Keywords: Bean seeds, maturity stage, physico-functional properties, electrical conductivity

Transcription

1 Journl of Experimentl Reserh Deemer 2018, Vol 6 No 4 Emil: editorinhief.erjournl@gmil.om editorilseretry.erjournl@gmil.om Reeived: 31st My, 2018 Aepted for Pulition: 20th Nov., 2018 Physio-Funtionl Properties of Some Ben ( Phseolus vulgris L.) Vrieties, s Influened y Mturtion Eoii O, Uguru H, Eoii BE 1 Deprtment of Mehnil Engineering, Delt Stte Polytehni, Ozoro, Delt Stte Nigeri 2 Deprtment of Agriulturl nd Bio-environmentl Engineering, Delt Stte Polytehni, Ozoro, Delt stte Nigeri. 3 Deprtment of Chemil Engineering, Delt Stte University, Oleh Cmpus, Delt Stte, Nigeri Astrt A study of seed development nd mturtion in edile en (Phseolus vulgris L.) ws onduted on field-grown plnts. The min ojetive of this present reserh ws to investigte the physio-funtionl (ulk nd true densities of the flour; hydrtion pity, hydrtion oeffiient, hydrtion index, swelling pity, swelling oeffiient, swelling index, moisture uptke, eletril ondutivity nd ph) properties of en seeds during mturity, in view of designing neessry proessing nd hndling equipment, nd formultion of omplementry foods. Physio-funtionl properties of three en vrieties (iron, honey nd utter rown) were evluted in three mturity stges of 14, 21, nd 28 dys fter pek nthesis (DAPA). Results of the study showed lrge vriility in ll the physio-funtionl properties of the three en vrieties during mturtion. There were signifint (P 0.05) differenes mong seleted seed lots in most of the prmeters, nd mximum seed funtionl qulity ws reorded t 28 DAPA. As mturtion inresed from 14 DAPA to 28 DAPA for the iron, honey nd utter rown en seeds, the hydrtion pity inresed from to (g/seed), to (g/seed) nd to (g/seed). Hydrtion oeffiient inresed from 1.86 to 2.043%, 1.77 to 1.93% nd 1.71 to 1.91%. Hydrtion index inresed from to 0.027, to nd to Swelling oeffiient inresed from 1.4 to 1.74%, 1.91 to 2.65% nd to 3.125%; while the swelling index inresed from to 0.025, to nd to Conlusively, the three en vrieties investigted hve gret potentil s funtionl gents in the food proessing industries. The results of this study re expeted to e useful for plnt reeders, onsumers, nd the food proessors. Keywords: Ben seeds, mturity stge, physio-funtionl properties, eletril ondutivity INTRODUCTION Bens ( Phseolus vulgris L.) is leguminous rop with high nutrient ontent nd ility to fix nitrogen into the soil. Ben seeds re fst eoming stle food euse of their high protein, fier, preioti, vitmins, nd hemilly diverse mironutrient omposition (Lyimo et l. 1992; Geil nd Anderson, 1994). Ben flour hs een suessfully used to produe hips y prtilly repling ornstrh nd whet flour; resulting in inreses in their protein ontent nd derese ft ontent (Kerr et l., 2001). Among the fmilies of plnts, legumes re the most utilised s lterntive soures of protein; its humn onsumption of legumes hs een inresing reently sine the seeds re regrded s soure of enefiil nutrients (Gepts et l. 2005). Legumes redue the inidenes of rdiovsulr diseses nd ners; good soures of protein nd minerls. Frequent intke of legumes my lower lood holesterol onentrtion signifintly (Polhil, 1994). Nigerin honey en is ommonly ultivted en vriety in West Afri ountries, known for its unique tste nd texture. Erly hrvesting of rops my result in low yield nd poor seed qulity, wheres lte hrvesting my lso result in poor seed qulity due to hnges in wether ondition (Bedne et l. 2006). Therefore, to get good qulity seed, timely hrvest is importnt to seed viility nd An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 19

