Lima Bean Flour Research Articles

Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (Sorghum bicolor L. Moench) and a sprouted legume (Phaseolus lunatus L.).

The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) was extruded (feed moisture - 18%, screw speed - 250 rpm, barrel temperatures 50 °C-120 °C-120 °C, die hole diameter - 3 mm) and analysed for functional, proximate, textural, structural, pasting, microbiological and sensory properties. With 100% sorghum used as control, lima beans addition significantly (p < 0.05) improved the loose (0.37-0.44 g/ml) and packed (0.63-0.72 g/ml) bulk density, while water (5.00-3.15 g/g) and oil (2.45-1.60 g/g) absorption capacity and expansion ratio (3.11-2.30) decreased, respectively. An increase in protein (12.77-18.00%), crude fibre (2.58-5.17%) and ash content (2.11-3.12%) were observed in the extrudate, while the (L*) colour parameter (54.49-43.62), hardness (180.04-78.36 N) and pasting viscosities reduced with addition of lima beans. The structural micrograph depicted air-trapped bubbles with thick walls after adding lima beans, while a notable decline in microbial count below approved limits was observed after 8 weeks of storage. Sensory scores showed that values obtained were above average with the 90:10 sorghum-lima bean ratio having the highest score. The economic and industrial value of underutilised legumes such as lima bean can be promoted as functional ingredients via extrusion in addressing coeliac disease and alternative sources of protein, especially in developing countries.

Os efeitos da extração alcalina nas características do amido de fava (Phaseolus lunatus)

Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extracted at different alkaline pH levels: 7, 8, 9, 10, and 11. The physicochemical, microstructural, crystallinity, pasting, and functional properties of the extracted starch were evaluated. The results showed that the purity of the starch increased with a higher extraction pH. However, a further increase in pH reduced the yield. The alkaline-extracted starch still contained other non-starch compounds. The extraction pH affected the amylose content, presumably due to the interaction of OH- ions with the starch granular components, influencing the yield and amylose level. At lower pH levels, alkali promoted a more orderly granular structure, decreasing starch solubility and resulting in higher yield and amylose content. Meanwhile, at higher pH levels, alkali ions increased protein solubility and starch content. The pH had a slight influence on the starch granule morphology. Lima bean starch exhibited a crystallinity index of 29% to 34% depending on the alkaline extraction pH. All starches showed individual peaks at 2θ values of 15° and 23°, unresolved peaks at 2θ values of 17° and 18°, and a diffracted plane around 5.63°, indicating a C-type starch. After alkali treatment, the starch maintained its C-type structure, indicating no structural transformation in the orthorhombic and hexagonal structures. Increasing the extraction pH to 9 increased starch crystallinity, but a further increase in pH decreased it. Viscosity during pasting was affected by the intensive interaction of water with amylose in the amorphous regions. The extraction pH influenced peak, trough, setback, and final viscosity. The alkaline treatment might disrupt granular regions, altering the functional properties of the starch. Alkaline extraction of starch can be performed on lima bean flour.

Quality attributes of cookies from wheat, lima bean and tigernut composite flour

Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability.

EFFECTS OF LIMA BEAN (Phaseolus lunatus) FLOUR ON COGNITIVE FUNCTION AND GROWTH RECOVERY MALNUTRITION RATS

Incorporating lima bean (Phaseolus lunatus) flour can replace and complement the content of proteins, macronutrients, and micronutrients, which may be related to curative effects for malnutrition. Therefore, an in vivo approach was undertaken to demonstrate the effect of lima bean flour on cognitive function and growth recovery in malnourished rats. Four groups of male Wistar rats were included in this study: The control group (N), MAL, MAL+25% LB group, and MAL+50% LB group. Morphometric analysis was used to assess growth recovery. Cognitive tests included Y-Maze, Novel Object Recognition Test (NORT), and Water Maze by Morris (MWM) test, and histopathological examination of the brain sections was conducted on the cerebral cortex and hippocampus by hematoxylin and eosin stains. The biological activity prediction of lima bean active compounds was analyzed by the PASS server using an in-silico study. This study found that lima bean flour increased body weight, length, tail increment, ear length, and leg length in malnourished rats at 50% lima bean concentration, similar to the control group. Lima bean flour showed neuroprotective capabilities by reversing the effects of malnutrition on the cerebral cortex and hippocampus by lowering the percentage of degenerated cells and increasing cognitive and behavioral. Eight bioactive compounds in lima bean extract have antioxidant, anti-inflammatory, and antibacterial properties. Lima bean flour, a source of complex nutrients, protects against malnutrition systemically in various organ systems, including the brain.

