TABLE OF
CONTENTS
Title i
Certification ii
Acknowledgement iii
Table
of Contents iv
CHAPTER ONE
1.0 Introduction 1
1.1 Background of
Study 1
1.2 Statement of the Problem 8
1.3 Objective of the Study 8
1.4 Significance of the Study 9
1.5 Scope of the Study 9
CHAPTER TWO
2.0 Literature Review 10
2.1 Protein 10
2.2 Functions of Proteins in the Body 13
2.3 Digestion of Proteins 14
2.4 Effects of Excess Consumption of Proteins. 16
2.5 Effects of Protein Deficiency 18
2.6 Health Benefits of Eating foods with
Adequate Amount
of Protein 20
2.7 Breadfruit (Treculia Africana) 24
2.8 Utilization of African Breadfruit 28
2.8.1
Nutritional Value of African Breadfruit 30
2.8.2
Health benefits of breadfruit 32
2.8.3
Other Uses of Breadfruit 34
2.9 Brown Beans (Phaseolous Vulgaris) 35
2.9.1
Nutritional Value of Brown Beans 37
2.9.2
Health Benefits of Brown Beans 39
2.10 Soybean (Glycine
Max .L.) 40
2.10.1
Physical Characteristics and
Morphology of
Soybeans 43
2.10.2
Chemical Composition Soybeans 45
2.10.3
Nutritional Value of Soybeans 46
2.10.4
Health Benefit of Soybeans 47
2.10.5
Other Uses of Soybeans 48
2.10.6
Industrial Uses of Soybeans 50
CHAPTER THREE
3.0 Materials and Methods 51
3.1 Materials 51
3.2
Samples Collection and Preparation 52
3.3 Determination of Nitrogen and Crude Protein 54
3.4 Determination of Moisture Content 56
3.5 Determination of Lipid Content 57
3.6 Determination of Ash Content 58
References 60
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the Study
Proteins
are essential nutrients for the human body (Hermann, 2002). They are one of the
building block of the body tissue, and also serve as a fuel source. As a fuel,
protein contain 4kcal (17kj) per gram, just like carbohydrates and unlike
lipids, which contain 9kcal (37kj) per gram. The most important aspect and
defining characteristics of protein from a nutritional stand point is its amino
acid composition (Laurence, 2000).
Proteins
are polymer chains made of amino acids linked together by peptide bonds. During
human digestion, proteins are broken down in the stomach to smaller polypeptide
chain via hydrochloric acid and protease actions. This is crucial for the
synthesis of the essential amino acids that cannot be biosynthesized by the
body (Genton, 2010). There are nine essential amino acids which humans must
obtain from their diet in order to prevent protein-energy malnutrition. They
are phenylalanine, valine, lysine, leucine, threonine, tryptophan, methionine,
isoleucine and histidine (Laurence, 2000). There are five dispensable amino
acids which humans are able to synthesize in the body. These five are alanine,
aspartic acid, sernine, asparagines and glutamic acid. There are six
conditionally essential amino acids whose synthesis can be limited under
special pathophysiological conditions, such as prematurity in the infant or
individuals in severe catabolic distress (Laurence, 2000). These six are
argnine, cysteine, glycine, glutamine, proline and tryrosine (Laurence, 2000).
Sources of protein include grains, legumes and nuts, as well as animal sources
such as meats, dairy products, fish and eggs (Young, 1994).
African
breadfruit (Treculia Africana Decne) belongs
to the mulberry family. Moracceae, which is of African origin but now grown in
the most tropical and sub-tropical countries (Agu and Nwabueze, 2007). African
breadfruit or wild jack fruit in some areas, is a neglected and under exploited
tropical tree (Osuji and Owei, 2010).
According
to Okonkwo and Ubani (2012), it is a common forest tree called various names
among different tribes in Nigeria, such as “Ukwa” (Igbo), “afon” (Yoruba),
“eyo” (Igala), “barafuta” (Hausa), “Ize” (Benin) and “edikang” (Efik). The tree
crop is widely grown in the southern state of Nigeria where it serves as low
cost meat substituent for poor families in some communities (Badifu and Akuba,
2001; Ugwu, et al, 2001). the plant produced large, usually round, compound
fruit covered with pointed outgrowths and the seeds are buried in the spongy
pulp of the fruits (Nwokolo, 1996). the seeds are seldom eaten raw but can be
baked, roasted or fried before consumption, or they can be ground into flour in
bakery products (Agu et al, 2007; Ijeh et al, 2010). African breadfruit seeds
are highly nutritious and constitute a cheap source of vitamins, minerals,
proteins, carbohydrates and fats.
