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 compo...
Gespeichert in:
| Veröffentlicht in: | Oriental journal of chemistry 2013, Vol.29 (3), p.979-989 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 989 |
|---|---|
| container_issue | 3 |
| container_start_page | 979 |
| container_title | Oriental journal of chemistry |
| container_volume | 29 |
| creator | AUDU, S. S. AREMU, M. O. LAJIDE, L. |
| description | 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 |
| doi_str_mv | 10.13005/ojc/290318 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2121998176</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2121998176</sourcerecordid><originalsourceid>FETCH-LOGICAL-c2138-f637eb1a9d7a4e68b174ddec82b9e53335ac3218e508e4056f5bcb365d59aa8f3</originalsourceid><addsrcrecordid>eNotkF1LwzAUhoMoOOau_AMBbxTplo-mTS432VQYOHCCdyVNT7bMrplJK-zOn27ZPDcHDu8H50HolpIx5YSIid-ZCVOEU3mBBoxxmgjC1SUaEJWThDDyeY1GMe5IPyrlGRUD9Du3Fkwbsbd4FbyBGF2zwb7Bq-0xOuPNFvbO6BrrpsLTpnVN1wbXOt_0t95xgNA6OPlntTZfeN2FtgY8A93g-9VWR_B1F_FPV290cBEvxw_4HaCKeFH7LtygK6vrCKP_PUQfi_n66SVZvj2_Pk2XiWGUy8RmPIeSalXlOoVMljRPqwqMZKUCwTkX2nBGJQgiISUis6I0Jc9EJZTW0vIhujvnHoL_7iC2xa5v75-IBaOMKiVpnvWqx7PKBB9jAFscgtvrcCwoKU6Ui55ycabM_wDjOXCW</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2121998176</pqid></control><display><type>article</type><title>Effects of Processing on Physicochemical and Antinutritional Properties of Black Turtle Bean (Phaseolus vulgaris L.) Seeds Flour</title><source>Free Full-Text Journals in Chemistry</source><source>EZB Electronic Journals Library</source><creator>AUDU, S. S. ; AREMU, M. O. ; LAJIDE, L.</creator><creatorcontrib>AUDU, S. S. ; AREMU, M. O. ; LAJIDE, L.</creatorcontrib><description>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<0.05) in the fatty acid compositions between the raw and processed seed samples. The results of physicochemical properties of the seed oils for all the samples showed mean range values of the following parameters: Saponification value (190.5 – 198.05 mg KOH/g), peroxide value (3.20 – 3.42 meq O2/kg), iodine value (136.4 – 146.4 mg of I/100g, acid value (10.40 – 10.78 mg KOH/g), kinematic viscosity at 100oC (8.12 – 8.44 mm2/s), specific gravity at 25oC (0.96 – 0.97), unsaponifiable matter (3.37 – 3.62%) and flash point (302 – 315oC). Generally, the values of the physicochemical parameters showed that the oils may be useful as edible oils due to their stability as frying oils. The results of antinutrients revealed that reductions were almost recorded in all the processed seed samples compared with the raw sample.</description><identifier>ISSN: 0970-020X</identifier><identifier>EISSN: 2231-5039</identifier><identifier>DOI: 10.13005/ojc/290318</identifier><language>eng</language><publisher>Bhopal: Oriental Scientific Publishing Company</publisher><subject>Antinutrition factors ; Composition ; Consumption ; Cooking ; Crude oil ; Dietary minerals ; Edible oils ; Fatty acids ; Flash point ; Food ; French beans ; Frying ; Iodine ; Legumes ; Mathematical analysis ; Nutrition research ; Oleic acid ; Ovenware ; Parameters ; Phaseolus vulgaris ; Proteins ; R&D ; Research & development ; Seeds ; Specific gravity</subject><ispartof>Oriental journal of chemistry, 2013, Vol.29 (3), p.979-989</ispartof><rights>2013. This work is published under http://creativecommons.org/licenses/by-nc-sa/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2138-f637eb1a9d7a4e68b174ddec82b9e53335ac3218e508e4056f5bcb365d59aa8f3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4021,27921,27922,27923</link.rule.ids></links><search><creatorcontrib>AUDU, S. S.