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Chemical analyses and feeding experiments using rats were conducted to evaluate the nutritive value of winged bean and other legumes (soyabean, green gram, bambarra nuts, pigeon peas, field beans, cow peas) sources grown in Tanzania. Proximate analyses showed that the composition of winged bean was similar to soyabean, while the composition of the other legumes differed considerably. This was also the case for antinutritional constituents and minerals. As to the amino acid composition, the lysine level was high with the highest value in winged bean (7.5 g/16 g N). However, the concentration of methionine and cystine was low which limits their protein quality. Another important amino acid, threonine, was generally high, especially in winged bean (4.3 g/16 g N). With exception of field bean, true protein digestibility was above 80%, soyabean having the highest value (90.7%). The biological value was also highest in soyabean (76.1%) followed by winged bean (69.9%). Utilizable protein was high in soyabean (28.8%) and somewhat lower in winged bean (23.4%). Energy digestibility was around 80%, soyabean having the highest value of 85.8%. The study findings support the idea that winged bean is a good alternative plant protein source in Tanzania. [ABSTRACT FROM AUTHOR]

The chemical composition of different varieties of field beans (Vicia faba L.), cowpeas (Vigna unguiculata), groundnuts (Voandzeia subterranea), and sorghum (Sorghum vulgare) were determined. Nutrients analysed in these materials included amino acids, starch, sugar, fibre, minerals and antinutritional factors. All the materials were further tested in balance trials with rats; true protein digestibility (TD), biological value (BV), net protein utilization (NPU) and digestible energy (DE) were evaluated. Based on the chemical analyses as well as on the biological data, the nutritive value of plant materials between species as well as between varieties within species differed considerably. Therefore, more quality evaluation studies along with plant breeding programmes are needed to select the most promising varieties from the nutritional point of view. [ABSTRACT FROM AUTHOR]