Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture

Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect common processing methods (soaking, cooking, roasting, dehulling) on content order be used biscuit preparation. Results showed that protein was significantly (P ? 0.05) increased dehulled Lima (27.06%) compared raw (26.02%). All Soluble Dietary Fiber (SDF), however soaked contained highest significant Total (TDF) (30.18%) Insoluble (IDF) (22.15%). Raw superior calcium, iron, magnesium, sodium, potassium, copper, zinc with all processed samples. had a higher essential acids, except methionine wheat flour 72% extraction rate. The different this lowering acid tannins, arranged following order: dehulling > cooking> roasting soaking. Trypsin completely eliminated by cooking treatments. no differences found appearance, color, texture overall acceptability substituted 30% or between control (100% flour). diameter, spread ratio, composition (protein, ash, crude fiber, SDF, IDF TDF) biscuits biscuit. Improvement observed values Chemical Score (CS), Biological Value (BV). This recommended use preparing at replacement enhance nutritional acceptable sensory properties.