CONSUMPTION PATTERN, STANDARDIZATION OF RECIPES AND NUTRIENT COMPOSITION OF SOME FOODS FROM LIMA BEANS (PHASEOLUS LUNATUS) IN KADUNA STATE
By
Author
Presented To
Department of Biochemistry
ABSTRACT
This study was conducted to determine the consumption pattern of lima beans (Phaseolus
lunatus) foods and standardization of the commonly consumed foods among 400 households
randomly selected from three Local Government Areas, spread within the three senatorial zones
of Kaduna State. The standardized foods were then subjected to proximate, minerals, amino
acids, antinutrients and sensory analyses using standard procedures and analytical methods. Data
revealed that less than one fifth (13%) of the respondents consumed lima beans at least once a
week. The three most commonly consumed foods (lima bean porridge 35%, lima bean-benniseed
8% and lima bean-hungry rice 6%) were standardized. Proximate composition of these foods
shows that lima bean-benniseed food had significantly (P < 0.05) higher content of crude protein
(8.33%), crude fat (13.46%), crude fibre (4.09%) and ash (2.28%) while lima bean porridge had
significantly (P < 0.05) higher carbohydrate (24.58%) content than the other foods. Lima beanïÂ�Â�benniseed recorded higher content of essential amino acids (leucine 6.97g/100g, lysine
7.10g/100g, methionine 2.60g/100g and threonine 3.81g/100g). Mineral content (Mg, Ca, K, Zn)
of lima bean-benniseed food was significantly (P < 0.05) higher than the other foods. However,
lima bean porridge had higher content of iron and sodium. Antinutrients (cyanide, tannin and
phytate) content in the standardized foods decreased significantly (P<0.05) when compared with
raw lima beans. All the foods were considered acceptable however, lima bean-benniseed food
with the best nutrient profile and chemical score (100) is consumed by only 8% of the
population. Increase consumption of lima bean foods has potential to combat malnutrition and its
debilitating effects.
TABLE OF CONTENTS
Page
Cover Page---------------------------------------------------------------------------------------- i
Fly Page--------------------------------------------------------------------------------------------ii
Title Page------------------------------------------------------------------------------------------ iii
Declaration---------------------------------------------------------------------------------------- iv
Certification--------------------------------------------------------------------------------------- v
Dedication----------------------------------------------------------------------------------------- vi
Acknowledgements------------------------------------------------------------------------------ vii
Abstract-------------------------------------------------------------------------------------------- viii
Table of Contents---------------------------------------------------------------------------------ix
List of Tables------------------------------------------------------------------------------------- xiv
List of Figures------------------------------------------------------------------------------------ xv
List of Plates-------------------------------------------------------------------------------------- xvi
List of Appendices------------------------------------------------------------------------------- xvii
List of Abbreviations---------------------------------------------------------------------------- xviii
CHAPTER ONE
1.0 INTRODUCTION-----------------------------------------------------------------------1
1.1 Statement of Research Problem-----------------------------------------------------3
1.2 Justification of the Study--------------------------------------------------------------3
1.3 Aim and Objectives---------------------------------------------------------------------4
1.3.1 Aim-----------------------------------------------------------------------------------------4
1.3.2 Specific objectives----------------------------------------------------------------------- 4
CHAPTER TWO
2.0 LITERATURE REVIEW--------------------------------------------------------------5
2.1 Malnutrition------------------------------------------------------------------------------ 5
2.1.1 Causes of malnutrition------------------------------------------------------------------- 6
2.1.2 Strategies to improve malnutrition----------------------------------------------------- 6
2.2 Legumes----------------------------------------------------------------------------------- 15
2.2.1 Lima beans---------------------------------------------------------------------------------15
2.2.2 Production oflima beans in Nigeria--------------------------------------------------- 16
2.2.3 Growing lima beans----------------------------------------------------------------------16
2.2.4 Taxonomic hierarchy of lima beans--------------------------------------------------- 19
2.2.5 Nutritional composition of lima beans------------------------------------------------ 20
2.2.6 Antinutrient content of lima beans-----------------------------------------------------20
2.2.7 Health benefits of lima beans-----------------------------------------------------------22
2.3 Food Processing------------------------------------------------------------------------- 23
2.3.1 Properties and qualities of food-------------------------------------------------------- 24
2.4Sensory Evaluation of Food---------------------------------------------------------- 24
2.4.1 Types of sensory tests------------------------------------------------------------------- 25
2.5 Recipe Standardization-----------------------------------------------------------------25
2.5.1 Benefits of standardized recipes-------------------------------------------------------- 25
2.5.2 Phases of recipe standardization-------------------------------------------------------- 26
CHAPTER THREE
3.0 MATERIALS AND METHODS----------------------------------------------------- 27
3.1 Materials---------------------------------------------------------------------------------- 27
3.1.1 Chemicals---------------------------------------------------------------------------------- 27
3.1.2 Collection of lima bean seeds----------------------------------------------------------- 27
3.1.3 Study area---------------------------------------------------------------------------------- 27
3.1.4 Study subjects----------------------------------------------------------------------------- 27
3.2 Methods----------------------------------------------------------------------------------- 29
3.2.1 Sample size-------------------------------------------------------------------------------- 29
3.2.2 Sampling procedure---------------------------------------------------------------------- 29
3.2.3 Field data collection---------------------------------------------------------------------- 30
3.2.4 Recipe standardization------------------------------------------------------------------- 30
3.2.5 Determination of amino acid profile--------------------------------------------------- 31
3.2.6 Determination of proximate composition----------------------------------------------34
3.2.7 Determination of antinutritional factors----------------------------------------------- 38
3.2.8 Determination of mineral content-------------------------------------------------------40
3.3 Sensory Evaluation-----------------------------------------------------------------------41
3.4 Statistical Analysis---------------------------------------------------------------------- 42
CHAPTER FOUR
4.0 RESULTS--------------------------------------------------------------------------------- 43
4.1 Pattern of Consumption of Lima Bean (Phaseolus lunatus)
Foods in Kaduna State----------------------------------------------------------------- 43
4.2 Commonly Consumed Lima Bean (Phaseolus lunatus) Foods in
Kaduna State------------------------------------------------------------------------------ 43
4.3 Standardized Lima Beans (Phaseolus lunatus)
Foods in Kaduna State------------------------------------------------------------------- 43
4.4 Nutrient Composition of the Standardized Commonly Consumed Lima
Bean (Phaseolus lunatus) Foods in Kaduna State--------------------------------- 47
4.4.1 Proximate composition------------------------------------------------------------------- 47
4.4.2 Mineral composition---------------------------------------------------------------------- 47
4.4.3 Amino acids composition-----------------------------------------------------------------47
4.5 Antinutrient Composition of Standardized Commonly Consumed Lima
Bean (Phaseolus lunatus) Foods in Kaduna State--------------------------------- 53
4.6 Sensory Attributes of Standardized Commonly Consumed Lima Bean
(Phaseolus lunatus) Foods in Kaduna state-------------------------------------------53
CHAPTER FIVE
5.0 DISCUSSION---------------------------------------------------------------------------- 56
CHAPTER SIX
6.0 CONCLUSION AND RECOMMENDATIONS---------------------------------- 61
REFERENCES---------------------------------------------------------------------------------- 62
APPENDICES----------------------------------------------------------------------------------- 74
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