Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria
Journal of Food and Nutrition Sciences
Volume 2, Issue 4, July 2014, Pages: 168-172
Received: Jul. 11, 2014; Accepted: Jul. 19, 2014; Published: Jul. 30, 2014
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Author
Obiakor- Okeke, P. N., Faculty of Health Sciences, Department of Nutrition and Dietetics, Imo State University, PMB 2000, Owerri, Imo State Nigeria
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Abstract
Aim: A comparative assessment of chemical and functional properties of some varieties of lima bean consumed in Arondizuogu, Imo state were carried out. Methodology: Seven varieties of lima bean, identified on the basis of colour were purchased from a local market. One kilogram of each variety was cleaned, washed with tap water and milled into fine flours (70mm mesh screen). The flours were analyzed for proximate, minerals, anti nutrient, food toxicant, and functional properties using standard assay methods. Result: The protein content of the lima bean varieties ranged from 19.33 to 25. 43 %. All the varieties had high and comparable values for ash and fibre (3.88 to 4.13 % and 3.99 to 4.43 %) respectively. The fat content of all the varieties were low. The seven varieties had high and comparable carbohydrate level (65.60% to 71.51%) The zinc and iron values ranged from 28.88 to 33.06mg and 57.22 to 6.24mg. The mottled brown, deep cream and mottled black varieties had highest iron content (60.02, 60.24 and 60. 22mg), while the dark red variety had the highest zinc level (33.06mg) followed by the dark brown and black with zinc values of (31.45 and 31.44mg,j respectively. The phosphorus and copper content of all the varieties were high and comparable (4.20 to 4. 66mg and 4.38 to 4. 68mg). The hydrogen cyanide levels of all the varieties were high (38.38 to 43.55mg). The water absorption capacity, foam capacity and least gelation concentration were high in all the varieties (63.21 to 70.33, 12.08 to 13.18 and 14-16, respectively). Conclusion: Lima bean has a high nutrient profile despite the variety. It is rich in protein, ash, fiber, zinc, copper, iron, phosphorus and has a good functional attributes.
Keywords
Evaluation, Chemical, Functional, Properties, Lima Bean Varieties, Arondizuogu
To cite this article
Obiakor- Okeke, P. N., Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria, Journal of Food and Nutrition Sciences. Vol. 2, No. 4, 2014, pp. 168-172. doi: 10.11648/j.jfns.20140204.21
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