Changes in differently processed soya bean (Glycine max.) and lima bean (Phaseolus lunatus) with particular reference to their chemical composition and their mineral and some inherent anti‐nutritional constituents

Abstract

The effects of 3 processing techniques: cooking, roasting and autoclaving on the proximate chemical composition, the mineral content and some inherent toxic factors of soya and lima beans were investigated. The processing techniques generally reduced the crude fibre levels and enhanced the extractable fat in the soya and lima beans. The coefficients of variability for crude fibre and ether extract due to the processing techniques of soya and lima beans were 20.9%, 16.0% and 22.3%, 38.1%, respectively. In parallel with decreased ash content in the cooked bean samples, there was a decrease in the K, Mg, Na and P levels relative to the raw bean and also relative to the other processing techniques. Mineral contents of the autoclaved bean samples were generally similar to those of the raw (unprocessed) samples. Under the processing conditions, roasting caused the highest reduction in thioglucoside content (59%) in soya bean while cooking caused the highest reduction in lima bean (78%). Trypsin inhibitor activity (TIA) ranged between 0.59 mg/g sample in the cooked soya bean and 11.6 mg/g sample in the raw bean while the corresponding values for lima bean ranged between 0.59 and 6.3 mg/g sample. Cooking and roasting caused over 90% reduction of TIA, while autoclaving caused 64-69% reduction in both bean samples. Under the assay conditions, haemagglutinating activity was not detected in the cooked and autoclaved soya and lima beans. The need to prevent both functional and nutritional damage to food proteins and other nutrients, resulting from excessive heating, was discussed.

The Role of Soaking Process on Mineral HCl- Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur

“…Some researchers reported that the alkali-treated sorghum seeds exhibited significant (P < 0.05) increase in IVPD as creases might be attributed to their diffusion into the soaking and cooking water, and due to the leaching of both macro and microelements into the different soaking waters and subsequent autoclaving medium. This is in agreement with data given by Aletor and Ojo (1989) on soya and lima bean. Significant (P < 0.05) increases in starch, crude fat contents and energy values were observed with soaking time of CB bulgur samples.…”

Feeding differently processed soya bean Part 1. Effect on performance, protein utilization, relative organ weights, carcass traits and economics of producing broiler‐chickens

“…ESMINCER [9] observed that feed processing may influence the nutritional value of feedstuffs by enhancing some nutrients and lowering others. In an earlier report [4], we observed variations in the nutrient and anti-nutrient composition of soya and lima beans subjected to varying processings and inferred that such compositional changes would have implications for their nutritive value. The performance data (Table 1) of the present study clearly corroborate the above observations.…”

“…In an earlier report [4] we observed that cooking and roasting of legumes (especially for animal feeding) was more popular than autoclaving and extrusion among our local poultry farmers due, perhaps, to the higher cost of the latter technologies. In the present report, we compare the utilization of differently processed soya bean by the broiler-chicken and similarly appraised the economics of production -a key consideration in any commercial livestock enterprise.…”

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“…Substituting groundnut cake with FJSM beyond 2.5% shows a depressed performance in all the parameters evaluated for carcass yield. Aletor et al (1989) observed that nutrition exert several influence on the development of carcass trait, organs and muscular growth in broilers. Dressing percentage range of 75.44-66% observed in this study is higher than the range of 60.42-66% reported by Yakubu et al (2012) when they replaced groundnut cake with cotton seed cake in broilers and also higher than 66.70 -73.25% reported by Omolade et al, (2015) on broiler chickens fed diets containing roselle extract.…”