International Journal of Botany Studies

International Journal of Botany Studies

ISSN: 2455-541X, Impact Factor: RJIF 5.12
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Volume 1; Issue 6; September 2016; Page No. 18-21

Nutritional evaluation of Canavalia ensiformis (Jack bean) cultivated in North East region of India
*1
Ranjeet Patel, 2 Singh RKR, 3 Varun Tyagi, 4 Mallesha, 5 Raju PS
1-3, 5
Defence Research Laboratory, DRL, Tezpur, Assam, India
4
Defence Food Research Laboratory, Mysore, Karnataka, India

Abstract
Canavalia ensiformis is a legume, mainly used for nutrition, especially in North-East India, South East Asian countries and
South American countries. It is also a rich source of Concanavalin A and can also be used as an animal fodder. In North-east
India this plant is cultivated mainly for domestic consumption. The aim of the present study was to evaluate the nutritional
composition of pods of Canavalia ensiformis (Jack bean) with the help of proximate analysis. The proximate composition were
determined in the form of moisture content (83.3%), reducing sugar (2.21%), total sugar (3.41%), acidity (0.19), vitamin C
(8.087 mg/100g), protein (10.85 g/100g), fat (1.59 g/100g), carbohydrates (12.15 g/100g) and crude fiber (3.98 g/100g). Based
on the result of this study, the pods of Canavalia ensiformis was found to be a potential source of protein, vitamin and energy
supplements.

Keywords: Canavalia ensiformis, North-East India, proximate analysis, vitamin, protein

Introduction Field of Defence Research Laboratory (DRL), DRDO,

North-East India comprising of Assam, Arunachal Pradesh, Tezpur, Assam which is located at 26 38'N, 92 48'E. The
Manipur, Meghalaya, Mizoram, Tripura & Nagaland, and proximate analyses of pods were done at Defence Food
the Himalayan state of Sikkim has huge physiographical Research Laboratory (DFRL), DRDO, Mysore, Karnataka.
variations. This region is one of the richest reservoir of
various kinds of fruits, vegetables, spices, medicinal & Classification of Canavalia ensiformis (Figure 1)
aromatic plants including ornamental plants. Canavalia Kingdom : Plantae
ensiformis (Jack bean) is a legume crop, belonging to the Class : Magnoliopsida
family Fabaceae and is cultivated in North Eastern region of Order : Fabales
India (CSIR 1950) [5]. It is widely distributed in India, Family : Fabaceae
Argentina, China and United States and is mainly used for Genus : Canavalia
animal fodder and for human nutrition in a limited scale. The Species : ensiformis
seeds of Canavalia ensiformis (Jack bean) are consumed in Scientific Name : Canavalia ensiformis
different parts of India (Mittre, 1991) [9]. It is a twining type Common Name : Jack Bean
of plant whose height may go upto 10 feet in North-East Local Name (Manipuri) : Tekpi
India. Moreover, its height may vary to some extent from
region to region depending upon the topography and the
climatic condition of the region. It is highly drought resistant
and its roots penetrate deep into the soil. It can spread via
long runners and its flowers are pink-purple in colour. The
average length of the pod is 32 cm with large white seeds.
This legume is used as a cover crop and the roasted seeds are
ground to prepare drink like coffee in western countries
(Bressani et al., 1987) [4]. Its cultivation is easy and produces
high yields in low-altitude regions with high temperature
and relative humidity. The environment of different locality
Fig 1: Plant of Jack Bean (Canavalia ensiformis)
plays an important role in the determination of quantity and
quality of seed proteins. Locality effect is relatively more
crucial than that of cultivar of plant in terms of protein
content (Dodd et al., 1980) [7]. Hence the objectives of
present study are to evaluate the nutritional status through
proximate analysis of Canavalia ensiformis cultivated in the
hot and humid climate of North-East India.

Material and Methods

Mature pods of Canavalia ensiformis were harvested during
post-monsoon season from the Agricultural Experimental Fig 2: Mature pod and mature seed of Canavalia ensiformis
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International Journal of Botany Studies

filtration device. It was washed with distilled water. While

adding distilled water suction was applied to facilitate the
asbestos to settle tightly at the bottom of Gooch crucible.
The packed volume should not be more than 1/8th of the
total volume of the Gooch. If required, the surface of the
asbestos may be levelled by pressing with a glass rod having
a flat end. The packed Gooch Crucible was washed under
suction, by distilled water until the washings were clear. It
was then dried in a hot air oven at 120 C for one hour and
Fig 3: Seeds of Canavalia ensiformis (Top and Lateral View) stored in a desiccator until further use.

