Effect of Soaking Time on the Proximate, Mineral Compositions and Anti-nutritional Factors of Lima Bean
Year: 2014
Type: article
Abstract: Effect of soaking time on some composition of lima bean seed flour was investigated .Lima bean seeds (Phaseolus lunatus) were soaked in de-ionized water for 12, 24, 36, and 48hrs respectively followed by draining, drying and milling .The un-soaked seeds were milled and served as control .Proximate and mineral compositions as well as Phytate, tannins and oxalates were determined using standard procedures.Results were compared with the raw and soaked lima bean respectively .The moisture levels in lima bean increased with soaking time from (11.35% to15.56%) and were significantly different (P= 0.05) in all samples.Variation in Protein were not significantly different (P=0.05)ranging from 7.92% to 10.70%.All the mineral contents increased significantly (P=0.05) with increase in soaking time.Consequently, all the anti-nutritional factors investigated reduces significantly with soaking time (P=0.05).
Author: Adebayo S.F
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W1595907963