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
Physico-Chemical Quality of Processed Nutrient-Dense Garri (NDG) from Pro-Vitamin A Cassava and Soybean (Published)
Garri is a popular and commonly consumed staple food in Nigeria especially among the Eastern and Southern Nigerians. It is nutritionally inadequate with main nutrient as carbohydrate. We examined the potential of yellow cassava fortification with soybean in the production of Nutrient dense garri (NDG) to improve nutrient quality of garri. Garri from three geographical locations in Nigeria serve as control. The Hydrogen cyanide (HCN), pH, and carotene content of the pro-vitamin A cassava decreased with processing. General linear model analysis of the functional properties returned F(11, :0.05) = 24175.5, 5.12, 7.51, 9.43, 7.45 and 346.30 that are all significant for pH, TTA, loose bulk density, packed bulk density, swelling capacity and gelatinous capacity respectively. Fermented NDG has the least mean HCN, the highest carotene and protein while unfermented NDG contained highest fat, fibre, ash and minerals. The study concluded and recommended fortification of yellow flesh cassava with soybean in garri processing to reduce malnutrition.
Citation: Farinde E. O., Obatolu V. A., Ezugwu, B. N., Dauda, T. O. and Taiwo O. M (2023) Physico-Chemical Quality of Processed Nutrient-Dense Garri (NDG) from Pro-Vitamin A Cassava and Soybean, European Journal of Food Science and Technology, Vol.11, No.1, pp.9-30
Keywords: Pro-vitamin A Garri, fermented garri, nutrient dense garri, nutrients content, unfermented garri