences. SJS acknowledges the University Grants Commission, New Delhi, for the award of fellowship under the scheme Research Fellowship in Sciences for Meritorious Students (RFSMS). KRS acknowledges the award of UGC-BSR Faculty Fellowship by the University Grants Commission, New Delhi.

Author information

Authors and Affiliations

  1. Department of Biotechnology, St. Aloysius College, Mangalore, Karnataka, India

    Suvarna J. Shreelalitha

  2. Department of Biosciences, Mangalore University, Mangalore, Karnataka, India

    Kandikere R. Sridhar

Authors
  1. Suvarna J. Shreelalitha
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kandikere R. Sridhar
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Botany and Centre for Environmental Studies Ege University, Vice President of the Islamic World Academy of Sciences Amann, Jordan, Izmir, Izmir, Turkey

    Munir Ozturk

  2. Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia

    Khalid Rehman Hakeem

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Shreelalitha, S.J., Sridhar, K.R. (2019). Functional Attributes of Seeds of Two Coastal Germplasms of Sesbania. In: Ozturk, M., Hakeem, K. (eds) Plant and Human Health, Volume 2. Springer, Cham. https://doi.org/10.1007/978-3-030-03344-6_22

Download citation

Publish with us

Policies and ethics

Search

Navigation