Adzuki (Vigna Angularis) beans as food: chemical composition, nutrition and quality identities


  • Alfred Olaseeni Jide Department of Science Laboratoty Technology, Rufus Giwa Polytechnic, PMB 1019 Owo, Ondo State, Nigeria
  • Jacob Olabode Alademeyin Department of Science Laboratoty Technology, Rufus Giwa Polytechnic, PMB 1019 Owo, Ondo State, Nigeria
  • Kehinde Funto Ajongbolo Department of Science Laboratoty Technology, Rufus Giwa Polytechnic, PMB 1019 Owo, Ondo State, Nigeria


adzuki beans, photochemical, proximate analysis, functional properties, mineral element, starch soluble protein


The adzuki beans (Vigna angularis) seed used for this research work were obtained in a farm at Rufus Giwa Polytechnic, Owo in Ondo State of Nigeria. They beans were sundried for four weeks, milled, divided into two portions and one portion was defatted with n-hexane. Both defatted and undefatted (raw) powdered samples were subjected to Proximate analysis, mineral analysis, photochemicals screening, functional properties, amylase, resistant starch, soluble protein, total sugar, and vitamin c examination. The result of Proximate composition of both raw and defatted samples were: moisture content (7.50 + 0.12) and (6.08 + 0.12), ash contents (4.20 + 1.10 ) and (4.25 + 1.12), crude fiber (3.50 + 0.05) and (2.20 + 0.01), crude fat (25.05 + 0.03)and (5.06 + 0.01), crude protein (30.50 + 0.04) and (36.04 + 0.02), carbohydrate (29.25 + 0.05) and (30.45 + 0.15) respectively. Mineral (mg/kg) analysis reveal the presence of potassium (125.15 + 0.03), phosphorus (378.70 + 0.00), calcium (65.05 + 0.02), magnesium (105.16 + 0.01), zinc (0.11 + 0.05), and iron (0.60 + 0.11) in the sample.The macro and micro nutrients in the study is required for optimal functioning of physiological and biochemical process in the body. The result of functional properties of Vigna angularis seed flour include bulk density (25.06+ 0.01), water absorption or capacity (15.15 + 0.12), oil absorption capacity (26.01 + 0.13) and foaming capacity (10.05 + 0.01) respectively, Amylose (15.08 + 0.01), Resistant starch (20.05 + 0.00), soluble protein (2.50 + 0.11), total sugar (2.25 + 0.12) and vitamins C ( 75.01 + 0.01 mg/100g). The phytochemical screening revealed that Alkaloid, Saponin were slightly present, Phyate, Phenol was moderately present while flavonoid was highly present. The Vigna angularis suggesting that seed flour is relatively save for consumption.


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How to Cite

Jide, A. O., Alademeyin, J. O., & Ajongbolo, K. F. (2023). Adzuki (Vigna Angularis) beans as food: chemical composition, nutrition and quality identities. Journal of Advanced Education and Sciences, 3(3), 05–08. Retrieved from