Nutritional and protein quality evaluation of thermally treated seeds of Canavalia maritima in the rat

Roasted and pressure-cooked seeds of Canavalia maritima of coastal sand dunes of the southwest coast of India were assessed for proximate and mineral composition, amino acid and fatty acid profiles and antinutritional features. Growth and nitrogen balance studies were carried out to assess the nutritive value of thermally treated seeds in the rat. Proteins and energy values of Canavalia seeds surpassed common pulse crops. The carbohydrates and ratio of polyunsaturated-saturated fatty acids of the test seed were superior to soybean. The essential amino acids of treated seeds were higher than the Food and Agriculture Organization (FAO)/ World Health Organization (WHO)/ United Nations University (UNU) pattern recommended for adults. The sulfur amino acid content exceeded that for rice, soybean, and FAO/WHO reference pattern. Phenylalanine (roasted and pressure-cooked seeds) and lysine (roasted seeds) was also higher than the FAO/WHO pattern. The food efficiency ratio, net protein retention, protein retention efficiency, and biological value were significantly different between thermal treatments (P < .05). Pressure-cooked seeds exhibited better biological indices than roasted seeds. Partial detoxification of lectins by thermal treatments in the current study resulted in low protein quality, suggesting that a more appropriate method of processing is needed to eliminate the antinutritional factors. This is the first study providing data on the biochemical and protein quality of thermally treated seeds of C maritima.