Effect of Cooking Time on Biochemical Parameters and Some Functional Properties of Lima Bean Seed Flours (White, Red and Black) Consumed in Côte d'Ivoire

Abstract

Meeting the world's food needs requires efforts to promote the cultivation and use of underutilized and neglected plants, which have the potential to improve food and nutritional security. Phaseolus lunatus (L.), is one of them can serve as a promising potential food crop. This study aims to contribute to food security throught he valorization of P. lunatus (L.) beans seeds, with a view to their more rational use indifferent diets. Seeds obtained at stage 4 (52days) of maturity after harvesting were cooked for 45, 60 and 75 minutes at 100°C. The results showed an increase in moisture content (29.68 to 36,27%), carbohydrates (64.16 to 71.56%) and fiber (4.62 to 6.05%), followed by a reduction in protein (4.62 to 6.05%), ash (4.62 to 6.05%) and lipids (4.62 to 6.05%). The results also showed a non-significant decrease in essential and non-essential aminoacids during cooking. Similarly, cooking increased water absorption capacity (WAC) (230.00 to 322.60%), oil absorption capacity (OAC) (190.36 to 250.36%), swelling power (SP) (2.26 to 23.33gwater/gDM) and solubility (1.80 to19.90%) at temperatures ranging from 50 to 90°C. The study provides useful information for consumers and food manufacturers that lima bean flour has great potential to increase the nutritional value of foods.