Abstract:
Red Kidney Bean (Phaseolus vulgaris) was collected from Itahari municipality, located in
Sunsari district in Province No.1 on the month of January 2022. The main aim of this study
was to determine the effect of processing on nutritional (Iron, Calcium, Potassium, Sodium
and Ascorbic acid) and anti-nutritional components(oxalate, phytate, polyphenol and tannin)
of red kidney bean. The effect of different treatments as soaking (12 h), germination (48 h
and 96 h), dehulling (12 h soaking and dehulled), raw open cooked (55 min at 100ºC), soaked
open cooked (12 h soaking and open cooking), raw autoclaved (15 min at 121ºC), soaked
autoclaved (12 h soaking and autoclaved) on the anti-nutritional components of red kidney
bean were studied at Central Campus of Technology.
The mean value of tannin, polyphenol, phytate and oxalate content in raw red kidney
bean were found to be 480.43 mg/100 g, 770.34 mg/100 g, 630.69 mg/100 g and 250.09
mg/100 g respectively on dry basis. Maximum reduction of anti-nutrients: Tannin (74%),
Polyphenol (69%) and Phytate (72%) were found when red kidney bean was soaked and
dehulled. Maximum reduction of oxalate (69%) were found when red kidney bean was
soaked and autoclaved. The reduction percentage by soaking was less effective method
compared to other methods to reduce tannin, phytate, oxalate and polyphenols. Soaked
autoclaving was the most effective method for the reduction of anti-nutrients of red kidney
bean in case of cooking treatments. Dehulling of red kidney bean is concluded as most
effective among the processing techniques. However, soaking was done prior dehulling, so
the resulting reduction in anti-nutrient was because of combined effect of soaking and
dehulling rather than the singlet process. Hence, combined effect of treatments was more
effective than single process. However, the processing methods such as soaking, dehulling,
germination, raw open cooking, raw autoclaving, soaked open cooking and soaked
autoclaving reduced the anti-nutrients of kidney bean significantly (p<0.05).
Description:
A dissertation submitted to the Department of Nutrition and Dietetics, Central Campus
of Technology, Tribhuvan University, in partial fulfilment of the requirements for a
Bachelor degree in Science in Nutrition and Dietetics
