Effect of Callosobruchus chinensis (L.) (Coleoptera: Bruchidae) on carbohydrate content of chickpea,green gram and pigeon pea

Effect of Callosobruchus chinensis (L.) infestation was seen on the carbohydrate and dietary fibre content of chickpea, green gram and pigeon pea at 10, 20, 30, 40, 50 and 60 per cent levels of infestation. With increase in level of infestation energy, starch, total sugars and non-reducing sugars decreased, whereas significant increase in the reducing sugars, crude fibre, neutral detergent fibre, acid detergent fibre, hemicellulose, cellulose and lignin was observed.     

Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.)

The effects of different soaking and cooking methods were investigated on available carbohydrate content and starch digestibility of red and white kidney beans. Total soluble sugars, reducing sugars, non-reducing sugars and starch contents of red and white kidney beans were 9.95 and 11.3%, 0.82 and 0.96%, 9.13 and 10.3%, and 44.4 and 47.8%, respectively. All these available carbohydrate components decreased to various extents as a result of soaking and cooking. From 2.51 to 13.6% and 7.03 to 28.0% of total soluble sugars were lost on soaking kidney beans in tap water and sodium bicarbonate solution, respectively. However, losses in total soluble sugars were maximum (19.9–60.9%) on cooking pre-soaked kidney beans. Losses in starch contents were 4.27 to 24.7% and 30.4 to 70.7% as a result of the soaking and cooking processes, respectively. Besides these losses, starch digestibility of kidney beans was also markedly improved as a result of cooking. However, no appreciable improvement in starch digestibility was observed after soaking kidney beans in water or alkaline solution.     

Chemical analysis and physico-chemical properties of chickpea and lentil cultivars

Some high yielding cultivars of chickpea (Kabuli and desi) (Cicer arietinum) and lentil (Lens esculenta) were used for chemical analysis and physico-chemical properties namely protein, fat, sugars, starch, in vitro digestibility of starch and protein; seed weight, seed volume, seed density, hydration capacity, swelling capacity, water absorption capacity and cooking time. Among chickpea, Gora Hisari (Kabuli) and Haryana Chana (desi) cultivars, and among lentil LH 82-6 cultivar manifested higher contents of protein, fat, sugars, starch and in vitro digestibility of starch and protein. Values of seed volume, seed density, hydration capacity, swelling capacity and water absorption capacity were also found higher for these cultivars which might have contributed towards less cooking time.     

Domestic processing effects on available carbohydrate content and starch digestibility of black grams (Vigna mungo) and chick peas (Cicer arietium)

Domestic processing effects on available carbohydrate contents and starch digestibility of black grams and chick peas were investigated. The food legumes were soaked in tap water and alkaline solution of sodium bicarbonate at 30 and 100 °C for 1–2 h before cooking under pressure. Total soluble sugars, reducing sugars and starch contents of black grams and chick peas were 9.64% and 9.83%, 0.78% and 0.83%, 43.0% and 44.3%, respectively. All these available carbohydrate contents of black grams and chick peas were reduced to various extents as a result of soaking and cooking. At 30 °C, 4.46% of total soluble sugars, 3.84% of reducing sugars and 6.86% of starch contents were reduced on soaking the black grams in tap water for 1 h. Available carbohydrate contents were further reduced when soaking time and temperature of the food legumes was increased before cooking. About 3.43–25.0% of total soluble sugars and 4.26–22.7% of starch contents were lost on soaking black grams and chick peas in tap water and sodium bicarbonate solution. Maximum amounts of total soluble sugars (28.5–59.6%) and starch contents (29.9–67.4%) were lost on cooking the water- and alkali-soaked food legumes. However, these losses were comparatively less with the water soaking process. Besides these losses, starch digestibilities of black grams and chick peas were markedly improved as a result of cooking. However, no appreciable improvement in the starch digestibility was observed after soaking these food legumes in water or alkaline solution.     

Influence of Legume Starches on Protein Utilization and Availability of Lysine and Methionine to Albino Rats

Starch was extracted from red gram (Cajanus cajan), Bengal gram (Cicer arietinum), black gram (Phaseolus mungo), and green gram (Phaseolus aureus). The effect of these starches on the utilization of casein was tested in albino rats using PPER, digestibility co-efficient, biological value, and net protein utilization as parameters. Lysine and methionine available to rats was also determined. The phaseolus starches promoted growth similar to corn starch but the growth of rats fed on red gram and Bengal gram starch was significantly less (P < 0.05). The digestibility coefficient of casein was reduced significantly when supplemented with red gram starch compared to the other legume starches. No difference was noticed in the biological value of casein supplemented with the four legume starches. However the net protein utilization of casein was significantly (P < 0.05) higher when supplemented with black gram starch compared to other legume starches. Availability of lysine to rats fed with phaseolus starches was significantly higher than for rats fed with other legume starches.     