Characteristics of Pods and Processing Preparation of sample

The dimensions of pods were recorded and seeds were The given sample was homogenized in a warring Blender.
evaluated with the help of proximate analysis. The moisture content of the homogenized material was
determined by a suitable method. The fat was also
Proximate Analysis determined in the dried residue, obtained after estimation of
Moisture Content (Hot Air Oven Method) moisture, by Soxhlet extraction. The residue obtained after
Moisture content is determined using AOAC (1984) [2] estimation of fat was finely ground, preferably to pass
procedure. The sample is dried in an oven and the moisture through 100 mesh sieve and used for determination of crude
content is calculated from the weight loss due to the fibre.
evaporation of moisture. Moisture content was determined
by using the following formula: Procedure
2g of the prepared sample was weighed and placed in a wide
(Moisture content of sample (% mc) mouthed conical flask. Approximately 2g of dried asbestos
=Initial weight-Final weight x 100/weight of sample) powder and bumping chips were added. 200 ml of 1.25 %
H2SO4 was added and the condenser was fitted. The hot
Ash Content (Muffle Furnace) mixture was refluxed through a wetted muslin cloth spread
Ash content of prepared sample was determined following over a Buchner funnel fitted to the suction unit. The residue
AOAC (2000) [3] method. Ash is the mineral matter found was washed several times with hot distilled water until the
after the ignition of oils (or) fats. Ash content of food stuff filtrate is neutral. The residue was transferred quantitatively
represents the inorganic residue remaining after the over the muslin cloth back into the same conical flask, with
destruction of organic matter.10g of sample was weighed in the help of 200 ml of 1.25 % NaOH. The mixture was again
a dish. The weight of empty dish was noted. The weight of refluxed for 30 min. The digested material was filtered,
the sample and dish was also noted. The dish was placed in a under suction, through the prepared Gooch crucible. It was
sand bath, and then holds in a plate. It was gently heated to a taken care to see that every part of the residue in the conical
point of ignition and allowed to burn spontaneously. flask is transferred on to the Gooch crucible. It was washed
Thereafter, It was gently ignited as a carbon residue was 3-4 times with hot distilled water. It was again washed with
obtained. It was again placed in a muffle furnace at a 10-15 ml 95 % alcohol followed by 10-15 ml of solvent
temperature of 550 C 600 C. This was done till carbon ether. The Gooch containing the residue was dried overnight
residue disappeared. It was allowed to cool and finally in a hot air oven at 955 C. Thereafter it was cooled in a
weighed. Ash content was determined by using the dessicator and weighed (W1). The Gooch was transferred
following formula. into a Muffle furnace and was ignited at 550 5 C for 3-4
(Ash content (gm) = (M2-M1) * 100 /M) hrs. Now it was cooled in desiccators and weighed (W2).
Crude fibre was determined by using the following formula:
Estimation of fat content Crude fibre % = 100 - (moisture + fat) X wt of fibre/wt of
Fat content in foods, in terms of free lipid or petroleum ether sample taken
extractable lipids, are estimated by using Soxhlet extractor
(Gerhardt, Germany) with continuous refluxing for 14 - 16 Estimation of protein by micro Kjeldahl method
hrs described by AOAC (1984) [2]. Fat content was (PELICAN-Kelplus-KES06INL & Kelplus Classic
determined by using the following formula. DXVA, India)
Protein in foods is generally estimated by the nitrogen
Fat % = wt. of ether extract X 100 /wt. of sample content. Nitrogen content is estimated which is based on the
determination of the amount of reduced nitrogen. The
Estimation of Crude Fiber (Fibretherm, Gerhardt, various nitrogenous compounds are converted into
Germany) ammonium sulphate by boiling with concentrated sulphuric
Crude fibre is lost on ignition of dried residue remaining acid. The ammonium sulphate formed is decomposed with a
after sequential digestion of sample with 1.25 % H2SO4 & strong alkali (NaOH) and the ammonia liberated is absorbed
1.25% NaOH solution specific conditions. in excess of neutral boric acid solution and then titrated with
standard H.
Preparation of Gooch Crucible
Cleaned and dried Gooch crucible was filled to 3/4th of its Sample + H2SO4 (NH4)2SO4
column with dried asbestos powder and was fixed on to the (NH4)2SO4 + NaOH NH3 Na2SO4 + H2O
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International Journal of Botany Studies

