Abstract
The objective of this study was to determine the effect processing on proximate and mineral compositions of raw and processed seeds of black climbing bean “hepho” (Phaseolus coccineus L.). The experiment was conducted on raw, dehulled and undehulled black climbing bean flour. The processing techniques employed were traditional (TC) and pressure cooking (PC), while the raw sample served as control. The processing techniques showed deviations in nutrient content from the raw by the all tested processing techniques particularly, PC which caused a significantly (p 0.05) difference. Although all the process technique applied in this study have significant effect in the composition of hepho bean contents; DPC and UPC which have the most suitable techniques to prevent the loss of protein and minerals (Ca, P, Fe and Zn). Hence, the black climbing bean seeds “hepho” is an alternative and cheaper source of protein and contribute to solve the problem of malnutrition which is a prevalent problem in developing world especially, Ethiopia. Key words: “Hepho” (Phaseolus coccineus L.) traditional cooking, pressure cooking, chemical composition.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.