Physical Properties, Chemical Composition and Anti-nutritional Factors Analysis of Hyacinth Bean (Lablab purpureus L.) for Animal Production

The study determined the physical properties, chemical composition, and the anti-nutritional factors of hyacinth bean (Lablab purpureus). The seed weight was determined using an automated weighing scale. The length and width of the leaf and seed were determined using a Vanier caliper and a flexible measuring tape. The chemical compositions were determined according to the standard procedures detailed by the Association of Official Analytical Chemists. It was observed that the seed was creamy white in color, while the leaves were green. The average seed weight was 0.25±0.12g, and the seed length and width were 1.06±0.33 cm and 0.76±0.12 cm. The leaves' length and width were 3.2-4.5 inches and 3-5 inches, respectively. It was observed that the seeds and the leaves contain protein value of 32-38% and 14.2-18.6%, carbohydrate 52.7-62.5% and 40.6-44.0%, and crude fibre 10-13% and 7.5-9.8% respectively, while the seeds contain 384.63 kcal/100 grams of energy. However, hyacinth bean seeds contain anti-nutritional factors such as tannins (91.78 mg/100g), phytates (3.94 mg/100g), oxalate (0.02 mg/100g), nitrate (86.84 mg/100g), and cyanide (103.97 mg/100g). In conclusion, the results of this study demonstrate that the seeds and leaves contain high amounts of protein, carbohydrates, and other nutrients, which have the potential to meet the nutritional requirements of animals. The seeds also contained some anti-nutritional factors, which impart negative effects on digestion and performance in farm animals. Therefore, there is a need to process the hyacinth bean seeds in order to reduce the anti-nutritional factors, without altering the quality of the bean.