Brown
beans (Phaseolus Vulgaris) is a
herbaceous annual plant grown worldwide for its edible dry seeds (Known as just
‘Beans”) or unripe fruit (Green beans). It’s leaf is also occasionally used as
a vegetable and the straw as fodder. It’s botanical classification, along with
other phaseolus species, is as a member of the legume family fabaceae, most of
whose members acquire the nitrogen they require through association with
rhizoidal, a species of nitrogen-fixing bacteria (Edet, 1982). Beans are grown
in every continent except Antarctica. Brazil and India are the largest producers
of dry beans, while china produces by far, the largest quantity of brown beans.
Worldwide, 23 million tones of dry common beans and 17.1 billion tones of green
were grown in 2010 (Philips, 2010). Similar to other beans, the brown beans is
high in starch, protein and dietary fiber, and is an excellent source of iron,
selenium, potassium, molybdenum, thiamine, vitamin B6 and folate (Paul,
1998) .
The
soybean (Glycine max (L.) Merrill
family Leguminosae, subfamily Papilionoidae) originated in Eastern Asia,
probably in north and central china. It is believed that cultivated varieties were
introduced into Korea and later Japan some 2000 years ago. Soybeans have been grown
as food crop for thousands of years in China and other countries of East and South
East Asia and constitute to this day, an important component of the traditional
popular diet in these regions (William, 2003). Although the U.S.A and Brazil
account today for the most of the soybean production of the world, the
introduction of this crop to Western agriculture is quite recent. Soybeans are
primarily, an industrial crop, cultivated for oil protein. Despite the
relatively low oil content of the seed (about 20% on moisture-free basis),
Soybeans are the largest single source of edible oil and account for roughly
50% of total oil seed production of the world (Singh, Nelson and Chung, 2008).
With each ton of crude soybean oil, approximately 4.5 tons of soybean oil meal
with a protein content of about 44% are produced. For each ton of soybeans
processed, the commercial value of the meal obtained usually exceeds that of
the oil. Thus, soybean oil meal cannot be considered by-product of the oil
manufacture. The soybean is, in this respect, an exception among oil seed
(Shurtleff; Steenhuis and Spiers, 2013). It can be calculated that the quality
of protein in the yearly world production of soybeans, if it could be totally
and directly utilized for human consumption would be sufficient for providing
roughly one third of the global need for protein (William, 2003). This makes
the soybeans one of the largest potential source of dietary protein. However,
the bulk of soybean oil meal is used in animal feed for the production of meat
and eggs. Despite considerable public and commercial interest in soybean
products as food, the proportion of soybean protein consumed directly in human
nutrition is still relatively small (Smith, 1972).
1.2 Statement of Problem
It
has been scientifically proven that every variety of beans is rich in protein
and contains such amount of carbohydrates that is good for diabetic patients.
This not the case with African breadfruit, while some say that it is highly protein
ones other say it contains mostly carbohydrates. This controversy has created
confusion to many especially diabetic patients who are cross road whether to
keep eating it or not. This research is therefore aimed at setting the
controversy.
1.3 Objective of the Study
The
general objective of this present work is to determine and compare the protein
content of breadfruit, brown beans and soybean. The specific objectives are as
follows;
·
To
determine the protein content of breadfruit.
·
To
determine the protein content of brown beans.
·
To determine the protein content of
soybeans.
·
Comparison of protein content of
breadfruit, brown beans and soybeans.
1.4 Significance of the Study
The
research will be beneficial to the following;
·
Diabetic patients
·
Dieticians
·
People in the health sector
·
Vegetarians and
·
The general public
1.5 Scope of the Study
This
research work is limited to the comparative determination of protein content of
breadfruit, brown beans and soybeans.
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