[Chemical and nutritional characteristics from grains of five genotypes of Canavalia ensiformis]

This study evaluated the raw meals from grains of five genotypes of Canavalia ensiformis, by means of the chemical composition, the presence of antinutritional factors (Canavanine and hemaglutination activity) and in vitro protein digestibility. The genotypes studied were: Original, Yaracuy, Tovar, Valle de la Pascua and U-02. The results of chemical composition, showed significance difference between them, except moisture content, found the following average values: Protein 31.37%, fiber: 8.10%, ash: 2.93% and moisture: 11.68%. The canavanine content of the genotypes was variable oscillating between 2.02 and 4.86%, the genotype U-02 presented the higher value, respect to the hemaglutination title changed between: +2 and +5. The in vitro protein digestibility of the raw meals showed significance differences between the genotype, it changed between 47.51% and 51.84%, these values were lower than the casein (97.3%).