TABLE OF CONTENTS
Page
Cover Page---------------------------------------------------------------------------------------- i
Fly Page--------------------------------------------------------------------------------------------ii
Title Page------------------------------------------------------------------------------------------ iii
Declaration---------------------------------------------------------------------------------------- iv
Certification--------------------------------------------------------------------------------------- v
Dedication----------------------------------------------------------------------------------------- vi
Acknowledgements------------------------------------------------------------------------------ vii
Abstract-------------------------------------------------------------------------------------------- viii
Table of Contents---------------------------------------------------------------------------------ix
List of Tables------------------------------------------------------------------------------------- xiv
List of Figures------------------------------------------------------------------------------------ xv
List of Plates-------------------------------------------------------------------------------------- xvi
List of Appendices------------------------------------------------------------------------------- xvii
List of Abbreviations---------------------------------------------------------------------------- xviii
CHAPTER ONE
1.0 INTRODUCTION-----------------------------------------------------------------------1
1.1 Statement of Research Problem-----------------------------------------------------3
1.2 Justification of the Study--------------------------------------------------------------3
1.3 Aim and Objectives---------------------------------------------------------------------4
1.3.1 Aim-----------------------------------------------------------------------------------------4
1.3.2 Specific objectives----------------------------------------------------------------------- 4
CHAPTER TWO
2.0 LITERATURE REVIEW--------------------------------------------------------------5
2.1 Malnutrition------------------------------------------------------------------------------ 5
2.1.1 Causes of malnutrition------------------------------------------------------------------- 6
2.1.2 Strategies to improve malnutrition----------------------------------------------------- 6
2.2 Legumes----------------------------------------------------------------------------------- 15
2.2.1 Lima beans---------------------------------------------------------------------------------15
2.2.2 Production oflima beans in Nigeria--------------------------------------------------- 16
2.2.3 Growing lima beans----------------------------------------------------------------------16
2.2.4 Taxonomic hierarchy of lima beans--------------------------------------------------- 19
2.2.5 Nutritional composition of lima beans------------------------------------------------ 20
2.2.6 Antinutrient content of lima beans-----------------------------------------------------20
2.2.7 Health benefits of lima beans-----------------------------------------------------------22
2.3 Food Processing------------------------------------------------------------------------- 23
2.3.1 Properties and qualities of food-------------------------------------------------------- 24
2.4Sensory Evaluation of Food---------------------------------------------------------- 24
2.4.1 Types of sensory tests------------------------------------------------------------------- 25
2.5 Recipe Standardization-----------------------------------------------------------------25
2.5.1 Benefits of standardized recipes-------------------------------------------------------- 25
2.5.2 Phases of recipe standardization-------------------------------------------------------- 26
CHAPTER THREE
3.0 MATERIALS AND METHODS----------------------------------------------------- 27
3.1 Materials---------------------------------------------------------------------------------- 27
3.1.1 Chemicals---------------------------------------------------------------------------------- 27
3.1.2 Collection of lima bean seeds----------------------------------------------------------- 27
3.1.3 Study area---------------------------------------------------------------------------------- 27
3.1.4 Study subjects----------------------------------------------------------------------------- 27
3.2 Methods----------------------------------------------------------------------------------- 29
3.2.1 Sample size-------------------------------------------------------------------------------- 29
3.2.2 Sampling procedure---------------------------------------------------------------------- 29
3.2.3 Field data collection---------------------------------------------------------------------- 30
3.2.4 Recipe standardization------------------------------------------------------------------- 30
3.2.5 Determination of amino acid profile--------------------------------------------------- 31
3.2.6 Determination of proximate composition----------------------------------------------34
3.2.7 Determination of antinutritional factors----------------------------------------------- 38
3.2.8 Determination of mineral content-------------------------------------------------------40
3.3 Sensory Evaluation-----------------------------------------------------------------------41
3.4 Statistical Analysis---------------------------------------------------------------------- 42
CHAPTER FOUR
4.0 RESULTS--------------------------------------------------------------------------------- 43
4.1 Pattern of Consumption of Lima Bean (Phaseolus lunatus)
Foods in Kaduna State----------------------------------------------------------------- 43
4.2 Commonly Consumed Lima Bean (Phaseolus lunatus) Foods in
Kaduna State------------------------------------------------------------------------------ 43
4.3 Standardized Lima Beans (Phaseolus lunatus)
Foods in Kaduna State------------------------------------------------------------------- 43
4.4 Nutrient Composition of the Standardized Commonly Consumed Lima
Bean (Phaseolus lunatus) Foods in Kaduna State--------------------------------- 47
4.4.1 Proximate composition------------------------------------------------------------------- 47
4.4.2 Mineral composition---------------------------------------------------------------------- 47
4.4.3 Amino acids composition-----------------------------------------------------------------47
4.5 Antinutrient Composition of Standardized Commonly Consumed Lima
Bean (Phaseolus lunatus) Foods in Kaduna State--------------------------------- 53
4.6 Sensory Attributes of Standardized Commonly Consumed Lima Bean
(Phaseolus lunatus) Foods in Kaduna state-------------------------------------------53
CHAPTER FIVE
5.0 DISCUSSION---------------------------------------------------------------------------- 56
CHAPTER SIX
6.0 CONCLUSION AND RECOMMENDATIONS---------------------------------- 61
REFERENCES---------------------------------------------------------------------------------- 62
APPENDICES----------------------------------------------------------------------------------- 74