Procedure conical flask. Contents were boiled and indicator is added

Digestion and this is titrated against filtrate and finally end point brick
0.5gm of sample was weighed into a digestion flask.1 gm of red color standardization of Fehlings solution is done.
digestion mixture was added. Concentrated H2SO4 was Calculation of reducing sugar, total sugar and non reducing
added. The sample was digested in mantle or any other sugar was determined by using the following formula:
heating system in a fume chamber. At the initial stage proper % of reducing sugar= factor X 100 X 100/titre value X
care was taken to prevent spoilage due to frothing. To avoid weight of sample
any food material left undigested proper care was also taken. % of total sugar= factor X 100 X 100 X 100/titre value
Heating was continued until the colour of the digested X 20 X wt of sample
sample is pale green or colourless. It was left for cooling and % of non-reducing sugar= total sugar - reducing sugar
30- 40 ml of distilled water was added slowly through the
sides of the flask. It was mixed properly and left for cooling. Standardization of Fehlings solution
The solution was transferred to a 100 ml volumetric flask. Calculation
The flask was rinsed with distilled water and transferred in 100 ml of glucose solution= 100 mg of glucose
to the same volumetric flask. The volume was make up. 100 ml of glucose solution= 1000/100=10 mg of glucose
10 ml of fehlings solution= x ml of glucose X 10 mg = titre
Distillation and Titration value X 10 mg (factor)
5 ml of the sample was transferred into the distillation unit.
It was rinsed with 5 ml of distilled water. Thereafter, 10 ml Result and Discussion
of sodium hydroxide solution was added. 10 ml of boric acid North Eastern region of India, being rich in plant diversity,
was transferred into a 100 ml conical flask; 3-4 drops of has a very huge amount of non-traditional or underutilized
mixed indicator was added. The flask was kept under the horticultural crops and also have a large group of
condenser. Now steam was passed into the distillation unit underutilized food plants from Leguminosae family. Jack
where sample and alkali were present. The liberated bean (Canavalia ensiformis) of Fabaceae family is also
ammonia condensed into the boric acid. Distillation was cultivated on limited scale in the North Eastern region
continued for 5 minutes. Then distillation was stopped and (CSIR, 1950) [5] whose potential until now remains
the distillate was titrated against standard 0.01 N HCL. untapped. Unless the collection accessories of plant genetic
resources from different region have been properly evaluated
Calculation and their attributes become known to breeder they will have
This calculation is based on the fact that 1000 ml of 1N HCL only a little practical use. Therefore in the present study,
= 14 g of Nitrogen. Canavalia ensiformis (Jack bean) were harvested and
collected during post-monsoon season from the study area.
Hence % Nitrogen value of the sample = After collection we observed that the structure of seed is
Titration value x N x 14 x 100 x 100 oval in shape and its colour is white (Fig. 2 and 3). The
Wt of the sample x volume taken x 1000 for distillation physical characteristics like average number of fruits per
= % N2 in g branch, average number of seeds per pod, average weight of
per seed in gm, average height of plant in metre were
Nitrogen obtained is multiplied by the factor 6.25 evaluated which are mentioned in Table 1. Proximate
I.e. N x 6.25 given protein % in gm. chemical analysis, viz, anti-oxidant activity, water activity,
Factor 6.25 is based on the assumption that plant protein pH, TSS, moisture (%), reducing sugar, total sugar, acidity,
contains 16 % nitrogen. vitamin C, protein, fats, carbohydrates, crude fiber, calorific
value were evaluated and result were shown in Table 2. The
Estimation of reducing, total and non reducing sugars by number of fruits was found to be 4-6/bunch, number of seed
fehlings method ranged from 12-16/pod, weight of seed ranged from 1.80-
Estimation of reducing sugars 2.06 gm/seed, length of pod ranged from 28-36 cm and
5 ml of Fehlings solution A & B were taken in a conical height of Canavalia ensiformis plant was found to be ranged
flask and contents were boiled using Bunsen burner. from 3.54-3.94 meter (Table 1). We found high content of
Methylene blue indicator was added when it started boiling. vitamin C i.e, 8.087 mg/100 g in Canavalia ensiformis
The contents were titrated against the filtrate in the burette (Table 2).
and the end point was observed till blue to brick red colour In the present study we have found high content of protein in
was obtained and it was confirmed by adding a drop of the seeds of Canavalia ensiformis. Since moderate intake of
indicator into the flask. The titration was repeated in these seeds will greatly increase the total dietary protein
triplicates. intake of the consumers these seed material of Canavalia
ensiformis has promising nutritional significance (Bressani
Estimation of total sugars et al., 1987) [4]. In another study, Abitogun and Olasehinde
20 ml of the filtrate were taken in a 100 ml volumetric flask (2012) [1] also observed high content of protein. Leguminous
and 10 ml of concentrated hydrochloric acid were added and seed have been reported to be superb sources of energy (Oke
kept for overnight for acid hydrolysis. After that a drop of et al., 1984; Del et al., 1981) [6] in animal and human diets.
phenolphthalein indicator was added and drop of saturated Lots of wild vegetables, even weeds of agricultural crops are
alkali were added to neutralize the acid where a pale pink highly rich not only in protein but also in vitamins (Olaofe et
color is obtained and volume was made up to the mark using al., 2008) [11] as well. In present study we have also found
distilled water. 5ml of Fehlings A & B were pipette out into high content of vitamin C and carbohydrate content in the
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International Journal of Botany Studies

