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Li B, Zhou Y, Wen L, Yang B, Farag MA, Jiang Y. The occurrence, role, and management strategies for phytic acid in foods. Compr Rev Food Sci Food Saf 2024; 23:e13416. [PMID: 39136997 DOI: 10.1111/1541-4337.13416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 06/19/2024] [Accepted: 07/02/2024] [Indexed: 08/15/2024]
Abstract
Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry.
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Affiliation(s)
- Bailin Li
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yijie Zhou
- Guangdong AIB Polytechnic, Guangzhou, China
| | - Lingrong Wen
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
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Bandeira e Sousa M, Morales CFG, Mbanjo EGN, Egesi C, de Oliveira EJ. Near infrared spectroscopy for cooking time classification of cassava genotypes. FRONTIERS IN PLANT SCIENCE 2024; 15:1411772. [PMID: 39070913 PMCID: PMC11272462 DOI: 10.3389/fpls.2024.1411772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Accepted: 06/27/2024] [Indexed: 07/30/2024]
Abstract
Cooking time is a crucial determinant of culinary quality of cassava roots and incorporating it into the early stages of breeding selection is vital for breeders. This study aimed to assess the potential of near-infrared spectroscopy (NIRS) in classifying cassava genotypes based on their cooking times. Five cooking times (15, 20, 25, 30, and 40 minutes) were assessed and 888 genotypes evaluated over three crop seasons (2019/2020, 2020/2021, and 2021/2022). Fifteen roots from five plants per plot, featuring diameters ranging from 4 to 7 cm, were randomly chosen for cooking analysis and spectral data collection. Two root samples (15 slices each) per genotype were collected, with the first set aside for spectral data collection, processed, and placed in two petri dishes, while the second set was utilized for cooking assessment. Cooking data were classified into binary and multiclass variables (CT4C and CT6C). Two NIRs devices, the portable QualitySpec® Trek (QST) and the benchtop NIRFlex N-500 were used to collect spectral data. Classification of genotypes was carried out using the K-nearest neighbor algorithm (KNN) and partial least squares (PLS) models. The spectral data were split into a training set (80%) and an external validation set (20%). For binary variables, the classification accuracy for cassava cooking time was notably high (R C a l 2 ranging from 0.72 to 0.99). Regarding multiclass variables, accuracy remained consistent across classes, models, and NIR instruments (~0.63). However, the KNN model demonstrated slightly superior accuracy in classifying all cooking time classes, except for the CT4C variable (QST) in the NoCook and 25 min classes. Despite the increased complexity associated with binary classification, it remained more efficient, offering higher classification accuracy for samples and facilitating the selection of the most relevant time or variables, such as cooking time ≤ 30 minutes. The accuracy of the optimal scenario for classifying samples with a cooking time of 30 minutes reachedR C a l 2 = 0.86 andR V a l 2 = 0.84, with a Kappa value of 0.53. Overall, the models exhibited a robust fit for all cooking times, showcasing the significant potential of NIRs as a high-throughput phenotyping tool for classifying cassava genotypes based on cooking time.
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Affiliation(s)
- Massaine Bandeira e Sousa
- Núcleo de Recursos Genéticos e Desenvolvimento de Variedades, Embrapa Mandioca e Fruticultura, Cruz das Almas, BA, Brazil
| | - Cinara Fernanda Garcia Morales
- Núcleo de Recursos Genéticos e Desenvolvimento de Variedades, Embrapa Mandioca e Fruticultura, Cruz das Almas, BA, Brazil
| | - Edwige Gaby Nkouaya Mbanjo
- Cassava Breeding Unit, International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria
| | - Chiedozie Egesi
- Cassava Breeding Unit, International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria
- Plant Breeding and Genetics Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, United States
- National Root Crops Research Institute (NRCRI), Umuahia, Nigeria
| | - Eder Jorge de Oliveira
- Núcleo de Recursos Genéticos e Desenvolvimento de Variedades, Embrapa Mandioca e Fruticultura, Cruz das Almas, BA, Brazil
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Buzera A, Gikundi E, Kajunju N, Ishara J, Orina I, Sila D. Investigating potato flour processing methods and ratios for noodle production. Food Sci Nutr 2024; 12:4005-4018. [PMID: 38873450 PMCID: PMC11167180 DOI: 10.1002/fsn3.4058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 06/15/2024] Open
Abstract
A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze-drying (FD) and low-temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze-dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (L*) while increasing their yellowness (b*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze-dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss.
