Beta
ManageSearchChatDiscover
228406

Influence of Different Processing Methods on the Chemical Analysis, Nutritional and Phytochemical Composition of Lima Beans (Phaseolus lunatus); An Underutilized Edible Crop

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Food Science and technology

Abstract

The influence of different processing methods on the chemical, nutritional and phytochemical composition of an underutilized lima beans was evaluated. For this study, mature dried lima beans were obtained from a local farm in Egbeda, Ibadan, Oyo State, Nigeria. The sample was sorted and separated into three (3) portions: baseline (sample as control), fermented sample and de-hulled sample. The results showed that polyphenol content of the fermented samples and de-hulled samples was significantly higher (P<0.05) when compared to the control. However, similar result was also observed in the flavonoids and ascorbic acid contents which were also significantly higher in the fermented and de-hulled samples than the control. A significant reduction (P<0.05) was seen at the levels of anti-nutritional factors (Phytate, Tannin and Saponin) of fermented and de-hulled samples compared to the control. However, de-hulled samples have a better reduction in anti-nutritional factors compared with fermented sample. In addition, fermentation significantly (P<0.05) reduced the cyanogenic compound to a safe level compared with the control and de-hulled samples. A significant (P<0.05) increase in magnesium (Mg) and iron (FE) was observed in the mineral analysis of fermented and de-hulled samples as compared to the control while there was no significant difference in other mineral elements. Result of the proximate analysis showed improved protein content in processed lima beansas compared to the control. It can therefore be concluded that fermentation of lima beansimproves the quality, safety and nutritive values.
 

DOI

10.21608/asejaiqjsae.2022.228406

Keywords

Lima bean (Phaseolus lunatus), De-hulling, fermentation, Flavonoid and Polyphenols

Authors

First Name

Kunle

Last Name

Ogungbemi

MiddleName

-

Affiliation

No 1 Stone road, beside red cross onireke, Dugbe

Email

kunleoguns484@gmail.com

City

Ibadan

Orcid

-

First Name

Ilesanmi

Last Name

F, F

MiddleName

-

Affiliation

Biochemistry/Chemistry Unit, Nigerian Stored Products Research Institute, Ibadan.

Email

-

City

-

Orcid

-

First Name

Ayangbemi

Last Name

B.T

MiddleName

-

Affiliation

Entomology Unit, Nigerian Stored Products Research Institute, Ibadan.

Email

-

City

-

Orcid

-

First Name

Oyewole

Last Name

S. O

MiddleName

-

Affiliation

Post harvest engineering Department, Nigerian Stored Products Research Institute, Ibadan.

Email

-

City

-

Orcid

-

First Name

Olaleye-Oriwo

Last Name

P.I

MiddleName

-

Affiliation

Extension Field and Community Service, Outreach Department, Nigerian Stored Products Research Institute, Ibadan.

Email

-

City

-

Orcid

-

Volume

43

Article Issue

1

Related Issue

30186

Issue Date

2022-03-01

Receive Date

2022-02-25

Publish Date

2022-03-30

Page Start

161

Page End

167

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 43_Issue 1_Pages 161-167.pdf

PDF . 166.0kB

Link

https://asejaiqjsae.journals.ekb.eg/article_228406.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=228406

Order

15

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Influence of Different Processing Methods on the Chemical Analysis, Nutritional and Phytochemical Composition of Lima Beans (Phaseolus lunatus); An Underutilized Edible Crop

Details

Type

Article

Created At

22 Jan 2023