Among legumes, common bean plays significant role in the diet of Cameroonians. It is a good source of protein, fiber and micronutrients. However, bean contains substantial amount of antinutrients, which limit their utilization. This work evaluates the effect of different processing methods on the macronutrients, micronutrients and antinutrients contents in two bean cultivars (Phaseolus vulgaris L.). A survey was done in the city of Yaounde on the different processes applied on the cultivar before cooking. From the results of the survey, beans treatment were divided into six groups: raw, boiled, boiled with sodium bicarbonate, boiled with Echinops giganteus bark powder, soaked and boiled, soaked with sodium bicarbonate and boiled. The processed samples were analyzed for proximate and antinutrients composition using AOAC methods and minerals by atomic absorption spectrophotometry. The raw seed served as the control. The results of this study have shown that processing led to an increase significantly (p<0.05) in protein contents. The higher rate of protein were observed for soaked and boiled (25.82%) and boiled (24.23%) respectively for white and red bean. The fiber contents of soaked with sodium bicarbonate and boiled white bean were higher (8.39%) compare to fiber content values recorded for red bean cultivars samples. Fat contents are significantly (p<0.05) lower with all samples after processing. The carbohydrate content of the boiled with Echinops giganteus bark powder of red bean was the highest (59.26%) followed by boiled with sodium bicarbonate red bean 58.61%. Boiled with Echinops giganteus bark powder white bean cultivar had higher iron, zinc, potassium and magnesium while boiled red and white bean cultivar had higher copper levels. Soaked and boiled white bean cultivar had higher calcium while boiled with sodium bicarbonate red bean had higher sodium levels. Processing improved significantly (p<0.05) the nutritional value of the beans by reducing the antinutrient contents. Soaking with sodium bicarbonate and boiling were found to have the highest level of reduction effect on the tannin, oxalate and saponin particularly in the white bean cultivar. Red and white bean cultivars could be used as a food formulation material for infants and young children to prevent protein energy malnutrition.
| Published in | Journal of Food and Nutrition Sciences (Volume 10, Issue 1) |
| DOI | 10.11648/j.jfns.20221001.15 |
| Page(s) | 27-35 |
| 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), 2022. Published by Science Publishing Group |
Nutritional Value, Soaking, Boiling, Bean Cultivars, Nutrition
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APA Style
Marlyne-Josephine Mananga, Eyili Noah Joseph Karrington, Kotue Taptue Charles, Kouandjoua Ndjigoui Brice Didier, Fokou Elie. (2022). Effect of Different Processing Methods on the Nutritional Value of Red and White Bean Cultivars (Phaseolus vulgaris L.). Journal of Food and Nutrition Sciences, 10(1), 27-35. https://doi.org/10.11648/j.jfns.20221001.15
ACS Style
Marlyne-Josephine Mananga; Eyili Noah Joseph Karrington; Kotue Taptue Charles; Kouandjoua Ndjigoui Brice Didier; Fokou Elie. Effect of Different Processing Methods on the Nutritional Value of Red and White Bean Cultivars (Phaseolus vulgaris L.). J. Food Nutr. Sci. 2022, 10(1), 27-35. doi: 10.11648/j.jfns.20221001.15
AMA Style
Marlyne-Josephine Mananga, Eyili Noah Joseph Karrington, Kotue Taptue Charles, Kouandjoua Ndjigoui Brice Didier, Fokou Elie. Effect of Different Processing Methods on the Nutritional Value of Red and White Bean Cultivars (Phaseolus vulgaris L.). J Food Nutr Sci. 2022;10(1):27-35. doi: 10.11648/j.jfns.20221001.15
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Download@article{10.11648/j.jfns.20221001.15,
author = {Marlyne-Josephine Mananga and Eyili Noah Joseph Karrington and Kotue Taptue Charles and Kouandjoua Ndjigoui Brice Didier and Fokou Elie},
title = {Effect of Different Processing Methods on the Nutritional Value of Red and White Bean Cultivars (Phaseolus vulgaris L.)},
journal = {Journal of Food and Nutrition Sciences},
volume = {10},
number = {1},
pages = {27-35},
doi = {10.11648/j.jfns.20221001.15},
url = {https://doi.org/10.11648/j.jfns.20221001.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221001.15},
