Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.)  from Cameroon

Marlyne-Josephine Mananga; Kouandjoua Brice Didier; Kotue Taptue Charles; Bebbe Fadimatou; Djuikwo Nkonga Ruth; Mbassi Manga Gilbert; Kuagny Blaise; Djouhou Michelle; Fokou Elie; Kana Sop Marie

doi:10.9734/ijbcrr/2021/v30i430259

Research Article Open access CC BY 4.0

Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) from Cameroon

Marlyne-Josephine Mananga, Kouandjoua Brice Didier, Kotue Taptue Charles, Bebbe Fadimatou, Djuikwo Nkonga Ruth, Mbassi Manga Gilbert, Kuagny Blaise, Djouhou Michelle, Fokou Elie, Kana Sop Marie

International Journal of Biochemistry Research & Review · pp. 1–14 · Published 14 Aug 2021

10.9734/ijbcrr/2021/v30i430259

Abstract

Beans are nutritionally and economically important food crop in Cameroon. However, data on the nutritional value of the different red bean cultivars remain poorly known to consumers. The objective of this study is to characterize 10 red bean cultivars in order to determine theirs nutrients, minerals and antinutrients contents. Grains of raw and cooked beans were evaluated for proximate, mineral and antinutrients composition. Statistical analysis of the data was carried out using the ANOVA and the Tukey test (p ≤ 0.05). The results of chemical analysis of the raw and cooked cultivar bean revealed moisture content ranging from 4.19 to 12.34%, protein from 10.56 to 46%,. lipids from 5.31 to 7.38%, ash from 1.93 to 4.61%, fiber from 2.42 to 7.97% and carbohydrates 38.30 to 68.85%. Different bean cultivars showed statistically significant differences in minerals. The most abundant minerals in the samples were potassium (K) and calcium (Ca) with contents ranging from 565.17 to 912.99 mg/100g dry matter (DM) and 78.5 to 933.85 mg/100g DM respectively. Iron (Fe) and zinc (Zn) contents ranged from 1.89 to 4.19 mg/100g DM and 2.10 to 5.15 mg/100g DM respectively. Antinutrients contents ranging from 0.14 to 1.00%, 2.86 to 8.82%, 0.07 to 0.18% and 0.26 to 1.22% respectively for tannins, phytates. oxalates and saponins after treatment. After soaking associated with cooking, red beans cultivars were found to contain the least minerals contents and that treatment significantly reduced (p<0.05) all the antinutrients evaluated. Red beans cultivars are potential nutrients rich food material for food formulation.

Red bean chemical analysis antinutrients analysis nutrition

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Marlyne-Josephine Mananga, Kouandjoua Brice Didier, Kotue Taptue Charles, Bebbe Fadimatou, Djuikwo Nkonga Ruth, Mbassi Manga Gilbert, Kuagny Blaise, Djouhou Michelle, Fokou Elie, Kana Sop Marie (2021). Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) from Cameroon. International Journal of Biochemistry Research & Review , 1–14. https://doi.org/10.9734/ijbcrr/2021/v30i430259

Affiliations

Marlyne-Josephine Mananga — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon and Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science,University of Douala, Cameroon.
Kouandjoua Brice Didier — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Kotue Taptue Charles — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Bebbe Fadimatou — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Djuikwo Nkonga Ruth — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Mbassi Manga Gilbert — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Kuagny Blaise — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Djouhou Michelle — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Fokou Elie — Laboratory for Food Science and Metabolism, Department of Biochemistry, Faculty of Science, University of Yaoundé I, Cameroon.
Kana Sop Marie — Laboratory of Biochemistry, Department of Biochemistry, Faculty of Science,University of Douala, Cameroon.

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