Effect of Processing on Proximate and Mineral Composition of Hepho, a Black Climbing Bean ( Lablab purpureus L.) Flour

Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ ( Lablab purpureus L.). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous legume in Ethiopia. The processing techniques employed were traditional cooking (TC) and pressure cooking (PC) of the dehulled and undehulled hepho bean while the raw sample was served as a control. The protein content was retained in all the processing methods while other proximate compositions showed deviations from the raw. Both PC and TC caused a significant (p < 0.05) difference in carbohydrate, fat, fiber, ash and energy content. The results also showed that the processing methods caused a significant (p < 0.05) difference in all the minerals (Ca, P and Zn) except the iron (Fe) content that was retained during all the processing employed. This legume was reach in minerals and proximate compositions and after processing the protein and iron content were determined to be stable. The high amount of iron in lablab beans and its retention during processing was noteworthy as diets in many developing countries are iron deficient. Hence, hepho or lablab can be an alternative and cheaper source of supplemental protein and other nutrients to solve protein energy malnutrition which is a prevalent problem in developing countries like Ethiopia.