2 vigour. Inresing numer of reserhers hve foused on determining the optimum hrvest time of the seeds using ftors suh s seed olour, seed moisture ontent, nd degree-dys of growth (Elis nd Copelnd, 2001; Wng et l. 2006). Eletril ondutivity is used to estimte seed vigor nd good uniformity inditor of seedlings emergene in field (Vieir nd Krzyznowski, 1999). Cooking of ens intivtes or redues the levels of nti-nutrients suh s trypsin inhiitors nd fltulene-using oligoshrides, resulting in improved nutritionl qulity; ut longer ooking time is ssoited with some negtive effets suh s redution in nutritive vlue of proteins (Chndrshker et l. 1981; Hmid et l. 2016). A ler knowledge of the most suitle hrvest time for vrious en vrieties will enhne their seed qulity nd expnd their uses. Proessing methods of ens suh s dehusking, soking, germintion, ooking nd rosting intivte the ntinutrients nd n e used to improve its nutritionl qulity (Yellvil et l. 2015). Although previous reserhers (Sef- Dedeh nd Stnley, 1979; Appih et l. 2011; Wu et l. 2015) hve investigted vrious funtionl properties of en seeds, there re limited studies on effets of mturity stge on the physio-funtionl properties of en seeds. Therefore, the ojetive of this present reserh is to investigte some physio-funtionl (ulk nd true densities of the flour; hydrtion pity, hydrtion oeffiient, hydrtion index, swelling pity, swelling oeffiient, swelling index, moisture uptke, eletril ondutivity nd ph) properties of seleted en seeds (iron, honey nd utter rown) s inditors of optimum seed mturity nd eluidte the reltionships etween the seeds physiofuntionl properties nd mturity stge. MATERIALS AND METHODS Study Setting The experiment ws onduted in plot 2 of 500 m loted in the reserh frm of Delt Stte Polytehni, Ozoro, Nigeri. Ozoro is loted on ltitude N, longitude Est nd ltitude 14 Meters (45.93 Feet) ove se level. Rinfll distriution pttern in this region is imodl with peks in July nd Septemer nd short dry spell round mid-august. Ozoro is Eioi et l: Effet of mturityon physi-funtionl properties of Bens loted in the rin forest vegettion region of Nigeri with temperture of 28 ± 5 ºC, ording to dt from the Delt Stte polytehni metrologil sttion. Seed smpling proedures Three lol high yield en vrieties, nmely; iron, honey, nd utter- rown en seeds, olleted from lol frmers in Kno stte were used in this study, The otined seeds were plnted in the reserh frm of Delt Stte Polytehni, Ozoro. One the en plnts hd strted flowering, dily oservtions were onduted on the en plnts nd the flowers oded ording to their dy of nthesis. Ben pods were hrvested t 14, 21, nd 28 dys of pek nthesis (DAPA), nd sun dried, fter whih the pods were shelled nd the en seeds tken to the lortory for physil nd hemil nlysis. The physio-funtionl properties of the en seeds evluted in the present study were: hydrtion pity, hydrtion oeffiient hydrtion index, swelling pity, swelling oeffiient, swelling index, wter/moisture uptke, eletril ondutivity nd ph of the en seeds; nd ulk nd true densities of the en flour. Ben flour preprtion The hrvested en seeds were lened from hff, dmged nd pests infested seeds 0 nd dried in n eletri oven t 60 C for 24 hours. Then the dried en seeds were milled with n ttrition mill nd sieved through stinless-steel mesh of 75 µm size (Appih et l. 2011). Therefter, the resultnt flour smples were stored in seled low-density polyethylene gs in ool environment prior the physil nd funtionl nlysis. Bulk density A mesuring ylinder ws filled with the flour of eh vriety of flour, tpped three times nd the volume oupied y the flour reorded. 3 The ulk density (kg/m ) ws lulted y using the formul in eqution 1 (Wng nd Kinsell, 1976). Bulk density Weight of flour (kg) (1) flour volume (m 3 ) An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 20

