Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds

DOI: 10.18805/lr.v0iOF.7108    | Article Id: LR-3510 | Page : 543-549
Citation :- Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds .Legume Research.2016.(39):543-549

Baddi Jayalaxmi, D. Vijayalakshmi, Ravindra Usha and M.L. Revanna, R. Chandru1 
and P.H. Ramanjini Gowda2

Address :

Department of Food Science and Nutrition, UAS, GKVK, Bengaluru-560065, India 

Submitted Date : 27-04-2015
Accepted Date : 29-07-2015


The present study was formulated to analyze the effect of common processing methods on proximate, mineral and antinutrient content of lima bean. The protein content in the present study enhanced from 24.6g in raw to 26.5g/100g on germination. The most abundant mineral in raw bean for 100g was potassium (1295.13mg), followed by calcium (326.5mg), phosphorus (153.4mg), magnesium (123.1mg), sodium (27.0mg), iron (5.43 mg). There was significant (p < 0.01) increase in calcium and phosphorus (10.81 and 14.50%) in germinated beans. Moist heating methods like cooking and autoclaving reduced 100 per cent trypsin inhibitor. Dhal had 100 per cent reduction of trypsin inhibitor and oxalate followed by saponin 0.4mg/100g (98.47%) and phytates 11.8 mg/100g (93.06%). All processing methods were effective in reduction of antinutrients and improving nutritional value of lima bean thereby increasing its utilization in foods and food formulations.


Antinutrients Lima bean Minerals processing methods Proximates.


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