Effect of processing on proximate and mineral composition of black climbing (P. coccineus L.) bean flour

Abstract

The objective of this study was to determine the effect  processing on proximate and mineral compositions of raw and processed seeds of black climbing bean “hepho” (Phaseolus coccineus L.). The experiment was conducted on raw, dehulled and undehulled black climbing bean flour. The processing techniques employed were traditional (TC) and pressure cooking (PC), while the raw sample served as control. The processing techniques showed deviations in nutrient content from the raw by the all tested processing techniques particularly, PC which caused a significantly (p < 0.05) difference in all the proximate contents except the carbohydrate content, whereas  TC showed a significant (p < 0.05) difference in only some of the proximate composition. Generally, both the traditional cooking (DTC and UTC) and pressure cooking (DPC and UPC) techniques caused significant difference (p < 0.05) in some of the mineral profile of hepho (Ca, P and Fe) except the zinc content which has non- significant (p>0.05) difference. Although all the process technique applied in this study have significant effect in the composition of hepho bean contents; DPC and UPC which have the most suitable techniques to prevent the loss of protein and minerals (Ca, P, Fe and Zn). Hence, the black climbing bean seeds “hepho” is an alternative and cheaper source of protein and contribute to solve the problem of malnutrition which is a prevalent problem in developing world especially, Ethiopia.       Key words: “Hepho” (Phaseolus coccineus L.) traditional cooking, pressure cooking, chemical composition.