%0 Journal Article
%T Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture
%A Sahar S. El-Gohery
%J Food and Nutrition Sciences
%P 372-391
%@ 2157-9458
%D 2021
%I Scientific Research Publishing
%R 10.4236/fns.2021.124029
%X Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors </span><span style=\"font-family:宋体;\"><span><i></i></span></span><i><span style=\"font-family:;\" \"=\"\">i.e.</span><span style=\"font-family:宋体;\"><span></span></span></i><span style=\"font-family:'Minion Pro Capt';\"> phytic acid, tannins and trypsin inhibitor of lima bean seeds </span><span style=\"font-family:;\" \"=\"\">(</span><span style=\"font-family:宋体;\"><span><i></i></span></span><i><span style=\"font-family:;\" \"=\"\">Phaseolus lunatus</span><span style=\"font-family:宋体;\"><span></span></span></i><span style=\"font-family:'Minion Pro Capt';\">) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (</span><span style=\"font-family:宋体;\"><span><i></i></span></span><i><span style=\"font-family:;\" \"=\"\">P</span><span style=\"font-family:宋体;\"><span></span></span></i><span style=\"font-family:'Minion Pro Capt';\"> ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (</span><span style=\"font-family:宋体;\"><span><i></i></span></span><i><span style=\"font-family:;\" \"=\"\">P</span><span style=\"font-family:宋体;\"><span></span></span></i><span style=\"font-family:'Minion Pro Capt';\"> ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing methods used in this study on lowering phytic acid and tannins, was arranged in the following significant (</span><span style=\"font-family:宋体;\"><span><i></i></span></span><i><span style=\"font-family:;\" \"=\"\">P</span><span style=\"font-family:宋体;\"><span></span></span></i><span style=\"font-family:'Minion Pro Capt';\"> ≤ 0.05) order: dehulling &gt; cooking&gt; roasting &gt; soaking. Trypsin inhibitor was completely eliminated by cooking and dehulling treatments. Results showed that no significant differences (</span><span
%K Lima Bean
%K Wheat Flour
%K Biscuit
%K Minerals
%K Amino Acids
%K Antinutritional Factors
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=108597