Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus)

Egbe, I.A.; Akinyele, I.O.

doi:10.1016/0308-8146(90)90022-v

Cited by 58 publications

(33 citation statements)

References 6 publications

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“…The fact that the moinmoin were wrapped in leaves might have restricted the level of tannin leached into the cooking water. Trypsin inhibitor and lectin are known to be detoxified by heat during cooking (Egbe and Akinyele, 1990;Ukachukwu and Obioha, 2000). This explains the high reduction of these anti-nutrients during cooking.…”

Section: Resultsmentioning

confidence: 99%

Effects of processing methods on the chemical composition of flour, moinmoin and akara from mucuna pruriens

Sogwa¹,

Onweluzo²

2011

Agro-Science

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Dry seeds of Mucuna pruriens were processed into two indigenous food products -moinmoin and akara -using the traditional processing methods while varying steaming time for moinmoin and parboiling time of beans for akara. Raw and untreated bean flour (UWMF) served as the control. The nutrient and antinutrient composition of raw beans and processed beans were evaluated. Results showed that for moinmoin, processing caused significant (p<0.05) increase in the protein content (31.50%) of soaked (24h)

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Section: Resultsmentioning

confidence: 99%

Effects of processing methods on the chemical composition of flour, moinmoin and akara from mucuna pruriens

Sogwa¹,

Onweluzo²

2011

Agro-Science

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“…Projections based on the current trends indicate a gap between human population and protein supply (Vijayakumari et al 1997). Hence, the need to examine unconventional legumes and oilseeds as alternative protein sources for the future (Egbe and Akinyele 1990;Onweluzo et al 1994;Chau and Cheung 1998;Fagbemi 2007). This development has stimulated research on the utilization of Lagenaria siceraria, an indigenous underutilized oil rich seed as alternate protein source.…”

Section: Introductionmentioning

confidence: 99%

Amino acid composition of Lagenaria siceraria seed flour and protein fractions

2010

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Defatted seed flours of Lagenaria siceraria (calabash and bottle gourd) were fractionated into their major protein fractions. The amino acid composition of seed flours and their protein fractions were determined and the protein quality was evaluated. Glutamic acid (139-168 mg/g protein) was the most abundant amino acid followed by aspartic acid (89.0-116 mg/g protein) in both the seed flours and their protein fractions. The total essential amino acid ranged from 45.8 to 51.5%. The predicted protein efficiency ratio and the predicted biological value ranged from 2.4 to 2.9 and 8.7 to 44.0, respectively. Lysine and sulphur amino acids were mostly concentrated in the globulin fractions. The first and second limiting amino acids in seed flours and protein fractions were methionine and valine or threonine. The seed flours contained adequate essential amino acids required by growing school children and adults. The seed has potential as protein supplement in cereal based complementary diets or in the replacement of animal proteins in conventional foods.

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“…Projections based on current trends indicate a gap between human population and protein supply. Hence, research eþorts are being directed to this area to identify and evaluate underexploited legume food sources as alternate protein crops for the future (Egbe and Akinyele 1990). In India, though several wild legume seeds are * To whom correspondence should be addressed.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition, Amino Acid Content and Protein Quality of the Little-Known LegumeBauhinia purpurea L

Vijayakumari

Siddhuraju

Janardhanan

1997

J. Sci. Food Agric.

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Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus)

Cited by 58 publications

References 6 publications

Effects of processing methods on the chemical composition of flour, <i>moinmoin</i> and <i>akara</i> from <i>mucuna</i> <i>pruriens</i>

Effects of processing methods on the chemical composition of flour, <i>moinmoin</i> and <i>akara</i> from <i>mucuna</i> <i>pruriens</i>

Amino acid composition of Lagenaria siceraria seed flour and protein fractions

Chemical Composition, Amino Acid Content and Protein Quality of the Little-Known LegumeBauhinia purpurea L

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