CHEMICAL CHANGES DURING THERMAL PROCESSING OF UNFERMENTED AND FERMENTED RED KIDNEY BEANS (PHASEOLUS VULGARIS) AND EFFECTS ON IN VITRO PROTEIN DIGESTIBILITY.

📄 Project Abstract

Many developing countries in the world are living in abject poverty, a constraint to abundant and commercial food production. Insufficient food production is a major cause of malnutrition. The need to source for affordable, high quality nutritious food becomes imperative. Red kidney bean is not widely consumed in Nigeria due to its geographical distribution and longer period of processing. This study was aimed at evaluating the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. Fermentation significantly (p<0.05) decrease the traditional cooking time in the ordinary cooking pot. The protein content of the fermented s...