Quality evaluation of flour blends and biscuits produced from breadfruit and lima bean flours

This study investigated the nutritional composition and physicochemical properties of breadfruit based flour blends as a way of showcasing its potential as an alternative intermediate food material in the production of some foods on the diet list of developing countries. Breadfruit was processed into flour and its flour was substituted with lima bean flour (0 – 40%). Proximate and amino acid composition, functional and pasting properties of the flour blends were determined using standard methods. Antioxidant activity, physical properties and sensory acceptability of biscuits produced from the flour blends were also evaluated using standard methods. Wheat biscuit served as control. The results revealed that protein ranged from 6.67 to 9.14%, fat 0.54 – 1.51%, ash 1.85 – 3.07%, crude fibre 4.62 – 4.98% and carbohydrate 68.23 – 80.58%. All essential amino acids were present in the flour blends constituting 34.86 -40.03% of the total amino acid present. There were significant variations in the functional and pasting properties. Biscuits produced from the flour blends exhibited appreciable radical scavenging ability and reducing power; DPPH values were 9.67 – 78.01%, ABTS 0.016 – 0.0216 mM/g and FRAP 1.03 – 14.56 mg/g. Biscuit produced from breadfruit flour with inclusion of 20% lima bean flour showed comparable overall acceptability with the control.

Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach

Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of the plantain -lima bean momo to drive its consumers’ acceptability. Plantain and lima beans flour blends of various ratios were processed into momo. The momo samples were presented to panelists for sensory evaluation. Scores were based on nine point hedonic scale. Data obtained were subjected to Principal component and Agglomerative hierarchical clustering analysis. Results show that the addition of more than 20% of lima beans negatively affected the colour, appearance, flavour, texture and taste of the plantain-lima bean momo. PP (100% plantain flour momo) had the strongest positive correlation with appearance and texture. PA (90% unripe plantain flour + 10 % lima bean flour momo) was preferred mostly of all the momo samples in terms of overall acceptability. The principal component analysis (PCA) divided the sensory parameters of the momo samples into five factors with PC1 and PC2 accounting for 96.68% of the variance. Agglomerative hierarchical clustering (AHC) showed that PA and PP have similarities in all the sensory properties evaluated and that addition of 10% and 20% of lima beans to plantain flour did not have negative effect on the sensory characteristics of the product. Lima bean flour could be added to plantain flour up to 20% level for enhancement of momo nutritional quality, while still retaining its organoleptic qualities.

Evaluation of Nutrient Content of Plantain-Lima Bean Momo Using Multivariance Analysis Approach

Dietary diversification necessitates the development of nutrient-rich and healthy food products from indigenous and resilient crops for sustainable food and nutrition security in Nigeria. Both plantain and lima bean are resilient and locally available, especially in the south west of Nigeria, though lima bean is underutilized. The study developed pudding (momo) from plantain and lima bean in order to evaluate the functional properties of the flour and nutrient content of the product and enhance lima bean utilization for nutrition and food security. Composite flour from various combination ratios of unripe plantain and lima bean flour was processed into momo products. The functional properties of the flour samples as well as the nutrient content of the momo products were evaluated. The multivariance analysis approach was used to study the relationship between the chemical data, principal components and experimental samples. There was no significant difference (p&amp;gt;0.05) n the bulk density of the plantain flour and lima bean flour. Water absorption capacity, oil absorption capacity and swelling power were highest in plantain-lima bean flour (PLF). The higher the lima bean flour in the composite mixture, the higher the protein content of the momo samples. Potassium and phosphorous were the highest in 100% plantain-momo, while iron, antioxidant activity and phytochemical compounds were the highest in momo samples containing 50% plantain flour and 50% lima bean flour. The Principal Component Analysis (PCA) of the momo samples showed the locations of the nutrient data and the samples in the quadrants. The PCA revealed that the momo samples were high in the evaluated chemical nutrients. Plantain-lima momo could be harnessed as a potential functional, nutritious and healthy food.

