Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ (Lablab purpureus L.). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous legume in Ethiopia. The processing techniques employed were traditional cooking (TC) and pressure cooking (PC) of the dehulled and undehulled hepho bean while the raw sample was served as a control. The protein content was retained in all the processing methods while other proximate compositions showed deviations from the raw. Both PC and TC caused a significant (p < 0.05) difference in carbohydrate, fat, fiber, ash and energy content. The results also showed that the processing methods caused a significant (p < 0.05) difference in all the minerals (Ca, P and Zn) except the iron (Fe) content that was retained during all the processing employed. This legume was reach in minerals and proximate compositions and after processing the protein and iron content were determined to be stable. The high amount of iron in lablab beans and its retention during processing was noteworthy as diets in many developing countries are iron deficient. Hence, hepho or lablab can be an alternative and cheaper source of supplemental protein and other nutrients to solve protein energy malnutrition which is a prevalent problem in developing countries like Ethiopia.
| Published in | Journal of Food and Nutrition Sciences (Volume 5, Issue 1) |
| DOI | 10.11648/j.jfns.20170501.13 |
| Page(s) | 16-22 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Hepho (Lablab purpureus L.), Processing Methods, Proximate Composition, Mineral Content
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APA Style
Mengistu Tadesse Mosisa, Diriba Chewaka Tura. (2017). Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (Lablab purpureus L.) Flour. Journal of Food and Nutrition Sciences, 5(1), 16-22. https://doi.org/10.11648/j.jfns.20170501.13
ACS Style
Mengistu Tadesse Mosisa; Diriba Chewaka Tura. Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (Lablab purpureus L.) Flour. J. Food Nutr. Sci. 2017, 5(1), 16-22. doi: 10.11648/j.jfns.20170501.13
AMA Style
Mengistu Tadesse Mosisa, Diriba Chewaka Tura. Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (Lablab purpureus L.) Flour. J Food Nutr Sci. 2017;5(1):16-22. doi: 10.11648/j.jfns.20170501.13
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Download@article{10.11648/j.jfns.20170501.13,
author = {Mengistu Tadesse Mosisa and Diriba Chewaka Tura},
title = {Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (Lablab purpureus L.) Flour},
journal = {Journal of Food and Nutrition Sciences},
volume = {5},
number = {1},
pages = {16-22},
doi = {10.11648/j.jfns.20170501.13},
url = {https://doi.org/10.11648/j.jfns.20170501.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170501.13},
abstract = {Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ (Lablab purpureus L.). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous legume in Ethiopia. The processing techniques employed were traditional cooking (TC) and pressure cooking (PC) of the dehulled and undehulled hepho bean while the raw sample was served as a control. The protein content was retained in all the processing methods while other proximate compositions showed deviations from the raw. Both PC and TC caused a significant (p < 0.05) difference in carbohydrate, fat, fiber, ash and energy content. The results also showed that the processing methods caused a significant (p < 0.05) difference in all the minerals (Ca, P and Zn) except the iron (Fe) content that was retained during all the processing employed. This legume was reach in minerals and proximate compositions and after processing the protein and iron content were determined to be stable. The high amount of iron in lablab beans and its retention during processing was noteworthy as diets in many developing countries are iron deficient. Hence, hepho or lablab can be an alternative and cheaper source of supplemental protein and other nutrients to solve protein energy malnutrition which is a prevalent problem in developing countries like Ethiopia.},
year = {2017}
}
TY - JOUR T1 - Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean (Lablab purpureus L.) Flour AU - Mengistu Tadesse Mosisa AU - Diriba Chewaka Tura Y1 - 2017/03/02 PY - 2017 N1 - https://doi.org/10.11648/j.jfns.20170501.13 DO - 10.11648/j.jfns.20170501.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 16 EP - 22 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20170501.13 AB - Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ (Lablab purpureus L.). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous legume in Ethiopia. The processing techniques employed were traditional cooking (TC) and pressure cooking (PC) of the dehulled and undehulled hepho bean while the raw sample was served as a control. The protein content was retained in all the processing methods while other proximate compositions showed deviations from the raw. Both PC and TC caused a significant (p < 0.05) difference in carbohydrate, fat, fiber, ash and energy content. The results also showed that the processing methods caused a significant (p < 0.05) difference in all the minerals (Ca, P and Zn) except the iron (Fe) content that was retained during all the processing employed. This legume was reach in minerals and proximate compositions and after processing the protein and iron content were determined to be stable. The high amount of iron in lablab beans and its retention during processing was noteworthy as diets in many developing countries are iron deficient. Hence, hepho or lablab can be an alternative and cheaper source of supplemental protein and other nutrients to solve protein energy malnutrition which is a prevalent problem in developing countries like Ethiopia. VL - 5 IS - 1 ER -
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