| Autor: |
Djuikwo Nkonga Ruth, Mbassi Manga Gilbert, Djouhou Fowe Michelle, Bebbe Fadimatou, Kouandjoua Brice Didier, Marlyne-Josephine Mananga, Kuagny M. Blaise, Kotue Taptue Charles, Fokou Elie, Kana Sop Marie |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
International Journal of Biochemistry Research & Review. :1-14 |
| ISSN: |
2231-086X |
| DOI: |
10.9734/ijbcrr/2021/v30i430259 |
| Popis: |
Beans are nutritionally and economically important food crop in Cameroon. However, data on the nutritional value of the different red bean cultivars remain poorly known to consumers. The objective of this study is to characterize 10 red bean cultivars in order to determine theirs nutrients, minerals and antinutrients contents. Grains of raw and cooked beans were evaluated for proximate, mineral and antinutrients composition. Statistical analysis of the data was carried out using the ANOVA and the Tukey test (p ≤ 0.05). The results of chemical analysis of the raw and cooked cultivar bean revealed moisture content ranging from 4.19 to 12.34%, protein from 10.56 to 46%,. lipids from 5.31 to 7.38%, ash from 1.93 to 4.61%, fiber from 2.42 to 7.97% and carbohydrates 38.30 to 68.85%. Different bean cultivars showed statistically significant differences in minerals. The most abundant minerals in the samples were potassium (K) and calcium (Ca) with contents ranging from 565.17 to 912.99 mg/100g dry matter (DM) and 78.5 to 933.85 mg/100g DM respectively. Iron (Fe) and zinc (Zn) contents ranged from 1.89 to 4.19 mg/100g DM and 2.10 to 5.15 mg/100g DM respectively. Antinutrients contents ranging from 0.14 to 1.00%, 2.86 to 8.82%, 0.07 to 0.18% and 0.26 to 1.22% respectively for tannins, phytates. oxalates and saponins after treatment. After soaking associated with cooking, red beans cultivars were found to contain the least minerals contents and that treatment significantly reduced (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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