</creatorcontrib><creatorcontrib>AREMU, M. O.</creatorcontrib><creatorcontrib>LAJIDE, L.</creatorcontrib><title>Effects of Processing on Physicochemical and Antinutritional Properties of Black Turtle Bean (Phaseolus vulgaris L.) Seeds Flour</title><title>Oriental journal of chemistry</title><description>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<0.05) in the fatty acid compositions between the raw and processed seed samples. The results of physicochemical properties of the seed oils for all the samples showed mean range values of the following parameters: Saponification value (190.5 – 198.05 mg KOH/g), peroxide value (3.20 – 3.42 meq O2/kg), iodine value (136.4 – 146.4 mg of I/100g, acid value (10.40 – 10.78 mg KOH/g), kinematic viscosity at 100oC (8.12 – 8.44 mm2/s), specific gravity at 25oC (0.96 – 0.97), unsaponifiable matter (3.37 – 3.62%) and flash point (302 – 315oC). Generally, the values of the physicochemical parameters showed that the oils may be useful as edible oils due to their stability as frying oils. The results of antinutrients revealed that reductions were almost recorded in all the processed seed samples compared with the raw sample.</description><subject>Antinutrition factors</subject><subject>Composition</subject><subject>Consumption</subject><subject>Cooking</subject><subject>Crude oil</subject><subject>Dietary minerals</subject><subject>Edible oils</subject><subject>Fatty acids</subject><subject>Flash point</subject><subject>Food</subject><subject>French beans</subject><subject>Frying</subject><subject>Iodine</subject><subject>Legumes</subject><subject>Mathematical analysis</subject><subject>Nutrition research</subject><subject>Oleic acid</subject><subject>Ovenware</subject><subject>Parameters</subject><subject>Phaseolus vulgaris</subject><subject>Proteins</subject><subject>R&D</subject><subject>Research & development</subject><subject>Seeds</subject><subject>Specific gravity</subject><issn>0970-020X</issn><issn>2231-5039</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNotkF1LwzAUhoMoOOau_AMBbxTplo-mTS432VQYOHCCdyVNT7bMrplJK-zOn27ZPDcHDu8H50HolpIx5YSIid-ZCVOEU3mBBoxxmgjC1SUaEJWThDDyeY1GMe5IPyrlGRUD9Du3Fkwbsbd4FbyBGF2zwb7Bq-0xOuPNFvbO6BrrpsLTpnVN1wbXOt_0t95xgNA6OPlntTZfeN2FtgY8A93g-9VWR_B1F_FPV290cBEvxw_4HaCKeFH7LtygK6vrCKP_PUQfi_n66SVZvj2_Pk2XiWGUy8RmPIeSalXlOoVMljRPqwqMZKUCwTkX2nBGJQgiISUis6I0Jc9EJZTW0vIhujvnHoL_7iC2xa5v75-IBaOMKiVpnvWqx7PKBB9jAFscgtvrcCwoKU6Ui55ycabM_wDjOXCW</recordid><startdate>2013</startdate><enddate>2013</enddate><creator>AUDU, S. S.</creator><creator>AREMU, M. O.</creator><creator>LAJIDE, L.</creator><general>Oriental Scientific Publishing Company</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FG</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>KB.</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>2013</creationdate><title>Effects of Processing on Physicochemical and Antinutritional Properties of Black Turtle Bean (Phaseolus vulgaris L.) Seeds Flour</title><author>AUDU, S. S. ; AREMU, M. O. ; LAJIDE, L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2138-f637eb1a9d7a4e68b174ddec82b9e53335ac3218e508e4056f5bcb365d59aa8f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Antinutrition factors</topic><topic>Composition</topic><topic>Consumption</topic><topic>Cooking</topic><topic>Crude oil</topic><topic>Dietary minerals</topic><topic>Edible oils</topic><topic>Fatty acids</topic><topic>Flash point</topic><topic>Food</topic><topic>French beans</topic><topic>Frying</topic><topic>Iodine</topic><topic>Legumes</topic><topic>Mathematical analysis</topic><topic>Nutrition research</topic><topic>Oleic acid</topic><topic>Ovenware</topic><topic>Parameters</topic><topic>Phaseolus vulgaris</topic><topic>Proteins</topic><topic>R&D</topic><topic>Research & development</topic><topic>Seeds</topic><topic>Specific gravity</topic><toplevel>online_resources</toplevel><creatorcontrib>AUDU, S. S.