Intra and Extra-granular Disintegrant Properties of Modified Underutilised Red Lima Bean Starch in Paracetamol Tablet Formulation

Abstract Red lima bean (Phaseolus lunatus Linn) Family Fabaceae, has been modified by succinylation and annealing, and used as intra- and extra-granular disintegrants at concentrations of 5 and 10 %w/w in paracetamol tablet formulation in comparison with corn starch BP. The starches were characterised using FT-IR spectroscopy, SEM, proximate analysis, physicochemical and functional properties. FT-IR spectrometry revealed characteristic peaks at 1575.53 and 1713.99 cm-1 for the succinylated starch while the annealed showed no significant difference from the native starch. Modifications did not alter the ovoid shape of the native starch but reduced the particle size. Succinylation improved water absorption capacity, solubility and swelling of lima bean starch but annealing reduced the parameters. Tablets with disintegrants of lima bean starches generally had higher crushing strengths and lower friability than tablets with corn starch. Modifications reduced the disintegration time of the tablets when the starches were incorporated intra-granularly, which suggested particle-particle bond interruption and destruction of hydrogen bonds as mechanism of disintegration. Tablets containing 10 %w/w succinylated red lima bean starch incorporated intra-granularly had the highest disintegration efficiency ratio, DER, indicating a great balance between mechanical and disintegration properties. Modified red lima bean starches incorporated intra-granularly into paracetamol tablets led to faster disintegration and could efficiently substitute corn starch as disintegrant.

Protein efficiency ratio of pigeon pea (Cajanus cajan) and lima bean (Phaseolus lunatus): A sprague-dawley rat growth assay

@#<p style="text-align: justify;"><strong>OBJECTIVE:</strong> This study has been conducted to determine the protein efficiency ratio (PER) of selected indigenous legumes, namely pigeon pea (Cajanus cajan) and lima bean (Phaseolus lunatus), as alternative protein sources.</p><p style="text-align: justify;"><strong>METHODS:</strong> Experimental diets (pigeon pea-based and lima bean-based) and control diet (casein-based) were formulated and standardized using proximate analysis to have 10% protein basal diet based on the Association of Official Analytical Chemists (AOAC) guidelines. Diets were given to corresponding groups (2 experimental, 1 control) using 30 albino Sprague-Dawley weanling rats aged 21 days old, over a 28-day growth assay.</p><p style="text-align: justify;"><strong>RESULTS:</strong> Results showed that the mean final weight and weight gain were significantly higher in rats fed with casein-based diet (p0.05). The PER of the casein (3.37 ± 2.71) is higher than that of the pigeon pea (1.87) and lima bean (1.32). These results can be attributed to the presence of anti-nutritional factors (ANFs) in the seeds of pigeon pea and lima bean. Reduced protein intake (due to bitter taste), toxicity, and interference with protein digestibility (through interaction with digestive enzymes) imparted by these ANFs can explain the weight loss among the experimental groups and consequently the low PER. Heat treatment done in the study were not adequate to remove the ANFs.</p><p style="text-align: justify;"><strong>CONCLUSION:</strong> The study shows that pigeon pea and lima bean as protein sources alone are not as adequate and efficient in providing necessary protein requirements for weanling rats. Proper processing and treatment should be done to remove inhibitors of protein digestibility and quality.</p>

Natural and controlled fermentation of Lima bean (Phaseolus lunatus) for daddawa production

Aims: Daddawa is a traditional fermented condiment produced from legumes in Nigeria. Lima bean is an underutilized legume in Nigeria. Natural fermentation has been the conventional method of producing daddawa but the product has been found to be of low quality and consistency. The present study aimed at comparing the microbial and biochemical changes during natural and controlled fermentation of lima bean for production of daddawa. Methodology and results: Lima bean was fermented into Daddawa naturally. It was also fermented into daddawa using pure starter culture of Bacillus subtilis and Bacillus pumilus as single starter. The microbial and biochemical changes during both fermentation conditions were evaluated. Lima bean fermented naturally (NF) recorded the highest total viable count at 48 h and 72 h of fermentation respectively. Alpha amylase and protease activities increased with fermentation, and reached their peak at 48 h in both naturally fermented lima bean and pure culture fermented lima bean samples. Lima bean fermented with B. subtilis (FBS) recorded the highest total free amino acids at 72 h (54.45 Glycine/g dry wt.). Conclusion, significance and impact of study: The use of lima bean for daddawa production enhanced its utilization. Controlled fermentation of lima bean by Bacillus species improved the biochemical properties such as α-amylase and protease activities and free amino acids content of fermenting lima beans into daddawa. Keywords: Daddawa; fermentation; lima bean; microbial; biochemical changes

Effect of Fermentation on Nutrient and Anti- Nutrient Contents of Ground-Cooked Lima Bean (Phaseolus lunatus) Seeds using Bacillus subtilis and Bacillus pumilus.

