MINERAL CONTENTS, ANTINUTRIENT CONTENTS AND FREE RADICAL SCAVENGING ABILITY OF PROCESSED UNDERUTILIZED BEANS IN NIGERIA
Journal Title: Mintage journal of pharmaceutical and medical sciences - Year 2018, Vol 7, Issue 2
Abstract
Objective: Bean seeds are important staple foods in Nigeria due to their nutritive values and relatively low cost. African Yam beans (AYB) (Sphenostylis stenocarpa) also known as 'Otili' is an underutilized beans that is very affordable in Nigeria. This work seeks to assay for the effect of processing on the mineral content, antinutrient content and the free radical scavenging ability of AYB. Methods: The AYB samples were divided into three portions. A portion of the whole beans was dried and blended into flour and tagged as DAYBF, another portion was boiled, dried and milled into flour and represented as BAYBF while the third portion was peeled, dried and milled to flour tagged as PAYBF. Thereafter, the total phenol, total flavonoid and tannin content were determined. Also, the Na+, K+, Ca2+, Mg2+, Zn2+, SO2+, Fe2+, Mn2+,As2+, Ni+ and Pb2+ were determined by Flame Photometer. Thereafter, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing property (FRAP) were also assayed to determine the scavenging ability of the bean samples. Results: There was no significant (p<0.05) difference in the mineral elements contents of all the beans extracts. While, As2+ and Pb2+ were present in a very insignificant quantity in all the beans. The beans extracts also contained appreciable levels of total phenol, total flavonoid and tannin contents, with DAYBF having the highest values and PAYBF showing the lowest amount of total phenolic, flavonoid and tannin contents. The radicals scavenging ability of the beans extracts was higher in the DAYBF (DPPH, 35.01%; FRAP, 13.31%) and PAYBF (DPPH, 34.27%; FRAP, 14.72%) extracts than the BAYBF (DPPH, 20.26%; FRAP, 4.62%) extract. Conclusion: All these results obtained indicate that African yam beans if processed adequately before consumption will contribute greatly to the nutritional requirement for human health.
Authors and Affiliations
SHODEHINDE S. A, ODUBANJO V. O, OBOH G
Keywords
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