EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, PROTEIN QUALITY AND GLYCEMIC INDEX OF LIMA BEAN (Phaseolus lunatus)
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Date
2015-09-12
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Lima bean seeds samples were procured from university (LBU) and market
(LBM) with the objective to assess the effect of processing on nutrients, antinutrients,
protein quality evaluation (PER), food formulation and glycemic index test. Nutrient
composition of lima bean samples indicates that, it is good source of protein 26.63 and
24.63 g, carbohydrate 58.97 and 62.60 g, dietary fiber 13.33 and 15.5 g, potassium
1995.10 and 1295.13 mg, calcium 357.03 and 326.46 mg and iron 6.52 and 5.40 mg per
100 g in LBM and LBU respectively. Antinutrients present were phytate 389.70 and
336.30 mg, total polyphenols 150.50 and 141.33 mg, trypsin inhibitors 32.50 and 16.56
TIU, oxalates 20.50 and 12.73 mg and tannins 27.13 and 10.00 mg per 100 g in LBM and
LBU respectively. Cooking, autoclaving, germination (84 hr) and split dhal showed 100
per cent reduction of trypsin inhibitors and oxalates. Soaking (48 hr) enhanced protein
content in both samples. Products were developed with different incorporation levels of
lima bean into soup mix (50 %) and chapati (40 %) whereas snack dhal mixture and usli
with hundred per cent lima bean. Mean sensory scores revealed that all four products
were well accepted at higher incorporation levels. There was decreasing trend in sensory
scores of developed products during storage period. Shelf life of lima bean soup mix was
accepted upto eleven weeks and snack dhal mixture upto six weeks. Chapati (40 %) with
incorporation of roasted lima bean flour showed glycemic index of 58.97 and 50.18 for
LBM and LBU respectively. Rat experiment showed that PER of split dhal was highest
(2.50 and 2.37) and least was for unprocessed lima bean (0.49 and 0.84) LBM and LBU.
Thus, processed lima bean can be used in diversified food products with good nutrients
and to archive hypoglycaemic functional food.
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