In vitro protein digestibility of legumes cooked with spices

The present study was planned to investigate the effect of spices on in vitro protein digestibility in decorticated forms of bengal gram (Cicer arietinum), black gram (Phaseolus mungo), green gram (Phaseolus radiatus) and red gram (Cajanus indicus). The spices used were chilli (Capsicum annum), pepper (Pepper nigrum L.), coriander (Coriander sativum) and a mixture of these. Legumes were pressure cooked with 5.0% of freshly powdered spices and in vitro protein digestibility determined using pepsin and pancreatin enzymes by standard techniques. Samples without spices served as controls. The results reveal that protein content of legumes ranged from 20.5 to 23.0 g/100 g. The percent protein hydrolysed for legumes without spices were 63.4 for bengal gram, 65.8 for black gram, 60.0 for green gram and 55.4 for red gram. Casein sample could be hydrolysed to the extent of 78.8%. Chilli powder decreased digestibility significantly by 50, 78, 73, 60 and 69% in casein, bengal gram, black gram, green gram and red gram, respectively. Pepper exhibited a variable effect of altering the digestibility to 93% in casein and red gram, 106% in black gram and green gram and 98% in bengal gram, which were not significant. Coriander also decreased digestibility by 48, 76, 87, 77 and 73% and mixture of spices by 74, 91, 96, 96 and 82% in casein, bengal gram, black gram, green gram and red gram, respectively. It can be concluded that spices do influence in vitro protein digestibility in legumes to varying extent.     

In vitro starch digestibility,expected glycemic index,and thermal and pasting properties of flours from pea,lentil and chickpea cultivars

In vitro starch digestibility, expected glycemic index (eGI), and thermal and pasting properties of flours from pea, lentil and chickpea grown in Canada under identical environmental conditions were investigated. The protein content and gelatinization transition temperatures of lentil flour were higher than those of pea and chickpea flours. Chickpea flour showed a lower amylose content (10.8–13.5%) but higher free lipid content (6.5–7.1%) and amylose–lipid complex melting enthalpy (0.7–0.8 J/g). Significant differences among cultivars within the same species were observed with respect to swelling power, gelatinization properties, pasting properties and in vitro starch digestibility, especially chickpea flour from desi (Myles) and kabuli type (FLIP 97-101C and 97-Indian2-11). Lentil flour was hydrolyzed more slowly and to a lesser extent than pea and chickpea flours. The amount of slowly digestible starch (SDS) in chickpea flour was the highest among the pulse flours, but the resistant starch (RS) content was the lowest. The eGI of lentil flour was the lowest among the pulse flours.     

Effect of soaking,cooking and crude α-galactosidase treatment on the oligosaccharide content of red gram flour

The contents of sucrose, raffinose, stachyose, verbascose, total soluble sugars and reducing sugars in whole seeds of 14 cultivars of red gram (Cajanus cajan) grown in Karnataka state were determined. The effects of soaking, cooking and crude α-galactosidase treatment on the levels of the raffinose family of sugars were investigated. The percent losses of raffinose, stachyose and verbascose after soaking the red gram seeds for 16 h were 54.6, 55.4 and 33.3%, respectively. Cooking the red gram seeds for 60 min resulted in a decrease of 80.2% for raffinose, 87.2% for stachyose and 81.6% for verbascose. Thin-layer chromatographic analyses of 4 h enzyme-treated samples revealed complete hydrolysis of galactooligosaccharides. Therefore, α-galactosidase from Cassia sericea could have potential use in the food industry.     

