Influence of different processing methods on the chemical analysis, nutritional and phytochemical composition of lima beans (phaseolus lunatus): an underutilized edible crop
Other Title(s)
تأثير طرق المعالجة المختلفة على التحليل الكيميائي والتكوين التغذوي والكيميائي النباتي لفاصوليا ليما (فاصولوس لوناتوس): محصول صالح للأكل غير مستغل
Joint Authors
Ogungbemi, Kunle
Ilesanmi, F. F.
Ayangbemi, B. T.
Oyewole, S. O.
Olaleye-Oriwo, P. I.
Source
Alexandria Science Exchange Journal
Issue
Vol. 43, Issue 1 (31 Mar. 2022), pp.161-167, 7 p.
Publisher
Publication Date
2022-03-31
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Topics
Abstract EN
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.
American Psychological Association (APA)
Ogungbemi, Kunle& Ilesanmi, F. F.& Ayangbemi, B. T.& Oyewole, S. O.& Olaleye-Oriwo, P. I.. 2022. Influence of different processing methods on the chemical analysis, nutritional and phytochemical composition of lima beans (phaseolus lunatus): an underutilized edible crop. Alexandria Science Exchange Journal،Vol. 43, no. 1, pp.161-167.
https://search.emarefa.net/detail/BIM-1391183
Modern Language Association (MLA)
Ogungbemi, Kunle…[et al.]. Influence of different processing methods on the chemical analysis, nutritional and phytochemical composition of lima beans (phaseolus lunatus): an underutilized edible crop. Alexandria Science Exchange Journal Vol. 43, no. 1 (Jan. / Mar. 2022), pp.161-167.
https://search.emarefa.net/detail/BIM-1391183
American Medical Association (AMA)
Ogungbemi, Kunle& Ilesanmi, F. F.& Ayangbemi, B. T.& Oyewole, S. O.& Olaleye-Oriwo, P. I.. Influence of different processing methods on the chemical analysis, nutritional and phytochemical composition of lima beans (phaseolus lunatus): an underutilized edible crop. Alexandria Science Exchange Journal. 2022. Vol. 43, no. 1, pp.161-167.
https://search.emarefa.net/detail/BIM-1391183
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1391183