Aim: This study investigated the effect of single cultures of Bacillus subtilis and B. pumilus on nutrient and anti-nutrient contents of ground-cooked Lima bean seeds. Methodology: Lima bean seeds were ground and fermented naturally as well as with single starters of B. subtilis and B. pumilus (previously isolated from naturally fermented Lima bean seeds) for nine days. Microbial analyses, pH, total titratable acidity and the temperature of the fermenting samples were carried out on daily basis, nutritional composition at two day intervals while the anti-nutrient contents were determined before and after the fermentation period. Results: Higher microbial counts were observed in starter fermented samples than the naturally fermented samples. The pH increased throughout the fermentation period with the highest in B. subtilis fermented sample but was not significantly higher (P<.05) than B. pumilus fermented sample while the total titratable acidity which however decreased mostly in B. subtilis was also not significantly different from B. pumilus fermented sample. Temperature increased up to the fifth day in both starter samples but higher in B. subtilis fermented substrate but up to seventh day in naturally fermented sample. Starter culture fermented samples had the highest moisture, fat and ash contents at the end of the fermentation while the protein values increased in all the samples with the highest in B. subtilis fermented sample (25.34%) while B. pumilus and naturally fermented sample contained 24.32% and 22.22% respectively. Oxalate, phytic acid and cyanide were more reduced in naturally fermented sample than the starter fermented samples while the highest reductions were observed in saponin and tannin contents of B. subtilis fermented sample. Organoleptic parameters were rated better in the Lima bean seeds fermented with starter cultures than the naturally fermented sample. Conclusion: This study revealed that Lima bean seeds fermented with single starter cultures of B. subtilis and B. pumilus enhanced the nutrient contents and organoleptic qualities of the products.

Comparative Microbial Assessment of Fermented Lima Bean (Phaseolus lunatus) and Locust Bean (Parkia biglobossa) in Production of Daddawa.

Aim: Daddawa is a condiment traditionally produced from fermentation of locust bean (Parkia biglobossa).This study is directed at exploitation of lima bean–an underutilized but cultivated legume for production of daddawa analogue-a popular West African food condiment. Microbiological characteristics of the two condiments are compared. Methodology: Lima bean and locust bean seeds were separately heat processed and fermented into daddawa analogue and daddawa respectively. The microbial load, microbial types and their succession in fermented samples were monitored over a fermentation period of 72h. Results: Results showed that total viable bacteria count increased from 4.74 to 9.25 and 5.87 to 8.10 (log CFUg-1) within 72h of fermentation in fermenting lima bean and locust bean respectively. The bacteria isolates from the fermenting lima bean and locust bean were identified as Bacillus subtilis, B. licheniformis, B. brevis, B. coagulans, B. pumilus and B. megaterium. B. licheniformis occurred virtually throughout the fermentation period in the tested legumes while B. subtilis and B. pumilus were isolated from 24th and 36th h till the end of fermentation in the fermented lima bean samples respectively. Conclusions: The study has established that daddawa produced from the two legumes have similar microbiological characteristics. Production of daddawa from locust bean has not been commercialized to date as result of unreliable source of raw material. Locust bean is presently obtained from the wild. Lima bean which is cultivated could be a sustainable raw material for this food condiment which is popular in many West African communities.

Effect of Heat Treatment and Fermentation on Anti-Nutrients Content of Lima Bean (Phaseolus lunatus) During Production of Daddawa Analogue.

Aim: To produce daddawa analogue (a fermented condiment) from Lima bean (Phaseolus lunatus) seeds which should have safe levels of anti-nutrients comparable to daddawa from locust bean (Parkia biglobosa) seeds. Design of the Study: Lima bean and locust bean seeds were separately heat-processed and subjected to natural fermentation for 72 hours to produce daddawa analogue and daddawa respectively. Place and Duration of Study: Department of Food Science and Technology and Central Science Laboratory, Obafemi Awolowo University, Ile-Ife, Nigeria between March 2010 and June 2011. Methodology: The pH, titratable acidity, and the anti-nutrients (tannin, phytate, cyanide, trypsin inhibitor) of the fermenting samples were evaluated every 12 hours during fermentation. Results: pH increased (P = .05) from 7.46 at 0 h to 8.50 after 72 h and from 7.50 at 0 h to 8.74 at 72 h of fermentation in lima bean and locust beans respectively. Titratable acidity decreased in the fermented lima beans from 0.216 at 0 h to 0.045 mg lactic acid/g at 72 h of fermentation. All anti-nutrients analyzed decreased with fermentation time. Tannin content decreased significantly (P = .05) from 19.0 ± 0.10 at 0 h to 2.0 ± 0.01mg/kg at 72 h and from 9.50 ± 0.02 at 0 h to 3.06 ± 0.01 mg/kg at 72 h of fermentation in lima beans and locust beans respectively. Fermentation significantly decreased phytate content (P = .05) from 22.0 ± 0.03 at 0 h to 7.0 ± 0.01mg/kg at 72 h in lima beans. Cyanide content decreased significantly (P = .05) from 0.97 ± 0.01 at 0 h to 0.25 ± 0.01mg/kg at 72 h and from 15.0 ± 0.05 at 0 h to 0.29 ± 0.10 mg/kg at 72 h of fermentation in lima beans and locust beans respectively. Trypsin inhibitor content also decreased significantly (P = .05) from 4.40 ± 0.10 at 0 h to 1.76 ± 0.02 mg/kg at 72 h and from 0.24 ± 0.0 at 0 h to 0.10 ± 0.1 TIU/g at 72 h of fermentation in lima beans and locust beans respectively. Conclusion: The study has shown that daddawa analogue from lima beans was comparable to daddawa from locust beans in terms of anti-nutritional contents.

