ISSN 2348-313X (Print) International Journal of Life Sciences Research ISSN 2348-3148 (online) Vol. 8, Issue 4, pp: (37-45), Month: October - December 2020, Available at: www.researchpublish.com
EFFECT OF SOAKING AND GERMINATION ON THE ANTINUTRITIONAL FACTORS OF LIMA BEAN SEED FLOUR 1
ADEBAYO, S. F, 2OKOLI, E. C, 2ABRAHAM, F. M
1*
Department of Food Technology, Federal Polytechnic, Ado-Ekiti, Ekiti State Nigeria
2
Department of Food Science and Technology, Ebonyi State University, Abakaliki, Nigeria *e-mail: adebayo.stella@yahoo.com
Abstract: The effect of soaking and germination time on the anti-nutritional properties of lima bean seed was investigated. The seeds were soaked (6-24hrs) and germinated (24-120hrs), dehulled, dried milled into flour. The flour samples were analyzed for anti-nutrients such as phenol content, phytate, tannin, saponin, trypsin inhibitors, and cyanogenic glycosides. Response surface methodology was used to model the reduction in the anti-nutritional factors; the study evaluated the optimum condition for reduction of the anti-nutrients from 6-12 hrs soaking and 24-120hrs of germination. The result showed that the soaking and germination decreases significantly (p<0.05) the phenolic content from 28.26 to 18.53mg/g; phytate from 1.53mg/100g to 0.75mg/100g; alkaloids from 26.62mg/g to 8.47mg/g; oxalate from 0.91mg /100g to 0.08mg/100g; trypsin inhibitors from 5.41TIU/mg to 2.40TIU/mg; saponin from 17.34% to 7.06% and cyanogenic glycosides from 10.45mg/kg to 5.82mg/kg. The model is significant in evaluating the optimum condition of reducing the anti-nutrients. Keywords: lima bean, soaking, germination, anti-nutrients, response surface methodology (RSM).
1. INTRODUCTION Legume grains have been playing an important role in the traditional diets of human beings throughout the world and are used as therapeutic agents in the old traditional medicine. In Mediterranean regions, the grain legumes have traditionally been consumed for centuries and constitute an element of the Mediterranean diet (Guarrera, 2005). Legumes are good sources of proteins, ion chelators, free radical scavenger, and thus prevent oxidative damage to biomolecules, such as DNA, lipids, proteins (Rice-Evans et al., 1996). It has been shown that the consumption of dietary antioxidants, as found in legume seed proteins provided protective effects for several chronic diseases like cardiovascular diseases, cancer, obesity and diabetes, hypercholesterolemia (Troszynska et al., 2002). There are several different health dietary fibers, low glycemic indexes, low levels of fat (2-5%), and high amounts of carbohydrates (55-60%) (Rochfort and Panozzo, 2007). Legume protein can act as free radical reducing agents, metal benefits associated with the regular consumption of legumes; apart from the fact that it constitutes one of the most abundant and least expensive sources of protein in the (human/animal diet. Some Legumes have been used in the reduction of cholesterol levels in the blood (Xiong, 2010), some serve in regulating the levels of blood glucose for diabetics, preventing cancer and reducing its risks, lowering of blood pressure, improving the function of the colon (Makinen et al., 2012). Based on this functional role of a leguminous seed plant, efforts are geared towards maximizing the potential of these seed for maximum output. Despite the functional role served by legumes, its function is limited to the anti-nutritional factors content, bitterness as well as astringency. Lima bean (Phaseolus lunatus L) sometimes called butter beans, Chad beans and Pakala, by the Yoruba tribe of Nigeria are flat –shaped creamy white- colored beans with the potential for good yields in the tropics. Lima bean has a desirable
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