%0 Journal Article
%T Analysis of Some Nutrient Parameters in Legumes Grown in the City of Mbuji-Mayi and Its Surroundings (Case of Cows)
%A Alexis Tshila Kamanji
%A Ladis Kabey Diyal
%A Guillaume Tshibanda Ilunga
%A Kayembe Meji
%A Jean Jacques Kabamba Mukendi
%A Mukendi Mutombo
%A Mutombo Mbaya
%A Cimpangila Kalonji Roger
%A Kamwema Shamuana Roger
%A Mutombo Mukuta Erick
%A Ciamala Mukendi Paul
%J Open Access Library Journal
%V 9
%N 7
%P 1-10
%@ 2333-9721
%D 2022
%I Open Access Library
%R 10.4236/oalib.1108910
%X This study aims at evaluating the nutritive potentialities of Niebe beans consumed in Mbujimayi, especially those which are within the population¡¯s reach. All the varieties of Niebe beans are submitted to analyze possess energetic potentialities; it is worth noting that generally, grains are more caloric than leaves, except in the case of the second sample of Niebe beans, which reveals itself to be richer thanks to its several high despite its humidity. All these findings are reached thanks to colorimetric for the dosage of proteins and phosphorous. Spectrophotometry was used for lipids and carbohydrates. Potassium and sodium were dosed thanks to flam photometry whereas humidity was thanks to the thermogravimetric method. The purpose of this study is to assess the nutritional potential of legumes grown and consumed in Mbuji-Mayi, particularly those whose purse is within reach of the population of the city mentioned above. Thus, all the varieties of cowpea subjected to the analyses have significant energy potential, but it should be noted that on the whole, the grains are more calorific than the leaves except for the case of the cowpea sample 2, which turns out to be the richest since it excels with its many nutritional values high compared to the others, even if, on the other hand, its humidity worries. All these results were obtained thanks to colorimetry for the determination of proteins and phosphorus while for total lipids and carbohydrates by spectrophotometry. Potassium and sodium were measured by flame photometry while humidity and ash by the thermogravimetric method.
%K Analysis
%K Nutrient Parameters
%K Legumes
%U http://www.oalib.com/paper/6775372