Comparative analysis on the effect of different processing method on the nutritional content of phaseolus vulgaris white kidney beans Department: Biochemistry By: Muhammnnad1 Project ID: 8433 Rating: (5.0) votes: 1Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractThis study examines the effect of different processing methods boiling, frying, and soaking on the proximate composition of Phaseolus vulgaris (white kidney beans). The proximate parameters analyzed include moisture, protein, fiber, ash, lipids, and carbohydrates. Boiling resulted in the highest moisture content (40.25%) but significantly reduced protein (5.04%) compared to frying (11.49%) and soaking (4.84%). Fiber content was highest in boiled beans (23.3%), while frying retained more carbohydrates (55.50%) and lipids (2.34%) than other methods. Ash content was most pronounced in soaked beans (22.97%), indicating the retention of mineral elements. The results highlight the nutritional trade-offs associated with each processing method, suggesting that frying preserves carbohydrates and proteins better, whereas boiling enhances fiber content. These findings provide valuable insights for optimizing the nutritional value of white kidney beans based on processing methods....Preview Download Preview +Other Biochemistry project topics and materials you might be interested in»Phytochemical and nutritive composition of fluted pumpkin»Determination of ascorbic acid in selected fruits mango, orange and pineapple using spectro-photometric method»Comparative evaluation of heavy metal loads in some selected soft drinks in Owerri, Imo state»Antilipidemic effect of water (H2O) extract of desmodium velutinum leaves on albino Wistar rats»The effect of water extract of cola nitida pod on lipoprotein concentrations of albino Wistar rats»Preliminary investigation on effects of burantashi extract on lipoproteins of albino male and female whistar rats»The extraction of manganese (iv) ion from aqueous media using 1-phethyl-3-methyl pyrazolone-5»Nutritive value, anti-nutrient and mineral composition of cashew nut (Anacardium Occidentale)»Evaluation of the immunomodulatory effect of oral administration of the methanol extract of gongronema latifolium (utazi) in wistar albino rats»Comparative study on the free radical scavenging potential of turmeric and beetroot»Phytochemicals and minerals analysis of rosary pea (Abrus Precatorious leaves)»Determination of total petroleum hydrocarbons in Niger river»Qualitative phytochemical and gas chromatography mass spectrometry GCMS of Nhexane extracted leaves of sabicea calycina»Charges in the concentration of nitric oxide in the serum gills brain liver and kidney of clarias gariepinus exposed to glyphosatebased herbicide»Hydrogen peroxide scavenging activities and reducing power of various fruits juice in Yenagoa