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de Barros Miranda B, Holanda GS, Raposo A, da Costa Maynard D, Botelho RBA, Romão B, de Oliveira VR, Zandonadi RP. Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1439-1456. [PMID: 38966796 PMCID: PMC11219635 DOI: 10.1007/s13197-023-05920-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 12/01/2023] [Accepted: 12/13/2023] [Indexed: 07/06/2024]
Abstract
Aquafaba is the residual water from cooking chickpea in water. It has a high gelling ability, allowing it to create stable gels. However, those functional properties depend on the legume composition, genotype, cooking time, pressure, and temperature. This study aimed to evaluate the different processes for obtaining aquafaba and compare their nutritional composition and technological characteristics using a systematic review. The authors performed the systematic review by performing specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest. A total of 17 studies were analyzed. Of them, 17.64% (n = 3) used the wastewater from canned chickpeas, 17.64% (n = 3) compared the wastewater of canned chickpeas and dry grains, and 58.82% (n = 10) used dry chickpeas. Studies used different methods to analyze the protein content. The most used (n = 5) was the Association of Official Analytical Chemists (AOAC). The aquafaba presented carbohydrates at 2.03-2.59 g/100ml; protein at 0.0.8-2.8 g/100ml; and fat at 0.07-0.1 g/100ml. In general, preparing aquafaba followed: soaking (8-10 h at 4 °C-1 chickpea: 4 water), pressure cooking (30 min-2 chickpea: 3 water), and refrigerating (24h/4 °C). In general, the results showed the following steps to prepare aquafaba: soaking for 8-10 h at 4 °C at the proportion of 1:4 (chickpea:water), pressure cooking for 30 min in the proportion of 2:3 (chickpea: water), and refrigerating 24 h/4 °C. These procedures in a homemade aquafaba presented the best results, considering foam development and higher stability. The aquafaba from canned chickpeas has a higher foam-ability and lower emulsion properties than homemade cooking aquafaba. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05920-y.
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Affiliation(s)
- Bianca de Barros Miranda
- Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro, Brasília, Distrito Federal 70910-900 Brazil
| | - Graziella Silva Holanda
- Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro, Brasília, Distrito Federal 70910-900 Brazil
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Dayanne da Costa Maynard
- Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro, Brasília, Distrito Federal 70910-900 Brazil
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro, Brasília, Distrito Federal 70910-900 Brazil
| | - Bernardo Romão
- Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro, Brasília, Distrito Federal 70910-900 Brazil
| | - Viviani Ruffo de Oliveira
- Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro, Brasília, Distrito Federal 70910-900 Brazil
| | - Renata Puppin Zandonadi
- Department of Nutrition, University of Brasilia, Campus Universitário Darcy Ribeiro, Brasília, Distrito Federal 70910-900 Brazil
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Didinger C, Bunning M, Thompson H. A Translational Approach to Increase Pulse Intake and Promote Public Health through Developing an Extension Bean Toolkit. Nutrients 2023; 15:4121. [PMID: 37836405 PMCID: PMC10574132 DOI: 10.3390/nu15194121] [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: 09/01/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Practical, affordable solutions need to be implemented to address global challenges confronting human and environmental health. Despite a myriad of benefits for people and the planet, beans and other pulses (e.g., chickpeas, cowpeas, dry peas, lentils) are under-consumed. To better understand consumer concerns and interests, a Food Habits Survey was conducted and the findings were incorporated into the Colorado State University Extension Bean Toolkit. Guided by the Information-Motivation-Behavioral Skills model, the toolkit included informational social media posts, cooking guidance, and an online class. A convenience sample of participants was recruited through Extension and university networks. After class participation, significant gains in knowledge of pulse nutrition, versatility, and cooking were observed, with an average increase of 1.5 points on a 5-point Likert scale (p < 0.001). Moreover, participants (n = 86) perceived a greater importance of motivators (e.g., nutrition, versatility, environmental benefits) and found barriers (e.g., flatulence, long cooking times, unfamiliarity) to be less discouraging. Most participants reported an intention to eat more pulses, and among those who completed the 1-month follow-up survey, pulse intake frequency increased (p = 0.004). Emphasizing motivating factors while simultaneously mitigating barriers to consumption can help reverse insufficient intake and promote healthy behavior change. Leveraging Extension or similar networks is one way to adopt a translational approach to better reach the public with this information.
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Affiliation(s)
- Chelsea Didinger
- Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523, USA; (C.D.); (M.B.)
| | - Marisa Bunning
- Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523, USA; (C.D.); (M.B.)
| | - Henry Thompson
- Cancer Prevention Laboratory, Colorado State University, Fort Collins, CO 80523, USA
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Muroki MW, Waswa LM, Fungo R, Kabwama A, Mahungu SM. Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1062978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
IntroductionCurrent research on micronutrient deficiency indicates positive outcomes associated with utilizing biofortified beans in mitigating nutrition-related iron and zinc deficiencies, primarily in Sub-Saharan Africa. The common bean is however not palatable in its raw state and requires cooking before consumption. Existing research on the cooking qualities and nutrient retention of these novel biofortified common bean varieties is nonetheless scant, notably in Burundi.Materials and methodsThis study determined water absorption capacity, cooking yield, cooking time, and iron and zinc retention of 9 biofortified common bean varieties with Kinure, a traditional non-biofortified variety, as the control. The study employed a 10 × 2 completely randomized design in a factorial arrangement. The first factor was bean varieties with ten levels, and the second was pre-treatment with two levels, soaking and not soaking. Standard methods were used to analyze cooking properties and mineral retention, and experiments replicated thrice. Data analysis was conducted at a 95% confidence level and included Analysis of Variance and t-test comparison studies. Post-hoc analysis was performed using Tukey's Honestly Significant Difference.Results and discussionCooking properties and mineral retention varied significantly between soaked and unsoaked bean varieties (P < 0.05) and in comparison, to Kinure (P < 0.05 and P < 0.001). Water absorption capacity varied from 64.51% to 116.3%. Soaked beans recorded half the total cooking time needed to cook unsoaked beans (77.62 versus 156.86 minutes), had higher cooking yields (289.77% versus 259.82%), and reduced Fe (121.58 versus 167.8%) and Zn (127.74% versus 145.15%) retention. Compared to Kinure, soaking resulted in longer cooking times, lower cooking yields in the biofortified common beans, and an insignificant effect on their zinc retention. A significant correlation between iron and zinc retention (r = 0.445), water absorption capacity and iron retention (r = −0.0425) and water absorption capacity and zinc retention (r = −0.477) were recorded. Three clusters were also observed; iron and zinc retention, cooking yields, and water absorption capacity, and cooking time. It was observed that, soaking common beans before cooking reduces cooking time and increases cooking yield in both biofortified and traditional common bean varieties. Moreover, biofortified common beans are a good source of iron and zinc and could considerably alleviate micronutrient deficiencies, particularly in developing countries.
