Effects of Processing on Physicochemical, Nutritional and Functional Properties of Green Beans [ Phaseolus Vulgaris ]

This study is to evaluate the proximate, physicochemical, mineral. fuctional and to qualitatively and quantitatively determine the phytochemicals present in raw defatted and sprouted Phaseolus vulgaris (Green bean). The moisture content 12.60 % and carbohydrate content 75.56 % was higher in the defatted sample compared to the other samples while ash content 5.76%, crude fiber content 7.38 % and protein content 19.58% was higher in the sprouted sample than the other two samples. The raw sample has the highest fat content among the samples 2.74 %. The refractive indices of the oils were similar in all the samples with a value of 1.44 while specific gravity slightly differ from one another with 0.01 differences in between the three samples. The acid value, free fatty acid value, todine value peroxide value and saponification value of sample SGB is higher compared to the value of the other two samples. The macro element present are Na, K. Ca, Mg with sample RGB having the highest Na, K and Ca content with sample SGB having the highest Mg content. The micro elements present are Fe, Zn and Mn with sample RGB having the highest content of the micro elements. The phytochemical screening shows that glycoside, saponin. flavonoids, tannins, phenols and phytate are all present in all of the threes samples while alkaloids, terpenoids, anthraquinones, steroids, and phlobatannins are not present in any of the three samples. Sample DGB has high glycoside, phenol and phytate content with sample SGB having the highest saponin content 1.12% among the samples while sample RGB is higher in flavonoids and Tannins content. Sample SGB and DGB exhibit higher water absorption capacity and oil absorption capacity (28.02 % and 26.03 %) while sample RGB shows higher emulsification power 49.23% and swelling power 123.97 % The bulk density and least gelation concentration of the three samples slightly differ from one another with sample DGB having the highest bulk density with a value of 0.61 g/cm. This research work revealed that processing of food materials (defatting and sprouting) improved their nutrient qualities which can therefore be utilized in food industry