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Affiliation(s)
- Ariel Buzera
- Department of Food Science & TechnologyUniversité Evangelique en Afrique (UEA)BukavuSud‐KivuDemocratic Republic of the Congo
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Evelyne Gikundi
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Napoleon Kajunju
- Department of Food Science and TechnologyMakerere UniversityKampalaUganda
| | - Jackson Ishara
- Department of Food Science & TechnologyUniversité Evangelique en Afrique (UEA)BukavuSud‐KivuDemocratic Republic of the Congo
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Irene Orina
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
| | - Daniel Sila
- Department of Food Science & TechnologyJomo Kenyatta University of Agriculture and Technology (JKUAT)NairobiKenya
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An NTH, Namutebi P, Van Loey A, Hendrickx ME. Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior. Food Res Int 2024; 181:114098. [PMID: 38448107 DOI: 10.1016/j.foodres.2024.114098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 01/29/2024] [Accepted: 02/02/2024] [Indexed: 03/08/2024]
Abstract
Quantitative changes at different length scales (molecular, microscopic, and macroscopic levels) during cooking were evaluated to better understand the cooking behavior of common beans. The microstructural evolution of presoaked fresh and aged red kidney beans during cooking at 95 °C was quantified using light microscopy coupled with image analysis. These data were related to macroscopic properties, being hardness and volume changes representing texture and swelling of the beans during cooking. Microstructural properties included the cell area (Acell), the fraction of intercellular spaces (%Ais), and the fraction of starch area within the cells (%As/c), reflecting respectively cell expansion, cell separation, and starch swelling. A strong linear correlation between hardness and %Ais (r = -0.886, p = 0.07), along with a significant relative change in %Ais (∼5 times), suggests that softening is predominantly due to cell separation rather than cell expansion. Regarding volume changes, substantial cell expansion (Acell increased by ∼1.5 times) during the initial 30 min of cooking was greatly associated with the increase in the cotyledon volume, while the significance of cell separation became more prominent during the later stages of cooking. Furthermore, we found that the seed coat, rather than the cotyledon, played a major role in the swelling of whole beans, which became less pronounced after aging. The macroscopic properties did not correlate with %As/c. However, the evolution of %As/c conveyed information on the swelling of the starch granules during cooking. During the initial phase, the starch granule swelling mainly filled the cells, while during the later phase, the further swelling was confined by the cell wall. This study provides strong microscopic evidence supporting the direct involvement of the cell wall/ middle lamella network in microstructural changes during cooking as affected by aging, which is in line with the results of molecular changes.
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Affiliation(s)
- Nguyen T H An
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Patricia Namutebi
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Marc E Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Wainaina I, Wafula E, Kyomugasho C, Sila D, Hendrickx M. 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. Food Res Int 2023; 173:113418. [PMID: 37803756 DOI: 10.1016/j.foodres.2023.113418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 10/08/2023]
Abstract
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.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Elizabeth Wafula
- Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62,000-00200, Nairobi, Kenya.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Perera D, Devkota L, Garnier G, Panozzo J, Dhital S. Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chem 2023; 415:135743. [PMID: 36863234 DOI: 10.1016/j.foodchem.2023.135743] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/25/2023]
Abstract
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.
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Affiliation(s)
- Dilini Perera
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Gil Garnier
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Joe Panozzo
- Agriculture Victoria Research, Horsham, Victoria 3400, Australia.
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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Chen D, Hu K, Zhu L, Hendrickx M, Kyomugasho C. Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage. Food Res Int 2022; 162:112021. [DOI: 10.1016/j.foodres.2022.112021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/27/2022] [Accepted: 10/01/2022] [Indexed: 11/04/2022]
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Wafula EN, Onduso M, Wainaina IN, Buvé C, Kinyanjui PK, Githiri SM, Saeys W, Sila DN, Hendrickx M. Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy. Food Chem 2021; 368:130773. [PMID: 34399183 DOI: 10.1016/j.foodchem.2021.130773] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 11/04/2022]
Abstract
The presence of antinutrients in common beans negatively affects mineral bioavailability. Therefore, this study aimed to predict the antinutrient to mineral molar ratios (proxy-indicators of in vitro mineral bioavailability) of a wide range of raw bean types, using near-infrared (NIR) spectroscopy. Iron, zinc, phytate and tannin concentrations and, antinutrient to mineral molar ratios were determined. Next, model calibration using NIR spectra from milled beans was performed. This entailed wavelength selection, pre-processing and partial least squares regression. Bean type had a significant effect on tannin content. The average values of phytate to iron (Phy:Fe), phytate to zinc (Phy:Zn), tannins to iron (Tan:Fe) and phytate and tannins to iron (Phy + Tan:Fe) MRs were 27.6, 61.7, 16.0 and 43.6, respectively. With determination coefficients for test set prediction above 75%, the PLS-R models for Phy:Zn, Tan:Fe and Phy + Tan:Fe molar ratios are useful for screening purposes.
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Affiliation(s)
- Elizabeth Nakhungu Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya.
| | - Mercyline Onduso
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Irene Njoki Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Carolien Buvé
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Peter Kahenya Kinyanjui
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Stephen Mwangi Githiri
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Agriculture and Environmental Resources, Department of Horticulture and Food Security, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Wouter Saeys
- KU Leuven, Department of Biosystems (BIOSYST), Division of Mechatronics, Biostatistics and Sensors (MeBios), Kasteelpark Arenberg30, Box 2456, 3001 Leuven, Belgium
| | - Daniel Ndaka Sila
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Wainaina I, Wafula E, Sila D, Kyomugasho C, Grauwet T, Van Loey A, Hendrickx M. Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality. Compr Rev Food Sci Food Saf 2021; 20:3690-3718. [PMID: 34056842 DOI: 10.1111/1541-4337.12770] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/30/2021] [Accepted: 04/20/2021] [Indexed: 11/26/2022]
Abstract
Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Elizabeth Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.,Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Daniel Sila
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
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