Effect of Sprouting on Selected Macronutrients and physical Properties of four Zambian Common Bean (Phaseolus Vulgaris) Varieties

F. Malama¹, V. Nyau^2, , P. Marinda² and K. Munyinda³

¹Kabwe Central Hospital, Kabwe, Zambia

²Department of Food Science and Nutrition, University of Zambia, Lusaka, Zambia

³Department of Plant Science, University of Zambia, Lusaka, Zambia

Cite this paper:
F. Malama, V. Nyau, P. Marinda and K. Munyinda. Effect of Sprouting on Selected Macronutrients and physical Properties of four Zambian Common Bean (Phaseolus Vulgaris) Varieties. Journal of Food and Nutrition Research. 2020; 8(5):238-243. doi: 10.12691/jfnr-8-5-4

Abstract

Sprouting is one of the popular methods used to prepare legumes for human consumption. In this study, the effect of sprouting on selected macronutrients (crude protein, crude fat, crude fibre and ash) and physical properties (hydration capacity after 24 hrs and equilibrium hydration capacity) of four common bean Zambian varieties were investigated. The varieties studied were Lyambai parent, Lyambai 4-4-B, Lundazi and Carioca-38. The crude protein values ranged from 17.6-24.4% before sprouting to 28.0-30.72% at day 6 of sprouting. Crude fibre content ranged from 4.1-5.9 before sprouting to 6.0-7.8% at day 6 of sprouting. Crude fat content ranged from 1.5-3.1% before sprouting to 3.8-6.3% at day 6 of sprouting. Ash content ranged from 4.1-4.8% before sprouting to 7.2-8.1 after 6 days of sprouting. Hydration capacity ranged from 0.210 to 0.475 g/seed among the four varieties after 24 hrs of soaking. Equilibrium hydration capacity was reached at different times among the four varieties. Carioca 38 was first at 72 hrs and Lundazi was last at 120 hrs. Sprouting was found to have a positive effect on crude protein, crude fat, crude fibre and ash contents of the selected common bean varieties investigated. Further, these common bean varieties demonstrated varying hydration patterns.

Keywords:
sprouting common beans macronutrients physical properties

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