ABSTRACT

A single factor experiment in a completely randomize design (CRD) with three replicates was used to study the effect of different cooking methods on the mineral composition and proximate values of some cultivars of winged bean,( phosphocarpus tetragonolobus). Winged bean cultivarsTPT18, 24hrs-soaking +NaHCO3 significantly (9< 0.05) the highest Zn contents. TPT1 without 24 hrs soaking and/or NaHCO3had the significantly the highest Cu contents. TPT4 + NaHCO3gave significantly then highest Fe contents. The highest (9<0.05) Na contents were given by TPT4-'-NaHCO3.TPT184-24hrs soaking +NaHCO3gave significant the highest Ca contents. The similar Mg contents of TPT4+ 24hrs soaking + NaHCO3, TPT2+NaHCO3, TPT9+NaHCO3 andTPT18+24hrs soaking +NaHCO3 were significantly high. The TPT1 without any processing method had the highest Mn content while TPT2 ¶ +NaHCO3gave the least Mg results. Treatment TPT2+NaHCO3gave significantly the highest moisture contents (MC). The statically similar ash contents of TPT2~NaHCO3 and TPT4+NaHCO3were significantly greater than those of the other treatments. TPT2+NaHCO3 gave significantly highest (p 0.05) fiber contents. The treatment, TPT1 , without any processing method, had significantly the highest protein value. TPTI 8+24hrs soaking + NaHCO3had significantly the highest fat content. The cultivars TPT9+ NaHCO3had significantly the highest carbohydrate (CHO) content. This shows that the respective cultivars had differential responses to the various cooking method in terms of mineral composition and proximate values.