COMPARATIVE ANALYSIS ON THE EFFECT OF DIFFERENT PROCESSING METHOD ON THE NUTRITIONAL CONTENT OF PHASEOLUS VULGARIS (WHITE KIDNEY BEANS)
Abstract
This 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.
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