摘要：Micronutrient deficiencies can easily develop during different physiological states and illnesses or becomes worse when they are already present. Most of these people living in low income countries are typically deficient in more than one micronutrient. Proximate, mineral composition, antioxidant and antinutrients of raw and processed red kidney beans (RKB; botanical name: Phaseolus vulgaris l.) were investigated on dry weight basis with a view to find alternative and cheaper sources of protein, calcium and iron to solve the problem of malnutrition due to inadequate protein, iron and calcium in diet, which is commonly prevalent in developing world. Processing methods, hot water blanching [HWB], was adopted using its household adapted version. RKB was processed by HWB (at about 95°C) and milled into flour by using a grinder. Quantization of proximate principles showed that they were good sources of protein, rich in fiber, iron and calcium also. Evaluation of the antioxidant and anti-nutritional properties of kidney beans showed that blanching reduced phenol content (whole- 5.19± 1.12mg/100g and blanched- 4.12±0.87 mg/100g); tannins (whole- 4533±251mg/100g and blanched- 2833±602 mg/100g); phytic acid (whole- 543± 6.1mg/100g and blanched- 343±9.7 mg/100g); total cyanogens (whole-0.04±0.002 mg/100g and blanched-0.03±0.002 mg/100g) and trypsin inhibitors (whole-12.2±0.81U/g and blanched-12.0±0.79U/g) respectively. The findings suggest that processing methods- HWB applied to kidney beans could be more beneficial for enhancing the nutrient profiles and reducing the antinutrients for better absorption of nutrients
关键词：RKB= R ed kidney beans; HWB= Hot water blanching; RP=Rustic papdi; WRKB=Whole red kidney beans; ;BRKB= Blanched red kidney beans