3 True density A mesuring ylinder ws filled with the flour of eh vriety of flour, tpped fifty times nd the volume oupied y the flour reorded. The true 3 density (kg/m ) ws lulted y using eqution 2 (Nryn nd Nrsing-Ro, 1984). True density Weight of flour fter tpping (kg) (2) flour volume of tpping (m 3 ) Hydrtion pity, hydrtion oeffiient nd hydrtion index Thirty en seeds (uniform size nd shpe) were soked in deionized wter for 16 hours. After whih the wter ws drined; nd the seeds were lotted dried nd ut into hlf long the fissure in order to remove the free wter, nd weight gin. Hydrtion pity ws lulted s hnge in weight per numer of seeds s given in the eqution 3 (Wu et l., 2015). (M-M ) H (g/speed) = N (3) Hydrtion oeffiient ws lulted from the eqution 4. H (oeffiient) M x 100 (4) M The hydrtion index (Hi) ws determined s the rtio of hydrtion pity to the weight of the seeds, s shown in eqution 5. HC H (oeffiient) x 100 (4) M Where M, weight of seeds efore soking; M, weight of seeds fter soking; N, numer of seeds. HC Hi = (5) M Where M, weight of seeds efore soking; M, weight of seeds fter soking; N, numer of seeds. Swelling pity, swelling oeffiient nd swelling index The initil volume of thirty en seeds (uniform size nd shpe) ws mesured in grduted ylinder (Bishnoi nd Khetrpul, 1993) efore soking in deionized wter for 16 hours. Eioi et l: Effet of mturityon physi-funtionl properties of Bens Swelling pity (S ) ws lulted s hnge in volume per numer of s shown in eqution 6 (Bishnoi nd Khetrpul, 1993). S = V oeffiient x 100 (6) V The swelling index (S i) ws determined s the rtio of S to the volume of the seeds (eqution 8). s S i = (7) V Where V, volume of seeds efore soking; V, volume of seeds fter soking; N, numer of seeds. Eletrolytes nd ph vlues Thirty dried seeds of eh en vriety were soked in 100 ml of deionized wter within 200 ml plsti vils, for 16 h t 25 C, fter whih the resulting steep wter ws olleted. The lehed eletrolytes nd ph vlues were determined with digitl ondutivity meter (EMCEE Model 1152, Indi). Condutivity of the steep wter ws expressed s µs/m/g seed (Wu et l., 2015). Moisture uptke Thirty seeds of eh of the en vriety were weighed, pled in perforted gs nd ooked for 30 minutes. The en seeds were dried using lotting pper nd re-weighed to determine the weight gin whih reflets the moisture uptke during ooking (Wu et l., 2015).. Sttistil nlysis The dt otined from this reserh were sujeted to Anlysis of vrine using SPSS sttistil softwre (version 20.0, SPSS In, Chigo, IL). The differene etween men vlues of prmeters ws investigted using Dunn's multiple rnge tests t 95% onfidene level. All the experiments were onduted in five replitions nd the verge vlue reorded. RESULTS AND DISCUSSION From the Anlysis of Vrine (ANOVA) tle (Tle 1), en vriety nd mturity stge hd signifint (P 0.05) effet on ll the An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 21

4 investigted prmeters, prt from the hydrtion index of the en seeds. In ddition, the intertion of en vriety nd mturity stge Eioi et l: Effet of mturityon physi-funtionl properties of Bens signifintly (P 0.05) influened only the hydrtion pity, swelling oeffiient, swelling index, moisture updte of the en seeds. Tle 1: ANOVA of effet of mturity stge nd vriety on the funtionl properties of en seeds * =Signifint t P 0.05, ns = non-signifint, M = Mturity stge, V = en vriety, Tle 1: ANOVA of effet of mturity stge nd vriety on the funtionl properties of en seeds * =Signifint t P 0.05, ns = non-signifint, M = Mturity stge, V = en vriety, The influened of mturtion nd en vriety on the physio-funtionl properties of en seeds re disussed elow. True nd ulk densities of the en flour The flour ulk density nd true density re presented in Figure 1. As illustrted in Figure 1, the flour ulk nd true densities inresed progressively s mturtion of the en seeds inrese from 14 DAPA to 28 DAPA. In referene to Figure 1, Iron en flour hd the lowest true density mong the three en vrieties studied in this reserh. This suggests tht it will oupy greter spe nd will require more pkging mteril per unit weight, leding to high pkging ost (Pdmshree et l. 1987; Oluwtooyin et l. 2002) when ompred to honey nd utter- rown en flour. Higher ulk density is desirle for greter ese of dispersiility of flours (Pdmsshree et l. 1987). In ddition, ulk densities of flours re exploited in wenling food formultions, s low ulk density is n dvntge in the formultion of omplementry foods (Akpt nd Akuor, 1999). An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 22

