Effect of Cooking Methods on Nutritional Composition and AntiNutritional Factors of Hyacinth Bean (Lablab Purpureus L.) Sweet Varieties in Debati woreda, Ethiopia
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Date
2012-06
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Addis Ababa University
Abstract
Hyacinth bean is velY important grain legume, of the family Leguminosae, have been utilized as
crop and staple food source. Characteristically, legumes, e;pecially beans are considered an
important and inexpensive protein and dietClty fiber sources in human nutrition. And this study
was conducted with an objective to assess the effect of cooking methods on the nutritional
composition and anti-nutritional factors of Hyacinth Bean (Lab lab purpureus L.) sweet varieties.
The raw and processed hyacinth bean (Lablab purpureus L.) sweet varieties were studied and
comparedfor their nutritional composition: moisture crude protein, total ash, crude fiber. crude
fat. carbohydrare; minerals: (Ca, Fe, Zn, and P) and ANFs: (phytate and tannin) based on
different processing techniques. Sensory acceptability test of cooked hyacinth bean varieties
were also reponed Boiling, autoc/aving and soaking treatments significantly (p<o. 0.5)
decreases che moisture, crude fat and ash contents re.lpectively whereas they significantly
(p<o..o.5) increases the fiher and carbohydrate contents. Cooking and soaking trearments were
non significant (P<o..o.5) on crude protein content on both hyacinth bean varielles. Boiling and
aUfOc/aving tredtments increases the Ca, Fe. Zn and P contents of Highworth variety while they
·;,gnificantly(p<O 05) increases Ca. Fe and P and decreases Zn con~e l1l.\· of Rongai variety.
Boiling Llml a1lfodlaving treatmenls signi/icanlly (p<o.05) very effective to reduce the phytale
ami tannin conter)! 0/ hOlh Rongai and Highworth varieties. The phytme: Zn . phytate: 1',' and
Ca:phytate molar ratios and phytate*Ca:Zn millimolar ratios were determined in order 10
estimare the bioavailability of these minerals. The molar ratio 0/ phy:Fe and Ca:phy was > I
and >6 respet:llvely indicating thai Fe and Ca absolption could be impaired. This study also
revealed that, the sensory acceptability test on the major sem'OlY allributes of boiled and
m:!oc/(fl'cd hyrlcinth bean varieties were reported. And there WilS t?O a significant difference
observed 011 tlie sensory aflributes of (colof'. aroma. taste, text lire and .:Jwr a/l accepcability) of
the h) 'acini" bean p70duC1S.
K~y words: Hyacinth bean variety, soaking, boiling. uutC'ci(fving, nutritional composition,
minerals. ANFs. phcatate:mineral molal' f'({{io. ,ensOlY acceptability test
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Keywords
Hyacinth bean variety, soaking, boiling. uutC'ci(fving, nutritional composition, minerals., ANFs, phcatate:mineral molal' f'({{io, ,ensOlY acceptability test