TITLE:
Functional Properties and Nutritional Quality of Some Wild and Edible Bean in Nigeria
AUTHORS:
O. A. Awoyinka, A. O. Ileola, C. N. Imeoria, S. T. Olumakinde, F. C. Oladele, M. F. Asaolu
KEYWORDS:
Wild Beans, Edible Beans, Foaming Capacity, Swelling Capacity, Dispersibility
JOURNAL NAME:
Open Access Library Journal,
Vol.3 No.2,
February
25,
2016
ABSTRACT: In this study on bean, four wild types were compared with the edible for
their functional and nutritional characteristics in unprocessed and malted
form. Results obtained in functional properties showed that bulk density was
higher in wild types compared to edibles types. Feregede has the least dispersibility compared to all the bean
samples. The swelling power of all
the wild and edible types was almost the same with the edible bean IT845-2246-4
having the highest value of 26.15 ± 0.02. Pakala had the broadest foaming stability even up to the region of alkaline pH. In
proximate compositions, the entire edible bean had more carbohydrate and crude
fibre content than the wild types but after malting, there was no significant
difference (P Pakala and edible bean IT99K-573-1-1 had more moisture content with
the values 9.2 ± 0.14 and 9 ± 0.15 respectively. There was no significant
difference in the protein content across both the wild and edible bean and
ranged between 28.45 ± 0.012 and 30.70 ± 0.014 while these values were slightly reduced after malting. This study
reveals that Mucuna and other types
of underutilized wild beans— Otili, Feregede, and Pakala are important food sources that can be exploited to mitigate
shortage in animal protein and under nutrition facing families in many
developing countries particularly in Nigeria.