Molecular Identification of Bacillus Species during Spontaneous Fermentation of Lima Bean Flour (Phaseolus lunatus)

Aims: Bacillus species is used as starter culture to improve quality of the fermented product. Thus, the purpose of this study is to identify Bacillus species during the spontaneous fermentation of Phaseolus lunatus with prospective selection as starter cultures.&#x0D; Study Design: Spontaneous fermentation of Phaseolus lunatus flour was allowed to proceed at ambient temperature (29±2°C) for three days under anaerobic condition.&#x0D; Methodology: The Bacillus counts were determined and 100 isolates were identified by PCR and the sequencing of 16S rDNA domain.&#x0D; Results: In unfermented sample the Bacillus count was 3.14 log CFU/mL. During fermentation the count being between 2.68 and 2.88 log CFU/mL. Based on PCR and the sequencing of 16S rDNA domain, Bacillus isolates were assigned to four species Bacillus sp, Bacillus subtilis, Brevibacillus agri and Bacillus xiamensisis. Bacillus spp, Bacillus subtillis and Bacillus cereus were detected at all the fermentation times. Their frequencies were between 14.29 and 45.83%, 25 and 35.71%, 25 and 50% respectively.&#x0D; Conclusion: Among these species Bacillus subtillis could be used as starter culture to improve quality of the fermented product.

Characterization of nutritional and functional properties of Lima bean flour (Phaseolus Lunatus L.)

Lima beans (Phaseolus Lunatus L.) are underutilized crops with an excellent profile. Processing to flour to enhance the starch and protein content, reducing anti-nutritional components and the same time diversifies their use as ingredients by altering their functional properties. The study aims to characterize nutritional, amino acids, anti-nutritional, pasting and functional properties of Lima bean flour from Indonesia’s cultivated plant. The results showed that the Lima bean flour has a high carbohydrate concentration, moderate protein concentration, and low fat concentration. This flour has a balanced amino acid profile, rich in essential amino acids, highlighting them as a source of good quality protein for the food formulation of protein-enriched. The Lima bean flour contained 10.36 mg/g phytic acid, lower in phenolic content (0.63 mg/g) and concentration of HCN (8.83 mg/kg). The functional properties of the Lima bean flour swelling power, solubility, water absorption capacities, and oil absorption capacities were 6.88 g/g, 18.68%, 1.93 g/g, and 1.56 g/g respectively. Pasting properties of Lima bean flour exhibited peak, breakdown, final, and setback viscosity in 1172 cP, 83 cP, 2377 cP, 1288 cP respectively, and temperature pasting was high in 870C. The study may provide useful information to consumers and food manufacturers that Lima bean flour is significant potential used to enhance the nutritional value of cereal-based foods.

EFFECT OF HEAT PROCESSING TREATMENTS ON THE CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF LIMA BEAN (Phaseolus lunatus) FLOUR

Purpose: The effect of heat treatment methods on the nutrient composition and functional properties of lima bean (Phaseolus lunatus) flour were investigated.Methodology: The lima bean seeds were sorted, cleaned and processed into boiled, roasted and autoclaved lima bean flours. The flours obtained were analyzed for proximate composition, mineral content and functional properties using standard methods.Results: The proximate composition of the samples revealed that the flours had a range of moisture, 8.25±0.01 - 10.21±0.06%, crude protein, and 18.24 ±0.02 - 22.72±0.00%, ash, 3.94±0.13 - 4.82±0.02%, fat, 1.47±0.03 - 1.68±0.00%, crude fiber, 3.62±0.00 - 4.27±0.02%, carbohydrate, 57.31±0.13 - 62.89±0.01%, and energy 334.11±0.30 - 339.91±0.18kJ/100g, respectively. The mineral composition showed that the flours contained 176.89±0.002 - 234.72±0.17mg/100g calcium, 2.38±0.03 - 3.24±0.00mg/100g iron, 68.36±0.00 - 73.62±0.26mg/100g sodium, 163.73±0.11 - 195.33±0.01mg/100g magnesium, and 125.86±0.00 - 136.76±0.06mg/100g potassium, and 158.78±0.03 - 184.29±0.01mg/100g phosphorus, respectively. The result of the functional properties of the flours equally revealed that the water absorption, solubility index, foam capacity, oil absorption and swelling capacities and bulk density of the samples were significantly (p&lt;0.05) increased by roasting than the boiling and autoclaving treatments. However, the nutrient composition and the functional properties of the flours observed suggested that the processed flours have the potentials to be used as nutritional supplements and functional ingredients in the preparation of a wide range of food products than the raw sample.

