Effect of Dehulling on Proximate Composition and Functional Properties of Lima Bean (Phaseolus lunatus) Grown in Enugu State

Abstract

This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave the following value for dehulled lima bean: moisture 7.18%, crude fat 4.67%, protein 14.24%, crude fiber 17.89%, ash 0.66% and carbohydrate 55.36% while undehulled lima bean contents were moisture 4.30%, crude fat 2.62%, protein 16.31%, crude fiber 18.00%, ash content 2.13%, carbohydrate 56.14%. Moisture, crude fat, protein and ash contents were significantly different than crude fiber and carbohydrate. The functional properties showed higher values for dehulled than undehulled okpokoro flour. The emulsion capacity 4.35 (ml/g) for dehulled and 3.03 (ml/g) for undehulled; foam capacity 31.67% for dehulled and 25.33% for undehulled; bulk density 0.82 (ml/g) and 0.88(ml/g) water absorption capacity 2.238 (ml/g) for dehulled and 1.98(ml/g) for undehulled etc., showing that the dehulled okpokoro flour had better functional potentials than the undehulled flour.

Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture

“…Raw lima bean seeds were manually cleaned to remove foreign matter, broken and immature seeds. Then, seeds subjected to determine physical properties as follows: Seed weight (weight of 100 seeds taken randomly in triplicate, the average reported as 100 seeds weight), seed dimension (length and width) were determined according to the method described by Ibeabuchi et al [3] seed length and width in mm were measured using a Vernier caliper with accuracy of 0.001 mm where 10 uniform lima seeds were randomly selected and their length and width were measured, relative density of the seeds was determined according to method described by Youssef [18] the increase in volume of 200 ml of distilled water placed in a measuring cylinder after immersing 100 seeds of a known weight. Relative density was calculated according to Equation (1) as follows:…”

“…Lima bean (Phaseolus lunatus) is one of the most widely cultivated pulse crops both in the temperate and subtropical regions, it can be grown in a wide range of ecological conditions from warm temperate zones as well as arid and semi-arid tropical regions are common in Africa. The planting season is between April and June and harvesting starts about 5 months after planting [1] [2] [3]. In Egypt lima bean was cultivated at North Delta under the environmental condition of Kafr El-Sheikh Governorate Produced high seed yield 2.5 ton/fed.…”

Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour

“…There were significant differences ( p < .05) in the physicochemical properties of the SOFSP flour (Table 2). The moisture content of flour serves as a crucial quality indicator, given its substantial influence on the shelf life, storage, and safety of food items (Gemede, 2020; Ibeabuchi et al., 2017). The moisture content of the flour blend samples ranged from 6.00% in sample S 60 O 40 to 8.33% in sample S 20 O 80 .…”

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

“…FP-WW showed the highest moisture (7.02 %) and lowest protein content (78.66 %). The soaking process may result in the absorption of water by seed components, leading to increased moisture content ( Wahyuningsih et al, 2019 , Ibeabuchi et al, 2019 ). Soaking also appeared to reduce the amount of starchy carbohydrates in the starting materials ( English et al, 2019 ), leading to lower starch content of FP-WW (2.07 %) compared to FP-WD (7.7 %).…”

“…While some studies have defined the effect of the aforementioned pre-processing on legume flours, such as mucuna, lima, ukpo and common bean ( Mang et al, 2015 , Ibeabuchi et al, 2019 , Bangar and Dhull, 2022 , Okorie et al, 2013 , Deshpande et al, 1982 ); literature relating to the effect of pre-processing on protein purity, quality and extraction efficiency is extremely limited. In addition, there is no systematic mass balance data available for the fava bean protein isolate (FPI) extraction process.…”