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Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria

Received: 11 July 2014     Accepted: 19 July 2014     Published: 30 July 2014
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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.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 4)
DOI 10.11648/j.jfns.20140204.21
Page(s) 168-172
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Evaluation, Chemical, Functional, Properties, Lima Bean Varieties, Arondizuogu

References
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[2] Kee E, Glancey J and Wooster T (1997) the Lima Bean:A Vegetable Crop for Processing. Hort tech.Vol 7 No. 2.
[3] A O A C (1985) Official Methods of Analysis Association of Official Analytical Chemists, Washington, D.C.
[4] Polacchi, W (1985) Food Composition Tables: Recommended Method for Deriving Nutrient Values in their Preparation J. Am Diet. Assoc. 85: 1134-1136.
[5] Ranjiham, S. K and Gopal, K (1980) Wet Chemical Digestion of Biological Materials for Mineral Analysis: in Laboratory Manual for Nutrition Research. Vikas, Pub. House, PVT Ltd, New Delhi India.
[6] Price, M. L and Butter, L.G (1977) Rapid Visual Estimation and Spectrophotometer Determination of Tannin Contents of Sorghum grain. J. Agric. Ltd. Chern 25; 1268-1270.
[7] Iatta, M and Eskin, M (1980) A simple and Rapid Colorimetric method for phytate Determination. J. Agric Fd. Chem29: 1315-1317.
[8] Hamerstrand, G. E., Black, T.T and Glover, J.D (1981) Trypsin inhibitors in soy Products; modification of standard Analytical Procedure. Cereal Chern. 58;42-43.
[9] Cooke R.D (1978) Anenzymatic Assay for the Cyanide Content of Cassava (Maniihot Escalanta) J.SC. Fd. Agric;29;345-352.
[10] Odo, F.O and Ishiwu, C. N (1999) Experimental Procedures for Food Water Analysis IMT Press, Enugu, Nigeria.
[11] Onirnawo, LA and Akubor, P.I (2005) Food Chemistry. Ambik Press Ltd. Benin City, Nigeria.
[12] Obi, 1. U (1986) Statistical Methods for Detecting Differences. Between Treatments Means SNAPP Press Nig. Ltd Enugu.
[13] Ene-Obong, R.N and Carnovale, E (1992) A Comparison of the Proximate, Mineral, and Amno acid Composition of Some Known and Lesser Known legumes in Nigeria. Fd. Chern. 43: 169-175.
[14] Aleter, V.A and Aladetimi, 0.0 (1989) Compositional Evaluation of some Underutilized edible Legume in Nigeria. Die N ahring 33: 1 009-1 0 16.
[15] Chikwendu, IN. (2005) Production and availability of ground. Bean, (Kerstingella Geocarpa) in a Typical Nigeria Community. Implication for Nutrition Education and National Development J. Home Econ res. 6 (1):135-141.
[16] Nwokolo, E (1987) A Nutritional Assessment of African yam Bean (Sphenostylis Stenocara) and Bambara Groundnut (Voantzeia Subterranea). J. Sci. Fd. Agric 41:123-129.
[17] Ensminger, A. R and Ensminger, M. K (1986) Food for Health: A Nutrition Encyclopedia. Clovis pegus Press, PP 19-21.
[18] NAS (1979) Tropical legumes: Resources for the future. National Academy of Science, Washington, DC USAPP 331.
[19] Apata, D.F and Ologhobo, A.D (1994) Biochemical Evaluation of Some Nigerian legume seeds. Fd. Chern 49:333-338.
[20] Kee, E, Glancey, J and Wooten T (1998) Successful Lima bean. Production in Delaware Cooperative Extensive Service, Extension Bulletin 137.
[21] Beebee, S. Gonzalez, A.V and Rengifo, J (2000) Research on Trace elements in the common bean. Fd. Nutr. Bull. 21; 381-39.
[22] Silano, V. Bansul, H.Cand Bozzini, A (1982) Improvement of Nutritional Quality of Food Crops. FAO Plant Production and Protection Paper 34, F AO Press, Rome, Italy.
[23] Ologho, A D, Fietuga, R.L and Tewe, 0.0 (1984) The Cyanogenic Glycoside Content of Raw and Processed Lima Bean Varieties. Fd Chern 13:117-128.
[24] Okoli, N.P and Ugochukwu, E.N (1988) Cyanide contents of some Nigeria legumes and the effects of simple processing. Fd, Chern. 32:209-216.
[25] Manay, N.S and Sharaswamy M.S (2008) Food facts and Principles. New Age int. Ltd. New Delhi India.
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    Obiakor- Okeke, P. N. (2014). 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, 2(4), 168-172. https://doi.org/10.11648/j.jfns.20140204.21

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    ACS Style

    Obiakor- Okeke; P. N. Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria. J. Food Nutr. Sci. 2014, 2(4), 168-172. doi: 10.11648/j.jfns.20140204.21

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    AMA Style

    Obiakor- Okeke, P. N. Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria. J Food Nutr Sci. 2014;2(4):168-172. doi: 10.11648/j.jfns.20140204.21

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  • @article{10.11648/j.jfns.20140204.21,
      author = {Obiakor- Okeke and P. N.},
      title = {Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {2},
      number = {4},
      pages = {168-172},
      doi = {10.11648/j.jfns.20140204.21},
      url = {https://doi.org/10.11648/j.jfns.20140204.21},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140204.21},
      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.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Comparative Evaluation of Chemical and Functional Properties of Some Lima Bean Varieties (Phaseolus Lunatus) Consumed in Arondizuogu, Imo state, Nigeria
    AU  - Obiakor- Okeke
    AU  - P. N.
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    DO  - 10.11648/j.jfns.20140204.21
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
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    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20140204.21
    AB  - 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.
    VL  - 2
    IS  - 4
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