Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (<i>Lablab purpureus</i> L.) Flour

Abstract

Abstract:Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of 'hepho' (Lablab purpureus L.). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous legume in Ethiopia. The processing techniques employed were traditional cooking (TC) and pressure cooking (PC) of the dehulled and undehulled hepho bean while the raw sample was served as a control. The protein content was retained in all the processing methods while other proximate compositions showed deviations from the raw. Both PC and TC caused a significant (p < 0.05) difference in carbohydrate, fat, fiber, ash and energy content. The results also showed that the processing methods caused a significant (p < 0.05) difference in all the minerals (Ca, P and Zn) except the iron (Fe) content that was retained during all the processing employed. This legume was reach in minerals and proximate compositions and after processing the protein and iron content were determined to be stable. The high amount of iron in lablab beans and its retention during processing was noteworthy as diets in many developing countries are iron deficient. Hence, hepho or lablab can be an alternative and cheaper source of supplemental protein and other nutrients to solve protein energy malnutrition which is a prevalent problem in developing countries like Ethiopia.

Nutritional composition of Sacha inchi ( Plukenetia Volubilis L.) as affected by different cooking methods

“…This shows that roasting is a proper treatment to increase the amount of Ca, which helps in bones and dental development and also helps in enzyme formation and hormonal release. [7] The mean content of Cu was found to be 8.1 mg/L, which is significantly (p < .01) higher than the raw and boiled Sacha inchi samples. This shows that roasting is also an adequate treatment to increase the amount of Cu, which is a component of many enzymes and is essential for many physiological activities.…”

“…The Institute of medicine (IOM) also reported that the intake of saturated FA should be avoided in a balanced diet because the excessive consumption of lipids is related to a higher frequency of myocardial infarction cases, hyper-cholesterolemia, increased low-density lipoprotein cholesterol and blood pressure, atheroma, lipid disorders, and other disorders. [7] Also, Sacha inchi is a nutritious food because of its prevalence of unsaturated FA that is involved lowering the risk of cancer and of chronic diseases such as cardiovascular disease, and inflammatory and autoimmune diseases. Furthermore, the ratio of ω-6 and ω-3 of the Sacha inchi is near the ideal value (from 1:4 to 1:10) which is important due to the hypo-cholesterolemic effect.…”

Evaluation of Mineral Retention in Green Legumes Submitted to Thermal Treatment

“…40 Mosisa and Tura determined the effect of processing (traditional cooking and pressure cooking) on the mineral composition of Lablab purpureus L., which is an indigenous legume in Ethiopia. 41 The results showed that the processing methods caused a significant (p < 0.05) difference in all minerals (Ca, P and Zn), except the iron (Fe) content, which was retained during processing. The loss of this element was due to their binding to proteins and formation of phytate-cation, besides leaching during the cooking treatment.…”