5 Eioi et l: Effet of mturityon physi-funtionl properties of Bens Densities (kg/m 3) Bulk density Time Density Dys fter of pek nthesis Figure 1: Influene mturity stge on en flour ulk nd true densities Different letters on olumns represent sttistil differenes (p < 0.05) using Dunn's multiple rnge test. Funtionl properties In referene to the results gotten from this reserh (Tle 2), the funtionl properties of the en seeds signifintly inresed with inrese in mturtion of the en seeds, ross the three en vrieties. The differenes in the funtionl properties of the three en vrieties my e ttriuted to their differene in size, seed ot thikness, nd wter sorption hrteristis of the different en seeds (Sef- Dedh et l., 1979). The hydrtion nd swelling oeffiients reflet the pity to sor wter in resonle length of soking (Niri et l., 2014; Nsr-As et l., 2008). The results of this present study re onsistent with previous studies (Dleen et l., 2006; Shimelis nd Rkshit, 2005; Sh et l., 2009). Dleen et l. (2006) reported hydrtion oeffiient etween 1.73 nd 1.81, for smll white en seeds; while (Sh et l., 2009) reported swelling pity nd swelling index of kidney en ultivrs in the rnge of ml/seed nd The swelling pity of seeds is vitl prmeter of interest, the volume hnge of proessed produt influenes the eptility of the produt; mking en seeds with high swelling pities more useful in the food proessing industries. Also hydrtion nd swelling pities of en seeds re useful prmeters to the food proessing industry. Luse (1980) reported tht en seeds with short ooking time nd high swelling pity re more eptle to onsumers nd proessors. Akromh et l. (2015) reported tht the swelling volume is desirle hrteristi tht influenes eptility of ens sine high grin expnsion during ooking is preferred. In this study, the low hydrtion nd swelling oeffiients otined in the en seeds t erly stge of mturtion (14 DAPA) ould e due mostly due to the texturl struture nd hemil omposition within the en seeds mking it less permele to wter thus preventing otyledons from soring more wter. An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 23

6 Eioi et l: Effet of mturityon physi-funtionl properties of Bens Tle 2: Funtionl properties of the three en vrieties Vlues re men ± Stndrd Devition; Mens with similr supersript in the sme row did not differ signifintly (p 0.05). An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 24

7 700 Eioi et l: Effet of mturityon physi-funtionl properties of Bens 600 Eletril Condutivity ( µ S/m) Iron Honey Butter Brown Mturity Period (PADA) Figure 2: Influene of mturity stge on the eletril ondutivity of the en seeds Iron Honey Butter Brown ph Mturity Period (PADA) Figure 2: Influene of mturity stge on the ph of the en seeds Different letters on olumns represent sttistil differenes (p < 0.05) using Dunn's multiple rnge test. An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 25

8 Eletril ondutivity is possile method for mesuring viility nd seedling vigour of rops. Seed vigour hs lose reltionship with the integrity of the ell memrne, nd the eletril ondutivity. Hene, n inrese in the eletril ondutivity leds to derese in the seed germintion potentil. Pesis nd Timothy (1983) reported tht the germintion of musk melon deresed from 94.4 to 41.6 % when the eletril ondutivity inresed from 128 to 287 µs/m. Studies done on dry en seeds of different vrieties, showed signifintly different eletril ondutivity vlues (Hmpton et l., 1992). Moisture uptke The rte of moisture uptke for the en vrieties during mturtion re shown in Figure 3. Both en vrieties t 14 DAPA showed lower Eioi et l: Effet of mturityon physi-funtionl properties of Bens moisture uptke s ompred to susequent moisture uptke t 21 nd 28 DAPA (Figure 3). The lower moisture uptke exhiited y the ens seeds t 14 DAPA when ompred to the en seeds t 21 DAPA nd 28 DAPA, my e due to miro struturl differenes of the en seeds s mturtion progresses (Berrios et. l., 1999). In this present reported study, it ws found tht the moisture uptke ws higher in Iron en vriety, when ompred to honey nd utter rown en vrieties, signifying tht more the wter sored y the Iron en during ooking. Higher moisture uptke of en seeds leds to shorter ooking time, nd lesser energy (fuel). Cooking time is onsidered to e funtion of permeility of seed ot, followed y the rte t whih the hot wter uses the geltiniztion of strh (Willims nd Nkkoul, 1985). The results of this study re expeted to e useful in the food industries Moisture uptke DAPA 21 DAPA 28 DAPA 0.5 D Iron Honey Ben Vriety Butter Brown Figure 3: Influene mturity stge on the moisture uptke of the en seeds Different letters on olumns represent sttistil differenes (p < 0.05) using Dunn's multiple rnge test. An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 26

