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EFFECTS OF PROCESSING TECHNIQUES ON CHEMICAL, FUNCTIONAL AND MICROBIAL PROPERTIES OF TWO VARIETIES OF LIMA BEAN (PHASEOLUS LUNATUS) AND MAIZE (ZEA MAYS) FLOURS AND SENSORY PROPERTIES OF TH

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Abstract

This study evaluated the effects of different domestic food processing techniques on the nutrients, antinutrients, food toxicants composition, functional properties, microbial types and sensory properties of food products based on two varieties of lima bean (Phaseolus lunatus). Black and dark red varieties of lima bean were purchased, cleaned, cooked, soaked, dehulled, germinated, fermented and milled into fine flours. Both the unprocessed and processed flours were analysed for microflora composition, chemical, functional and sensory properties using standard methods. The 48h fermented maize and lima bean flours that had traces of hydrogen cyanide (HCN) were selected because they had the best nutrient profiles in a ratio of 70:30 (protein basis) to formulate composite flours for moi-moi and akara production. Two local dishes (oshoto and ikpaki) were prepared from whole unprocessed lima bean and maize. The data were statistically analyzed using percentages, means and standard deviation.