Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire

Tchumou Messou; Oupoh Bada Bedos; Dembele Syndoux; Tano Kablan

doi:doi:10.11648/j.ajbio.20231105.11

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Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire

Tchumou Messou, Oupoh Bada Bedos, Dembele Syndoux, Tano Kablan

Published in American Journal of BioScience (Volume 11, Issue 5)

Received: 27 July 2023 Accepted: 31 August 2023 Published: 15 September 2023

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Abstract

Meeting the world's food needs requires efforts to promote the cultivation and use of underutilized and neglected plants, which have the potential to improve food and nutritional security. Phaseolus lunatus (L.), is one of them can serve as a promising potential food crop. This study aims to contribute to food security throught he valorization of P. lunatus (L.) beans seeds, with a view to their more rational use indifferent diets. Seeds obtained at stage 4 (52days) of maturity after harvesting were cooked for 45, 60 and 75 minutes at 100°C. The results showed an increase in moisture content (29.68 to 36,27%), carbohydrates (64.16 to 71.56%) and fiber (4.62 to 6.05%), followed by a reduction in protein (4.62 to 6.05%), ash (4.62 to 6.05%) and lipids (4.62 to 6.05%). The results also showed a non-significant decrease in essential and non-essential aminoacids during cooking. Similarly, cooking increased water absorption capacity (WAC) (230.00 to 322.60%), oil absorption capacity (OAC) (190.36 to 250.36%), swelling power (SP) (2.26 to 23.33gwater/gDM) and solubility (1.80 to19.90%) at temperatures ranging from 50 to 90°C. The study provides useful information for consumers and food manufacturers that lima bean flour has great potential to increase the nutritional value of foods.

Published in	American Journal of BioScience (Volume 11, Issue 5)
DOI	10.11648/j.ajbio.20231105.11
Page(s)	111-121
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cooking, Neglected Plants, Underutilized, Food Security, Food Manufacturers

References

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Tchumou Messou, Oupoh Bada Bedos, Dembele Syndoux, Tano Kablan. (2023). Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire. American Journal of BioScience, 11(5), 111-121. https://doi.org/10.11648/j.ajbio.20231105.11

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ACS Style

Tchumou Messou; Oupoh Bada Bedos; Dembele Syndoux; Tano Kablan. Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire. Am. J. BioScience 2023, 11(5), 111-121. doi: 10.11648/j.ajbio.20231105.11

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AMA Style

Tchumou Messou, Oupoh Bada Bedos, Dembele Syndoux, Tano Kablan. Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire. Am J BioScience. 2023;11(5):111-121. doi: 10.11648/j.ajbio.20231105.11

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@article{10.11648/j.ajbio.20231105.11,
  author = {Tchumou Messou and Oupoh Bada Bedos and Dembele Syndoux and Tano Kablan},
  title = {Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire},
  journal = {American Journal of BioScience},
  volume = {11},
  number = {5},
  pages = {111-121},
  doi = {10.11648/j.ajbio.20231105.11},
  url = {https://doi.org/10.11648/j.ajbio.20231105.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20231105.11},
  abstract = {Meeting the world's food needs requires efforts to promote the cultivation and use of underutilized and neglected plants, which have the potential to improve food and nutritional security. Phaseolus lunatus (L.), is one of them can serve as a promising potential food crop. This study aims to contribute to food security throught he valorization of P. lunatus (L.) beans seeds, with a view to their more rational use indifferent diets. Seeds obtained at stage 4 (52days) of maturity after harvesting were cooked for 45, 60 and 75 minutes at 100°C. The results showed an increase in moisture content (29.68 to 36,27%), carbohydrates (64.16 to 71.56%) and fiber (4.62 to 6.05%), followed by a reduction in protein (4.62 to 6.05%), ash (4.62 to 6.05%) and lipids (4.62 to 6.05%). The results also showed a non-significant decrease in essential and non-essential aminoacids during cooking. Similarly, cooking increased water absorption capacity (WAC) (230.00 to 322.60%), oil absorption capacity (OAC) (190.36 to 250.36%), swelling power (SP) (2.26 to 23.33gwater/gDM) and solubility (1.80 to19.90%) at temperatures ranging from 50 to 90°C. The study provides useful information for consumers and food manufacturers that lima bean flour has great potential to increase the nutritional value of foods.},
 year = {2023}
}

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TY  - JOUR
T1  - Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire
AU  - Tchumou Messou
AU  - Oupoh Bada Bedos
AU  - Dembele Syndoux
AU  - Tano Kablan
Y1  - 2023/09/15
PY  - 2023
N1  - https://doi.org/10.11648/j.ajbio.20231105.11
DO  - 10.11648/j.ajbio.20231105.11
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 111
EP  - 121
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20231105.11
AB  - Meeting the world's food needs requires efforts to promote the cultivation and use of underutilized and neglected plants, which have the potential to improve food and nutritional security. Phaseolus lunatus (L.), is one of them can serve as a promising potential food crop. This study aims to contribute to food security throught he valorization of P. lunatus (L.) beans seeds, with a view to their more rational use indifferent diets. Seeds obtained at stage 4 (52days) of maturity after harvesting were cooked for 45, 60 and 75 minutes at 100°C. The results showed an increase in moisture content (29.68 to 36,27%), carbohydrates (64.16 to 71.56%) and fiber (4.62 to 6.05%), followed by a reduction in protein (4.62 to 6.05%), ash (4.62 to 6.05%) and lipids (4.62 to 6.05%). The results also showed a non-significant decrease in essential and non-essential aminoacids during cooking. Similarly, cooking increased water absorption capacity (WAC) (230.00 to 322.60%), oil absorption capacity (OAC) (190.36 to 250.36%), swelling power (SP) (2.26 to 23.33gwater/gDM) and solubility (1.80 to19.90%) at temperatures ranging from 50 to 90°C. The study provides useful information for consumers and food manufacturers that lima bean flour has great potential to increase the nutritional value of foods.
VL  - 11
IS  - 5
ER  -

