Effect of Some Processing Methods on Nutrient Content and Anti-Nutritional Factors ofa Variety of Dolichos Lablab (Lablab Purpureus L.) Beans Grown in Kenya
*Sheila M. Kilonzi 1, 2, Anselimo O. Makokha,2 Glaston M. Kenji 2
1Department of Food Science and Nutrition, School of Agriculture and Biotechnology, Karatina University,
P.O. Box 1957- 10101, Karatina, Kenya skilonzi@gmail.com
2Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agricul-
ture and Technology, P.O. Box 62000- 00200, Nairobi, Kenya
anmakokha@gmail.com , mwakenji@agric.jkuat.ac.ke
*Corresponding author: Sheila M. Kilonzi: skilonzi@gmail.com
ABSTRACT
This study aimed to determine the effect of different processing methods on the proximate composition and anti-nutritional factors of Dolichos lablab beans (Lablab purpureus) of Kenya. The seeds of KAT/DL-2 variety,sourced from Kenya Agricultural Livestock and Research
Organisation, Katumani Dryland Research Station were sorted, then subjected to different
processing methods (soaking, cooking and germination). The samples were analysed for proximate
composition, tannins, phytates and trypsin inhibitory activity. The results showed a significant
increase (2.0%) in crude protein content for germinated lablab beans while carbohydrates content
was high in cooked samples. The variety KAT/DL-2 had high levels of phytates; 723.6 mg/100g
and tannins 330.3mg/100g and trypsin inhibitor activity 1.3mg/100g. Cooking achieved the highest
reduction of anti-nutrients with 88% reduction in TIU. The results revealed that the anti-nutrients
in lablab beans can be reduced using different methods of processing. However, there is need to
investigate the effect of combined methods on the nutrients and anti-nutrients.
KEY WORDS: Dolichos lablab, proximate composition, processing, anti-nutrients