Effect of Soaking Time and Brine Concentration on the Cooking Time, Vitamins and Phytochemicals Content of Lima Beans (phaseolus Lunatus)

Lima beans, like other pulses, require prolonged cooking times. This research was carried out to evaluate the effect of soaking time and brine concentration on the cooking time, vitamins (B1 B12, and C) and phytochemicals (Alkaloid Flavonoid and Phenol) content of lima beans. The lima bean seeds were cleaned, washed, soaked in various salt solutions (0.75% and 1.50%) that were thermostatically heated in a water bath at a temperature of 40°C ± 2°C for varying time (2 - 6 hours), and dried at constant weight and milled to flour, while the raw seed served as control. Cooking time of the samples were evaluated. Increased soaking time and salt concentration led to reduced cooking time. Sample CON (control) had the longest cooking time of 214± 3.61 minutes while sample NBE (Soaking time of 6 hours and salt concentration of 1.50%) had the shortest cooking time of 65.33±5.03 minutes. Vitamin C content ranged from 0.49 - 1.40 mg/100g while phenol ranged from 13.68 - 22.07 mgGAE/g. Significant differences (p< 0.05) existed in the vitamin C and flavonoid content. The results indicate a significant increase in the vitamin and phytochemical content with extended soaking time. No significant difference (p> 0.05) existed in the vitamin B12 content of all the samples. These results suggest the potential utilization of this unique legume (Phaseolus lunatus) by reduced cooking time and vitamin retention.