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Author Information

Tchumou Messou

Training and Resarch Unit of Agriculture, Halieutic Resources, Agro-Industry, University of San Pedro, San Pedro, Côte d’Ivoire
Oupoh Bada Bedos

Training and Resarch Unit of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire
Dembele Syndoux

Training and Resarch Unit of Agriculture, Halieutic Resources, Agro-Industry, University of San Pedro, San Pedro, Côte d’Ivoire
Tano Kablan

Training and Resarch Unit of Food Science and Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

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Tchumou Messou, Oupoh Bada Bedos, Dembele Syndoux, Tano Kablan. (2023). Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire. American Journal of BioScience, 11(5), 111-121. https://doi.org/10.11648/j.ajbio.20231105.11

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ACS Style

Tchumou Messou; Oupoh Bada Bedos; Dembele Syndoux; Tano Kablan. Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire. Am. J. BioScience 2023, 11(5), 111-121. doi: 10.11648/j.ajbio.20231105.11

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AMA Style

Tchumou Messou, Oupoh Bada Bedos, Dembele Syndoux, Tano Kablan. Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire. Am J BioScience. 2023;11(5):111-121. doi: 10.11648/j.ajbio.20231105.11

Copy | Download

@article{10.11648/j.ajbio.20231105.11,
  author = {Tchumou Messou and Oupoh Bada Bedos and Dembele Syndoux and Tano Kablan},
  title = {Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire},
  journal = {American Journal of BioScience},
  volume = {11},
  number = {5},
  pages = {111-121},
  doi = {10.11648/j.ajbio.20231105.11},
  url = {https://doi.org/10.11648/j.ajbio.20231105.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20231105.11},
  abstract = {Meeting the world's food needs requires efforts to promote the cultivation and use of underutilized and neglected plants, which have the potential to improve food and nutritional security. Phaseolus lunatus (L.), is one of them can serve as a promising potential food crop. This study aims to contribute to food security throught he valorization of P. lunatus (L.) beans seeds, with a view to their more rational use indifferent diets. Seeds obtained at stage 4 (52days) of maturity after harvesting were cooked for 45, 60 and 75 minutes at 100°C. The results showed an increase in moisture content (29.68 to 36,27%), carbohydrates (64.16 to 71.56%) and fiber (4.62 to 6.05%), followed by a reduction in protein (4.62 to 6.05%), ash (4.62 to 6.05%) and lipids (4.62 to 6.05%). The results also showed a non-significant decrease in essential and non-essential aminoacids during cooking. Similarly, cooking increased water absorption capacity (WAC) (230.00 to 322.60%), oil absorption capacity (OAC) (190.36 to 250.36%), swelling power (SP) (2.26 to 23.33gwater/gDM) and solubility (1.80 to19.90%) at temperatures ranging from 50 to 90°C. The study provides useful information for consumers and food manufacturers that lima bean flour has great potential to increase the nutritional value of foods.},
 year = {2023}
}

Copy | Download

TY  - JOUR
T1  - Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire
AU  - Tchumou Messou
AU  - Oupoh Bada Bedos
AU  - Dembele Syndoux
AU  - Tano Kablan
Y1  - 2023/09/15
PY  - 2023
N1  - https://doi.org/10.11648/j.ajbio.20231105.11
DO  - 10.11648/j.ajbio.20231105.11
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 111
EP  - 121
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20231105.11
AB  - Meeting the world's food needs requires efforts to promote the cultivation and use of underutilized and neglected plants, which have the potential to improve food and nutritional security. Phaseolus lunatus (L.), is one of them can serve as a promising potential food crop. This study aims to contribute to food security throught he valorization of P. lunatus (L.) beans seeds, with a view to their more rational use indifferent diets. Seeds obtained at stage 4 (52days) of maturity after harvesting were cooked for 45, 60 and 75 minutes at 100°C. The results showed an increase in moisture content (29.68 to 36,27%), carbohydrates (64.16 to 71.56%) and fiber (4.62 to 6.05%), followed by a reduction in protein (4.62 to 6.05%), ash (4.62 to 6.05%) and lipids (4.62 to 6.05%). The results also showed a non-significant decrease in essential and non-essential aminoacids during cooking. Similarly, cooking increased water absorption capacity (WAC) (230.00 to 322.60%), oil absorption capacity (OAC) (190.36 to 250.36%), swelling power (SP) (2.26 to 23.33gwater/gDM) and solubility (1.80 to19.90%) at temperatures ranging from 50 to 90°C. The study provides useful information for consumers and food manufacturers that lima bean flour has great potential to increase the nutritional value of foods.
VL  - 11
IS  - 5
ER  -

Copy | Download