Evaluation of Mineral, Microbial, and Sensory Properties of Gluten-Free-Ready-To-Eat Snacks Produced from Blends of Water Yam (Dioscorea Alata) and Lima Bean (Phaseolus Lunatus)

ABSTRACT Gluten-free-ready-to-eat snacks prepared by manual extrusion and baking from blends of water yam slurry and lima bean flour were subjected to standard analytical methods to determine the mineral composition and microbial load; sensory evaluation was done using the 9-point hedonic scale. Sodium (Na)-ranged 13.80–72.78 mg/100 g and potassium (K)-ranged 12.74–69.26 mg/100 g occurred as the most abundant elements with standard (<1) Na/K values of 0.85 and 0.81 in samples C and E, respectively. The highest concentration of calcium (92.7 mg/100 g) was observed in sample A; sample C was significantly (p < .05) highest (0.09 mg/100 g) in phosphorus. The TVBC ranged from 1.0 × 103–3.0 × 103 CFU/g implies the safety of the products. The mean score for sensory attributes were at acceptable ranges for color-(5.87–6.73), aroma-(5.73–7.00), texture-(6.27–7.13), taste-(5.53–6.60), and overall acceptability-(6.20–7.27) with sample C being the most preferred. The snacks are nutritious and will be a good alternative to wheat-based snacks for celiac-disease patients.

The Extraction and Partial Characterization of Lunatin from Lima Bean (Phaseolus lunatus L.)

Lima Bean (Phaseolus lunatus L.) contains a lectin called lunatin which is an antinutrient with antioxidant, antifungal, and antiproliferative properties. The purpose of this study was to determine the effect of different processing of Lima bean seeds, namely crushed dry seeds, Lima bean flour, and Modified Legume Flour (MOLEF). In addition, it delved into the differences resulting from different extraction temperatures (27ºC, 40ºC, and 50ºC) on the lunatin extract obtained. The results show that the total protein in dry seeds, flour and MOLEF Lima beans are 23.18%, 24.20% and 17.12%, respectively. The molecular weight of lunatin detected is 30.25 kDa; The highest antioxidant activity, marked at 83.58% , is obtained by lunatin extract from samples of crushed dried Lima beans, with an extraction temperature of 50ºC, while the lowest activity, 45.97%, is indicated by lunatin extract from MOLEF samples of Lima beans, with extraction temperature of 40ºC. Temperature variations in general do not affect the protein bands detectable. Likewise, the antioxidant activity also does not show antifungal activity against Aspergillus niger.

Effect of spontaneous fermentation time on physicochemical, nutrient, anti-nutrient and microbiological composition of Lima Bean (Phaseolus lunatus) flour

Objective: Lima bean (Phaseolus lunatus) is a protein-rich legume species, which the consumption causes a problem of digestion due to the high content of anti-nutritional factors. Thus, the objective of this study is to improve the nutritional quality of lima bean by means of fermentation. Methodology and results: The impact of spontaneous fermentation time on lima bean flour proximate composition, antinutrient factors and microbiological composition was evaluated. Lactic acid bacteria counts were the most abundant and their evolution was increased from 0 to 24 hours (3.66 to 10.34 log CFU/mL) and remained stable until 72 hours. A significant increase was observed in yeast and mould counts (2.89 to 6.61 log CFU/mL), while Bacillus counts remained stable. Furthermore, there was a significant reduction (P ˂ 0.05) of anti-nutritional factors such as tannins, phytate and oxalate during fermentation. Finally, lipids, fibres, ash, proteins and sugar content decreased significantly (P˂ 0.05) unlike carbohydrate content. Conclusion and Application of results: Spontaneous fermentation improved the nutritional quality of Lima bean flour. Fermented lima bean flour could be used in the formulation of instant infant meal and animal feed. Keywords: spontaneous fermentation, physicochemical, nutrient, anti-nutrition factors, fermentative microorganisms.

