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Abstract
This research project is to explore the nutritional benefits of legumes and identify the presence of anti nutritional compounds such as Phytate and oxalate. Various legumes were considered such as Soybean, Jack bean, Velvet bean, Faba bean and Black gram, and a comparative study was undertaken to ascertain which was more edible and contains health beneficial compounds. It was discovered that Soybean proved to contain highest of ash, crude protein and ether extract. While Velvet bean and Faba bean showed moderate presence of oxalate and phytate and therefore proved to be much edible for consumption as there are little or no risk of kidney stone formation and low mineral bioavailability. This work encompasses the introduction, literature review, method and materials, results, discussion, recommendation and conclusion.
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