Beans are a significant nutritional and economic food crop in Cameroon. Consumers, on the other hand, have little knowledge of the nutritional benefits of different red bean cultivars. The purpose of this study was to look at the nutrients and antinutrients in 10 red bean cultivars (Phaseolus vulgaris L.) from Cameroon, both raw and cooked. Moisture, fat, protein, fibre, carbohydrate, ash, and antinutrients content were determined using AOAC techniques, whereas minerals were determined using atomic absorption spectrophotometry. The ANOVA and the Tukey test were used to analyse the data statistically (p 0.05). The moisture content of raw and cooked cultivar beans ranged from 4.19 to 12.34 percent, protein from 10.56 to 46 percent, lipids from 5.31 to 7.38 percent, ash from 1.93 to 4.61 percent, fibre from 2.42 to 7.97 percent, and carbs from 38.30 to 68.85 percent, according to chemical analysis. Mineral differences across bean varieties were statistically significant. Potassium (K) and calcium (Ca) were the most abundant minerals in the samples, with levels ranging from 565.17 to 912.99 mg/100g dry matter (DM) and 78.5 to 933.85 mg/100g DM, respectively. The concentrations of iron (Fe) and zinc (Zn) in the samples ranged from 1.89 to 4.19 mg/100g DM and 2.10 to 5.15 mg/100g DM, respectively. After treatment, tannins, phytates, oxalates, and saponins included antinutrients ranging from 0.14 to 1.00 percent, 2.86 to 8.82 percent, 0.07 to 0.18 percent, and 0.26 to 1.22 percent, respectively. After soaking and heating, red bean cultivars were found to have the lowest mineral content, and the treatment significantly reduced (p0.05) all antinutrients assessed. Red bean varieties have the potential to be a nutrient-dense dietary ingredient.
Author(S) Details
Marlyne-Josephine Mananga
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon and Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Kouandjoua Brice Didier
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Kotue Taptue Charles
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Bebbe Fadimatou
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Djuikwo Nkonga Ruth
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Mbassi Manga Gilbert
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Kuagny Blaise
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Djouhou Michelle
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Fokou Elie
Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Kana Sop Marie
Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
View Book:- https://stm.bookpi.org/ECAFS-V3/article/view/5509
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