Abstract
Plant chemicals and nutrients abound in different parts of plants and in different compositions. P. vulgaris (kidney beans) is a nourishing leguminous food commonly eaten by both human beings and animals in the world due to its health benefits and risk reduction of diseases. It is however, indispensible for plants’ food stuff to retain their phytonutrients for maximum benefits. This study therefore investigated the effect of heat on the phytochemicals and proximate contents in cooked P. vulgaris (kidney beans). Qualitative and quantitative phytochemical analysis and proximate (nutrient contents) analysis were determined on fresh kidney bean (FKB) and cooked kidney bean (CKB). Results of phytochemical quantification revealed a significant (p˂0.05) increase of alkaloids and saponins in FKB than those in CKB, significant (p˂0.05) increase of flavonoids, glycosides and tannins in CKB than those in FKB. While proximate analysis of cooked sample (CKB) showed significant (p˂0.05) increase in protein content, crude ash content and carbohydrate content FKB. While moisture content, crude fibre and crude fat of FKB were significantly (p˂0.05) higher than those in CKB of Phaseolus vulgaris. Obviously, the increased concentrations of phytochemicals in fresh Phaseolus vulgaris may be due to the absence of heat action and the heating effect on cooked P. vulgaris could unleash the high rich nutrients value and could supply its antioxidants roles, thereby improving healthy life when eaten cooked.
 Peer Review History: 
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 Received file 
 
 Average Peer review marks at initial stage: 5.0/10
 Average Peer review marks at publication stage: 7.5/10
 Reviewer(s) detail:
 Name: Prof. Dr. Hüsniye Kayalar
 Affiliation: Ege University, Turkey
 E-mail: husniyekayalar@gmail.com
 
 Name: Dr. Mohamed Said Fathy Al-Refaey
 Affiliation: University of Sadat City, Menofia, Egypt
 E-mail: Mohamed.said@fop.usc.edu.eg
 
 Name: Dr. Gehan Fawzy Abdel Raoof Kandeel
 Affiliation: Pharmacognosy Department, National Research Centre, Dokki, 12622, Giza, Egypt
 E-mail: gehankandeel9@yahoo.com
 Comments of reviewer(s): 
 
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Highlights
Preparation of Cooked Sample (CKB) The cooked P. vulgaris sample was prepared appropriately by hand picking to remove all foreign particles followed by washing and cooked with enough water until soft and without broth to prevent the loss of some phytochemicals in the bean broth
The phytochemical qualitative screening (Table1) of aqueous extracts of both samples showed that alkaloids were very deeply present (+++) in fresh kidney bean (FKB) and deeply present (++) in cooked kidney bean (CKB); both frothing and emulsion saponins were present (+) only in FKB; Cyanogenic glycosides were very deeply present (+++) in FKB and deeply present (++) in CKB; Phenols were very deeply present (+++) in both FKB and CKB; Tannins were deeply present (++) in both FKB and CKB; Terpenoids were present (+) in CKB
Results are Mean ± Standard deviation for duplicate analysis; the mean difference is significant at P
Summary
Kidney bean (P. vulgaris) derived its name from the visual resemblance of the kidney in shape and colour. Certain antinutrients are found in beans which inhibit and limit absorption of other useful nutrients They include phytic acid and oligosaccharides; they limit carbohydrate and protein absorption and trypsin, which inhibit tannins absorption[5]. The contents of tannins and phytic acid in beans are reported to bind with some essential dietary minerals and proteins, affecting their absorption and bioavailability[8,9]. Cooking can result in reduction of content of certain vitamins and volatile phytochemicals and affect the composition of some nutrients such as amino acids and minerals[4]. Cooking resulted in destruction of antinutrients, alteration of distribution or bioavailability of iron (in glutelins, globulins, albumins and prolamins) and protein denaturation[3].Beans are generally rich in health-rich nutrients and consumption of more beans diets could better in general, the healthiness of a person and eliminate risk of obesity, cancers and heart diseases[3]. This study investigated the effect of heat on the phytochemicals and proximate contents in cooked P. vulgaris(kidney beans)
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