Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (&amp;lt;i&amp;gt;Lablab purpureus&amp;lt;/i&amp;gt; L.) Flour

Mengistu Tadesse Mosisa

doi:10.11648/j.jfns.20170501.13

Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (&lt;i&gt;Lablab purpureus&lt;/i&gt; L.) Flour

Mengistu Tadesse Mosisa

Open Access

https://doi.org/10.11648/j.jfns.20170501.13

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Abstract

Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ (Lablab purpureus L.). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous legume in Ethiopia. The processing techniques employed were traditional cooking (TC) and pressure cooking (PC) of the dehulled and undehulled hepho bean while the raw sample was served as a control. The protein content was retained in all the processing methods while other proximate compositions showed deviations from the raw. Both PC and TC caused a significant (p < 0.05) difference in carbohydrate, fat, fiber, ash and energy content. The results also showed that the processing methods caused a significant (p < 0.05) difference in all the minerals (Ca, P and Zn) except the iron (Fe) content that was retained during all the processing employed. This legume was reach in minerals and proximate compositions and after processing the protein and iron content were determined to be stable. The high amount of iron in lablab beans and its retention during processing was noteworthy as diets in many developing countries are iron deficient. Hence, hepho or lablab can be an alternative and cheaper source of supplemental protein and other nutrients to solve protein energy malnutrition which is a prevalent problem in developing countries like Ethiopia.

Highlights

Protein-calorie deficiency is viewed as the major nutritional problem in most developing countries including Ethiopia
Legumes are generally consumed after various processes like soaking, dehulling, cooking, milling, roasting, puffing, and germinating [7]. It has been recognized for many years that the nutritive value and digestibility of legumes are very poor unless subjected to some processing techniques [8]
The moisture content of raw ‘hepho’ or lablab flour was determined to be 7.14% and in all the treatments, the moisture content was increased except in dehulld traditional cooking (TC) and the higher moisture content was recorded for dehulled pressure cooking (PC) (Table 1)

Summary

Introduction

Protein-calorie deficiency is viewed as the major nutritional problem in most developing countries including Ethiopia. Legumes which refer to the seeds of leguminosae include: peas, beans and pulses are considered as “poor man’s meat” due to their high protein content (up to 50%) and low costs [4, 5]. They are good sources of cheap and widely available proteins, carbohydrates, vitamins and minerals for human consumption [6]. Legumes are generally consumed after various processes like soaking, dehulling, cooking, milling, roasting, puffing, and germinating [7] It has been recognized for many years that the nutritive value and digestibility of legumes are very poor unless subjected to some processing techniques [8]. A legume to be used as food is suggested to have proximate contents which comprises of 15 to 25% proteins, 50 to 75% carbohydrates mostly starch and about 1 to 3% fat, 2.9 to 4.2% ash and 3.5 to 6.5% crude fiber [9]

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