Nutritional Composition, Phenolic Content and Antioxidant Capacity of Seeds from A Collection of Ricebean [Vigna umbellata (Thumb.) Ohwi et Ohashi] Introduced in Burkina Faso

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Résumé

Recent years have seen a resurgence of interest in under-utilized legumes with high nutritional and therapeutic properties. Ricebean are an appropriate option for inclusion in the list of existing legumes. Ricebean seeds are a well-balanced source of constituents that are beneficial to health and combat malnutrition. Although very important from a dietary point of view in Burkina Faso, there is as yet no research into the nutrient composition and antioxidant properties of rice beans. The aim of this study was to analyze the biochemical composition of a ricebean collection. Total of 24 ricebean seed accessions were evaluated for various biochemical traits using official and standard analytical methods. Results showed great variability in protein content (11.493 to 33.852 mg/g) and sugar content (4.207 to 8.48 mg/g). Concentrations of phenolic compounds such as phenols and flavonoids varied respectively from 1.140 to 3.446 mg EQ/g and from 0.559 to 1.322 mg EAG/g. DPPH ranged from 3.285% to 27.018% and FRAP from 2.042 to 35.21 mM EAA/g DM. Correlation coefficient between parameters was calculated to understand the relationship between variables. First three principal components contributed 62.7% of the variation. CAH formed four groups based on levels of macromolecules, ascorbic acid, pigments, phenolic compounds and antioxidants. Accessions RB27, RB10 RB59, RB60 RB127 RB79 showed interesting antioxidant and phenolic activity, high protein, ascorbic acid and sugar content. Results of this study suggest the use of these potential accessions in breeding programs with the main aim of improving the nutritional quality of ricebean.

Mots-clés

Vigna, Composition (language), Botany, Chemistry, Horticulture, Antioxidant capacity, Food science, Biology, Antioxidant, Biochemistry