HEATING EFFECT ON PHYTOCHEMICAL AND PROXIMATE CONTENTS OF COOKED AQUEOUS EXTRACT OF PHASEOLUS VULGARIS (KIDNEY BEANS)

  • Idoko A Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji – Nike, P.M.B. 01784, Enugu, Nigeria. https://orcid.org/0000-0001-7969-1489
  • Onyinye AN Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji – Nike, P.M.B. 01784, Enugu, Nigeria.
  • Blessing NO Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji – Nike, P.M.B. 01784, Enugu, Nigeria.
  • Ayomide TA Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji – Nike, P.M.B. 01784, Enugu, Nigeria.
  • Philip OC Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji – Nike, P.M.B. 01784, Enugu, Nigeria.
  • Nwali ON Department of Biochemistry, Faculty of Natural Sciences, Caritas University, Amorji – Nike, P.M.B. 01784, Enugu, Nigeria.

Abstract

Plant chemicals and nutrients abound in different parts of plants and in different compositions. P. vulgaris (kidney beans) is a nourishing leguminous food commonly eaten by both human beings and animals in the world due to its health benefits and risk reduction of diseases. It is however, indispensible for plants’ food stuff to retain their phytonutrients for maximum benefits. This study therefore investigated the effect of heat on the phytochemicals and proximate contents in cooked P. vulgaris (kidney beans). Qualitative and quantitative phytochemical analysis and proximate (nutrient contents) analysis were determined on fresh kidney bean (FKB) and cooked kidney bean (CKB). Results of phytochemical quantification revealed a significant (p˂0.05) increase of alkaloids and saponins in FKB than those in CKB, significant (p˂0.05) increase of flavonoids, glycosides and tannins in CKB than those in FKB. While proximate analysis of cooked sample (CKB) showed significant (p˂0.05) increase in protein content, crude ash content and carbohydrate content FKB. While moisture content, crude fibre and crude fat of FKB were significantly (p˂0.05) higher than those in CKB of Phaseolus vulgaris. Obviously, the increased concentrations of phytochemicals in fresh Phaseolus vulgaris may be due to the absence of heat action and the heating effect on cooked P. vulgaris could unleash the high rich nutrients value and could supply its antioxidants roles, thereby improving healthy life when eaten cooked.


Peer Review History:


Received 9 December 2019;   Revised 20 December; Accepted 3 January, Available online 15 January 2020


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Received file


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Average Peer review marks at initial stage: 5.0/10


Average Peer review marks at publication stage: 7.5/10


Reviewer(s) detail:


Name: Prof. Dr. Hüsniye Kayalar


Affiliation: Ege University, Turkey


E-mail: husniyekayalar@gmail.com


 


Name: Dr. Mohamed Said Fathy Al-Refaey


Affiliation: University of Sadat City, Menofia, Egypt


E-mail: Mohamed.said@fop.usc.edu.eg


 


Name: Dr. Gehan Fawzy Abdel Raoof Kandeel


Affiliation: Pharmacognosy Department, National Research Centre, Dokki, 12622, Giza, Egypt


E-mail: gehankandeel9@yahoo.com


Comments of reviewer(s):


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Keywords: Cooked bean, fresh bean, heating effect, Phaseolus vulgaris, phytochemicals, proximate content
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How to Cite
A, I., O. AN, B. NO, A. TA, P. OC, and N. ON. “HEATING EFFECT ON PHYTOCHEMICAL AND PROXIMATE CONTENTS OF COOKED AQUEOUS EXTRACT OF PHASEOLUS VULGARIS (KIDNEY BEANS)”. Universal Journal of Pharmaceutical Research, Vol. 4, no. 6, Jan. 2020, doi:https://doi.org/10.22270/ujpr.v4i6.334.
Section
Research Articles