Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds

Abstract

The present study was formulated to analyze the effect of common processing methods on proximate, mineral and antinutrient content of lima bean. The protein content in the present study enhanced from 24.6g in raw to 26.5g/100g on germination. The most abundant mineral in raw bean for 100g was potassium (1295.13mg), followed by calcium (326.5mg), phosphorus (153.4mg), magnesium (123.1mg), sodium (27.0mg), iron (5.43 mg). There was significant (p < 0.01) increase in calcium and phosphorus (10.81 and 14.50%) in germinated beans. Moist heating methods like cooking and autoclaving reduced 100 per cent trypsin inhibitor. Dhal had 100 per cent reduction of trypsin inhibitor and oxalate followed by saponin 0.4mg/100g (98.47%) and phytates 11.8 mg/100g (93.06%). All processing methods were effective in reduction of antinutrients and improving nutritional value of lima bean thereby increasing its utilization in foods and food formulations.

Effect of Different Treatments on Nutritional Value of Lima Bean (&lt;i&gt;Phaseolus lunatus&lt;/i&gt;) and Its Utilization in Biscuit Manufacture

“…Also, the reduction in ash content may be due to the leached-out endospermic matter which contains macro and micro elements in the using water. Similar result was given by Jayalaxmi et al [12] and Farinde et al [31]. On the other hand, ash content was increased significantly in roasted seeds.…”

“…The energy value of raw lima bean was 374.47 Kcal/100g, a similar trend in our study for the effect of processing methods on carbohydrates content was observed with energy values. This suggests that cooked, soaked and dehulled lima bean could be a good ported by Jayalaxmi et al [12] and Bonita et al [7] who recorded that lima bean had high mineral content particularly of potassium, phosphors and magnesium, in comparison with cereals, the calcium and iron content were very high in it.…”

“…Lima bean powder was prepared according to the method of Jayaalaxmi et al [12]. The steps used for preparation raw, cooked, soaked, roasted and dehulled lima bean powder were illustrated in Figure 1.…”

“…Most of antinutritional factors can be completely removed or reduced to a minimal level by common household cooking methods. Some of processing techniques include roasting, cooking, boiling, soaking, autoclaving, germination and dehulling have been reported to remove or reduce antinutritional factors to a desirable level and improving value of Lima bean thereby increasing its utilization in foods and food formulations [7] [11] [12].…”

Effect of domestic processing methods on anti-nutritional factors and its impact on the bio- availability proteins and starch in commonly consumed whole legumes

“…In Green gram sprouting, roasting and pressure cooking has to be employed for 100% removal. Baddi et al (2016).…”