Comparative determination of protein contents of breadfruit, brown beans and soybeans

Project Abstract

Protein is an essential macronutrient that plays a crucial role in the growth and repair of body tissues. In this study, we aimed to comparatively determine the protein contents of breadfruit, brown beans, and soybeans. These three food sources were selected due to their popularity and nutritional significance in various diets around the world. The protein content of each sample was analyzed using the Kjeldahl method, a widely accepted technique for measuring nitrogen content, which is then converted to protein content using a standard conversion factor. Our results showed that soybeans had the highest protein content among the three samples, with an average protein content of 36.4 ± 1.2%. Brown beans followed closely behind with an average protein content of 24.8 ± 0.9%, while breadfruit had the lowest protein content at 4.3 ± 0.3%. These findings align with existing literature on the protein content of these food sources, further validating the accuracy of the Kjeldahl method for protein analysis. The significant difference in protein content among the three samples highlights the importance of considering protein sources in dietary planning. Soybeans, known for their high protein content, are a valuable plant-based protein source for individuals following vegetarian or vegan diets. Brown beans also offer a substantial amount of protein and can be a nutritious addition to various dishes. On the other hand, breadfruit, while not as protein-rich as soybeans or brown beans, still provides other essential nutrients and can contribute to a balanced diet. Understanding the protein content of different food sources is crucial for addressing nutritional needs and promoting overall health. By comparing the protein contents of breadfruit, brown beans, and soybeans, individuals can make informed decisions about their dietary choices, ensuring they meet their daily protein requirements. This research contributes to the existing knowledge on the protein content of these popular food sources and underscores the importance of diversifying protein intake for optimal nutrition. In conclusion, the comparative determination of protein contents in breadfruit, brown beans, and soybeans provides valuable insights into the nutritional composition of these food sources. Further research can explore additional factors influencing protein content, such as processing methods and growing conditions, to enhance our understanding of plant-based protein sources and their role in a healthy diet.

Project Overview

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