Effect of Traditional processing Methods on Nutritional Quality of Field Bean

Abstract

Legumes are important sources of protein, carbohydrates, dietary fibre and minerals consumed worldwide. They are well adapted to a wide range of environmental conditions. However, only few have been promoted and extensively used. The Dolichos lablab bean is one of the lesser known legumes of arid and semi-arid regions. Nonetheless, it has been classified as a potential source of protein and might be of great importance in developing countries requiring indigenous food sources of high energy and good protein quality. A better understanding of the effect of different traditional processing methods; soaking (6, 12, 18 h), germination (40, 60 h), cooking (soaked, unsoaked), autoclaving (soaked, unsoaked) and roasting on the nutritive value and antinutritional factors, may lead to a wider use of this legume. Germination increases the moisture and protein content. Crude lipid and ash contents were reduced under the various processing methods followed. There was an increase in the carbohydrate content under all methods of processing except upon germination. Phytic acid content was significantly lowered, while tannins increased upon processing. A reduction in carbohydrate and lipid content in germinated Field bean is beneficial for people suffering from diabetes mellitus, cardiovascular disease and hypercholesterolemia. Germinated food products can be used in flour, beverages and weaning food.