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Chen D, Ding A, Zhu L, Grauwet T, Van Loey A, Hendrickx M, Kyomugasho C. Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach. Food Chem 2023; 404:134531. [DOI: 10.1016/j.foodchem.2022.134531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 10/01/2022] [Accepted: 10/03/2022] [Indexed: 11/22/2022]
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Jepleting N, N. Sila D, N. Orina I. Nutritional Composition and Antinutrient to Mineral Molar Ratios of Selected Improved Common Beans Grown in Kenya. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.35] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
A decline in common bean production has been ascribed to climate change. The adoption of improved beans aims to increase productivity, profitability, and consumption, thus reducing food and nutrition insecurity in the country. The aim of this study was to determine the proximate composition, antinutrient content, mineral content, and bioaccessibility of zinc and iron in two improved bean varieties grown in Kenya; Faida (biofortified) and RM 01 (drought tolerant)). The protein content of RM 01 (22.48%) was significantly higher than the Faida bean variety (20.90%). RM 01 bean variety had higher crude fat (4.20%) and crude fiber (4.31%) content compared to Faida which had 3.78% and 3.31% for crude fat and crude fiber respectively. Faida recorded significantly higher levels of iron (61.5 mg/kg) and zinc (26.8 mg/kg) content. Faida beans also had significantly (p< 0.05) high levels of phytates (11.70 mg/g) and tannins (4.39 mg CE/g). Phytate to iron ratio for Faida was 17.08 and RM 01 was 15.19 while the phytate-to-zinc ratio was 42.26 and 35.36 for Faida and RM 01 respectively. The RM 01 bean variety had iron bioaccessibility of 35% and zinc bioaccessibility of 65% compared to the Faida bean variety which had bioaccessibility of 29% and 42% for iron and zinc respectively. In conclusion, RM 01 variety is a better source of iron, zinc, and protein compared to the Faida variety.
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Affiliation(s)
- Nancy Jepleting
- Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Daniel N. Sila
- Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Irene N. Orina
- Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
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Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking. Heliyon 2022; 8:e10561. [PMID: 36119878 PMCID: PMC9474322 DOI: 10.1016/j.heliyon.2022.e10561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/31/2022] [Accepted: 09/01/2022] [Indexed: 11/24/2022] Open
Abstract
Beans are one of the most important cheap source of protein in developing countries. However, their utilisation in the diets of many people remains limited due to long cooking time, among others. Therefore, it is imperative to identify ways to enhance utilisation of beans. The aim of the current study was to assess the effects of soaking and cooking in different types of water (tap, borehole, acidulated- 1.0 percent citric acid and soda- 0.2 percent sodium bicarbonate) on cooking time (CT), split percentage (SP) and total soluble solids (TSS) in broth of different varieties of beans. Results show that soaking significantly reduced CT across eight varieties from an average CT of 109.5–84.6 min in tap water, 109.5–85.2 min in borehole water, 115.9–92.7 min in acidulated water and 82.0–51.2 min in soda water representing 22.7%, 22.1%, 20.0% and 37.6% reduction in CT, respectively. Soaking generally decreased SP and varietal differences were observed suggesting beans are less likely to break when soaking precede cooking. Although cooking in soda water significantly reduced CT, unfortunately, it increased SP. Acidulated water extended CT but reduced SP in almost all varieties. Soaking generally decreased TSS in broth from 7.0 to 6.7% in tap water, 6.1–5.8% in borehole water and 11.3–7.7% in soda water while it increased TSS in acidulated water from 18.2 to 20.6% across all the eight varieties which suggest reduction in leaching out of bean solids into cooking water which is consistent with reduced SP of soaked beans. While use of soda water reduced cooking time and therefore saved time and energy, its effect of increasing split percent may not be appealing to some consumers. This study has demonstrated that bean soaking significantly reduced cooking time and split percent and these can also be affected by type of cooking water.
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Ferjančič B, Skrt M, Korošec M, Bertoncelj J. Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in Slovenia. Food Chem 2022; 397:133753. [PMID: 35905619 DOI: 10.1016/j.foodchem.2022.133753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 07/15/2022] [Accepted: 07/18/2022] [Indexed: 11/26/2022]
Abstract
The definition of dietary fibre was modified by Codex Alimentarius commission in 2009, and now includes low molecular weight soluble dietary fibre. This prompted the development of new methods for determination of dietary fibre, such as AOAC 2009.01 and AOAC 2011.25. We compared the dietary fibre contents of 45 different foods from six food groups, as sources of dietary fibre frequently consumed in Slovenia. Dietary fibre was determined with methods AOAC 991.43 and AOAC 2011.25, and the results were compared. Majority of results show significantly higher dietary fibres when determined using AOAC 2011.25. Differences can be explained by low molecular weight soluble dietary fibre, which is measured by AOAC 2011.25. New methods for dietary fibre determination have impacts on national food composition databases, which remain mainly based on AOAC 991.43; defining the need to update food composition databases with data that include low molecular weight soluble dietary fibre.
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Affiliation(s)
- Blaž Ferjančič
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, SI-1000 Ljubljana, Slovenia.
| | - Mihaela Skrt
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, SI-1000 Ljubljana, Slovenia
| | - Mojca Korošec
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, SI-1000 Ljubljana, Slovenia
| | - Jasna Bertoncelj
- University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, SI-1000 Ljubljana, Slovenia
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Jacob MCM, da Silva-Maia JK, Albuquerque UP, Pereira FDO. Culture matters: A systematic review of antioxidant potential of tree legumes in the semiarid region of Brazil and local processing techniques as a driver of bioaccessibility. PLoS One 2022; 17:e0264950. [PMID: 35263378 PMCID: PMC8906597 DOI: 10.1371/journal.pone.0264950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Accepted: 02/22/2022] [Indexed: 11/19/2022] Open
Abstract
Ethnobotanical studies report that human populations from the Brazilian Caatinga biome use tree legumes (Fabaceae) with medicinal and food purposes. Our study provides a systematic review of the available published information concerning the antioxidant potential of Hymenaea courbaril L. (jatobá), Libidibia ferrea (Mart. Ex Tul.) L.P.Queiroz (jucá), and Dioclea grandiflora Mart. Ex Benth. (mucunã). Furthermore, in this paper, we infer the possible effects of local processing techniques applied to these plants on their antioxidant potential. In order to achieve these goals, we reviewed 52 articles, including studies from ethnobiology (n = 17), chemistry (n = 32), and food studies testing antioxidant activity (n = 17), excluding 14 repetitions. We found that these legume species can inhibit the formation of free radicals and this potential action varies among different parts of the plant. Probably, the presence of phenolic compounds such as phenolic acids and flavonoids, which are not uniformly distributed in the plants, explain their antioxidant activity. Local processing techniques (i.e., roasting, milling) affect the bioaccessibility of antioxidant components of tree legumes, inducing both positive and negative effects. However, studies about the antioxidant potential did not consider local processing techniques in their analyses. Our study highlights that culture is a fundamental driver of nutritional and pharmacological outcomes related to edible resources since it determines which parts of the plant people consume and how they prepare them. Hence, ignoring cultural variables in the analysis of antioxidant activity will produce inaccurate or wrong scientific conclusions.