abstract = {Among legumes, common bean plays significant role in the diet of Cameroonians. It is a good source of protein, fiber and micronutrients. However, bean contains substantial amount of antinutrients, which limit their utilization. This work evaluates the effect of different processing methods on the macronutrients, micronutrients and antinutrients contents in two bean cultivars (Phaseolus vulgaris L.). A survey was done in the city of Yaounde on the different processes applied on the cultivar before cooking. From the results of the survey, beans treatment were divided into six groups: raw, boiled, boiled with sodium bicarbonate, boiled with Echinops giganteus bark powder, soaked and boiled, soaked with sodium bicarbonate and boiled. The processed samples were analyzed for proximate and antinutrients composition using AOAC methods and minerals by atomic absorption spectrophotometry. The raw seed served as the control. The results of this study have shown that processing led to an increase significantly (pEchinops giganteus bark powder of red bean was the highest (59.26%) followed by boiled with sodium bicarbonate red bean 58.61%. Boiled with Echinops giganteus bark powder white bean cultivar had higher iron, zinc, potassium and magnesium while boiled red and white bean cultivar had higher copper levels. Soaked and boiled white bean cultivar had higher calcium while boiled with sodium bicarbonate red bean had higher sodium levels. Processing improved significantly (p<0.05) the nutritional value of the beans by reducing the antinutrient contents. Soaking with sodium bicarbonate and boiling were found to have the highest level of reduction effect on the tannin, oxalate and saponin particularly in the white bean cultivar. Red and white bean cultivars could be used as a food formulation material for infants and young children to prevent protein energy malnutrition.},
year = {2022}
}
TY - JOUR T1 - Effect of Different Processing Methods on the Nutritional Value of Red and White Bean Cultivars (Phaseolus vulgaris L.) AU - Marlyne-Josephine Mananga AU - Eyili Noah Joseph Karrington AU - Kotue Taptue Charles AU - Kouandjoua Ndjigoui Brice Didier AU - Fokou Elie Y1 - 2022/01/28 PY - 2022 N1 - https://doi.org/10.11648/j.jfns.20221001.15 DO - 10.11648/j.jfns.20221001.15 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 27 EP - 35 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20221001.15 AB - Among legumes, common bean plays significant role in the diet of Cameroonians. It is a good source of protein, fiber and micronutrients. However, bean contains substantial amount of antinutrients, which limit their utilization. This work evaluates the effect of different processing methods on the macronutrients, micronutrients and antinutrients contents in two bean cultivars (Phaseolus vulgaris L.). A survey was done in the city of Yaounde on the different processes applied on the cultivar before cooking. From the results of the survey, beans treatment were divided into six groups: raw, boiled, boiled with sodium bicarbonate, boiled with Echinops giganteus bark powder, soaked and boiled, soaked with sodium bicarbonate and boiled. The processed samples were analyzed for proximate and antinutrients composition using AOAC methods and minerals by atomic absorption spectrophotometry. The raw seed served as the control. The results of this study have shown that processing led to an increase significantly (pEchinops giganteus bark powder of red bean was the highest (59.26%) followed by boiled with sodium bicarbonate red bean 58.61%. Boiled with Echinops giganteus bark powder white bean cultivar had higher iron, zinc, potassium and magnesium while boiled red and white bean cultivar had higher copper levels. Soaked and boiled white bean cultivar had higher calcium while boiled with sodium bicarbonate red bean had higher sodium levels. Processing improved significantly (p<0.05) the nutritional value of the beans by reducing the antinutrient contents. Soaking with sodium bicarbonate and boiling were found to have the highest level of reduction effect on the tannin, oxalate and saponin particularly in the white bean cultivar. Red and white bean cultivars could be used as a food formulation material for infants and young children to prevent protein energy malnutrition. VL - 10 IS - 1 ER -
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