Proximate Composition and Mineral Contents of Raw and Cooked Vigna Unguiculata L. and Phaseolus Lunatus L. Procured From an Open Market in South East, Nigeria

Authors- Olife, Ifeyinwa Chidiogo, Ayatse, James O.I, Ega, RAI, Anajekwu, Benedette Azuka

Abstract-Encouraging consumption of indigenous legumes has great potential in ensuring adequate nutrient and energy intake by women of child bearing age, infants and children in poor settings. Therefore, research attention is being focused on better utilization of legumes in addressing protein energy malnutrition and food security issues in the developing countries. The objective of this study was to evaluate the proximate composition and Mineral contents of unprocessed and processed Vigna unguiculata L. and Phaseolus lunatus L. procured from an open market in South East Nigeria. The proximate analysis was carried out using standard procedure while the mineral contents were determined using Atomic Absorption Spectrophotometer (AAS). Moisture content of cooked samples ranged from 13-20% while that of raw samples ranged from 10-15%. Protein content of cooked samples ranged from 23.19- 28% while that of raw samples ranged from 20-28%. Also, carbohydrate was in the range of 49.8-53.9% and 51-62.97% for cooked and raw samples respectively. The dehusked raw lima beans (d/r) had the highest Zn content of 0.6506 mg/kg while the whole cooked cowpea (w/c) had the highest Fe value of 4.0949 mg/kg. The whole raw Cowpea (w/r) recorded the highest Mg and Cu values of 9.7008 mg/kg and 1.5080 mg/kg respectively. Whole cooked lima beans (w/c) recorded the highest Na value of 3.9859 mg/kg while dehusked cooked cowpea (d/c) had the highest value of 3.8572 mg/kg for K. The result showed that both legumes are rich sources of nutrient and energy. However, apart from dehusked raw cowpea (d/r), all samples of cowpea recorded higher values of protein than their lima beans counterpart and are therefore better protein source compared to lima beans.

DOI: /10.61463/ijset.vol.12.issue5.243