Effect of soaking,dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of phytic acid (PA), trypsin inhibitor activity (TIA), and tannins, but lectin activity was not changed. Also soaking in bitter (for 96 hr) and sweet (for 24 hr) seeds caused a significant increase in these factors except lectin activity. Cooking methods differently affected the levels of the antinutrients. Thus, PA increased but tannins were not changed, on the other hand TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity, but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA, TIA, and tannins. In vitro protein digestibility (IVPD) of raw bitter and sweet lupin seeds were 78.55 and 79.46%, respectively and it was improved by all processing methods; soakingdehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrients, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.     

Effect of various indigenous processing methods on the α‐galactoside and mono‐ and disaccharide content of an Indian tribal pulse,Mucuna pruriens var utilis

The effect of various treatments, such as soaking in different solutions, cooking of raw and soaked seeds, autoclaving of raw and soaked seeds, dehusking of water‐soaked seeds, fermentation of water‐soaked/dehusked seeds, autoclaving of fermented seeds, dry heating of raw seeds and germination, on the levels of mono‐ and disaccharides and α‐galactosides in two varieties of an Indian tribal legume, mucuna bean (Mucuna pruriens var utilis), was investigated. The levels of raffinose, stachyose and verbascose decreased under various treatments. Among the different soaking and cooking/autoclaving treatments, tamarind pulp extract soaking and sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing α‐galactosides (68.4–70.9 and 68.5–68.9% respectively). The lowest reduction of α‐galactosides (8.4–17.2%) was observed in dry‐heated samples. Germination for more than 72 h resulted in the highest reduction of total α‐galactosides (93.6 and 89.6% in white and black varieties respectively). During the germination process, glucose, fructose and sucrose concentrations increased significantly. © 2001 Society of Chemical Industry     

Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis

The effect of soaking, cooking and autoclaving on the levels of total free phenolics, tannins, phytic acid and in vitro protein digestibility (IVPD) were studied in Vigna aconitifolia and Vigna sinensis. Though soaking significantly reduced the content of tannins alone in V. aconitifolia, both total free phenolics and tannins were markedly reduced in V. sinensis. Greater loss of total free phenolics as well as tannins occurred under autoclaving compared to soaking and cooking in both the legumes investigated. In V. aconitifolia, soaking in distilled water for 6 h and cooking for 30 min reduced the phytic acid content by up to 43%. Maximum reduction in the level of phytic acid (36%) was observed under distilled water soaking compared to cooking and autoclaving in V. sinensis. Limited loss in content of phytic acid was noticed under autoclaving compared to soaking and cooking in both the pulses studied. In vitro protein digestibility (IVPD) of V. aconitifolia and V. sinensis was enhanced to 12.5 and 14.8%, respectively, under autoclaving. Of all the processing methods, autoclaving seemed to be the most efficient for reduction in content of the antinutrients, except phytic acid, and improving IVPD in both the pulses.     

Effect of Processing on Certain Antinutrients in Seeds of Şeker Variety (P. vulgaris L.) Grown in Turkey

Abstract

The effects of different cooking/autoclaving methods were investigated on sucrose, raffinose, stachyose, phytic acid, and tannins content of ?eker bean seeds (Phaseolus vulgaris). All these oligosaccharides and antinutrients decreased under various cooking/autoclaving treatments. Among the different cooking/ autoclaving treatments, 18 h sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing oligosaccharides (65–72%), phytic acid (51%), and tannins (100%). These conditions could be recommended to remove undesirable sugar contents and antinutrients of the ?eker bean used for culinary purposes.     

Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): varietal differences and effect of domestic processing and cooking methods

Phytic acid content of various cultivars showed a narrow variation: 7.48-8.00 g kg^?1 and 6.47-6.68 g kg^?1 for chickpea (Cicer arietinum L) and black gram (Vigna mungo L), respectively. Phytic acid was lowered significantly by the common methods of domestic processing and cooking including soaking, cooking, autoclaving and sprouting of the legume grains. Sprouting had the most marked phytic acid lowering effect followed by autoclaving and soaking. Cooking of soaked seeds lowered phytic acid by 20-26% in chickpea and 35-40% in black gram grains whereas the loss was 7-11% and 6-9% in these pulses, respectively, when unsoaked seeds were cooked.     

Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methods

Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect.     

Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation

The effect of water soaking, boiling, roasting, microwave cooking, autoclaving, fermentation and micronization on the nutritional quality of cowpea, pea and kidney bean was investigated. Pea seeds showed the highest crude fat, crude fiber and the lowest moisture contents while kidney bean had the lowest crude fat and the highest crude protein and ash contents. Glu and Asp were the main amino acids in all legumes while Cys and Met contents were the lowest. The protein efficiency ratio (PER), protein chemical score (CS) and the essential amino acid index (EAAI) of raw seeds ranged from 2.15 to 2.95, 39.07 to 68.30, and 55.49 to 62.84, respectively. Soaking, boiling, microwave cooking and autoclaving increased the total essential amino acids in all samples. Furthermore, raw and treated samples showed higher Lys content than the reference protein. Autoclaving was the most effective in improving protein quality followed by micronization, microwave cooking and fermentation. In addition, in vitro protein digestibility was improved after soaking, boiling, microwave cooking, autoclaving and fermentation but was reduced after roasting and micronization.     

Distribution of Phosphorus and Phytate in Some Nigerian Varieties of Legumes and Some Effects of Processing

Phytate anion, total phosphorus (P), phytate-P, inorganic and residual P contents were determined in different varieties of cowpeas, lima beans and soybeans. The dry seeds were subjected to different processing methods which included cooking, autoclaving, soaking and germination. Germination and soaking were most effective in decreasing phytate contents while cooking and autoclaving only slightly altered total P, phytate and phytate-P contents in all varieties. Germination increased inorganic P contents but effected the highest percentage loss in residual organic P. Soybean contained considerable amounts of phytate anion and despite the reduction through processing, phytate content still exceeded the amount present in all varieties of raw lima beans.     

Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors

Raw and treated cowpea, pea and kidney bean seeds were investigated for their content of antinutritional factors including tannins, phytic acid, trypsin inhibitors and oligosaccharides. Treatments applied included water soaking, boiling, roasting, microwave cooking, autoclaving, fermentation and micronization. Kidney bean contained the highest antinutrient content among all investigated seeds. The least tannins and phytic acid contents were recorded in Canadian cowpea while Canadian pea showed the lowest TIA. All treatments conducted caused significant decreases in tannins, phytic acid, TIA and oligosaccharides as compared to the raw seeds. Boiling caused the highest reduction in tannins followed by autoclaving and microwave cooking. Autoclaving and fermentation were the most effective in reducing phytic acid content. Heat treatments (boiling, roasting, microwave cooking and autoclaving) brought a total removal of trypsin inhibitors of all samples. Furthermore, autoclaving caused the highest reduction in oligosaccharides followed by fermentation while the least reductions were caused by either roasting or micronization with no significant difference between these two treatments.     

THE EFFECT OF PROCESSING ON THE TRYPSIN INHIBITOR, HEMAGGLUTININ, TANNIC ACID AND PHYTIC ACID CONTENTS OF SEEDS OF TEN COWPEA VARIETIES

Trypsin inhibitor (TI) and hemagglutinin activities, tannic acid and phytic acid contents were determined in ten varieties of cowpea. The different varieties were subjected to four processes; cooking, soaking, autoclaving and germination. TI and hemagglutinin activities were completely eliminated by cooking and autoclaving, while tannic acid and phytic acid contents were only partly affected. Cooking reduced tannic acid contents by 31.0–47.3%. Soaking for three days decreased TI activity by a mean of 31.2%, hemagglutinin activity by 19.0%, tannic acid by 13.4% and phytic acid by 24.4%. Maximum germination effects on TI and hemagglutinin activities were obtained in 'Westbreed' and 'Kano 1696' where percentage losses amounted to 57.2 and 57.6, respectively. The phytic acid contents of all varieties were greatly reduced by germination.     