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Affiliation(s)
| | - Juliana Kelly da Silva-Maia
- Nutrition Postgraduate Program, Nutrition Department, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, Brazil
| | - Ulysses Paulino Albuquerque
- Laboratório de Ecologia e Evolução de Sistemas Socioecológicos, Departamento de Botânica, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | - Fillipe de Oliveira Pereira
- Biochemistry Laboratory, Academic Unit of Health, Education and Health Center, Federal University of Campina Grande, Cuité, Paraíba, Brazil
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EKA YULIANTI L, SETIABOMA W, NURRACHMA HAKIM A, WIDOWATI E, AFIFAH N, EKAFITRI R. The effect of beans types and soaking time on the characteristics of Indonesian traditional food "Instant Bose". FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Nok AFIFAH
- Indonesian Institute of Sciences, Indonesia
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Berg EP, Stein HH. A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Students are taught the study mnemonic “PVT TIM HiLL” to memorize the 9 indispensable amino acids (IAA): phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, histidine, leucine, and lysine. The Food and Agriculture Organization (FAO) recommended that IAA be treated as individual nutrients on food labels because “crude protein ” alone does not indicate protein quality. Protein quality—determined by Digestible Indispensable Amino Acid Score (DIAAS)—is calculated for 3 life stages: birth to 6 months, 6 months to 3 years, and 3 years and older. Foods possessing DIAAS greater than 100 are “excellent” protein quality, and those with DIAAS between 75 and 99 are “good,” whereas foods with DIAAS < 75 cannot make a protein claim. Processing, heating, and/or grinding can decrease or improve plant and animal IAA digestibility. For children 6 months to 3 years of age, ground pork, smoked-cooked bacon, cooked pork leg, cured ham, cooked pork loin, salami, beef/pork bologna, beef jerky, and medium and medium rare beef ribeye steaks can be described as “excellent.” A range of research has reported that cooked ground beef can be classified as “good” or “excellent,” whereas the Impossible® (Impossible Foods, Redwood City, CA) and Beyond® (Beyond Meat Inc., El Segundo, CA) meat-alternative burgers and well-done ribeye can be classified as “good ” sources of IAA for young children. For persons aged > 3 years, all meat categories but cooked ground beef can be classified “excellent” sources of IAA. For meat alternatives, Impossible Burger could be classified as “excellent,” but Beyond Burger could only claim to be “good.” Protein quality claims for individual food ingredients can be diminished when the food is consumed with a lower protein quality item such as a wheat flour bun. To provide meals that are adequate in all IAA, the protein quality in each food item must be determined. Mixed meals must be adjusted for protein quality by combining low-quality proteins (present in cereals and grains) with higher-quality proteins (present in foods of animal origin).
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Affiliation(s)
- Eric P. Berg
- North Dakota State University Department of Animal Sciences
| | - Hans H. Stein
- University of Illinois Urbana-Champaign Department of Animal Sciences
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Alpos M, Leong SY, Oey I. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans ( Phaseolus vulgaris). Foods 2021; 10:foods10061368. [PMID: 34199236 PMCID: PMC8231884 DOI: 10.3390/foods10061368] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/01/2021] [Accepted: 06/09/2021] [Indexed: 11/16/2022] Open
Abstract
Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-347-98-735
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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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Gunjača J, Carović-Stanko K, Lazarević B, Vidak M, Petek M, Liber Z, Šatović Z. Genome-Wide Association Studies of Mineral Content in Common Bean. FRONTIERS IN PLANT SCIENCE 2021; 12:636484. [PMID: 33763096 PMCID: PMC7982862 DOI: 10.3389/fpls.2021.636484] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 02/09/2021] [Indexed: 05/15/2023]
Abstract
Micronutrient malnutrition is one of the main public health problems in many parts of the world. This problem raises the attention of all valuable sources of micronutrients for the human diet, such as common bean (Phaseolus vulgaris L.). In this research, a panel of 174 accessions representing Croatian common bean landraces was phenotyped for seed content of eight nutrients (N, P, K, Ca, Mg, Fe, Zn, and Mn), and genotyped using 6,311 high-quality DArTseq-derived SNP markers. A genome-wide association study (GWAS) was then performed to identify new genetic sources for improving seed mineral content. Twenty-two quantitative trait nucleotides (QTN) associated with seed nitrogen content were discovered on chromosomes Pv01, Pv02, Pv03, Pv05, Pv07, Pv08, and Pv10. Five QTNs were associated with seed phosphorus content, four on chromosome Pv07, and one on Pv08. A single significant QTN was found for seed calcium content on chromosome Pv09 and for seed magnesium content on Pv08. Finally, two QTNs associated with seed zinc content were identified on Pv06 while no QTNs were found to be associated with seed potassium, iron, or manganese content. Our results demonstrate the utility of GWAS for understanding the genetic architecture of seed nutritional traits in common bean and have utility for future enrichment of seed with macro- and micronutrients through genomics-assisted breeding.
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Affiliation(s)
- Jerko Gunjača
- Department of Plant Breeding, Genetics and Biometrics, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
| | - Klaudija Carović-Stanko
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
- Department of Seed Science and Technology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- *Correspondence: Klaudija Carović-Stanko,
| | - Boris Lazarević
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
- Department of Plant Nutrition, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Monika Vidak
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
| | - Marko Petek
- Department of Plant Nutrition, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Zlatko Liber
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
- Department of Biology, Faculty of Science, University of Zagreb, Zagreb, Croatia
| | - Zlatko Šatović
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
- Department of Seed Science and Technology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
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Kumari M, Platel K. Influence of addition of β-carotene rich vegetables and acidulants on the bioaccessibility of trace minerals from selected cereals and pulses. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00544-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8873341. [PMID: 33195686 PMCID: PMC7641669 DOI: 10.1155/2020/8873341] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 09/22/2020] [Accepted: 10/15/2020] [Indexed: 11/17/2022]
Abstract
Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly (P ≤ 0.05) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different (P ≤ 0.05) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.
