Effect of Dehulling on Proximate Composition and Functional Properties of Lima Bean (Phaseolus lunatus) Grown in Enugu State

Juliana C. Ibeabuchi, Damaris C. Okafor, Ndidiamaka N. Ahaotu, Chioma N. Eluchie, Ijeoma M. Agunwah, Michael N. Chukwu and Chinyere Amandikwa

Journal of Food Research, 2019, vol. 8, issue 2

Abstract: This physical properties, proximate composition and functional properties of Lima bean (Phaseolus lunatus) obtained from Enugu State were studied. The result obtained for dehulled and undehulled lima bean with respect to proximate composition gave the following value for dehulled lima bean: moisture 7.18%, crude fat 4.67%, protein 14.24%, crude fiber 17.89%, ash 0.66% and carbohydrate 55.36% while undehulled lima bean contents were moisture 4.30%, crude fat 2.62%, protein 16.31%, crude fiber 18.00%, ash content 2.13%, carbohydrate 56.14%. Moisture, crude fat, protein and ash contents were significantly different than crude fiber and carbohydrate. The functional properties showed higher values for dehulled than undehulled okpokoro flour. The emulsion capacity 4.35 (ml/g) for dehulled and 3.03 (ml/g) for undehulled; foam capacity 31.67% for dehulled and 25.33% for undehulled; bulk density 0.82 (ml/g) and 0.88(ml/g) water absorption capacity 2.238 (ml/g) for dehulled and 1.98(ml/g) for undehulled etc., showing that the dehulled okpokoro flour had better functional potentials than the undehulled flour.

Keywords: Crop; Production/Industries (search for similar items in EconPapers)
Date: 2019
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