Central Campus of Technology, Tribhuvan University, Dharan, Nepal.
Dharan Multiple Campus, Tribhuvan University, Dharan, Nepal.
Nat Prod Res. 2022 Jan;36(1):470-473. doi: 10.1080/14786419.2020.1781113. Epub 2020 Jun 19.
This study was aimed to determine the phytochemicals and nutritional compositions, antioxidant activity and sensorial properties of extracts. The powders prepared from leaves and pods were mixed separately at the ratios of 1:0, 0:1, 0.25:0.75, 0.5:0.5 and 0.75:0.25 and labelled as mixtures A, B, C, D and E, respectively. Mixture A exhibited highest chlorophylls, tannins, phenolics and flavonoids contents (17.8 mg/g, 9.1 mg GAE/g, 91.1 mg GAE/g and 38.1 mg QE/g, respectively). The crude proteins content was higher (18.03%) in mixture A. The fats, fibres and carbohydrates amounts were higher (2.96%, 11.02% and 67.86%, respectively) in mixture B. The highest energy value (335.62 Kcal/100 g) and the highest antioxidant activity (83.2%) were in mixture A. However, most of the sensory attributes were ranked high for mixture D, signifying to use the equal proportion of leaves and pods powder of for the development of food products.
本研究旨在确定提取物的植物化学物质和营养成分、抗氧化活性和感官特性。分别将叶粉和荚粉按比例 1:0、0:1、0.25:0.75、0.5:0.5 和 0.75:0.25 混合，并分别标记为混合物 A、B、C、D 和 E。混合物 A 表现出最高的叶绿素、单宁、酚类和类黄酮含量（分别为 17.8mg/g、9.1mg GAE/g、91.1mg GAE/g 和 38.1mg QE/g）。混合物 A 的粗蛋白含量较高（18.03%）。混合物 B 的脂肪、纤维和碳水化合物含量较高（分别为 2.96%、11.02%和 67.86%）。混合物 A 的能量值最高（335.62 千卡/100 克），抗氧化活性最高（83.2%）。然而，混合物 D 的大多数感官属性得分较高，表明可以使用叶粉和荚粉的等比例混合物来开发食品。