Effect of processing on the protein nutritional value of Canavalia gladiata seeds

Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility.     

Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and antinutritional factors of mung bean seeds were studied. Germination and cooking processes caused significant (p<0.05) decreases in fat, carbohydrate fractions, antinutritional factors and total ash contents. All processes decreased the concentrations of lysine, tryptophan, threonine and sulfur-containing amino acids. However, all treatments were higher in total aromatic amino acids, leucine, isoleucine and valine contents than the FAO/WHO reference. Dehulling, soaking and germination processes were less effective than cooking processes in reducing trypsin inhibitor, tannins and hemagglutinin activity contents. Also, germination was more effective in reducing phytic acid, stachyose and raffinose. Germination resulted in a greater retention of all minerals compared to other processes. In vitro protein digestibility and protein efficiency ratio were improved by all processes. The chemical score and limiting amino acids of mung bean subjected to the various processes varied considerably, depending on the type of process.     

Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds

The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of seeds of Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. The raw seeds were found to contain antinutritional factors like total free phenolics (2.75 g/100 g), tannins (2.35 g/100 g), phytic acid (692 mg/100 g) and flatulence factors, raffinose (0.54 g/100 g), stachyose (1.17 g/100 g) and verbascose (0.95 g/100 g). Soaking the seeds in distilled water caused maximum reduction in the phytic acid content (37%), whereas soaking in NaHCO₃ solution reduced significant levels of phenolics and tannins (72% and 78%, respectively). A reduction in the levels of oligosaccharides (raffinose by 63%, stachyose by 42% and verbascose by 79%) was observed during cooking. Of the attempted treatments, autoclaving appeared to be most effective in reducing levels of all the investigated antinutrients, except phytic acid, and also improved the in vitro protein digestibility of B. purpurea seeds.     

Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review

Bean soaking seems to be unanimously recommended by scientists; however, there is no consensus regarding the need to discard the soaking water before cooking. Thus, the present study proposes to review the influence of maceration on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water, in an attempt to achieve agreement among scientists. The article search was done in a systematic way and eleven studies were found. Of these, three compared the use or not of the soaking water for cooking, seven of them discarded the soaking water and one used the soaking water. This review discusses each nutrient and antinutrient regarding the effects of soaking and compares them with other studies done with legumes. The results were not unanimous but there was a greater advantage to discarding the soaking water before cooking.     

Chemical composition and starch digestibility in flours from Polish processed legume seeds

The study was undertaken to determine the effect of various treatments, i.e. cooking after soaking, freezing after cooking and storage at a low temperature (-18°C, 21days), and autoclaving, of Polish cultivars of bean, pea and lentil seeds on the chemical composition and starch digestibility of the resultant flours. The cooking of seeds caused a significant decrease in contents of ash (by 11-48%), polyphenols (by 10-70%) and protein (to 19%) in flours made of bean. In addition, analyses demonstrated significantly decreased contents of resistant starch, RS (by 61-71%) and slowly digestible starch, SDS (by 56-84%). Storage of frozen seeds resulted in insignificant changes in the chemical composition, and in increased contents of both RS and SDS. The flours produced upon the autoclaving process were characterized by similar changes in the contents of ash and protein as in cooked seeds, yet losses of polyphenols were lower and, simultaneously, contents of RS and SDS were higher. All the analyzed flours were shown to be characterized by a reduced content of amylose in starch, which might have affected its digestibility. This was indicated by a strict negative correlation reported between the value of the starch digestion index (SDRI) and amylose content of starch (r=0.84, p>0.05).     

Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains

The effect of different processing methods (soaking in water or solutions of sodium bicarbonate, citric acid, soaking plus cooking, and germination) on anti-nutritional factors (phytic acid, total polyphenols, tannins, and hydrocyanic acid) of red kidney bean was studied. The anti-nutritional factors were reduced significantly (P < 0.001) with processing techniques. Cyanide contents were most effectively (25%) reduced by cooking after soaking in sodium bicarbonate solution, followed by germination. The most drastic effect was noted on tannin contents. Cooking after soaking in either citric acid or sodium bicarbonate solutions almost eliminated it. However, simple soaking in water did not result in any reduction in tannin contents. Reduction in total polyphenols was 78.7% with cooking after soaking in sodium bicarbonate solution. Phytic acid contents were reduced only with germination treatment (42.6%), while the other treatments did not bring about any large reduction.     

Effect of Domestic Processing and Cooking on In Vitro Protein Digestibility of Moth Bean

Protein digestibility (in vitro) of dry seeds of moth bean cultivars varied significantly from 58.69 to 62.06%. The protein digestibility improved significantly when the seeds were given different domestic processing and cooking treatments including soaking, sprouting, ordinary cooking and pressure cooking. Pressure cooking of the seeds presoaked in plain water or mixed mineral salt solution had the most pronounced effect.     

Reduction of α-galactoside content in red gram (Cajanus cajan L.) upon germination followed by heat treatment

BACKGROUND: Red gram (Cajanus cajan L.) is an important crop for human and animal nutrition. However, raffinose family oligosaccharides present in red gram seed hinder its consumption as it is not digested by normal human carbohydrases and is further fermented by intestinal microflora, which induces flatulence. In order to make the grain legume more amenable for human consumption, we have tried to shed some light on the effect of germination followed by heat treatment methods such as autoclaving, cooking and pressure cooking on the raffinose family of sugars. These techniques, however, are primary prerequisites before consumption of the gram. RESULTS: The percent removal of raffinose, stachyose and verbascose after germinating red gram seeds for 8 h followed by autoclaving was 65.6%, 58.9% and 65.3% respectively; and after cooking was 61.6%, 69.2% and 72.5%. Germinating for 16 h followed by autoclaving led to a mean decrease of 53.3% for raffinose, 60.3% for stachyose and 62.3% for verbascose. Germination of red gram seeds for 16 h followed by cooking led to a mean decrease of 71.7% for raffinose, 76.2% for stachyose and 74.0% for verbascose, respectively. The results for the percent removal of raffinose, stachyose and verbascose after germination of red gram seeds for 16 h followed by pressure cooking was 68.3%, 73.3% and 68.2% respectively. CONCLUSION: This study demonstrates that local methods of processing reduce raffinose family oligosaccharides in red gram. The technique of germinating the seeds for 16 h followed by autoclaving, cooking and pressure cooking for the reduction of raffinose family oligosaccharides is a promising solution to overcome flatulence and increase the overall acceptance of red gram among general populace. Copyright © 2011 Society of Chemical Industry     

Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris)

Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans (Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating-soft” limit of texture acceptability.     

The effect of soaking,germination and cooking on the protein quality of mash beans (Phaseolus mungo)

The protein quality of mash beans (Phaseolus mungo) as affected by soaking, germination and cooking was determined at the 10% dietary protein level using weanling rats. Gains in body weight were 11.5 g for raw beans, 68.5 g for soaked-cooked and 33.0 g for germinated-cooked beans. The protein efficiency ratio values were 0.4, 1.9 and 1.1 for raw beans, soaked-cooked and germinated-cooked beans respectively. Net protein utilisation was improved from 44% for raw beans to 58% after soaking and cooking, but reduced to 47% after germinating and cooking. These changes were entirely accounted for by changes in digestibility, 72, 90 and 81% respectively, and biological values were unchanged at 61, 64 and 59 respectively.