TITLE:
Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry
AUTHORS:
Maira Rubi Segura-Campos, Lourdes Manrique-Reynoso, Luis Chel-Guerrero, David Betancur-Ancona
KEYWORDS:
C. ensiformis, Jack Bean, Dietary Fiber, Chemical Characterization, In Vitro Digestibility
JOURNAL NAME:
Agricultural Sciences,
Vol.5 No.13,
November
6,
2014
ABSTRACT: The objective of this research was to determine the physicochemical
characteristics of fiber residues from Jack bean (Canavalia ensiformis L.) obtained by two technological processes. The
proximal composition of the fiber residues from Canavalia ensiformis registered values of moisture, ash, protein,
fat, fiber and nitrogen-free extract (NFE) of 7.14%, 3.17%, 9.14%, 1.34%, 23.84% and 62.51% for residue A and 4.74%,
2.68%, 7.73%, 1.39%, 23.76% and 64.44% for residue B. Total dietary fiber (TDF)
contents in the fiber residues were 47.06 (Residue A) and 54.96 (Residue B)
g/100g sample, with most of this content represented by insoluble dietary fiber
(IDF) 45.46 g/100g sample in Residue A and 52.75 g/100g of sample in Residue B.
The remainder was constituted by soluble dietary fiber (SDF). The neutral
detergent fiber (NDF) content was slightly higher in residue B (41.8 g/100g
sample). Acid detergent fiber (ADF) that includes principally cellulose, lignin
and cutin, and acid detergent lignin (ADL) that include lignin and cutin were
higher in residue B (32.5 g/100g sample) and similar for both residues (1.0 (A)
and 1.2 (B) g/100g sample), respectively. Resistant starch (RS) was higher in
residue B (0.607%) than in residue A (0.358%). No statistical difference (p > 0.05) was registered in the tannins
content of both residues. However, the phytates content was higher in the fiber
residue obtained by the fists technological process (A residue). In vitro digestibility was higher in residue A (85.81%) than that in B residue (81.51%).
The results of the present study suggest the potential use of C. ensiformis fiber residues as a functional ingredient in foods, especially in the
development of reduced calorie food and dietary fiber enriched foods.