Comparative Studies on Mineral and Scavenging Ability of Edible and Some Underexploited Wild Beans in Nigeria

Abstract

This work was set out to assay for some minerals essential for healthy state and biochemical indices that underlined degenerative diseases in some edible bean cultivar and nearly extinct local wild bean. Against this backdrop, ash composition was determined before Na + , K + , Ca 2+ , Mg 2+ , Zn 2+ , Fe 2+ , Pb 2+ and Cd were determined by Flame Photometer and Atomic Absorption Spectroscopy (AAS) respectively. 2,2-diphenyl-1-picrylhydrazyl (DPPH), Vitamin E and Vitamin C were also assayed to determine the scavenging ability of the bean samples. The proximate ash composition result of unprocessed and malted edible bean IT99K-573-2-1 had the highest ash content value of 6.90 ± 0.01 and 6.92 ± 0.01 respectively. In the bean samples Pb 2+ and Cd 2+ were not detected. The empirical mineral composition varies across both the wild and edible bean without significant difference (P ≤ 0.05) except IT07K-243-1-10 that had Ca 2+ to be significantly higher than other bean samples. K + was found to be significantly higher in Feregede and IT07K-243-1-10 compared to other bean samples. Changes in the radical scavenging ability of the various sample in this study after malting, showed a slight reduction in DPPH content except for the edible beans-IT04K-333-2 and IT845-2246-4. Well, there was slight reduction of Vitamin E only in Otili, Mucuna and IT99K-573-1-1. Compared to others only Otili and IT845-2246-4 had slight reduction in Vitamin C after malting.

Biochemical and Microbiological Evaluation of the Effect of Processing on Cucumeropsis mannii Seed

“…Further on Table 3, the total Phenolics and DPPH increased after processing. This is an inverse result juxtaposing the work of Awoyinka et al [21]. This might probably suggest that the level of phenolics and DPPH availability in samples is processing type dependent are better tapped when the seed is processed.…”

Comparative Studies on the Effect of Boiling and Fermentation on Calabash Gourd Melon (Lagenaria siceraria) Seeds

“…Both the total phenolics and DPPH radical scavenging activity decreased after boiling the melon seed, indicating that boiling lowered the antioxidant activity for the melon seed. Processing such as malting decreased DPPH content in beans [34]. Also, cooking and boiling reduced the amount of phenolics in legumes [35].…”

<i>In-Vitro</i> Metabolite Colonic Production from Otili (<i>Sphenostylis stenocarpa</i>) as Influenced by Selected Gastrointestinal Microbes

“…Also in our previous studies, Otili expressed higher resistibility ability to the proliferation of colon cancer cells induced by Dextran Sodium Sulphate (DSS) in wister albino rats compared with common edible beans [16].…”