Heating Effect on Phytochemical and Proximate Contents of Cooked Aqueous Extract of Phaseolus Vulgaris (Kidney Beans)

Abstract

Plant chemicals and nutrients abound in different parts of plants and in different compositions. P. vulgaris (kidney beans) is a nourishing leguminous food commonly eaten by both human beings and animals in the world due to its health benefits and risk reduction of diseases. It is however, indispensible for plants’ food stuff to retain their phytonutrients for maximum benefits. This study therefore investigated the effect of heat on the phytochemicals and proximate contents in cooked P. vulgaris (kidney beans). Qualitative and quantitative phytochemical analysis and proximate (nutrient contents) analysis were determined on fresh kidney bean (FKB) and cooked kidney bean (CKB). Results of phytochemical quantification revealed a significant (p˂0.05) increase of alkaloids and saponins in FKB than those in CKB, significant (p˂0.05) increase of flavonoids, glycosides and tannins in CKB than those in FKB. While proximate analysis of cooked sample (CKB) showed significant (p˂0.05) increase in protein content, crude ash content and carbohydrate content FKB. While moisture content, crude fibre and crude fat of FKB were significantly (p˂0.05) higher than those in CKB of Phaseolus vulgaris. Obviously, the increased concentrations of phytochemicals in fresh Phaseolus vulgaris may be due to the absence of heat action and the heating effect on cooked P. vulgaris could unleash the high rich nutrients value and could supply its antioxidants roles, thereby improving healthy life when eaten cooked.
 Peer Review History: 
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 Received file 
 
 Average Peer review marks at initial stage: 5.0/10
 Average Peer review marks at publication stage: 7.5/10
 Reviewer(s) detail:
 Name: Prof. Dr. Hüsniye Kayalar
 Affiliation: Ege University, Turkey
 E-mail: husniyekayalar@gmail.com
 
 Name: Dr. Mohamed Said Fathy Al-Refaey
 Affiliation: University of Sadat City, Menofia, Egypt
 E-mail: Mohamed.said@fop.usc.edu.eg
 
 Name: Dr. Gehan Fawzy Abdel Raoof Kandeel
 Affiliation: Pharmacognosy Department, National Research Centre, Dokki, 12622, Giza, Egypt
 E-mail: gehankandeel9@yahoo.com
 Comments of reviewer(s): 
 
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Effects of Raw and Cooked Aqueous and Methanol Extracts of Phaseolus Vulgaris (Kidney Beans) on Renal Function in Albino Wistar Rats

“…A close consideration of this study (Figure 1 and Figure 2), reveals that methanol and aqueous cooked extracts gave higher protein. This is consistent with Idoko et al, 1 , who in their work, detailed that cooking of P. vulgaris increased the concentration of protein.…”