CHEMICAL CHANGES DURING THERMAL PROCESSING OF UNFERMENTED AND FERMENTED RED KIDNEY BEANS (PHASEOLUS VULGARIS) AND EFFECTS ON IN VITRO PROTEIN DIGESTIBILITY
CHEMICAL CHANGES DURING THERMAL PROCESSING OF UNFERMENTED AND FERMENTED RED KIDNEY BEANS (PHASEOLUS VULGARIS) AND EFFECTS ON IN VITRO PROTEIN DIGESTIBILITY
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Date
2015-11
Authors
WULAM, PanmunFilibus
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Abstract
Many developing countries in the world are living in abject poverty, a constraint to abundant and commercial food production. Insufficient food production is a major cause of malnutrition. The need to source for affordable, high quality nutritious food becomes imperative. Red kidney bean is not widely consumed in Nigeria due to its geographical distribution and longer period of processing. This study was aimed at evaluating the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. Fermentation significantly (p<0.05) decrease the traditional cooking time in the ordinary cooking pot. The protein content of the fermented sample was significantly (p<0.05) increased. The in vitro protein digestibility value was significantly (p<0.05) increased by more than 30% with greater increase evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, fat and carbohydrate contents of P. vulgaris were all significantly (p<0.05) affected during the open fermentation and cooking of unfermented beans. During the different processing methods, , potassium, calcium, iron and zinc all significantly (p<0.05) decreased. Phytate, alkaloids, oxalates, cyanides and tannins contents of P. vulgarissignificantly (p<0.05) decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors whenP. vulgaris was fermented and cooked. Thisjustifies the fact that combining both fermentation and cooking
results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.
Description
A DISSERTATION SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA.
IN PARTIAL FULFILLMENT FOR THE AWARD OF MASTER OF SCIENCE IN NUTRITION
DEPARTMENT OF BIOCHEMISTRY,
FACULTY OF SCIENCE,
AHMADU BELLO UNIVERSITY,
ZARIA, NIGERIA.
Keywords
CHEMICAL CHANGES,, THERMAL PROCESSING,, UNFERMENTED,, FERMENTED RED KIDNEY BEANS,, (PHASEOLUS VULGARIS),, EFFECTS,, VITRO PROTEIN,, DIGESTIBILITY,