Effect of cooking time on the nutritional and anti-nutritional properties of red and black beans of Phaseolus lunatus (L.) consumed in south and east of Côte d’Ivoire

Legume seeds, particularly those of the Phaseolus lunatus (L.), are an important source vegetable protein, fiber and micronutrients in diet Ivorian population. However, these seeds contain anti-nutritive factors that limit their use. This study allowed us to evaluate effect cooking time on nutritional anti-nutritional parameters (L.) bean for a better utilization seeds. Red black harvested at stage 4 (52 days) were cooked 100 °C 45, 60 75 minutes. The anti-nutrional composition was determined uncooked (control) samples. results obtained showed increase carbohydrate (64.16 71.56%), energy value (29.68 36.27%) (4.62 6.05%) followed by reduction protein 6.05%), ash fat 6.05%). same also caused total phenols (59.18 72.49%), phytates (33.32 39.18%), oxalates (64.64 68.91%), tannins (62.07 67.59%), cyanidric acid (58.18 61.38%) antioxidant activity (53.71 63.94%). analysis different times (45, minutes) shows B vitamins minerals decrease during cooking. consumption 45 minutes could be recommended human due prevent treat some diseases such as cancer, inflammatory diseases, cardiovascular neurogenerative diseases.