Abstract: The effect of soaking and germination time on the anti-nutritional properties of lima bean seed was investigated. The seeds were soaked (6-24hrs) and germinated (24-120hrs), dehulled, dried milled into flour. The flour samples were analyzed for anti-nutrients such as phenol content, phytate, tannin, saponin, trypsin inhibitors, and cyanogenic glycosides. Response surface methodology was used to model the reduction in the anti-nutritional factors; the study evaluated the optimum condition for reduction of the anti-nutrients from 6-12 hrs soaking and 24-120hrs of germination. The result showed that the soaking and germination decreases significantly (p<0.05) the phenolic content from 28.26 to 18.53mg/g; phytate from 1.53mg/100g to 0.75mg/100g; alkaloids from 26.62mg/g to 8.47mg/g; oxalate from 0.91mg /100g to 0.08mg/100g; trypsin inhibitors from 5.41TIU/mg to 2.40TIU/mg; saponin from 17.34% to 7.06% and cyanogenic glycosides from 10.45mg/kg to 5.82mg/kg. The model is significant in evaluating the optimum condition of reducing the anti-nutrients.
Keywords: lima bean, soaking, germination, anti-nutrients, response surface methodology (RSM).
Title: EFFECT OF SOAKING AND GERMINATION ON THE ANTINUTRITIONAL FACTORS OF LIMA BEAN SEED FLOUR
Author: ADEBAYO, S. F, OKOLI, E. C, ABRAHAM, F. M
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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