Journal of Food, Agriculture and Environment

Vol 9, Issue 3&4,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

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


S. S. Audu, M. O. Aremu *

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


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.


Nutritional composition, pinto bean seed, domestic processing

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

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :