Effect Of Cooking Methods On Nutritional Composition And Antinutritional Factors Of Hyacinth Bean (lablab Purpureus L.) Sweet Varieties In Debati Woreda Ethiopia

Hyacinth bean is velY important grain legume, of the family Leguminosae, have been utilized asrncrop and staple food source. Characteristically, legumes, e;pecially beans are considered anrnimportant and inexpensive protein and dietClty fiber sources in human nutrition. And this studyrnwas conducted with an objective to assess the effect of cooking methods on the nutritionalrncomposition and anti-nutritional factors of Hyacinth Bean (Lab lab purpureus L.) sweet varieties.rnThe raw and processed hyacinth bean (Lablab purpureus L.) sweet varieties were studied andrncomparedfor their nutritional composition: moisture crude protein, total ash, crude fiber. crudernfat. carbohydrare; minerals: (Ca, Fe, Zn, and P) and ANFs: (phytate and tannin) based onrndifferent processing techniques. Sensory acceptability test of cooked hyacinth bean varietiesrnwere also reponed Boiling, autoc/aving and soaking treatments significantly (p

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