ABSTRACT
This study was conducted to determine the consumption
pattern of lima beans (Phaseolus lunatus) foods and
standardization of the commonly consumed foods among 400 households randomly
selected from three Local Government Areas, spread within the three senatorial
zones of Kaduna State. The standardized foods were then subjected to proximate,
minerals, amino acids, antinutrients and sensory analyses using standard
procedures and analytical methods. Data revealed that less than one fifth (13%)
of the respondents consumed lima beans at least once a week. The three most
commonly consumed foods (lima bean porridge 35%, lima bean-benniseed 8% and
lima bean-hungry rice 6%) were standardized. Proximate composition of these
foods shows that lima bean-benniseed food had significantly (P < 0.05)
higher content of crude protein (8.33%), crude fat (13.46%), crude fibre
(4.09%) and ash (2.28%) while lima bean porridge had significantly (P <
0.05) higher carbohydrate (24.58%) content than the other foods. Lima
bean-benniseed recorded higher content of essential amino acids (leucine
6.97g/100g, lysine 7.10g/100g, methionine 2.60g/100g and threonine 3.81g/100g).
Mineral content (Mg, Ca, K, Zn) of lima bean-benniseed food was significantly
(P < 0.05) higher than the other foods. However, lima bean porridge had
higher content of iron and sodium. Antinutrients (cyanide, tannin and phytate)
content in the standardized foods decreased significantly (P < 0.05) when
compared with raw lima beans. All the foods were considered acceptable however,
lima bean-benniseed food with the best nutrient profile and chemical score (100)
is consumed by only 8% of the population. Increase consumption of lima bean
foods has potential to combat malnutrition and its debilitating effects.
CHAPTER
ONE
1.0
INTRODUCTION
Diets usually consist of complex food aggregates and an
inadequate diet results in malnutrition (David and Jacobs, 2012). According to
the World Health Organization (WHO, 2013), malnutrition is one of the leading
causes of death globally. In Nigeria more than half of the children under five
years of age are either stunted or wasted (National Nutrition and Health Survey
[NNHS], 2015). Food-based approaches such as; dietary diversification,
fortification and biofortification are necessary strategies to prevent the
debilitating effects of malnutrition by promoting the consumption of foods that
are naturally rich in micronutrients. Dietary diversification has been
advocated internationally for the improvement of micronutrient intake and
status (Hedwig et al., 2012). Dietary diversification reflects household
access to variety of foods and can also act as a proxy for individuals‟
nutrient adequacy. Brian and Leslie(2011) suggested some dietary strategies
that could be implemented at the household level to prevent malnutrition, these
include; increasing energy and nutrient density of food; increasing the
production and consumption of micronutrient dense foods; incorporating
enhancers of micronutrient absorption in household diets and employing
germination, fermentation, and soaking to reduce antinutrient content of
cereals and legumes.
The limiting factors affecting dietary diversification
include; poverty, ignorance on dietary pattern, preferences, taboos and the
work load of caregivers (Adam, 2005). Most people especially in poor or
developing countries base their diets on starchy staples, lacking in important
minerals and vitamins which are found in abundance in vegetables, flesh foods
and legumes. Oboh et al.,(2000) stated that lima beans are important
sources of protein and dietary fibre. It can be substituted for animal protein especially
for people who cannot afford to obtain protein from animal sources (Gashaw,
2010). This can help in combating protein malnutrition especially in developing
countries and among vulnerable groups. In developing countries, research
attention is being paid to better utilization of legumes in addressing protein
malnutrition and problems of food security (Subuola et al.,2012).Some
legumes are commonly used as commercial food crops while some are lesser known,
neglected or underutilized outside their indigenous areas.
Lima beans are underutilized in many parts of tropical
Africa probably due to its hard-to cook phenomenon or lack of information on
its potential as a good food source (Subuola et al., 2012).Lima beans is
a leguminous plant that originated from Peru in western South America, its name
was derived from Peru‟s capital city “Lima”. In Nigeria lima beans is locally
called „Jinjiyokanpak‟ in Kataf, „Waken rumfa‟ in Hausa language, „Papala‟ in
Yoruba and „Agwa‟ in Igbo. Including legumes either fresh or dried as food
promotes health and is important in meeting dietary recommendations to reduce
chronic diseases such as diabetes and cardiovascular diseases (Bhandari and
Megha, 2014).
Most legumes are poorly utilized due to the presence of
antinutritional factors (Egounlety and Aworh, 2003), which can cause stomach
cramping, diarrheoa, flatulence and vomiting. Antinutritional factors interfere
with nutrient utilization and protein digestibility (Oboh et al.,2000).
Cooking and some traditional methods of processing cause significant reduction
in antinutritional factors (Nakittoet al., 2014). Therefore, as
efforts are being made to incorporate foodbased strategies in the fight against
malnutrition, there is needtostandardize food recipes and determine their nutritional composition in order to increase
awareness of the nutritional composition of thesefoods.
1.1 Statement
of Research Problem
The existence of multiple micronutrient deficiencies is
still a major problem in developing countries that can be abated by nutrition
intervention (WHO, 2013). Food based strategies such as dietary diversification
is still very low in most developing countries, where people feed mostly on
starchy staples. This practice makes it difficult for individuals to be
adequately nourished with vitamins and minerals that can be found in abundance
in fruits, vegetables, flesh foods and legumes.
Animal protein is expensive, therefore there is need to
supplement diets with legumes which are cheaper sources of protein and an
important source of minerals. Research has also shown that lima beans (Phaseolus
lunatus) contain some antinutritional factors which can be reduced by
different processing techniques (Oboh et al., 2000) thereby improving
legumes organoleptic and nutrient quality which makes nutrients bioavailable
and help in combating various metabolic disorders.
1.2 Justification
of the Study
Very little is known about the intensive utilization of lima
beans varieties as a value-added product even though it can be easily grown in
home gardens with a well-drained and loose textured soil.
An in-depth study of the utilization and dietary
diversification towards lima beans will bring to lime light its contribution to
the nutritional well-being of people. Combined processing will reduce the content of flatus causing oligosaccharide of
these beans varieties; this can help to increase its utilization.
Information on the nutrient composition of processed lima
beans will serve as a source of developing a food composition database and
tables in Nigeria and it will enrich existing food databases. This information
will also help in developing therapeutic diets for people suffering from
different diseases.
1.3 Aim
and Objectives
1.3.1 Aim
The aim of this research is to
provide nutritional basis for increase utilization of lima beans (Phaseolus
lunatus) as a value-added product in households.
1.3.2 Specific objectives are to:
i.
determine the consumption pattern of
lima beansin Kaduna State.
ii.
ascertain the type of foods
processed from lima beans and standardize their recipes.
iii.
determine the proximate, amino
acids,minerals and antinutrient content of standardized foods from lima beans.
iv.
evaluate the sensory characteristics
and acceptability of the standardized foods from lima beans.
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