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Buzigi E, Pillay K, Siwela M. Effect of cooking locally available common bean ( Obwelu) on iron and zinc retention, and pumpkin ( Sweet cream) on provitamin A carotenoid retention in rural Uganda. Food Sci Nutr 2020; 8:5916-5925. [PMID: 33282243 PMCID: PMC7684624 DOI: 10.1002/fsn3.1873] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/17/2020] [Accepted: 08/18/2020] [Indexed: 01/16/2023] Open
Abstract
Pumpkin is a potential rich source of vitamin A precursors called provitamin A carotenoids (PVACs), while common bean is a potential rich source of iron and zinc. This study evaluated the effect of cooking locally available pumpkin, Sweet cream (Cucurbita moschata) on PVACs retention in Uganda. Furthermore, the effect of cooking locally available common bean, Obwelu (Phaseolus vulgaris) on iron and zinc retention was evaluated. Expert caregivers from the local community cooked pumpkin by either boiling or steaming, while common bean was cooked by either boiling with prior soaking or boiling without prior soaking. PVACs in raw and cooked pumpkin were analyzed by high-performance liquid chromatography (HPLC), while iron and zinc in raw and cooked common bean were analyzed by flame atomic absorption spectroscopy (FAAS). Conversion of PVACs into vitamin A retinol activity equivalents (RAE) was calculated using the Institute of Medicine (2001) recommendations for the bioconversion of PVACs into vitamin A. Micronutrient retention was measured using true retention. β-carotene, α-carotene, and vitamin A content in raw pumpkin was 1,704 µg/100 g, 46 µg/100 g and 1,437 µgRAE/100 g, respectively. Either boiling or steaming pumpkin resulted in over 100% retention of PVACs and vitamin A. Iron and zinc retention for boiled common bean with prior soaking was 92.2% and 91.3%, respectively. Boiling common bean without prior soaking resulted in 88.4% and 75.6% retention of iron and zinc, respectively. In conclusion, to retain a high proportion of PVACs caregivers should be advised to cook Sweet cream by either boiling or steaming, while to retain a high proportion of iron and zinc, Obwelu should be prepared by boiling with prior soaking.
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Affiliation(s)
- Edward Buzigi
- Department of Dietetics and Human NutritionSchool of Agricultural, Earth and Environmental SciencesUniversity of KwaZulu‐NatalPietermaritzburgSouth Africa
- Health Economics and HIV/AIDS Research Division (HEARD)University of KwaZulu‐NatalDurbanSouth Africa
- Department of Human Nutrition & Home EconomicsKyambogo UniversityKampalaUganda
| | - Kirthee Pillay
- Department of Dietetics and Human NutritionSchool of Agricultural, Earth and Environmental SciencesUniversity of KwaZulu‐NatalPietermaritzburgSouth Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human NutritionSchool of Agricultural, Earth and Environmental SciencesUniversity of KwaZulu‐NatalPietermaritzburgSouth Africa
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17
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Buzigi E, Pillay K, Siwela M. Child acceptability of a novel provitamin A carotenoid, iron and zinc-rich complementary food blend prepared from pumpkin and common bean in Uganda: a randomised control trial. BMC Pediatr 2020; 20:412. [PMID: 32873263 PMCID: PMC7461249 DOI: 10.1186/s12887-020-02326-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Accepted: 08/27/2020] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Ugandan children are fed homemade complementary foods (CFs) which are usually deficient in vitamin A, iron and zinc. Novel homemade CFs rich in vitamin A, iron and zinc need to be developed, and assessed for their acceptability among target children. OBJECTIVE Homemade provitamin A carotenoids (PVACs), iron and zinc-rich complementary food (CF), common bean pumpkin blend (BPB) formulated from pumpkin (Sweet cream) and common bean (Obwelu) and PVAC-rich pumpkin blend (PB) from Sweet cream were prepared by expert peer mothers. This study compared child acceptability of BPB and PB (control). METHODS The crossover acceptability study randomly assigned Ugandan children 6 to 24 months old to either receive 100 g of BPB (n = 35) or 100 g of PB (n = 35) on day one. After a washout period of one day, children crossed over to receive either BPB (n = 35) or PB (n = 35). The amount of CF consumed, duration of consumption, and micronutrient intake were assessed. The CF was acceptable if children consumed ≥50 g (50%) of served food (100 g). A paired t-test was used to determine the mean differences within participants between BPB and PB. The level of statistical significant difference was set at a probability value of 5% (p = 0.05). RESULTS The mean consumption of BPB and PB was 53.9 g and 54.4 g, respectively. The mean duration for consumption of BPB and PB was 20.6 and 20.3 min, respectively. There was no significant difference in the amounts consumed, and duration of consumption in BPB and PB (p > 0.05). The mean intake of vitamin A was significantly higher (p < 0.00001) in PB (152.5 μgRAE) compared to BPB (100.9 μgRAE). The mean iron intake was significantly higher in BPB (1.1 mg) (p < 0.00001) compared to PB (0.3 mg). Furthermore, zinc intake was significantly higher (p < 0.00001) in BPB (0.58 mg) compared to PB (0.13 mg). CONCLUSION A homemade complementary food, BPB, made from locally available common bean and pumpkin is rich in PVACs, iron and zinc and is acceptable to children in the age range of complementary feeding in Uganda. TRIAL REGISTRATION Pan African Clinical Trials Registry www.pactr.org as PACTR202002576768667 . Retrospectively registered. Date of registration: 29/January/2020.
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Affiliation(s)
- Edward Buzigi
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg, 3201, South Africa.
- Health Economics and HIV/AIDS Research Division (HEARD), University of KwaZulu-Natal, Westville Campus, J Block 4th Floor, Durban, 4041, South Africa.
- Department of Human Nutrition & Home Economics, Kyambogo University, P.O. Box 1 Kyambogo, Kampala, Uganda.
| | - Kirthee Pillay
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg, 3201, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg, 3201, South Africa
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18
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Kitum VC, Kinyanjui PK, Mathara JM, Sila DN. Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean ( Phaseolus vulgaris L). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8876394. [PMID: 32851056 PMCID: PMC7439167 DOI: 10.1155/2020/8876394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/24/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022]
Abstract
Common beans are a leguminous plant of the genus Phaseolus. They are rich in protein, energy, and minerals. They confer a wide range of health benefits when consumed. Utilization of common bean has however been poor due to high antinutrient content that results in reduced nutrient digestibility and mineral bioavailability. Flatulence after consumption is also a huge deterrent to common bean consumption. Lactic acid fermentation is the most common form of food fermentation with the Lactobacilli spp dominating most spontaneous fermentations. The objective of this study was to determine the effect of lactic acid bacteria (LAB) on the antinutrient and flatulence causing oligosaccharide composition of red haricot bean. A factorial research design was used in the study. Red haricot beans were sorted and soaked for 15 h. The soaked beans were fermented in 2% salt-sugar solutions for 120 h. Experimental batch was inoculated with Lb. plantarum BFE 5092 (IF), and the control batch was spontaneously fermented (SF). Microbial growth and pH were monitored every 24 h during fermentation. After fermentation, the beans were dried and milled, and the flours were subjected to biochemical analysis. ANOVA was done using SPSS statistics 23. The pH decreased significantly (P < 0.05) from 6.06 to 3.9 in both batches at the end of fermentation. The LAB counts significantly increased (P < 0.05) in both batches, whereas coliform counts decreased significantly (P < 0.05). Fungi were not detected in both batches. Soaking lowered tannins and phytates and raffinose concentrations significantly but had no significant effect on stachyose concentration. At the end of 120 h of fermentation, the tannin content was 109.50 and 54.04 mg/100 g in IF and SF, respectively. Phytates were at 242.52 and 163.43 mg/100 g in IF and SF, respectively. Raffinose content was 32.85 and 32.58 mg/100 g in IF and SF, respectively, while stachyose content was 593.33 and 467.49 mg/100 g in IF and SF, respectively. This research showed that LAB is able to ferment soaked whole red haricot and lower the tannin, phytate, raffinose, and stachyose content significantly. Spontaneous fermentation lowered these antinutrients and oligosaccharides better than inoculation with Lb. plantarum BFE 5092.
