Skip to content
Research Article Open access CC BY 4.0

Market Handling Practices Effect on the Nutritional Profiles of Honey-beans and Groundnuts from Three Different Markets in Ibadan, Nigeria

Mosuro, Aderonke Olufunmilola, Ogundele, Abimbola Eniola, Ayodele, Folasade, Ladokun, Olusola Abiola, Obiodiaka, Chinoso Esther

Asian Food Science Journal · pp. 1–11 · Published 5 Jan 2022

10.9734/afsj/2022/v21i130395

Abstract

Honey-beans and groundnuts serve as major plant protein sources, market handling practices may affect their nutrient profiles. This study evaluates market-handling practices effects on nutritional profiles of two protein-rich raw-foodstuffs from three markets in Ibadan, Nigeria. Raw honey-beans (Phaseolus vulgaris) and groundnut seeds (Arachis hypogaea) were purchased from Dugbe, Sango and Oja-Oba markets (chosen based on their differences) in Ibadan. The samples were cleaned and assayed in triplicates for proximate and mineral compositions (Iron, Zinc, Magnesium and Calcium) according to standard procedures using 3 × 2 factorial method in a completely randomized design. Data were subjected to ANOVA using SAS (2002) and means separated with Duncan’s Multiple Range Test (at α0.05), results of proximate analysis were in percentages while minerals were in mg/Kg.  Results showed variations (p<0.05) in dry matter based on different markets. Dry matter content was similar (P>0.05) in Dugbe (91.37±0.67) and Sango (91.46±0.43) market samples but higher (P<0.05) in Oja-Oba (90.64±1.81) samples. Crude protein content of samples from Sango (28.40±11.11) was higher (p<0.05) compared with other locations. Crude fat of honey-beans (24.32±0.44) and groundnut (1.97±0.64) were significantly different (p<0.05). Similarly, crude fibre content of honey-beans (32.42±2.09) and groundnut (16.46±1.33) were different (p<0.05). Results showed similarities in ash content of honey-beans (5.16±0.32) and groundnut (4.85±0.65). Carbohydrate content varied according to sample-type and location; carbohydrate in groundnut (27.88±0.55) was higher (p<0.05) than in honey-beans (14.06±1.92) whereas, carbohydrate content of samples from Dugbe (21.75±7.37) and Sango (21.14±8.87) were different (p<0.05) from each other but both were similar (p>0.05) to samples from Oja-Oba (21.02±7.38). Magnesium content of honey-beans (40.06±9.18) was higher than groundnut (3.11±0.71) while Calcium in honey-beans (5.97±1.25) was also higher (p<0.05) compared with groundnut (2.23±0.54). Variations were observed due to interaction effects of sample-type and market handling. Conclusively, market practices affected nutritional content of selected protein-rich raw foodstuffs.

Honey-beans, groundnuts, proximate parameters, mineral profile

References (18)

  1. 1 The Association of Official Analytical Chemists (AOAC) [DOI]
  2. 2 A review on mechanisms and commercial aspects of food preservation and processing [DOI]
  3. 3 Cowpea: an overview on its nutritional facts and health benefits [DOI]
  4. 4 Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature [DOI]
  5. 5 Promotion of Indigenous Food Preservation and Processing Knowledge and the Challenge of Food Security in Africa [DOI]
  6. 6 Proximate Composition and Functional Properties of Some New Groundnut Accessions [DOI]
  7. 7 Comparison of nutritional values of brown and white beans in Jos North Local Government markets [DOI]
  8. 8 Comparative study on chemical composition of five varieties of groundnut (Arachis hypogaea)
  9. 9 Comparative physico-chemical, proximate and mineral analysis on raw and roasted seeds of groundnut
  10. 10 Proximate composition of selected groundnut varieties and their susceptibility to Trogoderma granarium Everts attack [DOI]
  11. 11 Comparative Study of the Nutrient Composition of Four Varieties of Cowpea (Vigna unguiculata) and Their Products (Beans-Based Products) [DOI]
  12. 12 Evaluation of Food Safety and Quality Regulations in Nigeria [DOI]
  13. 13 Comparison of the Proximate and Mineral Composition of two Cowpea Varieties obtained from Mile 12 Market, Lagos
  14. 14 Effect of Processing Methods on the Proximate and Mineral Compositions in Groundnuts for Consumption [DOI]
  15. 15 Health effects of dietary fibre
  16. 16 Proximate analysis of raw and roasted groundnut (Arachis hypogaea L.): Red Valencia and manikanta varieties
  17. 17 World Journal of Agricultural Sciences [DOI]
  18. 18 International Journal of Food Science and Nutrition [DOI]

Cited by 0

No indexed citations yet.

Article metrics

Real usage data collected on this platform.

3

Page views

0

PDF downloads

0

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.