Studies on digestibility of selected legume carbohydrates and its impact on the ph of the gastrointestinal tract in rats

A study on the digestibility of legume carbohydrates in unprocessed and processed grain and also in the starch isolated from the grain was carried out by in vitro and in vivo methods. The legumes selected were red gram (Cajanus cajan cv. Hyd. 3A), Bengal gram (Cicer arietinum cv. BEG 482), black gram (Phaseolus mungo cv. T9) and green gram (Phaseolus aureus cv. PS 16). The processes tested were boiling, pressure cooking, roasting, germination, fermentation and parching. The digestibility in vitro was assessed on the basis of maltose released after amylolysis and digestibility in vivo was assessed on the basis of carbohydrate intake and excretion. Digestibilities of the Phaseolus varieties were superior to red gram and Bengal gram. Roasting did not improve the digestibility of any legume as much as boiling and pressure cooking. The digestibility of fermented and germinated legumes was not much higher than the legumes processed by other methods. The increasing order of digestibility in vivo was red gram < Bengal gram < black gram and < green gram. Significant differences were noticed in the digestibility in vivo of moist and dry heat-treated legumes, and between Phaseolus starches and red gram and Bengal gram starch. The pH values of stomach, duodenum and small intestine contents of rats fed legume diets was greater than the pH values at similar sites in rats fed casein protein, whereas the pH values in the caecum of rats fed on legume diets was acidic and that of casein-fed rats was neutral. Caecum weight of rats fed on red gram and Bengal gram diets was significantly higher (P<0.05) than black gram- and green gram-fed groups.     

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.     

Protein and Starch Digestibility and Flatulence Potential of Germinated Cowpeas (Vigna unguiculata)

In vivo and in vitro methods with experimental rats and commercial digestive enzymes, respectively, were used in assessing the protein and starch digestibility and flatulence potential of germinated cow-peas. Germination (24 hr at 25° or 30°C) reduced the flatulence potential of seeds (52 to 77%). In vivo digestibility of starch and protein was also significantly increase by germination. Germination did not affect in vitro protein digestibility, but reduced in vitro digestibility of freeze-dried and 70°C-dried starch. Cooking in boiling water significantly increased in vitro protein and starch digestibility of both ungerminated and germinated seed.     

Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten

Processed starch-protein foods may exhibit a variety of microstructures, hence different mechanical properties and starch digestibility but the relation between these parameters is yet to be resolved. This paper reports on the effect of three processing factors (extent of mixing, cooking temperature and cooking time) on the microstructure of a model dough system consisting of potato starch, wheat gluten and water, and the in vitro digestibility of starch in the matrix as well as the relationship between microstructure and starch digestibility. Samples subjected to a high mixing level showed lower rupture stress and rupture strain (decreased by 54% and 46%, respectively), a higher residual gelatinization enthalpy of starch (ΔH), and a higher amount of birefringent starch granules (increased by 25%). Additionally, at higher mixing level the in vitro starch digestibility resulted in 24% less slowly available glucose whereas the rapidly available glucose increased by 25%. These findings were related to the original microstructure of the dough examined by confocal scanning laser microscopy.     

Amino acid composition and In vitro digestibility of lentil and rice proteins and their mixture (Koshary)

Amino acid composition and chemical and in vitro digestibilities were determined for lentils, rice and their blend (koshary), which is commonly eaten in many countries of the Middle East. The in vitro digestibility was assessed by different enzymatic systems; namely, pepsin, pancreatin and pepsin followed by pancreatin. The data revealed that mixing lentils with rice raised the level of lysine which is limiting in rice in the same way as the level of the sulphur-containing amino acids is limiting in lentils. The chemical score for lentils, rice and koshary proteins was calculated before and after cooking. Both cooking and blending were found to increase the chemical score of the three materials. Casein was more digestible than the protein of raw lentils, rice and koshary as assessed by the three digestibility methods. Cooking raised the digestibility of lentils, rice and koshary proteins. Cooked rice and cooked koshary were found to possess higher digestibility than cooked lentils.     

Effects of germination on the physicochemical,nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet,common buckwheat and pea

Germination can increase the nutritional quality of flours and change their physicochemical properties. In the present study, waxy and nonwaxy proso millet, common buckwheat and pea were germinated for different duration of time (i.e. 0, 1, 2, 3 and 4 d). Subsequent changes in their nutritional, physicochemical and in vitro digestion characteristics induced by germination were assessed and compared. Overall, germination significantly decreased amylose and starch contents and increased the α-amylase activity and contents of crude fibre, soluble sugars, free amino acids and bioactive components of the flours, revealing this physically efficient treatment for improving the nutritional richness of flours. Germination also affected the physicochemical properties and in vitro starch digestibility of these four flours, though it had different effects on their protein digestibility. These findings inform the application of germination in generating nutritionally rich flours with altered physicochemical properties.     

EFFECT OF SOAKING AND GERMINATION ON NUTRIENT AND ANTINUTRIENT CONTENTS OF FENUGREEK (TRIGONELLA FOENUM GRAECUM L.)