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Affiliation(s)
- Vivian C. Kitum
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Peter K. Kinyanjui
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Julius M. Mathara
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Daniel N. Sila
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
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19
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Kumari M, Platel K. Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14752] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Meena Kumari
- Department of Biochemistry CSIR ‐ Central Food Technological Research Institute Mysuru India
- Amity Institute of Food Technology AMITY University Noida India
| | - Kalpana Platel
- Department of Biochemistry CSIR ‐ Central Food Technological Research Institute Mysuru India
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20
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Doumani N, Severin I, Dahbi L, Bou-Maroun E, Tueni M, Sok N, Chagnon MC, Maalouly J, Cayot P. Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model. Foods 2020; 9:E474. [PMID: 32290180 PMCID: PMC7230787 DOI: 10.3390/foods9040474] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/04/2020] [Accepted: 04/07/2020] [Indexed: 02/07/2023] Open
Abstract
Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic's effect was not significant, but tahini's effect was negative (-8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.
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Affiliation(s)
- Nour Doumani
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
- Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
- Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Isabelle Severin
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Laurence Dahbi
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Elias Bou-Maroun
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
| | - Maya Tueni
- Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Nicolas Sok
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
| | - Marie-Christine Chagnon
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Jacqueline Maalouly
- Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Philippe Cayot
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
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21
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Escobedo A, Mora C, Mojica L. Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean (
Phaseolus vulgaris
L.) flour. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14273] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Alejandro Escobedo
- Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Zapopan Mexico
| | - Carlos Mora
- Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Zapopan Mexico
| | - Luis Mojica
- Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Zapopan Mexico
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22
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Leng MS, Hiag FT, Minyaka E, Nguikwie S, Ndjouenkeu R. Application of empirical Peleg model to study the water adsorption and mineral desorption of cocoa ( Theobroma cacao) beans in water and sodium bicarbonate during debittering process. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3887-3899. [PMID: 31413414 DOI: 10.1007/s13197-019-03860-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/20/2019] [Accepted: 05/28/2019] [Indexed: 11/28/2022]
Abstract
The ability of water and sodium bicarbonate solution in producing debittering cocoa bean for immediate consumption as ready to cook food and the applicability of empirical Peleg model in order to interpret the sorption data is evaluated in this study. Fermented cocoa beans were soaked and/or boiled in water and in 2% sodium bicarbonate solution with a weight to volume ratio of 1:10. Cocoa beans were withdrawn at each interval over a 6-h time period and moisture and minerals (calcium, magnesium, phosphorus and potassium) content analyzed using standard analytical methods. Bitterness was measured by sensory analysis. Peleg model was used to transform the sorption data into the mathematical equation and Peleg parameters K1, K2 and Me calculated. It has been found that boiling in water and sodium bicarbonate (2%) significantly reduces the bitterness of cocoa beans. Kinetic curves of water absorption express the characteristic shape with a fast water absorption rate at the beginning of the process follow by a decreasing rate as the equilibrium moisture is reached. Mineral desorption curves exhibited unusual pattern depending on the mineral under consideration. Application of sorption data demonstrates a predictive capacity of the Peleg model as judged by the regression coefficients. Boiling cocoa beans for 50 min in 2% sodium bicarbonate and 30 min in boiling water can be considered as optimal for debittering cocoa beans in order to give them palatable option to be integrated in nutrition and in none medicinal therapeutics in Cameroon.
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Affiliation(s)
- Marlyse Solange Leng
- 1Department of Biochemistry, The University of Douala, BP 24157 Douala, Cameroon
| | - Fred Theodore Hiag
- 1Department of Biochemistry, The University of Douala, BP 24157 Douala, Cameroon
| | - Emile Minyaka
- 1Department of Biochemistry, The University of Douala, BP 24157 Douala, Cameroon
| | - Sylvie Nguikwie
- 1Department of Biochemistry, The University of Douala, BP 24157 Douala, Cameroon
| | - Robert Ndjouenkeu
- 2Department of Food Science and Nutrition, The University of Ngaoundéré, BP 455 Ngaoundéré, Cameroon
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Mecha E, Leitão ST, Carbas B, Serra AT, Moreira PM, Veloso MM, Gomes R, Figueira ME, Brites C, Vaz Patto MC, Bronze MR. Characterization of Soaking Process' Impact in Common Beans Phenolic Composition: Contribute from the Unexplored Portuguese Germplasm. Foods 2019; 8:E296. [PMID: 31357747 PMCID: PMC6723714 DOI: 10.3390/foods8080296] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 07/25/2019] [Accepted: 07/26/2019] [Indexed: 12/30/2022] Open
Abstract
Despite the common beans' nutritional and phytochemical value, in Portugal its consumption decreased more than 50% in the last decade. The present study aimed to characterize phenolic composition of the Portuguese traditional varieties and corresponding soaked seed fractions (including soaking water). With such purpose, the phenolic composition (total content of soluble phenolics, flavonoids, and proanthocyanidins) and in vitro antioxidant activity were evaluated in the raw whole flour of 31 Portuguese common bean varieties. The phenolic composition of the soaked fractions was respectively compared to the raw flour. Phenolic compounds' identification and relative quantification were achieved by UPLC-TripleTOF-MS for one representative variety and their fractions. The highest phenolic content was found in colored varieties and the brown market class highlighted as the richest one. The loss of phenolic compounds to the soaking water was highly dependent on variety. The predominant phenolic compounds' classes were flavan-3-ols (soaking water and coats), flavonols (coats), and phenolic acids (cotyledons). This characterization study showed the diversity on the phenolic composition of Portuguese varieties and the need to adjust the soaking and peeling processes to the variety (considering the possible loss of potential health promoter compounds, e.g., phenolic compounds).
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Affiliation(s)
- Elsa Mecha
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Susana T Leitão
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Bruna Carbas
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Ana T Serra
- Institute for Experimental Biology and Technology, Apartado 12, 2781-901 Oeiras, Portugal
| | - Pedro M Moreira
- ESAC-IPC, Coimbra College of Agriculture, Polytechnic Institute of Coimbra, 3045-601 Coimbra, Portugal
| | - Maria Manuela Veloso
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Ricardo Gomes
- UniMS-Mass Spectrometry Unit-Institute for Experimental Biology and Technology/ITQB, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Maria E Figueira
- iMED, Faculty of Pharmacy, Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal
| | - Carla Brites
- INIAV, The National Institute for Agricultural Research and Veterinary, 2784-505 Oeiras, Portugal
| | - Maria C Vaz Patto
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal
| | - Maria R Bronze
- NOVA Institute of Chemical and Biological Technology António Xavier, Universidade Nova de Lisboa, Av. da República, EAN, 2780-157 Oeiras, Portugal.
- Institute for Experimental Biology and Technology, Apartado 12, 2781-901 Oeiras, Portugal.
- iMED, Faculty of Pharmacy, Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal.
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Martínez-Pineda M, Yagüe-Ruiz C, Caverni-Muñoz A, Vercet-Tormo A. Cooking Legumes: A Way for Their Inclusion in the Renal Patient Diet. J Ren Nutr 2019; 29:118-125. [DOI: 10.1053/j.jrn.2018.08.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 07/31/2018] [Accepted: 08/01/2018] [Indexed: 12/11/2022] Open
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25
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Njoumi S, Josephe Amiot M, Rochette I, Bellagha S, Mouquet-Rivier C. Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes. Int J Food Sci Nutr 2019; 70:551-561. [PMID: 30614326 DOI: 10.1080/09637486.2018.1544229] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The effects of soaking and cooking on soluble sugars, alpha-galacto-oligosaccharides (α-GOS) and soluble dietary fibres (SDF) and insoluble dietary fibres (IDF) were assessed in five legumes (lentil, chickpea, fenugreek, faba bean and Egyptian faba bean). In raw seeds, total α-GOS content ranged from 2500 mg/100 g (chickpea) to over 4000 mg/100 g (fenugreek). Stachyose was predominant in fenugreek, lentil and chickpea, whereas verbascose was the main α-GOS in faba bean and Egyptian faba bean. IDF represented 69-87% of the total dietary fibres in all studied legumes, while SDF content varied noticeably. During soaking, total α-GOS content decreased between 10% (lentil and faba bean) and 40% (chickpea). In fenugreek, soaking reduced IDF and increased SDF concentration, possibly due to partial IDF solubilisation from the cell wall. Cooking further decreased α-GOS and increased total dietary fibre content. The different behaviours of these five legumes during processing illustrate the high biodiversity within legume species.
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Affiliation(s)
- Sondos Njoumi
- a INAT , University of Carthage , Tunis , Tunisia.,b NUTRIPASS, IRD, SupAgro , University of Montpellier , Montpellier , France
| | - Marie Josephe Amiot
- c MOISA, CIRAD, CIHEAM-IAAM, INRA, SupAgro , University of Montpellier , Montpellier , France
| | - Isabelle Rochette
- b NUTRIPASS, IRD, SupAgro , University of Montpellier , Montpellier , France
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Faria MA, Araújo A, Pinto E, Oliveira C, Oliva-Teles MT, Almeida A, Delerue-Matos C, Ferreira IM. Bioaccessibility and intestinal uptake of minerals from different types of home-cooked and ready-to-eat beans. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.10.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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Patrick Ongol M, Owino J, Lung’aho M, Dusingizimana T, Vasanthakaalam H. Micro-Mineral Retention and Anti-Nutritional Compounds Degradation During Bean Cooking Process. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2018. [DOI: 10.12944/crnfsj.6.2.27] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The objective of this study was to determine the effect of soaking, boiling and frying on retention of micro-minerals as well as degradation of polyphenols and phytic acids. Soaking of the beans did not significantly (p > 0.05) decrease mineral, total polyphenol and phytic acid content of beans. While boiling of beans significantly (p < 0.05) decreased the concentration of total polyphenols and phytic acid but not the mineral content of the beans. Frying of boiled beans decreased the total polyphenol content but increased the concentration of phytic acids in beans. Data obtained in this study indicates that cooking of beans without discarding of soaking water and broth results into greater retention of minerals but frying may be detrimental to mineral bioavailability because it leads to increase in phytic acid content.
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Affiliation(s)
- Martin Patrick Ongol
- School of Food Science and Technology, College of Agriculture, Animal Sciences and Veterinary Medicine, University of Rwanda, Avenue de l’ armee, P.O. Box 3971, Kigali, Rwanda
| | | | - Mercy Lung’aho
- CIAT Rwanda, Concord Building, L’ Umuganda Street, P.O Box 6801, Kigali, Rwanda
| | - Théogéne Dusingizimana
- School of Food Science and Technology, College of Agriculture, Animal Sciences and Veterinary Medicine, University of Rwanda, Avenue de l’ armee, P.O. Box 3971, Kigali, Rwanda
| | - Hilda Vasanthakaalam
- School of Food Science and Technology, College of Agriculture, Animal Sciences and Veterinary Medicine, University of Rwanda, Avenue de l’ armee, P.O. Box 3971, Kigali, Rwanda
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Feitosa S, Greiner R, Meinhardt AK, Müller A, Almeida DT, Posten C. Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean ( Phaseolus vulgaris L.). Foods 2018; 7:E123. [PMID: 30065167 PMCID: PMC6111528 DOI: 10.3390/foods7080123] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 07/24/2018] [Accepted: 07/30/2018] [Indexed: 01/31/2023] Open
Abstract
Micronutrient deficiencies are a major public health problem. Beans are an important plant-based source of iron, zinc and copper, but their absorption is reduced in the presence of anti-nutrients such as phytates, polyphenols and tannins. Soaking and discarding the soaking water before cooking is unanimously recommended, but this can result in mineral loss. Data on the consequences for mineral bioaccessibility is still limited. This study aimed to evaluate iron, zinc and copper bioaccessibility in black beans cooked (regular pan, pressure cooker) with and without the soaking water. For that, three batches of black beans were investigated in triplicate, each split in nine parts (raw grains and four different household processes in duplicate) and analyzed by applying the quarter technique, resulting in a grand total of 164 samples. Minerals were quantified by ICP-MS (inductively coupled plasma mass spectrometry), myo-inositol phosphates (InsP₅, InsP₆) by HPLC (high-performance liquid chromatography) ion-pair chromatography, total polyphenols using Folin-Denis reagent and condensed tannins using Vanillin assay. Mineral bioaccessibility was determined by in vitro digestion and dialysis. All treatments resulted in a statistically significant reduction of total polyphenols (30%) and condensed tannins (20%). Only when discarding the soaking water a loss of iron (6%) and copper (30%) was observed, and InsP₆ was slightly decreased (7%) in one treatment. The bioaccessibility of iron and zinc were low (about 0.2% iron and 35% zinc), but copper presented high bioaccessibility (about 70%). Cooking beans under pressure without discarding the soaking water resulted in the highest bioaccessibility levels among all household procedures. Discarding the soaking water before cooking did not improve the nutritional quality of the beans.
