Proximate Composition, Mineral Content And Sensory Assessment Of An Iru Analogue Produced From Fermented Lima Bean (Phaseolus lunatus)
Keywords:
Iru, fermentation, lima bean, locust beanAbstract
Search for an alternative raw material for iru production informed the fermentation of lima bean to an iru analogue comparable to iru from locust bean. The proximate composition, mineral contents and sensory analyses were carried out on fermenting lima bean and locust bean for 72 h. Results showed that protein content increased from 16.81 to 17. 52% and 21.81 to 24.21% o to 72 h in the fermenting lima bean and locust bean respectively. The fat content in both samples also increased with fermentation time. Lima beans fermented for 72 h had significantly lower (p< 0.05) carbohydrate compared to the raw lima bean. Processing (roasting, dehulling, cooking) drastically reduced the mineral content (Na, Ca, Mg .P, K, Fe, Zn and Cu) in lima bean but increased with fermentation time. There was no significant difference (p > 0.05) in the colour and texture of the whole lima bean iru, laboratory prepared locust bean iru and the commercial iru. All the three iru samples were accepted with no significant difference at 5% level of significance when added to okro soup as a condiment. In conclusion, the study has shown that an iru analogue with comparable proximate composition, mineral content and sensory quality as conventional iru from locust bean could be produced from lima bean.
References
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Omezuruike O.I. “Microbiological studies on the production of Anyi – A potencial condiment made from laboratory fermentation of Samanea saman ( monkey pod) seeds”. EJEAFChe 7 (10): 3486 – 3504, 2008.
Onyango, C., Noetzoid, H. Bley, T. and Henle, T. “Proximate composition and digestibility of fermented and extruded uji from maize- ginger millet blend”. Lebensmittel- Wissenscaft Technology 37: 827 – 832, 2004.
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Salunkhe, D. K., Kadam, S. S and Chavan, J. K. “Postharvest Biotechnology of Food”. 1985.
Sandberg, A. S. and Andlid, T. “Phytogenic and microbial phytases in human nutrition”. International Journal of Food Science and Technology 37: 823 – 833, 2002.
SAS. User’s guide. Statistical Analysis System Institute Inc.Cary., 2003
Siegel, A. and B. Fawcett. “Food Legume Processing and Utilization”. International Development Research Centre, Ottawa. 1978.
Steinkraus, K. H. “Classification of fermented foods: Worldwide review of household fermentation techniques”. Food Control 8: 311-317. 1997
USDA. “Composition of foods: Legumes and legume products”. United State Department of Agriculture, Human Nutrition Information Service. Agriculture handbook No. 8 – 16. USDA,Washington, DC. 1986.
WHFoods. Limabeans. http://www.whfoods.com/genpage.php?tname=foodspice$dbid=59. Assessed on 14 /06 /2011, 2011.
WHO. “Complementary Feeding of young Children in Developing Countries”. WHO, Geneva, Pp: 130 -131, 1998.
A.O.A.C. “Official Methods of Analysis International”. 17th Edition. Association of Official Analytical Chemist, USA, 2000.
Achi, O. K. “The upgrading of traditional fermented foods through biotechnology”. African J. Biotechnol. 4: 375 – 380, 2005.
Achi, O. K. and Okereka, E. G. “Proximate composition and functional properties of Prosopis africana seed flour”. J. Mgt Technol. 1: 7 -13, 1999.
Achinewu, S. C. and Isichei, M. O. “The nutritional evaluation of fermented fluted pumpkin seeds (Telferia occidentalis Hook)”. Discovery Innovat. 2: 62-65, 1990.
Aidoo, K. E. “Lesser known fermented plant foods”. Trop. Sci. 26: 249- 258, 1986.
Anon. “Magnesium and Potassium”. www.chiff.com. Assessed on 15/07/2011, 2011.
Akindahunsi, A. A. and Oboh, G. “Effect of some post-harvest treatments on the bioavailability of zinc from some selected tropical vegetables”. La Rivista Italiana Delle Sostanze Grasse 76: 285–287, 1999.
Campbell-Platt, G. African locust bean (Parkia species) and its West African fermented food products, Dawadawa. Ecology of Food Nutrition 9: 123-132, 1980.
Cocolin, L. and Ercolini, D. “Microbiology of food fermentation”. The support of molecular techniques. Scitropics. http://www.scitropics.com/microbiology_of_food_ fermentation_the_support_of_molecular_techniques.html Assessed on 14 /06/2011, 2011
Evans, I. M. and Boulter, D. “Amino acid composition of seed meals of yam bean (Stenostylist stenocarper) and Lima bean (Phaseolus lunatus L)”. J. Sci. Food Agric. 25: 912 – 922, 1974.
Fasoyiro S. B., Obatolu V. A., Ashaye O. A., Adeojo E. A. and Ogunleti D. O. “Chemical and sensory qualities of pigeon pea (Cajanus cajan) developed into a local spice dawadawa”. Nigerian Food Journal 27(2): 150 – 158, 2009.
Ibrahim, M. H. and Antai, S. P. “Chemical changes during the Fermentation of African locust bean (Parkia filicoidea Welw) seeds for production of Daddawa”. Plant Foods for Human Nutrition 3(26):179-184, 2005.
Iwe, M. O. Handbook of Sensory Methods and Analysis. pp 71-72, Rojoint Communication Services, Limited, Enugu, Nigeria, 2002.
