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Legumes are important crops for improving food and nutrition security in Africa. However, there are few nutrition researches on lablab beans in Africa, except for programs focusing on improving soil properties. This study was conducted to evaluate the nutritional composition of seven varieties of cooked lablab beans grown in Tanzania. The lablab bean varieties both green and dried were cooked then analyzed for chemical composition, cooker-ability and sensory qualities. The parameters studied in chemical composition were proximate composition (protein, carbohydrates, fat, fiber, ash, moisture and carbohydrate) and mineral content (Calcium, Copper, Iron, Manganese and Zinc). Anti-nutritional factors investigated were phytic acid and tannin. Sensory quality parameters assessed were appearance, colour, mouth feel, taste and overall acceptability. Results showed that, both green and dried beans had chemical composition that could meet the recommended amounts of nutrients. Based on proximate composition ILRI6536 had highest content of protein (29.75 g/100 g) and Eldoret Black had highest fibre content (12.5 g/100 g). Based on mineral composition, DL 1002 had the highest Iron (3.35 g/100 g) and Calcium contents (3.93 g/100 g) while ILRI 6536 had the highest Zinc content (8.7 g/100 g). Lower levels of anti-nutrients were observed in ILRI 6536 (2.88 g/100 g) for tannin and Echo Cream (1.10 mg/100 g) for phytic acid and higher content of both phytic and tannin were in Echo Cream. Based on sensory evaluation, Karamoja Red was ranked best on appearance, smell and taste. In quantitative descriptive analysis, Elodert black was ranked best in market demand. It was concluded, based on the study that, lablab beans can be a good food source for improving food and nutrition security as most of the varieties had high nutrients and low anti-nutrients. Therefore there is a need to promote and improve this orphan crop by researching on protein profile and vitamins recommended. |
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