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Affiliation(s)
- Sabrina Feitosa
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
- School of Nutrition, Federal University of Bahia, Av. Araújo Pinho 32, Salvador 40110-150, Brazil.
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Ann-Katrin Meinhardt
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Alexandra Müller
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, D-76131 Karlsruhe, Germany.
| | - Deusdélia T Almeida
- School of Nutrition, Federal University of Bahia, Av. Araújo Pinho 32, Salvador 40110-150, Brazil.
| | - Clemens Posten
- Institute of Life Science Engineering, Bioprocess Engineering, University of Karlsruhe, Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany.
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Effect of cooking on the bioaccessibility of essential elements in different varieties of beans ( Phaseolus vulgaris L.). J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.01.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bernardo GL, Jomori MM, Fernandes AC, Colussi CF, Condrasky MD, Proença RPDC. Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol. Nutr J 2017; 16:83. [PMID: 29262811 PMCID: PMC5738807 DOI: 10.1186/s12937-017-0305-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Accepted: 11/28/2017] [Indexed: 01/08/2023] Open
Abstract
Background Community-based intervention studies that aim at developing cooking skills have increased in the scientific literature and are related to healthier food practices. However, methodological limitations are observed and only a few studies have university students as the target. The university entrance period has been related to negative changes in eating habits among young people and it represents an important period for developing interventions for health promotion. This study describes the study protocol and the evaluation framework for the Nutrition and Culinary in the Kitchen program. This program aims to develop cooking skills in university students, and is based on the Cooking with a Chef program in the United States. Methods This ongoing, randomized controlled intervention was designed with a six month follow-up study. The intervention consisted of three-hour weekly classes during a six week period with printed materials provided. Five of the classes were hands-on cooking and one was a tour to a popular food market. There were eight primary outcome measures: changes in relation to i) accessibility and availability of fruits and vegetables; ii) cooking attitudes; iii) cooking behaviors at home; iv) cooking behaviors away from home; v) produce consumption self-efficacy; vi) self-efficacy for using basic cooking techniques; vii) self-efficacy for using fruits, vegetables, and seasonings (while cooking); and viii) knowledge of cooking terms and techniques. Secondary outcomes included changes in body mass index and in personal characteristics related to cooking. Repeated measures were collected through the application of an online self-completed survey, at baseline, after intervention and six months after intervention. A sample of 80 university students (40: intervention group; 40: control group) was estimated to detect a mean change of 1.5 points in cooking knowledge, with study power of 80%, and 95% level of confidence, plus 20% for random losses and 10% for confounding factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics. Discussion This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices. Trial registration Brazilian Clinical Trials Registry - RBR-8nwxh5 (http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/)
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Affiliation(s)
- Greyce Luci Bernardo
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil
| | - Manuela Mika Jomori
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil.,Nutrition Faculty of Federal University of Alagoas, Maceió, Alagoas, Brazil
| | - Ana Carolina Fernandes
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil
| | | | - Margaret D Condrasky
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA.
| | - Rossana Pacheco da Costa Proença
- Nutrition Postgraduate Program, Nutrition in Foodservice Research Centre, Federal University of Santa Catarina, Florianópolis, Santa Catarina (SC), Brazil
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Bepary RH, Wadikar DD. Optimization of rice bean cooking parameters for the production of instant/convenience foods using response surface methodology. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13547] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rejaul Hoque Bepary
- Defence Food Research Laboratory, DRDO, Siddartha Nagar; Mysore Karnataka 570011 India
| | - Dadasaheb D. Wadikar
- Defence Food Research Laboratory, DRDO, Siddartha Nagar; Mysore Karnataka 570011 India
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Silva MO, Brigide P, Toledo NMVD, Canniatti-Brazaca SG. Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.7216] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing.
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Orsi DC, Nishi ACF, Carvalho VS, Asquieri ER. Caracterização química, atividade antioxidante e formulação de doces com feijão azuki (Vigna angularis). BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.17416] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo No Japão, o feijão azuki é comumente usado na elaboração de doce, observando-se que a sua casca vermelha é rica em antioxidantes. No Brasil, o feijão azuki ainda é pouco consumido e o doce de feijão é pouco conhecido pelos brasileiros. O objetivo deste estudo foi caracterizar quimicamente o feijão azuki vermelho (Vigna angularis), bem como avaliar a influência do cozimento sobre o seu teor de compostos fenólicos e a sua atividade antioxidante. Buscou-se também avaliar a composição química dos doces formulados com feijão azuki. Os resultados obtidos para a composição química mostraram que o feijão azuki apresentou elevados teores de carboidratos (65,60 g/100 g) e proteínas (17,87 g/100 g). O feijão azuki cozido, comparado ao feijão azuki cru, perdeu grande parte dos compostos fenólicos, mas ainda manteve quase metade da atividade antioxidante. Os doces de feijão azuki em massa e em pasta apresentaram, respectivamente, alto teor de carboidratos de 67,09 e 46,20 g/100 g, teores de proteínas de 4,02 e 6,48 g/100 g, e baixo teor de lipídios de 0,33 e 2,73 g/100 g. O feijão azuki vermelho mostrou ter um bom potencial tecnológico para sua utilização no processamento dos doces de feijão.
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Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.024] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ulloa JA, Enríquez López KV, Contreras Morales YB, Rosas Ulloa P, Ramírez Ramírez JC, Ulloa Rangel BE. Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1024173] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Villarino CBJ, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges. Crit Rev Food Sci Nutr 2015; 56:835-57. [DOI: 10.1080/10408398.2013.814044] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Busambwa K, Miller-Ceb R, Aboagye L, Dalrymple L, Boateng J, Shackelfor L, Walker L, Verghese M. Inhibitory Effect of Lentils, Green Split and Yellow Peas (Sprouted and
Non-sprouted) on Azoxymethane-induced Aberrant Crypt Foci in Fisher 344 Male
Rats. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/ijcr.2014.27.36] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Mikac U, Sepe A, Serša I. MR microscopy for noninvasive detection of water distribution during soaking and cooking in the common bean. Magn Reson Imaging 2014; 33:336-45. [PMID: 25499029 DOI: 10.1016/j.mri.2014.12.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2013] [Revised: 09/17/2014] [Accepted: 12/08/2014] [Indexed: 10/24/2022]
Abstract
Magnetic resonance microscopy (MRM) was used to study water distribution and mobility in common bean (Phaseolus vulgaris) seed during soaking at room temperature (20°C) and during the cooking of presoaked and dry bean seed in near-boiling water (98°C). Two complementary MRI methods were used to determine the total water uptake into the seed: the T2-weighted 3D RARE method, which yielded an increased signal from regions of highly mobile (bulk) water and a suppressed signal from regions of poorly mobile (bound) water; and the 3D SPI method, which yielded an increased signal from regions of water restricted in motion and a suppressed signal from the bulk water regions owing to the short repetition time of the method. Based on these results, it can be concluded that during soaking water enters the bean through the micropyle, migrating below the seed coat. The raphe and hypocotyl are hydrated first, while the cotyledon tissue is hydrated next. It was also observed that the imbibition rate increases with an increasing soaking temperature.