Kazanas ,M. and Fields, M.L. “Nutritional improvement of sorghum by fermentation”. Journal of Food Science 46: 819-821, 1981.
Larmond, E. “Laboratory methods for sensory evaluation of foods”. Publication 1637”, pp 7 – 59. Research Branch, Canadian Department of Agriculture, Ottawa, 1977.
Mensah, P. P. A., Tomkins, A. M., Draser, B. S. and Harrison,T.J. “Antimicrobial effect of fermented Ghanaian maize-dough”. Journal of Applied Bacteriology 70: 203-210, 1991.
Nnam, N. M. “Evaluation of nutritional quality of fermented cowpea (Vigna unguiculata) flours”. Ecology of Food Nutrition 33: 273-279, 1995.
Nnam , N. M. and Obiakor, P. N. “Effect of fermentation on the nutrient and anti-nutrient composition of baobab (Adansonia digitata) seeds and rice (Oryza sativa) grains”. Ecololgy of Food Nutrition 42: 265-277, 2003.
Nwokolo, E. “Lima bean (Phaseolus lunatus). Legumes and oilseeds”. In: Nutrition. (edited by E. Nwokolo and J. Smart). Chapman and Hall ISBN. pp 145 – 158, 1996.
Obizoba, I.C. and Atti, J.V. “Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds”. Plant Foods and Human Nutrition 41: 203-212, 1991.
Oboh, G. “Nutrients and antinutrients composition of condiments produced from some fermented under-utilized legumes”. Journal of Food Biochemistry 30: 579 – 588, 2006.
Odunfa, S. A. “African Fermented Foods”. In: Microbiology of Fermented Foods vol.2 ed. BJB Wood. Elselvier Applied Science. pp. 155-191, 1985.
Odunfa, S. A. “Dawadawa”. In: Legume-based Fermented Foods. Eds. N.R Reddy, M.D.Pierson, D. K. Shanunke, CRC Press Boca Raton. pp.173-189, 1986.
Ologhobo, D. A. and Fetuga, B. L. “Polyphenols, phytic acid and other phosphorous compounds of lima bean (Phaseolus lunatus)”. Nutr. Rep. Int. 26: 605 – 611, 1982.
Omafuvbe, B. O., Abiose, S. H. and Adaraloye, O. O. “The production of kpaye, a fermented condiment from Prosopis Africana Taub. Seeds”. Int. J. Food Microbiology 51: 183 – 186, 1999.
Omafuvbe, B. O., Abiose, S. H. and Sonukan. O. O. “Fermentation of Soy-dadawa (Glycine max) for soy-dadawa production by starter culture of Bacillus”. Food Microbiology 19: 561-566, 2002.
Omafuvbe, B. O., Shonukan, O. O. and Abiose, S. H. “Microbiological and biochemical changes in the traditional fermentation of soybean for soy- dadawa, Nigerian fermented condiment”. Food Microbiology 17: 469-474, 2000.
Omezuruike O.I. “Microbiological studies on the production of Anyi – A potencial condiment made from laboratory fermentation of Samanea saman ( monkey pod) seeds”. EJEAFChe 7 (10): 3486 – 3504, 2008.
Onyango, C., Noetzoid, H. Bley, T. and Henle, T. “Proximate composition and digestibility of fermented and extruded uji from maize- ginger millet blend”. Lebensmittel- Wissenscaft Technology 37: 827 – 832, 2004.
Quinn, M. R and Beuchet, L. R. “Functional property changes resulting from fungal fermentation of peanut flour”. J. Food science 40: 475-478, 1975.
Rachie, K. O., Song, L. and Lyman S. “Lima bean (Phaseolus lunatus) and its potentials in the tropics”. In: Advances in Legumes Science. (edited by R.J. Sumerfield and A.H. Bunting-Kew) Royal Botanic Gardens. Pp. 375 – 381& 1975, 1980.
Salunkhe, D. K., Kadam, S. S and Chavan, J. K. “Postharvest Biotechnology of Food”. 1985.
Sandberg, A. S. and Andlid, T. “Phytogenic and microbial phytases in human nutrition”. International Journal of Food Science and Technology 37: 823 – 833, 2002.
SAS. User’s guide. Statistical Analysis System Institute Inc.Cary., 2003
Siegel, A. and B. Fawcett. “Food Legume Processing and Utilization”. International Development Research Centre, Ottawa. 1978.
Steinkraus, K. H. “Classification of fermented foods: Worldwide review of household fermentation techniques”. Food Control 8: 311-317. 1997
USDA. “Composition of foods: Legumes and legume products”. United State Department of Agriculture, Human Nutrition Information Service. Agriculture handbook No. 8 – 16. USDA,Washington, DC. 1986.
WHFoods. Limabeans. http://www.whfoods.com/genpage.php?tname=foodspice$dbid=59. Assessed on 14 /06 /2011, 2011.
WHO. “Complementary Feeding of young Children in Developing Countries”. WHO, Geneva, Pp: 130 -131, 1998.
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Published
2011-11-01
How to Cite
Farinde, E., Adeniran, H., & Abiose, S. (2011). Proximate Composition, Mineral Content And Sensory Assessment Of An Iru Analogue Produced From Fermented Lima Bean (Phaseolus lunatus). Ife Journal of Technology, 20(2), 1–6. Retrieved from http://ijt.oauife.edu.ng/index.php/ijt/article/view/84
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