Akpapunam M A, Sefa-Dedeh S
Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana.
Plant Foods Hum Nutr. 1997;50(2):93-9. doi: 10.1007/BF02436029.
The nutritional characteristics and food potentials of jack bean (Canavalia ensiformis) have been reviewed. The bean is a good sources of protein, 23% to 34%, and carbohydrate 55%. It is also a good source of Ca, Zn, P, Mg, Cu and Ni. Jack bean protein is adequate in most essential amino acids with the exception of methionine and cystine which may be nutritionally limiting. Antinutritional and toxic factors including trypsin inhibitors, hemagglutinins, cyanogen glucosides, oligosaccharides and others are present in jack bean. Properly processed jack bean could be used to prepare some of the popular dishes made from cowpea, peanut, pigeon pea and soybean. Industrial products such as protein concentrates and isolates, starch, flakes, grits and flours can be produced from the bean. Further research is needed to identify varieties with high protein and nutritional quality. Development of new highly nutritious food products based on whole or processed jack bean should increase production and expand use.
对刀豆（Canavalia ensiformis）的营养特性和食品潜力进行了综述。刀豆是蛋白质（23%至34%）和碳水化合物（55%）的良好来源。它也是钙、锌、磷、镁、铜和镍的良好来源。刀豆蛋白除蛋氨酸和胱氨酸可能在营养上具有限制性外，大多数必需氨基酸含量充足。刀豆中存在抗营养和有毒因子，包括胰蛋白酶抑制剂、血细胞凝集素、氰苷、寡糖等。经过适当加工的刀豆可用于制作一些由豇豆、花生、木豆和大豆制成的受欢迎菜肴。刀豆可用于生产蛋白质浓缩物和分离物、淀粉、薄片、粗粒和面粉等工业产品。需要进一步研究以鉴定高蛋白和高营养品质的品种。开发基于完整或加工刀豆的新型高营养食品应能提高产量并扩大其用途。
