Effect of different processing methods on proximate, mineral and antinutrient content of lima bean (Phaseolus lunatus) seeds

The present study was formulated to analyze the effect of common processing methods on proximate andantinutrient content ollitnaheant,The protein content in the present study enhanced from 24.6g in taw to 26.51/100g on germination. The most abundant mineral in raw bean for 400g was potassium (1295.13mg), followed by calcium (326.5mg), phosphords (153.4mg), magnesium (123.1mg) sodium.(27.0mg), iron (5.43 mg). There was significant (p < 0.01) increase in calcium and phosphorus(10.81 and 14.50%) in germinated beans. Moist heating methods like cooking and autoclaving. reduced 100 per cent trypsin inhibitor: Dhal had 100 per cent reduction of trypsin inhibitor and oxalate followed by saponin 0.4mg/100g (98.47%).andphytates 11.8 mg/100g (93.06%). All processing methods were effective in reduction of antinutrients and improving nutritional value of lima beanthereby increasing its utilization in foods and food formulations.