Effects of Processing on Physicochemical and Antinutritional Properties of Black Turtle Bean (Phaseolus vulgaris L.) Seeds Flour

The black turtle bean (Phaseolus vulgaris L.) is popular among the people of Bokkos in Plateau State, Nigeria where it is cultivated and locally known as “Kwakil”. The effects of different processing methods (boiling, cooking, roasting, sprouting and fermenting) were investigated on fatty acid composition, physicochemical parameters and antinutritional factors of black turtle bean seeds. All the analyses were carried out using standard analytical techniques. The results showed that oleic acid and linoleic acid were the most concentrated fatty acids in the raw and processed samples with values ranging from 27.7 to 30.8% and 54.7 to 64.0%, respectively. Capric, lauric and myristic acids were present in small quantities with maximum value of 1.6% in roasted sample. Unsaturated fatty acids predominated in all the samples with an adequate amount of essential fatty acids. Significant differences were observed (p