pods of Canavalia ensiformis. The high carbohydrate canavalia spp. seeds. Journal of Science Food and
content might be a good supplement to scarce cereal grains Agricultural. 1987; 40:17-23.
as sources of energy in feed formulations (Eromosele et al., 5. CSIR. The wealth of India, CSIR, New Delhi, 1950;
1991) [8]. II:56.
6. Del Rosario RR, Lozano Y Noel MJ. The chemical and
Conclusion bio-chemical composition of legume seeds. Philippine
The result shows that the pods of Canavalia ensiformis (Jack Agriculturist, 1981; 64:49-57.
bean) can be a potential source of edible stuff as well as a 7. Dodd NK Pushpamma. Effect of locate and varieties on
source of protein, vitamins, minerals, carbohydrate and protein, amino acid and mineral content of chick pea.
energy supplement in livestock feeds. In future, research can Indian Journal of Agricultural Science. 1980; 50:139-
also disclose its potential for human utilization. 144.
8. Eromosele IO, Eromosele CO, Kuzhkuzha DM.
Acknowledgement Evaluation of mineral elements and ascorbic acid
The authors are thankful to Shri Ashok Naglot and Shri contents in fruits of some wild plants. Plant Hum, 1991;
Ajitabh Bora, DRL, Tezpur, Assam for interest and critically 41:151-154.
review this research work. Sincere thanks also due to the 9. Mitre V. Wild plant in Indian folk life: a historical
scientists and supportive staff of High Altitude Division for perspective. In S.K. Jain (Ed). Contribution to
their kind cooperation for carrying out the above field work. ethnobotany of India. Jodhpur, India. Scientific
publishers, 1991, 37-58.
Table 1: Physical characteristics of Canavalia ensiformis 10. OkeDB, Tewe OO, Fatuga BL. The nutritional
(Jack bean) composition of some Cowpea varieties. Nigeria Journal
S. No. of Animal Production. 1994; 22(1): 32-36.
1 Date of sowing 23.05.14 11. Olaofe O, Olukitibi BY, Aremu MO. Chemical
2 Date of germination 27.05.14 evaluation of the nutritive value of smooth Luffa
3 Date of flowering 16.06.14 (Luffacylindrica) seedkernel. EJERAF Chemistry.
4 Date of fruit initiation 04.07.14 2008; 7(10):3444-3452.
5 Av. no. of fruits per bunch 5
6 Av. no. of seeds per pod 14
7 Av. wt. of per seed (gm) 1.98
8 Average length of pod: 32 cm
9 Average height of plant: 3.74 m
10 Parts use: Young Pods
11 Medicinal values: Anthelmintic or Vermifuge

Table 2: Proximate Chemical Analysis of Tekpi

S. No. Parameter Value
1 Anti-oxidant activity 708.44 mcg/ml
2 Water Activity 0.984
3 pH 6.5
4 TSS 5.5
5 Moisture (%) 83.3
6 Reducing Sugar 2.21 %
7 Total Sugar 3.41%
8 Acidity 0.188
9 Vitamin C 8.087 mg/100g
10 Protein 10.85 g/100g
11 Fat 1.59 g/100g
12 Carbohydrates 12.15 g/100g
13 Crude Fiber 3.98 g/100 g
14 Calorific Value 104.59 kcal/100g

References
1. Abitogun AS, Olasehinde EF. Nutritional Evaluation of
Seed and Characterization of Crude Jack Bean
(Canavalia ensiformis) Oil. IOSR Journal of Applied
Chemistry. 2012; (6):36-40.
2. AOAC. Official methods of analysis 14 th ed.
Washington D.C, USA. 1984.
3. AOAC. Official methods of analysis 30 th ed.
Washington D.C, USA. 2000.
4. Bressani R, Brenes RS, Garcia A, Elias LG. Chemical
Composition, amino acid content and protein quality of

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