It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris L.) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p>0.05) affect phytates in climbing bean flours but processing conditions significantly (p<0.05) reduced it. Pretreatments and processing conditions significantly (p<0.05) reduced tannin content. The pretreatments followed by different processing conditions significantly (p<0.05) decreased trypsin inhibitors content. The great significant decrease in phytohemagglutinins content was observed in pretreatment followed by different processing methods. All pretreatments and processing conditions effectively decreased anti-nutritional factors at low level. However, pretreatments or untreated followed by germination and roasting were found to be the most and the least effective respectively. Making flour from germinated climbing bean seeds is a good option for sustainable food processing as it reduces anti-nutritional factors. It is an inexpensive method in terms of time, energy and fuel for Rwandan households, restaurants and industries where climbing bean seeds are integral part of daily meal.
Akande K, Fabiyi E. Effect of processing methods on some antinutritional factors in legume seeds for poultry feeding. International Journal of Poultry Science. 2010. p. 996–1001.
2.
Asare-Marfo D, Birol E, Katsvairo L, Manirere J, Maniriho F, Roy D. Farmer choice of bean varieties in rwanda: lessons learnt for harvestplus delivery and marketing strategies. 2011.
3.
Broughton W, Hernandez G, Blair M, Beebe S, Gepts P, Vanderleyden J. Beans (phaseolus spp.) -model food legumes. Plant and Soil. 2003. p. 55–128.
4.
Burbano C, Muzquiz M, Ayet G, Cuadrado C, Pedrosa M. Evaluation of antinutritional factors of selected varieties of phaseolus vulgaris. Journal of the Science of Food and Agriculture. 1999. p. 11–1468.
5.
Durward S, Jerry N, Wai-Kit C, Nip Y. Processing vegetable (science and technology). Taylor & Francis group; 1997.
6.
Egli I, Davidsson L, Juillerat M, Barclay D, Hurrell R. The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. Journal of Food Science. 2002. p. 3484–8.
7.
Hamid R, Masood A. Dietary lectins as disease causing toxicants. Pakistan Journal of Nutrition. 2009. p. 293–303.
8.
Hossain M, Becker K. Nutritive value and antinutritional factors in different varieties of sesbania seeds and their morphological fractions. Food Chemistry. 2001. p. 421–31.
9.
Jones P, Boulter D. The cause of reduced cooking rate in phaseolus-vulgaris following adverse storage-conditions. Journal of Food Science. 1983. p. 623–49.
10.
Kar A, Choudhary B, Bandyopadhyay N. Preliminary studies on the inorganic constituents of some indigenous hypoglycaemic herbs on oral glucose tolerance test. Journal of Ethnopharmacology. 1999. p. 179–84.
11.
Kumar V, Sinha A, Makkar H, Becker K. Dietary roles of phytate and phytase in human nutrition: a review. Food Chemistry. 2010. p. 945–59.
12.
Larochelle C, Alwang J. Aaea annual meeting. 2014.
13.
Liener I. Anti-nutritional factors related to protein and amino acids. Mercer Dekker; 1994. p. 261–309.
14.
Minihane A, Rimbach G. Iron absorption and the iron binding and antioxidant properties of phytic acid. International Journal of Food Science and Technology. 2002. p. 741–8.
15.
Nwosu J. The effects of processing on the anti-nutritional properties of oze bosqueia angolensis seed. Journal of American Science. 2011. p. 1–6.
16.
Oatway L, Vasanthan T, Helm J. Phytic acid. Food Reviews International. 2001. p. 419–31.
17.
Olanipekun O, Omenna E, Olapade O, Suleiman P, Omodara O. Effect of boiling and roasting on the nutrient composition of kidney beans seed flour. Journal of Food Science. 2015. p. 24–9.
18.
Osagie A, Eka F. Some antinutritional constituents in some food items grown in nigeria. Tropical Science. 1998. p. 109–15.
19.
Oshodi A, Aletor V. Functional properties of haemagglutinins (lectins) extracted from some edible varieties of lima beans (phaseolus lunatus linn). International Journal of Food Sciences and Nutrition. 1993. p. 133–6.
20.
Palul B. Anti-nutritional factor in food and their effects. Journal of Academic Industrial Research. 2014. p. 227–5213.
21.
Pearson S. The chemical analysis of food 7th edition. Churchill Livingstons; 1976.
22.
Pugalenthi M, Vadivel V, Siddhuraju P. Alternative food/feed perspectives of an underutilized legume mucuna pruriens var. utilis-a review. Plant Foods for Human Nutrition. 2005. p. 201.
23.
Reddy N, Pierson M, Sathe S, Salunkhe D. Chemical, nutritional and physiological-aspects of dry bean carbohydrates -a review. Food Chemistry. 1984. p. 90026–8.
24.
Rehman Z, Shah W. Quality improvement of legumes through the application of various physic-chemical treatments. Pakistan Journal of Food Sciences. 2004. p. 63–5.
25.
Salve R, Mehrajfatema Z. Effect of different pre-treatment on trypsin inhibitor activity and nutritional composition of moth bean and its utilisation in fortified cake. World Journal of Dairy and Food Science. 2011. p. 212–8.
26.
Sangronis E, Machado C. Influence of germination on the nutritional quality of phaseolus vulgaris and cajanus cajan. 2007. p. 116–20.
27.
Shamsuddin A. Anti-cancer function of phytic acid. International Journal of Food Science and Technology. 2002. p. 769–82.
28.
Siddhuraju P, Becker K, Makkar H. Studies on the nutritional composition and antinutritional factors of three different germplasm seed materials of an under-utilized tropical legume, mucuna pruriens var. utilis. Journal of Agricultural and Food Chemistry. 2000. p. 6048–60.
29.
Tanwilson A, Chen J, Duggan M, Chapman C, Obach R, Wilson K. Soybean bowman-birk trypsin isoinhibitors -classification and report of a glycine-rich trypsin-inhibitor IJFS April. Journal of Agricultural and Food Chemistry. 1987. p. 974–81.
30.
Yoon J, Thompson L, Jenkins D. The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response. The American Journal of Clinical Nutrition. 1983. p. 835–42.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
