Impact of Maturity Stage on Physicochemical, Phytochemical Characteristics and Antioxidant Activity of Seeds of <i>Phaseolus Lunatus</i> (Fabaceae) Three Cultivars Consumed in Ivory Coast

To enable growers and provide consumers with Phaseolus lunatus (L.) seeds of good nutritional quality, this study was carried out on Phaseolus lunatus seeds obtained from pods of white, red and black cultivars harvested at stage 1 (32 days), stage 2 (38 days), stage 3 (45 days) and stage 4 (52 days) after fertilisation. Weight of pods and seeds at harvest decreases from stage 1 to stage 4 of maturity. Major biochemical compounds such as crude protein, carbohydrates and lipids of seeds are highest at stage 4 (52 days) of maturity. Seeds of the black cultivar are richer in protein, with a content varying between 17.51 ± 0.17 and 21.21 ± 0.18 % at stage 4 (52 days) of maturity. Seeds of black cultivar produced at stage 4 (52 days) are rich in vitamins B1, B2, B6 and B9 and antioxidants such as carotenoids and flavonoids. These seeds contain high levels of vitamins B6 (pyridoxine) and B9 (folic acid). The concentrations of these vitamins vary from 1900 to 2000.03 μg/100g of dry matter and from 599.93 ± 0.86 to 600 ± 1.00 μg/100g of dry matter respectively. P. lunatus seeds obtained at stage 4 (52 days) were rich in minerals. The Na/K ratio of white, red and black bean seeds varies from 0.04 to 0.05, i