EFFECT OF COOKING DURATION ON PROXIMATE COMPOSITION AND PHYTOCHEMICAL CONTENTS OF KIDNEY BEAN SEED (PHASEOLUS VULGARIS)

Abstract

This study aimed at evaluating the effect of cooking duration on proximate composition and phytochemical contents of kidney bean seed (Phaseolus vulgaris). The seeds were cleaned and extraneous materials like dry leaves, stones, and dirt were removed and divided into five portions. They were further cooked for 0, 1, 2, 3 and 4 hours respectively. Proximate and phytochemical compositions were investigated using standard analytical techniques. The cooking durations showed deviations in nutrients from the raw seeds. Crude protein was found to be enhanced by cooking for 3 hours (18.49%) while all the cooking durations were found to reduce the contents of crude fat and crude fibre (P>0.05). Ash contents increases with increase in cooking duration from 1.31% to 3.68% while NFE decreases with increase in cooking duration. The result of phytochemical contents showed (saponin, phytate, oxalate and flavonoids) were not significantly different (P>0.05) in all the kidney beans cooked under different cooking durations and were within safe limits for both human and animals consumption. It was therefore concluded that kidney bean must be cooked at least for 3 hours before consumption to prevent deleterious effects on both human and animals.