Efecto de la extrusión sobre la biodisponibilidad de proteína y almidón en mezclas de harinas de maíz y frijol lima / Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends

La extrusión se emplea para producir expandidos (botanas o snacks), crujientes y quebradizos. El impacto nutricional de este tipo de proceso no ha sido suficientemente estudiado, por ello se evaluó la biodisponibilidad “in vitro” e “in vivo” de la proteína y el almidón en mezclas de harinas de maíz (Zea mays) (M) y de frijol lima (Phaseolus lunatus) (F), tanto crudas como extrudidas. Las mezclas de harinas 75M/25F y 50M/50F (p/p) y fueron procesadas en un extrusor Brabender a 160°C, 100 rpm, y 15,5% de humedad. La composición proximal indicó un aumento del tenor de proteína y cenizas y una disminución de la grasa en los productos extrudidos. La digestibilidad in vitro de la proteína fue mayor en los extrudidos (82%) que en las harinas crudas (77%). Los contenidos de almidón potencialmente disponible y almidón resistente total disminuyeron con la extrusión. Los ensayos in vitro indican que la extrusión mejora la digestibilidad de la proteína y el almidón en las mezclas estudiadas. La biodisponibilidad in vivo se evaluó utilizando gorgojos de arroz (Sithophilus oryzae) como modelo biológico. Los biomarcadores más descriptivos de los cambios sugeridos por las pruebas in vivo fueron: el contenido de proteínas corporales, que incrementó por efecto de la extrusión, y la actividad de la alfa-amilasa intestinal, que disminuyó a consecuencia del procesamiento. Se concluye que la extrusión mejora apreciablemente la calidad nutricional de mezclas de maíz y frijol de lima.

Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends. Extrusion is used to produce crunchy expanded foods, such as snacks. The nutritional impact of this process has not been studied sufficiently. In this study, in vitro and in vivo protein and starch bioavailability was evaluated in both raw and extruded corn (Zea mays)(C) and lima bean (Phaseolus lunatus)(B) flour blends, prepared in 75C/25B and 50C/ 50B (p/p) proportions. These were processed with a Brabender extruder at 160°C, 100 rpm and 15.5% moisture content. Proximate composition showed that in the extruded products protein and ash contents increased whereas the fat level decreased. In vitro protein digestibility was higher in the extrudates (82%) than in the raw flours (77%). Potentially available starch and resistant starch contents decreased with extrusion. The in vitro assays indicated that extrusion improved protein and starch availability in the studied blends. In vivo bioavailability was evaluated using the rice weevil (Sithophilus oryzae) as a biological model. The most descriptive biomarkers of the changes suggested by the in vivo tests were body protein content (increased by extrusion) and intestinal alpha-amylase activity (decreased by processing). Overall, results suggest that extrusion notably increases the nutritional quality of corn and lima bean flour blends.

Cell binding and mitogenic properties of the lima bean lectins.

Two lectins, a tetramer designated LBL4 and an octamer LBL8 designated have been purified from the lima bean Phaseolus lunatus. The tetramer appears to be nonmitogenic for human lymphocytes and is a weak mitogen for bovine cells. The octamer and a chemically cross-linked form of the tetramer are good mitogens. The lima bean lectin binds to only certain sub-populations of human lymphocytes. The primary class which does not bind appears to be a sub-population of T-lymphocytes. Comparisons of cell binding with other lectins which bind to 2-acetamido-2-deoxy-Dgalactose have been carried out. Quantitative analysis of the binding to human erythrocytes is co-operative but binding to lymphocytes is non-co-operative. These results show that there may not be a direct correlation between mitogenic stimulation and cooperative binding to membrane receptors.