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Affiliation(s)
- Urša Mikac
- Jožef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia.
| | - Ana Sepe
- Jožef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia
| | - Igor Serša
- Jožef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia; Department of Biomedical Engineering, Kyung Hee University, 1 Seocheon-dong, Giheung-gu, Yongin-si, Gyeonggi-do 446-701, Korea
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Raes K, Knockaert D, Struijs K, Van Camp J. Role of processing on bioaccessibility of minerals: Influence of localization of minerals and anti-nutritional factors in the plant. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.02.002] [Citation(s) in RCA: 90] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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40
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Effects of the Domestic Cooking on Elemental Chemical Composition of Beans Species (Phaseolus vulgaris L.). ACTA ACUST UNITED AC 2014. [DOI: 10.1155/2014/972508] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Cooking is imperative for beans owing to the presence of compounds that can negatively affect nutritional value. Additionally, the heating of beans can increase protein digestibility and induce desirable sensory properties. However, cooking also causes considerable changes in the composition of numerous chemical constituents, including amino acids, vitamins, and minerals. For this, effects of domestic cooking on the essential element concentrations in various beans species (Phaseolus vulgaris L.) were investigated using jalo, fradinho, rajado, rosinha, bolinha, black, and common species. Elemental determination was made with flame atomic absorption spectrometry and inductively coupled plasma optical emission spectrometry after sample digestion in a closed-vessel microwave oven using a diluted oxidant mixture. Analytical methods were evaluated with an addition and recovery test and analysis of certified reference materials (apple and citrus leaves). Ca, Cu, K, and Mg were present mainly in rajado, Cu in jalo, Fe in black, S and Zn in fradinho, and P in rosinha species. Thermal treatment did not affect Cu, Fe, S, and Zn concentrations, but it increased Ca, K, Mg, P, and Zn concentrations in jalo and black species. Ca concentration decreased in fradinho and rajado species, as did Fe concentration in jalo and rajado species.
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Wong A, Pitts K, Jayasena V, Johnson S. Isolation and foaming functionality of acid-soluble protein from lupin (Lupinus angustifolius) kernels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3755-3762. [PMID: 23722992 DOI: 10.1002/jsfa.6249] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2012] [Revised: 05/14/2013] [Accepted: 05/30/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Australian sweet lupin (ASL) protein is conventionally isolated by alkaline extraction/acid precipitation, leaving a waste stream containing acid-soluble proteins (ASPs) and contaminating raffinose family oligosaccharides (RFOs). The foaming functionality of ASP isolated from ASL is not known, but ASP from another lupin species has demonstrated high foaming functionality. RESULTS Pre-soaking ASL kernels increased their protein/RFO ratio; however, some protein was lost by soaking. The foaming capacity of ASL protein isolated by different methods was ranked in the following order: alkaline extraction/isoelectric precipitation < direct acid extraction (novel ASP) < supernatant from isoelectric precipitation (conventional ASP) < ultrafiltered novel ASP = fresh egg white. Electrophoresis indicated enrichment of γ-conglutin and albumin peptides in ASPs and of a single peptide in the fibre residue from alkaline extraction. CONCLUSION The high foaming capacity of ultrafiltered novel ASP, similar to that of fresh egg white, indicates the potential of this lupin protein as a food ingredient for foaming applications.
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Affiliation(s)
- Alester Wong
- Food Science & Technology Research Program, School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Bentley, Western Australia, 6102, Australia
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Wani IA, Sogi DS, Gill BS. Physical and cooking characteristics of black gram (Phaseolus mungooL.) cultivars grown in India. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12249] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Idrees A. Wani
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143 005 India
- Department of Food Science and Technology; University of Kashmir; Srinagar 190 006 India
| | - Dalbir S. Sogi
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143 005 India
| | - Balmeet S. Gill
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143 005 India
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Ulloa J, Bonilla-Sánchez C, Ortíz-Jiménez M, Rosas-Ulloa P, Ramírez-Ramírez J, Ulloa-Rangel B. Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.699104] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Fernandes AC, Calvo MCM, Proença RPDC. Técnicas de pré-preparo de feijões em unidades produtoras de refeições das regiões Sul e Sudeste do Brasil. REV NUTR 2012. [DOI: 10.1590/s1415-52732012000200008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
OBJETIVO: Considerando a importância da alimentação fora de casa nos hábitos contemporâneos e o papel cultural e nutricional do feijão na alimentação brasileira, este estudo objetivou investigar as técnicas de pré-preparo de feijão utilizadas nas Unidades Produtoras de Refeições das regiões Sul e Sudeste do Brasil. MÉTODOS: Foi elaborado um questionário, disponibilizado online. A amostra foi composta por nutricionistas responsáveis técnicos de Unidades Produtoras de Refeições e definida por saturação de tempo: o questionário esteve disponível na web por dezoito semanas. O questionário continha sistema de identificação por número do registro no respectivo órgão profissional fiscalizador de sua região, o que evitou duplas respostas e possibilitou a limitação por região do País. Os dados foram analisados por estatística descritiva básica e teste de Qui-quadrado. RESULTADOS: Registraram-se 445 respostas de nutricionistas responsáveis por 413.688 refeições diárias. Quarenta e nove por cento da amostra relataram realizar remolho do feijão. Não foi encontrada associação entre realização de remolho, tipo de feijão, número de refeições servidas ou localização geográfica da unidade produtora de refeições. Dentre as justificativas para realização de remolho do feijão, as questões operacionais sobressaíram-se às sensoriais, e, em 69% dessas Unidades Produtoras de Refeições, a água de remolho é descartada antes da cocção. CONCLUSÃO: Observou-se que a realização de remolho do feijão parece ser determinada pela percepção do nutricionista sobre sua importância, o que pode ser um reflexo da escassez de discussões quanto à influência das técnicas de preparo na qualidade nutricional e sensorial desse alimento.
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