Proximate Composition, Minerals Content and Functional Properties of Five Lima Bean Accessions

• DOI: 10.12691/jfs-3-3-1
• Publication Date: 2015-09-09
• Authors: S.B. Yellavila; Jacob K. Agbenorhevi; James Asibuo; Gilbert Owiah Sam...
• Keywords: Proximate

In order to combat food insecurity in Ghana and Africa as a whole, efforts are being made by the Crops Research Institute, of Council for Scientific Industrial (CSIR), Ghana, produce new bean varieties with improved characteristics such high yield, disease resistance nutritional value. Some lima (Phaseolus lunatus) accessions collected include: Koloenu white, brown, Nsawam black Ohwam Mampong small white. The objective present work was evaluate proximate composition, minerals content functional properties flour from these five accessions. were determined using standard procedures whereas atomic absorption spectrophotometry. crude protein range 20.69–23.08 %, fat, 0.59–1.14 fibre, 4.06–6.86 ash, 4.39–5.61%, moisture 9.19-11.83 carbohydrate 54.31-59.64 % energy, 313.28-328.10 kcal/100 g. mineral 2.45–172.77 mg/100g, Iron Phosphorus respectively. flours: foaming capacity, solubility bulk density, swelling index, water emulsion capacity 18.00-22.13%, 17.00-21.01%, 0.66 g/mL, 0.98-1.64, 0.88-1.41 g/g, 49.63-59.99%, results indicate that, beans rich have appreciable that could be exploited formulations koose, sauces stews. flours also used fortify conventional which low fiber.