</creatorcontrib><creatorcontrib>AREMU, M. O.</creatorcontrib><creatorcontrib>LAJIDE, L.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central</collection><collection>SciTech Premium Collection</collection><collection>Materials Science Database</collection><collection>Materials Science Collection</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Oriental journal of chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>AUDU, S. S.</au><au>AREMU, M. O.</au><au>LAJIDE, L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Processing on Physicochemical and Antinutritional Properties of Black Turtle Bean (Phaseolus vulgaris L.) Seeds Flour</atitle><jtitle>Oriental journal of chemistry</jtitle><date>2013</date><risdate>2013</risdate><volume>29</volume><issue>3</issue><spage>979</spage><epage>989</epage><pages>979-989</pages><issn>0970-020X</issn><eissn>2231-5039</eissn><abstract>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<0.05) in the fatty acid compositions between the raw and processed seed samples. The results of physicochemical properties of the seed oils for all the samples showed mean range values of the following parameters: Saponification value (190.5 – 198.05 mg KOH/g), peroxide value (3.20 – 3.42 meq O2/kg), iodine value (136.4 – 146.4 mg of I/100g, acid value (10.40 – 10.78 mg KOH/g), kinematic viscosity at 100oC (8.12 – 8.44 mm2/s), specific gravity at 25oC (0.96 – 0.97), unsaponifiable matter (3.37 – 3.62%) and flash point (302 – 315oC). Generally, the values of the physicochemical parameters showed that the oils may be useful as edible oils due to their stability as frying oils. The results of antinutrients revealed that reductions were almost recorded in all the processed seed samples compared with the raw sample.</abstract><cop>Bhopal</cop><pub>Oriental Scientific Publishing Company</pub><doi>10.13005/ojc/290318</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0970-020X |
| ispartof | Oriental journal of chemistry, 2013, Vol.29 (3), p.979-989 |
| issn | 0970-020X 2231-5039 |
| language | eng |
| recordid | cdi_proquest_journals_2121998176 |
| source | Free Full-Text Journals in Chemistry; EZB Electronic Journals Library |
| subjects | Antinutrition factors Composition Consumption Cooking Crude oil Dietary minerals Edible oils Fatty acids Flash point Food French beans Frying Iodine Legumes Mathematical analysis Nutrition research Oleic acid Ovenware Parameters Phaseolus vulgaris Proteins R&D Research & development Seeds Specific gravity |
| title | Effects of Processing on Physicochemical and Antinutritional Properties of Black Turtle Bean (Phaseolus vulgaris L.) Seeds Flour |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-14T17%3A03%3A30IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20Processing%20on%20Physicochemical%20and%20Antinutritional%20Properties%20of%20Black%20Turtle%20Bean%20(Phaseolus%20vulgaris%20L.)%20Seeds%20Flour&rft.jtitle=Oriental%20journal%20of%20chemistry&rft.au=AUDU,%20S.%20S.&rft.date=2013&rft.volume=29&rft.issue=3&rft.spage=979&rft.epage=989&rft.pages=979-989&rft.issn=0970-020X&rft.eissn=2231-5039&rft_id=info:doi/10.13005/ojc/290318&rft_dat=%3Cproquest_cross%3E2121998176%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2121998176&rft_id=info:pmid/&rfr_iscdi=true |