Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook

Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties

Kidney beans (Phaseolus vulgaris L.) are an important legume source of carbohydrates, proteins, and bioactive molecules and thus have attracted increasing attention for their high nutritional value and sustainability. Non-starch polysaccharides (NSPs) in kidney beans account for a high proportion and have a significant impact on their biological functions. Herein, we critically update the information on kidney bean varieties and factors that influence the physicochemical properties of carbohydrates, proteins, and phenolic compounds. Furthermore, their extraction methods, structural characteristics, and health regulatory effects, such as the regulation of intestinal health and anti-obesity and anti-diabetic effects, are also summarized. This review will provide suggestions for further investigation of the structure of kidney bean NSPs, their relationships with biological functions, and the development of NSPs as novel plant carbohydrate resources.

Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions

Storage is a fundamental part of the common bean postharvest chain that ensures a steady supply of safe and nutritious beans of acceptable cooking quality to the consumers. Although it is known that extrinsic factors of temperature and relative humidity (influencing the bean moisture content) control the cooking quality deterioration of beans during storage, the precise interactions among these extrinsic factors and the physical state of the bean matrix in influencing the rate of quality deteriorative reactions is poorly understood. Understanding the types and kinetics of (bio)chemical reactions that influence the cooking quality of beans during storage is important in establishing suitable storage conditions to ensure quality stability. In this review, we integrate the current insights on glass transition phenomena and its significance in describing the kinetics of (bio)chemical reactions that influence the cooking quality changes during storage of common beans. Furthermore, a storage stability map based on the glass transition temperature of beans as well as kinetics of the main (bio)chemical reactions linked to cooking quality deterioration during storage was designed as a guide for determining appropriate storage conditions to ensure cooking quality stability.

Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation

Future dietary protein demand will focus more on plant-based sources than animal-based products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a crucial role as they are one of the richest sources of plant proteins with many health benefits. However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. This review provides mechanistic insight into the development of the HTC phenomenon in legumes with a special focus on common beans and their nutrition, health benefits, and hydration behaviour. Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronutrients like starch, protein, lipids and micronutrients like minerals, phytochemicals and cell wall polysaccharides during HTC development are critically reviewed based on the current research findings. Finally, strategies to improve the hydration and cooking quality of beans are proposed, and a perspective is provided.

Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification

Utilization of common beans is greatly hampered by the hard-to-cook (HTC) defect induced by ageing of the beans under adverse storage. Large bean-to-bean variations exist in a single batch of beans. Therefore, a texture-based bean classification approach was applied in this detailed study on beans with known textures, to gain in-depth insights into the role of the pectin-cation-phytate mechanism in relation to the texture changes during subsequent cooking of Red haricot fresh and aged beans. For the first time, a correlation between the texture (exhibited after cooking) of a single bean seed before ageing (fresh) and its texture after ageing was established. Furthermore, scanning electron microscopy coupled with energy dispersive spectrometry (SEM-EDS) based in situ cell wall associated mineral quantification revealed that the cell wall associated Ca concentration was significantly positively correlated with the texture of both fresh and aged cooked Red haricot bean cotyledons, with ageing resulting in a significant enrichment of Ca at the cell wall. These additional Ca cations originate from intracellular phytate hydrolysis during ageing, which was shown to affect the texture distribution of aged beans during cooking significantly. The relocation of the mineral cations from the cell interior to the cell wall occurs mainly during storage rather than subsequent soaking of the cotyledons. In addition, the pectin-cation-phytate hypothesis of HTC was further confirmed by demethylesterification of the cell wall pectin and increased pectin-Ca interactions upon ageing of the cotyledons, finally leading to HTC development of the cotyledon tissue.

Increasing pulse agrobiodiversity to improve food security and sustainable agriculture in Sub-Saharan Africa

Long-life cycle pulses have significant food security potential, however, there is little evidence to explain why they are not more widely produced and consumed in sub-Saharan Africa (SSA). This study aimed at exploring existing knowledge to inform on future research priorities in mainstreaming superior species. As staple food along with cereals, pulses are an important source of nutrients whose intake is often inadequate in SSA, however, pulse consumption remain inadequate in SSA. Depending on the crop's life cycle, pulses have multiple functions that can support food systems and ecosystem resilience. Compared to short-life cycle pulses, long-life cycle pulses rank higher in multipurpose role. However, prior research has focused primarily on short-life cycle pulses due to rapid grain production. Long-life cycle pulses remain underutilized and neglected despite showing steady but modest yield increases and adaptation to environments, suggesting that they are better positioned to respond to the diverse needs of smallholder farmers in SSA. In the context of climate change, rain-fed agriculture, depleted agricultural soils, and lack of subsidized fertilizers, there is need to transform existing food systems toward sustainable food production and improved resilience. Increasing pulse agrobiodiversity by integrating long-life cycle pulses in existing farming systems could not only contribute in alleviating malnutrition, but also poverty and inequalities. In addition, representative and accurate data are needed based on the correct use of accepted scientific names for all data across the food system. This is a prerequisite for assessing pulse consumption adequacy and quantifying production and consumption trends.