Evaluation of Yield Performance, Cookability, Nutrient Composition and Sensory Properties of Lima Bean (Phaseolus lunatus) Accessions (Published)
Lima bean (Phaseolus lunatus), an underutilized legume in Nigeria has potential for improving food and nutrition security. Ten (10) lima bean accessions were evaluated for yield performance, cooking ability, sensory acceptability, nutrient and antinutrients content. The Lima bean accessions evaluated displayed significant variation in agronomic, nutritional, and processing quality traits. While some accessions combined high yield and reduced cooking time, they exhibited relatively lower nutrient concentrations. Some other accessions were characterized by higher nutrient density and reduced levels of anti-nutritional factors but required longer cooking times. Functional performance also differed among accessions, with certain varieties suitable primarily for cooked bean preparations, whereas others demonstrated broader applicability for both cooked beans and processed products such as moin-moin. These findings underscore the inherent trade-offs among yield, nutritional quality, and processing efficiency and highlight opportunities for targeted selection and breeding of Lima bean accessions to meet diverse nutritional and end-use requirements.
Keywords: Lima bean accessions (LBAC), acceptability, cookability, nutrients content, yield