JACK BEAN (CANAVALIA-ENSIFORMIS) - NUTRITION-RELATED ASPECTS AND NEEDED NUTRITION RESEARCH

The nutritional characteristics and food potentials of jack bean (Cana valia ensiformis) have been reviewed. The bean is a good sources of pr otein, 23% to 34%, and carbohydrate 55%. It is also a good source of C a, Zn, P, Mg, Cu and Ni. Jack bean protein is adequate in most essenti al amino acids with the exception of methionine and cystine which may be nutritionally limiting. Antinutritional and toxic factors including trypsin inhibitors, hemagglutinins, cyanogen glucosides, oligosacchar ides 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 c oncentrates and isolates, starch, flakes, grits and flours can be prod uced from the bean. Further research is needed to identify varieties w ith high protein and nutritional quality. Development of new highly nu tritious food products based on whole or processed jack bean should in crease production and expand use.