Abstract: Background: The increasing necessity for all season food availability as well the importance of nutritional value being preserved properly have resulted in the use of both natural and artificial preservatives. This research aimed at evaluation of the effect of selected preservatives on the nutritive indices of Phaseolus vulgaris (Kidney Beans) and Phaseolus lunatus (Lima Beans).
Materials and methods: The P. vulgaris and P. Lunatus used for this research were obtained in sac bags. In accordance with the research protocol. The both beans seeds were prepared and sent for preliminary analysis in laboratory before storage with selected preservatives proceed. The selected preservatives were procured and prepared for the preservation purpose following the research guidelines. The beans seeds were divided into airtight vessels and label it group A to E which were preserved with selected preservatives, DDVP (sniper), birds eye pepper, Aluminum phosphide, the group D was mixed with ash respectively while the fifth (group E) served as control and were left untreated with any preservative. The beans mixed with preservative were left to stay for 6 months. Standard methods were used to assess the effect of the preservatives on the proximate constituents, mineral concentrations and amino acid contents respectively compared with the control which was not mixed with any of the preservatives.
Results: It was observed from the results that the groups preserved with sniper and wood ash had lowest and highest % moisture content in both beans respectively, the crude proteins of the aluminum phosphide preserved beans showed a non-significant improvement in it % composition compared with control, there was also a non-significant (p ≤ 0.05) increase seen in the crude protein of the preserved groups when compared with control. For the crude fibre compositions it is observed that sniper preserved showed a significantly high content, with wood ash preserved group having the lowest % when compared with control. For the carbohydrate all group preserved with the selected showed a statistically significant improvement with sniper preserved with highest value of compared with control. It was observed from the result also that pepper preserved group had a significantly higher Ca concentration of while highest phosphorus significant value was observed in pepper preserved group. The results showed that kidney beans and lima beans are rich in essential amino acids with Lysine showing the highest concentration among the essential amino acid with a value of 8.17 g for the pepper preserved and was noticed to be same across all the essential amino acids while wood ash preserved group show dis-improvement in amino acid concentration.
Conclusion: The observed improvements in some parameters showed that the chemical in some groups are more effective at some aspect while natural preservatives at some other points. Its effectiveness for a longer shelf life and stop or delay the growth of bacteria, suppress the reaction when food comes in contact with oxygen or heat, they also prevent the loss of some essential amino-acids and some vitamins enhance the food flavors and colors. The results of this study improvements in shelf life and nutritional values.
Keywords: preservatives, nutrition, aluminum, artificial, proximate analysis, minerals, vitamins, amino acid.
Title: Effect of Selected Preservatives on Nutritional Indices of Phaseolus vulgaris (Kidney Beans) and Phaseolus lunatus (Lima Beans).
Author: Nweze Chibuzo Carole, Aworinde Olusola Abosede, Bamidele Titilayo Oluwayemisi, Nwefia Wilson Ifeanacho
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
Vol. 11, Issue 2, April 2023 - June 2023
Page No: 11-25
Research Publish Journals
Website: www.researchpublish.com
Published Date: 06-April-2023
Amendment Date: 29-April-2023
