Comparative Analysis on the Effect of Different Processing Method on the Nutritional Content of Phaseolus Vulgaris (white Kidney Beans)
Student: MARY AJAYI DAYO (Project, 2025)
Department of Science Laboratory Technology
Kano State Polytechnic, Kano, Kano State
Abstract
This study examines the effect of different processing methods boiling, frying, and soaking on the proximate composition of Phaseolus vulgaris (white kidney beans). The proximate parameters analyzed include moisture, protein, fiber, ash, lipids, and carbohydrates. Boiling resulted in the highest moisture content (40.25%) but significantly reduced protein (5.04%) compared to frying (11.49%) and soaking (4.84%). Fiber content was highest in boiled beans (23.3%), while frying retained more carbohydrates (55.50%) and lipids (2.34%) than other methods. Ash content was most pronounced in soaked beans (22.97%), indicating the retention of mineral elements. The results highlight the nutritional trade-offs associated with each processing method, suggesting that frying preserves carbohydrates and proteins better, whereas boiling enhances fiber content. These findings provide valuable insights for optimizing the nutritional value of white kidney beans based on processing methods.
Keywords
For the full publication, please contact the author directly at: mary16ajayi@yopmail.com
Filters
Institutions
- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 215
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15