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 |
Evaluation, Chemical, Functional, Properties, Lima Bean Varieties, Arondizuogu
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APA Style
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
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
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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Download@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}
}
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. Y1 - 2014/07/30 PY - 2014 N1 - https://doi.org/10.11648/j.jfns.20140204.21 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 SP - 168 EP - 172 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 ER -
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