A nutri-sickle is a mouth-watering snack item rarely rich in micronutrients and antioxidants. Proximate, mineral composition, antinutrients and antioxidants of raw and processed white kidney beans (WKB; botanical name: Phaseolus nanus l.) were investigated on dry weight basis with a view to find alternative and cheaper sources of protein, calcium and iron to solve the problem of deficiencies due to inadequate protein, iron and calcium in nutrition which is a prevalent problem in developing world. Processing methods-hot water blanching (HWB) was adopted using the standard analytical techniques. WKB were processed by HWB (at 95°C) and milled into flour by using grinder. Proximate principles showed that WKB was good source of protein and also rich in fiber, iron, calcium and phosphorus content. Evaluation of the antioxidant and anti-nutritional properties of the kidney bean flour showed that blanching reduced phenol content from (whole 4.7±0.75mg/100g and blanched 3.4±1.11 mg/100g); tannins (whole 2000±200mg/100g and blanched 833.3±208mg/100g); phytic acid (whole 483.0±7.5mg/100g and blanched 356.0±9.4 mg/100g); total cyanogens (whole-0.03±0.001 mg/100g and blanched 0.02±0.001 mg/100g) and trypsin inhibitors (whole 25.0±1.04U/g and blanched 22.2±0.96U/g) respectively. Results of organoleptic analysis revealed that developed recipe-Nutri Sickles had good sensory scores close to that of control. This recipe is highly energy (519.2kcal/100g) dense and provides higher protein (13.13g/100g), fiber (2.91g/100g) and minerals (i.e. calcium- 153mg/100g, iron-3.32 mg/100g and phosphorous-238 mg/100g). Thus, developed recipe would become a good source as a snack food item for schoolers and teenagers. This finding suggests that processing methods-HWB when applied to kidney beans could become more beneficial for reducing the anti-nutrients and helpful in curing the malnutrition related diseases due to its augmented nutritive value.
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