Effect of Soaking Time on the Proximate, Mineral Compositions and Anti-nutritional Factors of Lima Bean

Abstract

Effect of soaking time on some composition of lima bean seed flour was investigated . Lima bean seeds (Phaseolus lunatus) were soaked in de-ionized water for 12, 24, 36, and 48hrs respectively followed by draining, drying and milling . The un-soaked seeds were milled and served as control . Proximate and mineral compositions as well as Phytate, tannins and oxalates were determined using standard procedures.  Results were compared with the raw and soaked lima bean respectively . The moisture levels in lima bean increased with soaking time from (11.35% to15.56%) and were significantly different (P= 0.05) in all samples. Variation in Protein were not significantly different (P=0.05) ranging from 7.92% to 10.70%. All the mineral contents increased significantly (P=0.05) with increase in soaking time. Consequently, all the anti-nutritional factors investigated reduces significantly with soaking time (P=0.05).

Keywords: Anti-nutritional factors, Lima beans, Mineral Compositions and soaking time.