Proximate, Anti-Nutrient, Chemical Score and Amino Acids of Asaja Beans Flours

Abstract

Red kidney beans var asaja was processed into different flours by either boiling for 1 h, 2 h, 3 h or by soaking for 24 h. The untreated sample flour served as a control. The five different flours were analyzed for proximate, anti-nutrients and amino acids compositions using standard analytical methods. There were significant differences in the results obtained as the different samples showed variations in the parameters assayed. The flours had high mean crude proteins and carbohydrates compositions: 12.70% to 19.17% proteins and 63.95% to 71.93% carbohydrate respectively. Boiling reduced the mean protein values but enhanced the carbohydrate. On the other hand, soaking enhanced the protein and sustained carbohydrate losses. Relatively high concentrations of saponins, 4.99±0.03mg/100g in the control were reduced to 0.86±0.02mg/100g due to 3h boiling, 15.32±0.25mg/100g of tannins was reduced to 6.15±0.08mg/100g due to 3h boiling while 95.34±1.36mg/100g of hydrogen cyanide was reduced to 3.91±0.01mg/100g and 2.54±0.04mg/100g due to 3h boiling and 24h soaking respectively. Due to these treatments, the flours possessed good amino acid score and showed balanced amino acid contents when compared with the FAO/WHO (1991) pattern. Effort to optimize the processing method is recommended.