Proximate analysis and micronutrient content of kidney beans (red beans) Department: Biochemistry By: SIRJOSEPH Project ID: 8876 Rating: (5.0) votes: 1Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractThis study investigated the proximate composition and micronutrient content of kidney beans (Phaseolus vulgaris L.), a widely consumed legume known for its nutritional and economic significance. The primary aim was to determine the levels of moisture, ash, crude protein, crude fat, crude fiber, and carbohydrates (proximate analysis), alongside essential micronutrients such as iron, zinc, calcium, and magnesium. Kidney bean samples were collected from a local market, cleaned, dried, and subjected to standard laboratory procedures in accordance with AOAC (2019) methods. Atomic Absorption Spectrophotometry (AAS) was employed for micronutrient analysis. Results revealed that the kidney beans contained 11.5% moisture, 3.8% ash, 22.4% crude protein, 1.9% crude fat, 9.7% crude fiber, and 50.7% carbohydrates on a dry weight basis. Micronutrient analysis indicated notable concentrations of iron (7.8 mg/100g), zinc (3.2 mg/100g), calcium (110.5 mg/100g), and magnesium (145.7 mg/100g). These findings affirm the potential of kidney beans as a highly nutritious, plant-based food source capable of addressing both macronutrient and micronutrient deficiencies, particularly in resource-limited regions. The study concludes that kidney beans represent a sustainable and affordable dietary option to combat protein-energy malnutrition and micronutrient deficiencies such as anemia, especially among vulnerable populations. It recommends the inclusion of kidney beans in public nutrition programs, school feeding initiatives, and health-promoting diets. Additionally, further research on nutrient bioavailability and the impact of various processing methods is suggested to enhance the optimal utilization of this legume in food systems and health interventions....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»Preliminary investigation on effects of burantashi extract on lipoproteins of albino male and female whistar rats»The effect of water extract of cola nitida pod on lipoprotein concentrations of albino Wistar rats»Nutritive value, anti-nutrient and mineral composition of cashew nut (Anacardium Occidentale)»The extraction of manganese (iv) ion from aqueous media using 1-phethyl-3-methyl pyrazolone-5»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