Chemical and nutritional composition of some selected lesser known legumes indigenous to Nigeria

James, Samaila; Nwabueze, Titus U.; Onwuka, Gregory I.; Ndife, Joel; Usman, Mohammed A.

doi:10.1016/j.heliyon.2020.e05497

Cited by 18 publications

(19 citation statements)

References 25 publications

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“…In raw samples, results showed that K was the most abundant macro element ranging between 1.30 and 1.63 g/100 g. In contrast, they showed low Na (0.03-0.08 g/100 g). Appreciable concentrations of Mg (0.16-0.20 g/100 g) and Ca (0.09-0.17 g/100 g) were obtained in line with the findings of James et al (2020) in red beans (0.134 and 0.260 g/100 g, respectively) (Table 3).…”

Section: Mineral Contentsupporting

confidence: 86%

Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

Redondo-Cuenca

Pedrosa

Sanz

et al. 2022

Journal of Food Science

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The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.

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Section: Mineral Contentsupporting

confidence: 86%

Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

Redondo-Cuenca

Pedrosa

Sanz

et al. 2022

Journal of Food Science

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“…The use of red beans can affect the texture. Red beans contain 62.68 % of carbohydrate (James et al, 2020) which is according to (Rahmawati and Irawan, 2021) the addition of taro starch caused an increase in the hardness of chicken nuggets. It is stated that the increase in hardness was caused by the retrogradation of taro starch when the nugget dough was cooled where the amylose formed a rigid and hard character.…”

Section: Sensory Evaluationmentioning

confidence: 85%

“…Ash content shows the amount of minerals contained in a product. Red beans contain 4.72% Ash (James et al, 2020) FOODSCITECH, 5 No. 2 December 2022ISSN 2622-1985 | ISSN 2622-4127 (online) DOI: http://dx.doi.org/10.25139/fst.vi.5085…”

Section: Ashmentioning

confidence: 99%

Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans

Revitriani

Puspitasari²,

Rejeki

2022

Food Sci. Technol.

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Making nuggets by replacing meat with red beans can be used as a variant of nuggets for vegetarian consumption. Red beans have hard skin, so it is necessary to know the most appropriate cooking method to produce quality nuggets. The use of whole wheat flour as a binder aims to increase the fiber and protein content of the product. The purpose of this study was to determine the proportion of red beans and whole wheat flour as well as to show how to cook red beans for the quality of the nugget produced. This study used a factorial randomized block design (RAK) the first factor was the proportion of red beans and wheat flour (K), namely K1 (60%:40%), K2 (50%:50%), K3 (40%:60%). The second factor was the red beans cooking process (P), namely P1 (boiling) and P2 (steaming). The results showed that there was no interaction in all treatments. The treatment of the proportion of red beans and whole wheat flour had no significant effect on all parameters, while the treatment of red bean cooking affected the parameters of water content, ash, and carbohydrates. The results of the organoleptic test had a significant effect on taste, aroma, texture, and color. K3P2 treatment (proportion of red beans: 40%: 60% whole wheat flour and steaming) became the selected treatment with parameters water content 49.09%, ash content 1.85%, protein content 10.62 %, fat content 2.90%, carbohydrate content 35.53% and total preference for taste 63.3%, aroma 53.3%, texture 43.3% and color 63.4%.

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“…Due to their high nutritious content, staple foods including maize, rice, millet, and cowpea present a chance to reduce malnutrition. For instance, compared to animal products, cowpeas are a cheap source of protein whereas maize is high in carbohydrates [53]. However, malnutrition has been associated with relying too heavily on one or a few of these basics [54].…”

Section: Introductionmentioning

confidence: 99%

Moving from Total Concentrations to Measures of Harm in Grain Sold at Selected Markets of Southwest Nigeria

Oshatunberu

Oladimeji

Henry

et al. 2022

Preprint

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Regardless of where you live or who you are, food safety is crucial for human health. Pesticide residues are commonly exposed to consumers in Nigeria through their food. What consequences, if any, such chemical pollutants cause to consumer health remain unclear given the presence of pesticide residues in food. To this end, the objective is to determine the concentration of the identified pesticide in grains commonly used by farmers, and which are available directly from the open markets in the Nigerian market. Pesticide residues were quantified through a multiresidue method using a varian 3800/4000 gas chromatograph mass spectrometer was used to analyze pesticide residues. The simultaneous determination of four classes of pesticides: carbamates, organochlorines, organophosphates, and pyrethroids by gas chromatography-mass spectrometry (GC/MS) method using sample preparation on QuEChERS-citrate, was developed and validated. The results frequently showed high inter- and intra-specific contamination, which makes sense given the target market and dietary diversity in the area. This study found that grains purchased from particular markets in southwest Nigeria contained numerous pesticide residues. The MRLs set by the EU or FAO/WHO or both were surpassed by 17 out of the total 27 pesticides reported in this work in at least one grain, despite the fact that there were no published codex MRLs for some pesticide residues in some grains.These residues were dispersed among the four classes of pesticides: carbamates, organochlorines, organophosphates, and pyrethroids. In actuality, 90% of the mainly banned organochlorine pesticides exceeded MRLs. Thus, this study revealed concentration levels of organo-chloride pesticides and organo-phosphate pesticides in grain samples drawn from selected markets in southwest Nigeria. Consumers seeking high-quality food in Nigeria should take note of these facts. Notwithstanding, the small percentage of samples with detectable residues suggests that there is a need to increase the monitoring of pesticides in grains, educate farmers, and raise their awareness of the dangers of unauthorized use of pesticides that are restricted for use in agriculture, which can harm the industry's reputation as a whole.

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Chemical and nutritional composition of some selected lesser known legumes indigenous to Nigeria

Cited by 18 publications

References 25 publications

Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans

Moving from Total Concentrations to Measures of Harm in Grain Sold at Selected Markets of Southwest Nigeria

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