Effect of Germination and Cooking on the Nutrient and Poly-Phenol Content of Lima Bean (Phaseolus lunatus)

@inproceedings{Adebayo2017EffectOG,
  title={Effect of Germination and Cooking on the Nutrient and Poly-Phenol Content of Lima Bean (Phaseolus lunatus)},
  author={Stella Feyisayo Adebayo and C OkoliEric},
  year={2017}
}
The present study focused on the effect of germination and cooking on the nutritive properties of lima bean seed. Lima beans cultivars were cooked at 1hr 30mins and germinated at 35 o C for 5 days. Dried pulverized samples of raw, cooked and germinated samples were analyzed for proximate composition, mineral content and polyphenol activity respectively. The results show germination has improve the protein content from 18.80 to 27.10 %. Mineral composition, increases with germination for calcium… CONTINUE READING

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