Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (Lablab purpureus L.) Flour
Journal of Food and Nutrition Sciences
Volume 5, Issue 1, January 2017, Pages: 16-22
Received: Jan. 12, 2017; Accepted: Jan. 29, 2017; Published: Mar. 2, 2017
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Authors
Mengistu Tadesse Mosisa, Department of Chemical Engineering, School of Mechanical, Chemical and Material Engineering, Adama Science and Technology University, Adama, Ethiopia
Diriba Chewaka Tura, Department of Food Technology and Process Engineering, College of Engineering and Technology, Wollega University, Nekemte, Ethiopia
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Abstract
Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ (Lablab purpureus L.). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous legume in Ethiopia. The processing techniques employed were traditional cooking (TC) and pressure cooking (PC) of the dehulled and undehulled hepho bean while the raw sample was served as a control. The protein content was retained in all the processing methods while other proximate compositions showed deviations from the raw. Both PC and TC caused a significant (p < 0.05) difference in carbohydrate, fat, fiber, ash and energy content. The results also showed that the processing methods caused a significant (p < 0.05) difference in all the minerals (Ca, P and Zn) except the iron (Fe) content that was retained during all the processing employed. This legume was reach in minerals and proximate compositions and after processing the protein and iron content were determined to be stable. The high amount of iron in lablab beans and its retention during processing was noteworthy as diets in many developing countries are iron deficient. Hence, hepho or lablab can be an alternative and cheaper source of supplemental protein and other nutrients to solve protein energy malnutrition which is a prevalent problem in developing countries like Ethiopia.
Keywords
Hepho (Lablab purpureus L.), Processing Methods, Proximate Composition, Mineral Content
To cite this article
Mengistu Tadesse Mosisa, Diriba Chewaka Tura, Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (Lablab purpureus L.) Flour, Journal of Food and Nutrition Sciences. Vol. 5, No. 1, 2017, pp. 16-22. doi: 10.11648/j.jfns.20170501.13
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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