Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds Jayalaxmi Baddi*, Vijayalakshmi D., Usha Ravindra, Revanna M.L., Chandru R.1, Gowda P.H. Ramanjini2 Dept. of Food Science and Nutrition, UAS, GKVK, Bengaluru-560 065, India 1Dept. of Post Harvest Technology, UAS, GKVK, Bengaluru-560065, India 2 Professor, Dept. of Plant Biotechnology, UAS, GKVK, Bengaluru-560065, India *Corresponding author's e-mail: baddi.jayalaxmi27@gmail.com
Online published on 19 August, 2016. 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/1 00g 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. Top Keywords Antinutrients, Lima bean, Minerals, Processing methods, Proximates. Top |