ASSESSMENT OF LECTIN CONTENT IN 6 DIFFERENT LEGUMES CONSUMED IN GBOKO METROPOLIS

ABSTRACT Legumes are an important source of protein and other essential nutrients, but they also contain lectins, plant proteins that can have adverse effects on human health. This study aimed to assess the lectin content in six commonly consumed legumes (kidney beans, groundnut, green beans, corn, black beans, and soybeans) and evaluate the impact of different raw legumes on their lectin levels. Lectin content was determined using salt extraction. This study confirm the presence of lectin content in commonly consumed legumes and results showed significant variations in lectin content among the legumes, with groundnut exhibiting the highest levels (1832.33±0.58mg/g) and maize with the lowest level lectin content (189.67±0.58 mg/g).Boiling,soaking and roasting are the proper processing method that can effectively help reduce lectin content in legumes and also help mitigate the potential health risks associated with lectin consumption.This study provides valuable insights into the lectin content of commonly consumed legumes and highlights the need for further research to explore the long-term health implications of lectin consumption.