Legume Research

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Research Article

Legume Research, volume 39 issue 4 (august 2016) : 543-549

Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds

Baddi Jayalaxmi, D. Vijayalakshmi, Ravindra Usha, M.L. Revanna, R. Chandru1 and P.H. Ramanjini Gowda2
1<p>Department of Food Science and Nutrition,&nbsp;UAS, GKVK, Bengaluru-560065, India&nbsp;</p>
Cite article:- Jayalaxmi Baddi, Vijayalakshmi D., Usha Ravindra, Revanna M.L., Gowda2 Ramanjini P.H. and Chandru1 R. (2015). Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds . Legume Research. 39(4): 543-549. doi: 10.18805/lr.v0iOF.7108.

ABSTRACT

The present study was formulated to analyze the effect of common processing methods on proximate, mineral and antinutrient content of lima bean. The protein content in the present study enhanced from 24.6g in raw to 26.5g/100g on germination. The most abundant mineral in raw bean for 100g was potassium (1295.13mg), followed by calcium (326.5mg), phosphorus (153.4mg), magnesium (123.1mg), sodium (27.0mg), iron (5.43 mg). There was significant (p < 0.01) increase in calcium and phosphorus (10.81 and 14.50%) in germinated beans. Moist heating methods like cooking and autoclaving reduced 100 per cent trypsin inhibitor. Dhal had 100 per cent reduction of trypsin inhibitor and oxalate followed by saponin 0.4mg/100g (98.47%) and phytates 11.8 mg/100g (93.06%). All processing methods were effective in reduction of antinutrients and improving nutritional value of lima bean thereby increasing its utilization in foods and food formulations.

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