Effect of Domestic Processing on the Levels of Some Functional Parameters in Black Turtle Bean (Phaseolus vulgaris L)

There are useful constituents that are present in legume seeds but their utilization has been ignored because it has been established that there are compounds or substances which act to reduce nutrient intake, digestion and absorption. It was on these premises that effect of domestic processing methods (boiling, cooking, roasting, sprouting and fermenting) were investigated on some functional parameters for black turtle bean (Phaseolus vulgaris L.) flour. The functional parameters (oil absorption, oil emulsion, water and foaming capacities: OAC, OEC, WAC, FC; foaming and oil emulsion stabilities: FS, OES; bulk density: BD; least gelation capacity: LGC; protein solubility: PS) of raw and processed black turtle bean flour were all determined using standard analytical techniques. The results showed that WAC, OAC, FC, LGC and BD were all enhanced by different processing methods while FS was reduced by the same methods. Emulsion capacity and stability were either enhanced or reduced by these methods. Processing significantly (p?0.05) affected the content of some functional parameters in black turtle bean flour. The protein solubility studies of the raw and processed samples were found to have minimum solubility at pH 4.0 which corresponds to the isoelectric point where protein isolates might be recovered from the samples. The food properties of WAC, OAC, FC, FS, EC, ES, LGC and BD in the raw and processed black turtle bean (Phaseolus vulgaris L.) are much better than most literature samples thereby making black turtle bean potentially useful in some food formulations. Keywords: Food properties, processing methods, black turtle bea