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Micronutrients and in vitro protein digestibility of lima beans (Phaseolus lunatus L.) grown in Ecuador

Abstract:

Lima Bean is a tropical legume part of the ancestral culinary culture from the Ecuadorian littoral which has a high protein content. The aim of this work was to isolate and characterize food-proteins and its digestibility, as well as micronutrients contents (Ca, Fe and Mg). Lima beans were ripped at mature state since it is supposed to improve the parameters of digestibility and other nutrients. Protein was isolated from the flour by isoelectric precipitation and the digestibility was carried out using a two steps method (gastric and duodenal digestion). The micronutrients were evaluated by atomic absorption spectrometry. The higher yield was found at pH 6, while the higher protein content found at pH 5. Different proteins with weights between 10 and 100 kDa were found, and after digestion some proteins were not hydrolyzed. Regarding the micronutrients, Mg showed the major content. The geographic location, the incidence of lightning and the quality of the soil provide nutritional qualities that can be associated with the micronutrients observed.