9 CONCLUSION This study ws rried to provide informtion on the physio-funtionl properties of some Nigeri en ( Phseolus vulgris L.) vrieties, s influened y mturity period. The results of the study shown tht mturity stge hs signifint (P 0.05) effet on ten out of the eleven prmeters investigted, depiting tht the miro nd mrostruture of the en seeds vried signifintly with mturtion. The differene in flour true density mong the vrieties oserved, suggests tht the flours would oupied unequl spe (in terms of pkging). Eletril ondutively of the seeds shows tht the seed vigour inreses with n inresed in mturtion of the en seeds. Moreover, some vritions re needed during the design of proessing nd hndling equipment. The results of this study re expeted to e useful in the food industries. REFERENCES Akpt MI, Akuor PI. (1999). Chemil omposition nd seleted funtionl properties of sweet ornge ( Citrus sinensis) seed flour. Plnt Foods Hum. Nutr., 54: Akromh R., Akplu MM, Ninf AD, Nymh EY. (2015). Prtiiptory rurl pprisl of onstrints to groundnut ( Arhis hypoge L) Prodution in northern Ghn. Interntionl Journl of Current Reserh nd Ademi Review. 3(10), Appih F, Asiuo JY, Kumh P. (2011). Physiohemil nd funtionl properties of en flours of three owpe ( Vign unguiult L. Wlp) vrieties in Ghn. Afrin Journl of Food Siene. 5(2): Bedne GM, Gupt ML, George DL. (2006). Optimum hrvest mturity for guyule seed. Ind. Crops Produts. 24, Berrios JDJ, Swnson GB, Cheong AW. (1999). Physiohemil hrteriztion of stored lk ens ( Phseolus vulgris L.). Food Reserh Interntionl. 32: Bishnoi S, Khetrpul N. (1993). Vriility in physiohemil properties nd nutrient omposition of different pe ultivrs. Food Chemistry. 47(4): Chndrshker U, Llith B, Rjml-Devds P. (1981). Evlution of protein qulity of rw, rosted nd utolved legumes supplemented with sulphur- Eioi et l: Effet of mturityon physi-funtionl properties of Bens ontining mino ids. Indin J. Nutr. Diet. 18, Dleen M, Grry O, Apie P. (2006). Comprison of the nning qulity of smll white ens ( Phseolus vulgris L.) nned in tomto sue y smll-sle nd n industril method. Journl of the Siene of Food nd Agriulture. 86: Elis SG, Copelnd L.O. (2001). Physiologil nd hrvest mturity of nol in reltion to seed qulity. Agronomy J. 93, Geil PB, Anderson JW. (1994). Nutrition nd helth implitions of dry ens: review. J. Am. Coll. Nutr. 13(6): Gepts P, Bevis WD, Brumones EC, Shoemker RC, Stlker HJ, Weeden NF, nd Young ND. (2005). Legumes s nodule plnt fmily. Genomis for food nd feed report of the ross legume dvnes through genomis onferene. Plnt Physiology. 137: Hmid S, Muzffr S, Wni IA, Msoodi FA, Bht MM. (2016). Physil nd ooking hrteristis of two owpe ultivrs grown in temperte Indin limte. J. Sudi So. Agri. Si. 15, Hmpton JG, Johnstone KA, Eu-Umpton V. (1992). Bulk ondutivity test vriles for mungen, soyen nd Frenh en seeds lots. Seed Si. Tehnol. 20: Kerr WL, Wrd CDW, M Wtters KH, Resurreion AVA. (2000). Effet of milling nd prtile size on funtionlity nd physiohemil properties of owpe flour. Cerel Chem. 77(2), Lin J, Wng Y, Qi M, Li X, Yng C, Wng Y, Mu, C. (2016). Optimum hrvest mturity for Leymus hinensis seed. The Compny of Biologists. 5: Luse RA. (1980). The need for food utiliztion nd proessing studies to supplement nutritionl evlution. The United Ntions University Press. Food nd Nutrition Bulletin 2(1):1-10. Lyimo MJ, Mugul J, Elis T. (1992). Nutritive omposition of roth from seleted en vrieties ooked for vrious periods. J. Si. Food Agri. 58(4): Nryn K, Nrsing-Ro MS. (1984). Effet of prtil proteolysis on the funtionl properties of winged pe (Psophorpus tetrgonolous) flour. J Food Si. 49: Nsr-As SM, Plummer JA, Siddique KHM, White P, Hrris D, Dods K. (2008). Cooking qulity of f en fter storge t high temperture nd the role of. An Offiil Pulition of Enugu Stte University of Siene & Tehnology ISSN: (Print) ISSN: (Online) This work is liened to the pulisher under the Cretive Commons Attriution 4.0 Interntionl Liense. 27

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