Influence of Different Processing Methods on the Chemical Analysis, Nutritional and Phytochemical Composition of Lima Beans     (Phaseolus lunatus); An Underutilized Edible Crop

Ogungbemi, Kunle; F, F, Ilesanmi; B.T, Ayangbemi; S. O, Oyewole; P.I, Olaleye-Oriwo

doi:10.21608/asejaiqjsae.2022.228406

Influence of Different Processing Methods on the Chemical Analysis, Nutritional and Phytochemical Composition of Lima Beans (Phaseolus lunatus); An Underutilized Edible Crop

Document Type : Original Article

Authors

¹ No 1 Stone road, beside red cross onireke, Dugbe

² Biochemistry/Chemistry Unit, Nigerian Stored Products Research Institute, Ibadan.

³ Entomology Unit, Nigerian Stored Products Research Institute, Ibadan.

⁴ Post harvest engineering Department, Nigerian Stored Products Research Institute, Ibadan.

⁵ Extension Field and Community Service, Outreach Department, Nigerian Stored Products Research Institute, Ibadan.

10.21608/asejaiqjsae.2022.228406

Abstract

The influence of different processing methods on the chemical, nutritional and phytochemical composition of an underutilized lima beans was evaluated. For this study, mature dried lima beans were obtained from a local farm in Egbeda, Ibadan, Oyo State, Nigeria. The sample was sorted and separated into three (3) portions: baseline (sample as control), fermented sample and de-hulled sample. The results showed that polyphenol content of the fermented samples and de-hulled samples was significantly higher (P<0.05) when compared to the control. However, similar result was also observed in the flavonoids and ascorbic acid contents which were also significantly higher in the fermented and de-hulled samples than the control. A significant reduction (P<0.05) was seen at the levels of anti-nutritional factors (Phytate, Tannin and Saponin) of fermented and de-hulled samples compared to the control. However, de-hulled samples have a better reduction in anti-nutritional factors compared with fermented sample. In addition, fermentation significantly (P<0.05) reduced the cyanogenic compound to a safe level compared with the control and de-hulled samples. A significant (P<0.05) increase in magnesium (Mg) and iron (FE) was observed in the mineral analysis of fermented and de-hulled samples as compared to the control while there was no significant difference in other mineral elements. Result of the proximate analysis showed improved protein content in processed lima beansas compared to the control. It can therefore be concluded that fermentation of lima beansimproves the quality, safety and nutritive values.

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