Journal of Food, Agriculture and Environment

Nutritional composition of raw and processed pinto bean (Phaseolus vulgaris L.) grown in Nigeria

Author(s):

S. S. Audu, M. O. Aremu ^*

Recieved Date: 2011-04-20, Accepted Date: 2011-10-20

Abstract:

To provide preliminary information towards effective utilization of an under-utilized crop, pinto bean (Phaseolus vulgaris L.) grown in Plateau State, Nigeria, proximate, mineral and amino acid compositions were determined on raw and processed seeds (boiled, cooked, roasted, sprouted and fermented) using standard analytical techniques. The processing methods showed deviations in nutrients from the raw seeds. Crude protein was enhanced by different processing methods, while crude fat was reduced in all the processed seeds. Processing significantly (P≤0.05) affected the content of some minerals in pinto bean seeds. Boiling, cooking, sprouting and fermenting increased potassium content by 130.12, 79.52 and 66.27%, respectively; while roasting reduced the same mineral by 3.61%. All the processing methods reduced phosphorus content. Generally, processed pinto bean seed flour was a good source of essential minerals. Harmful heavy metals such as cadmium and lead were not at detectable range of atomic absorption spectrophotometry (AAS). The amino acid profile revealed that sprouting and fermenting enhanced total essential amino acids (TEAA) by 5.5, 6.7, 9.7 and 1.2%, respectively; while roasting reduced the same parameter by 3.5%. The concentrations of total sulphur amino acids (TSAA) were also found to be increased in cooked, roasted, sprouted and fermented seeds by 38.1, 14.3, 23.8 and 38.1%, respectively; while boiling reduced TSAA by 4.8%. The limiting amino acid (LAA) for both the raw and processed seeds was Met+Cys (TSAA), except fermented seed flour which has Thr as LAA. Sufficient proportions of the essential amino acids were retained after processing of the pinto bean seed to meet FAO/WHO dietary requirement, so this crop is considered to be a valuable protein source for human diet.

Keywords:

Nutritional composition, pinto bean seed, domestic processing

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 72-80

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