Changes in Microbial and Functional Properties of Lima Bean (Phaseolus lunatus) Flour During Storage

Lima bean is a nutritious food legume. In addition to nutritional value of food product, its keeping quality and functional properties during storage are also important in determining the quality of the food for consumption. The study aimed at evaluating the microbial and functional properties of lima bean flour during storage. Lima bean was processed into flour, packaged in low density polyethylene bag and stored at ambient (28 ± 2 o C) temperature for twenty-four weeks. The stored samples were evaluated for microbial (Total viable count and mold count) and functional properties (Bulk density, water and oil absorption capacity, foaming capacity, emulsion capacity and dispersibility). Total viable count (TVC) increased from 1.60 log cfu/g at week 0 to 4.25 log cfu/g at week 24 of storage. There was no mold growth till week 12 of storage. Mold count increased from 1.77 log cfu/g in week 12 to 3.77 log cfu/g in week 24. Both TVC and mold counts in the lima flour were far lower than the recommended limit of 10 6 cfu/g for TVC and 10 3 cfu/g for mold count respectively by International Microbiological Standards. There was no significant difference (p&gt;0.05) in the bulk density of the lima bean flour at storage. Water absorption capacity, oil absorption capacity, foam capacity, emulsion capacity and dispersibility decreased slightly with storage time. The study showed that lima bean flour is safe for consumption and can serve as a potential functional food ingredient in food products formulation without much changes in its functional properties over a period of twenty-four weeks. Keywords: Lima bean flour, Functional properties, microbial properties, storage, safety. DOI: 10.7176/FSQM/107-05 Publication date: April 30 th 2021

Effect of Replacement of Fishmeal With Lima Bean Meal on the Zootechnical Performances of African Catfish (Clarias Gariepinus) in the Batié Sub-Division, West Region of Cameroun

This study was conducted to evaluate the effect of the substitution of fishmeal by Lima bean flouron the growth performance, survival rate and feed cost of Clariasgariepinusbetween March and May 2018 within the AIO ICG of the Batié District. It also aimed to contribute to the development of alternative sources of animal protein on a global scale. For this purpose, 300 fry of Clariasgariepinuswith an average weight of 3 ± 1.41g were divided into five batches and fed three times a day with rations corresponding to 5% of their ichthyobiomass. The rations R0, R25 R50, R75 and R100 respectively corresponded to the substitution rates of 0, 25, 50, 75 and 100% of fish meal by that of Lima bean. The physic-chemical characteristics of the water (pH, temperature, dissolved oxygen, nitrites and nitrates) were measured daily. The following results were obtained: The highest weight gains were obtained with the rations R25 (20.56 ± 0.40 g), R50 (20.64 ± 0.32 g), R75 (20.98 ± 0.46 g) and the lowest with the rations of R100 (16.21 ± 0.28 g). The highest average daily gain were 0.36 ± 0.02 g; 0.37 ± 0.01 g ; 0.38 ± 0.01 g respectively for the R0, R50 and R75 rations and the lowest with R100 (0.29 ± 0.01 g). The highest value of the specific growth rate (2.47 ± 0.07%) was obtained with the ration R0 and the lowest (1.61%) with the ration R100. The consumption index reached its highest and lowest values with the rations R100 (4.74 ± 0.42) and R50 (3.57 ± 0.43) respectively, compared to the value of the ration R0 (3.31 ± 0.37) for this parameter. Concerning the condition factor K, the highest value was recorded with the R50 diet (1.11 ± 0.49) while the lowest value was obtained with the R75 diet (0.95 ± 0.45). The cost of producing one kilogram of food was higher with the R25 ration (504.59 FCFA) and lower with the R100 ration (443.20 FCFA). Our results revealed that incorporating 75% Lima bean flour into the feed increases the growth performance of Clariasgariepinus fry and reduces the cost of food production.

Production and Evaluation of Biscuits from Lima Bean (Phaseolus Lunatus), Sorghum and Wheat Flour Blends.

Production and Evaluation of Biscuits from Lima Bean (Phaseolus Lunatus), Sorghum and Wheat Flour Blends.

KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In order to enhance its properties, the bean flour wasmodified by spontaneous fermentation. The aim of this research was to obtaine the appropriate fermentation pH and time on the production of modified lima bean flour. The fermentation pH were 4.5; 5 and 5.5 in combination with fermentation time of 16, 24 and 32 hour. The Modified lima bean flour was then determined its moisture, ash, fat and soluble protein content. viscosity, bulk density, lightening, oil holding capacity (OHC), water holding capacity (WHC), foaming activity and stability index, emulsifing activity and stability index. The research results showed that the best treatment resulted by fermentation pH of 5.5 for 16 hours. The modified lima bean flour had 8.10 ± 0.68 % water content, 5.52 ± 1.06 % ash content, 0.19 ± 2.18 % fat content, 33.74 ± 1.20 % soluble protein content, 16 ± 0.00 mPas, hot viscosity, 17.33 ± 0.58 mPas cold viscosity, 0.88 ± 0.00 g/ml bulk density, 91.43 ± 0.38 brightness, 250.01 ± 43.76% oil holding capacity (OHC), 189.49 ± 9.17 % water holding capacity (WHC), 28.22 ± 0.40 ml/g foaming activity, 26.52 ± 1.31 % foaming stability, 333.63 ± 6.70 m2/g emulsion activity and 3.66 ± 0.01 hour emulsion stability. Based on those properties, the modified lima bean flour showeh high potency on many food application.

Evaluation of lima bean flour fermented with Lactobacillus sp. as a probiotic food

The probiotic potential of lima bean flour fermented with Lactobacillus sp. in vitro and in vivo was studied. 3 species of Lactobacillus including Lactobacillus fermentum,Lactobacillus plantarum and Lactobacillus cellebiosus were isolated from traditionally prepared ‘ogi’ made from white and yellow maize (Zea mays) and from red guinea corn (Sorghum bicolor), after which they were screened for their growth and survival in Lima bean flour. Among all the species, L. plantarum showed appreciable growth (9.3 × 106 cfu/ml) after 72 h fermentation at 37°C. On storing the fermented products for 14 days at 24 ± 2°C, no marked change in the viable count of this species was observed. In contrast, the number of other species, that is, L. fermentum and L. cellebiosusreduced. There was marked increase in bacterial counts of all the products after storage at room temperature (24 ± 2°C) for 14 days compared to those stored at refrigeration temperature (4 ± 2°C). The physicochemical analysis of the fermented samples showed increase in total titratable acidity (TTA) and temperature with a gradual reduction in pH. There was an increase in protein content and decrease in carbohydrate, ash and moisture contents in the fermented sample compared with the unfermented sample. Under different pH ranges, L. plantarum also showed appreciable growth and survival at pH 2 to 3. Supplementing the diet of albino rats infected with Escherichia coli with the fermented product increased significantly the number of Lactobacilli, compared to the control and at the same time, the number of E. coli and other feacal enterobacteria decreased significantly. This study revealed that Lima bean flour fermented with L. plantarum could be used as an excellent probiotic food. Key words: Lactobacillus species, lima beans, fermentation, probiotics and gastrointestinal tolerance.

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

AbstractMaize flour (Zea mays) (M), Lima bean flour (Phaseolus lunatus) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 °C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg−1 protein, 67.9 g kg−1, respectively) but decreased after extrusion (45.5 g kg−1 protein, 16.6 g kg−1, respectively). The same treatment had the lowest available starch (561.6 g kg−1 flour, 507.9 g kg−1 extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg−1 versus 176 g kg−1 in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg−1 to 79.4 g kg−1 after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product.Copyright © 2006 Society of Chemical Industry

Moisture sorption isotherms and modeling for pre-cooked flours of pigeon pea ( Cajanus cajans L millsp) and lima bean ( Canavalia ensiformis)

The moisture sorption isotherms for pre-cooked flours of pigeon pea and lima bean were determined using the static method of saturated salt solution in a range of water activity from 0.20 to 0.97 at 18, 28, 38, and 48 °C and fitted by the Henderson, Chung and Pfost, and Ratti, Crapiste and Rotstein models. The moisture content of the material tested varied from 8% to 60% (dry basis). The agreement between experimental and predicted values is good for three models; nevertheless the Ratti, Crapiste and Rotstein (1989) model gave a better fit of the experimental data. The net isosteric heat of water sorption, estimated by applying Claussius-Clapeyron equation to sorption isotherms at mean temperatures of 23, 33 and 43 °C, was found to be different for pigeon pea flour and lima bean flour. The net isosteric heat of sorption for two flours increased with increasing moisture content and decreased with increasing temperature.