Functional Properties and Nutritional Quality of Some Wild and Edible Bean in Nigeria

Abstract

In this study on bean, four wild types were compared with the edible for their functional and nutritional characteristics in unprocessed and malted form. Results obtained in functional properties showed that bulk density was higher in wild types compared to edibles types. Feregede has the least dispersibility compared to all the bean samples. The swelling power of all the wild and edible types was almost the same with the edible bean IT845-2246-4 having the highest value of 26.15 ± 0.02. Pakala had the broadest foaming stability even up to the region of alkaline pH. In proximate compositions, the entire edible bean had more carbohydrate and crude fibre content than the wild types but after malting, there was no significant difference (P < 0.05) in the crude fibre content between the edible and the wild type beans. After malting, it was observed that Pakala and edible bean IT99K-573-1-1 had more moisture content with the values 9.2 ± 0.14 and 9 ± 0.15 respectively. There was no significant difference in the protein content across both the wild and edible bean and ranged between 28.45 ± 0.012 and 30.70 ± 0.014 while these values were slightly reduced after malting. This study reveals that Mucuna and other types of underutilized wild beansOtili, Feregede, and Pakala are important food sources that can be exploited to mitigate shortage in animal protein and under nutrition facing families in many developing countries particularly in Nigeria.