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Effect of Processing on Chemical Composition of Red Kidney Bean (Phaseolus vulgaris L.) Flour

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Author(s): S.S. Audu | M.O. Aremu

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 10;
Issue: 11;
Start page: 1069;
Date: 2011;
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Keywords: Red kidney bean | Phaseolus vulgaris L. seed | chemical composition | processing

ABSTRACT
Proximate, mineral and amino acid compositions of raw and processed red kidney bean (Phaseolus vulgaris L.) flour were investigated on dry weight bases with a view to finding alternative and cheaper sources of protein to solve the problem of malnutrition due to inadequate protein in nutrition which is a prevalent problem in developing world, especially in Nigeria. Processing methods (cooking, boiling, roasting, sprouting and fermenting) were adopted using the standard analytical techniques. The processing methods showed deviations in nutrient content from the raw seeds. Crude fat was reduced by some processing methods particularly cooking and boiling while crude protein was enhanced in this order: Roasting > fermenting > boiling > sprouting > cooking. Processing significantly affected the mineral content of the red kidney bean flour (p
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