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Igbedio, S. O. “Underutrition in Nigeria: dimensions, causes and remedies for alleviation- a changing socio-economic environment”. Nutrition and Health, 9(1). 1-14. 1993.

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Article

Microbial, Nutritional and Sensory Qualities of Baked Cooked and Steamed Cooked Lima Beans

1Product Development Programme, Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria


American Journal of Food Science and Technology. 2017, Vol. 5 No. 4, 156-161
DOI: 10.12691/ajfst-5-4-6
Copyright © 2017 Science and Education Publishing

Cite this paper:
Elizabeth O. Farinde, Veronica A. Obatolu, Subuola B. Fasoyiro. Microbial, Nutritional and Sensory Qualities of Baked Cooked and Steamed Cooked Lima Beans. American Journal of Food Science and Technology. 2017; 5(4):156-161. doi: 10.12691/ajfst-5-4-6.

Correspondence to: Elizabeth  O. Farinde, Product Development Programme, Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan, Nigeria. Email: osekinat@yahoo.co.uk

Abstract

Lima bean (Phaseolus lunatus) is a nutritious under- utilized food legume in Nigeria. The need for utilization of lima beans for a healthy and functional food informed this study. Hence the study assessed the microbial, nutritional and sensory qualities of baked cooked and steamed cooked lima beans. Lima beans were processed into baked beans and cooked beans. The time for bake cooking and steam cooking for the lima beans samples were compared. Microbial counts in the two lima beans samples were determined. The processed lima beans samples were evaluated for proximate composition, phytochemicals and antioxidants content. The products were also subjected to sensory evaluation. Total processing time for baked cooked lima beans (BCLB) was shorter (10 h) compared to steamed cooked lima beans (SCLB) (12h). The total viable count was higher in SCLB (3.66 cfu g-1). Baked cooked lima beans (BCLB) recorded the highest protein (14.97 %), the least fat (1.02%) and the highest fibre content (5.88 %) when compared with steamed cooked lima bean (SCLB). Phenolics, flavonoids and lycopene content were higher in BCLB (18.5 GAE/g, 104.5 mg/100g and 12.7 mg/100g) respectively compared to SCLB. SCLB was significantly higher (p < 0.05) in tannin, phytate and trypsin inhibitor compared to BCLB. BCLB samples were the most preferred in all the sensory attributes tested when compared with SCLB samples. The study shows that both baked cooked and steamed cooked lima beans have great utilization potentials, but BCLB has a higher potential in terms of shorter cooking time as well as antioxidant and phytochemicals benefits. Baked cooked lima beans could be explored at household and commercial level for improved nutrition and income generation.

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