Fenugreek seeds (raw, soaked and germinated) were analyzed for their chemical composition. Raw fenugreek seeds contained higher amount of dietary fiber 46.50% followed by 42.12% in soaked seeds and 32.50% in germinated seeds. Soaking reduced the level of total soluble sugars, reducing sugars, nonreducing sugars, dietary fiber and improved the protein and starch digestibility and availability of minerals. Germinated fenugreek seeds had significantly higher contents of total protein (29%) and total lysine (6.48 g/100 g protein) compared to unprocessed seeds. Germination decreased dietary fiber and starch thereby raising the level of sugars. In vitro starch and protein digestibility and availability of Ca, Fe and Zn were also increased appreciably due to reduction in antinutrient contents (phytic acid and polyphenols) after 48 h germination.     

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.     

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

The influence of some physicochemical properties (chemical and nutritional composition, particle size, colour, dynamic viscosity, viscoelastic moduli) of associated binary mixtures of structuring hydrocolloids (cellulose derivatives, galactomannans) and prebiotic oligosaccharides (fructo- and gluco-oligosaccharides) in diluted hydrated wheat flour matrixes is discussed in terms of nutritional (higher resistant starch, lower digestible starch and lower in vitro Glycaemic Index) and technological functional profiles (higher sensory scores and longer keepability) of reduced-caloric density (−20%) high-fibre (>6 g/100 g) breads. Few technological functional (sensory firmness and overall acceptability) and most nutritional bread properties (protein digestibility, rapidly digestible starch, slowly digestible starch, in vitro expected Glycaemic Index, total digestible starch and resistant starch) were found to depend on dietary fibre molecular characteristics (mean particle diameter (D[4, 3]), storage modulus (G′), loss modulus (G″), complex viscosity (η*), and lactic acid solvent retention capacity. Dietary fibres with larger particle size resulted in highly sensory acceptable breads with higher amounts of resistant starch and slightly lower protein digestibility. Fibres exhibiting high viscoelasticity -G′, G″- and complex viscosity -η*- in concentrated solutions yielded breads with better sensory perception, lower digestible starch and higher resistant starch contents bringing to lower in vitro expected Glycaemic Index.     

Studies on dosa—an indigenous Indian fermented food: some biochemical changes accompanying fermentation

An overall increase in microbial load, batter volume, total nitrogen, soluble proteins, reducing sugars and a decrease in pH has been observed after 30 h fermentation of dosa—a thin, fairly crisp, fried, pancake-like food of India. Amylases after showing an increased activity in early stages declined gradually with the progress in fermentation. All the changes were statistically significant up to 5% level of significance. Both bacteria and yeasts participated in fermentation and were contributed by the ingredients, rice and black gram but the bacteria were dominant.     

In vitro digestibility of processed and fermented soya bean,cowpea and maize

Tropical legumes, ie soya bean and cowpea, were pre‐treated and subsequently fermented using pure cultures of Rhizopus spp. Impact of soaking, cooking and fermentation of the legumes on their digestibility was determined using an in vitro digestion method. Processing of white maize included, amongst others, natural lactic acid fermentation, cooking and saccharification using barley malt. An in vitro method was standardised to carry out comparative determinations of the dry matter digestibility of cereal and legume food samples as a function of processing conditions, without attempting to exactly mimic gastrointestinal digestion. Using this method based on upper digestive tract digestion, it was observed that digestibility of the legumes increased during cooking and fermentation. Cooking improved the total digestibility of both soya bean and cowpea from 36.5 to 44.8% and from 15.4 to 40.9% respectively. Subsequent fungal fermentation increased total digestibility only by about 3% for both soya bean and cowpea. Digestibility was also influenced by fungal strain and fermentation time. Cooking and subsequent saccharification using malt almost tripled total digestibility of white maize from 25.5 to 63.6%, whereas lactic fermentation of maize had no effect on in vitro dry matter digestibility. Although total digestibility of cooked legumes was only slightly improved by mould fermentation (3% for both soya bean and cowpea), the level of water‐soluble dry matter of food samples increased during fermentation with Rhizopus oryzae from 7.0 up to 27.3% for soya bean and from 4.3 up to 24.1% for cowpea. These fermented products could therefore play a role as sources of easily available nutrients for individuals suffering from digestive disorders. © 2000 Society of Chemical Industry     

A study of the in vitro protein digestibility of indica and japonica cultivars

Protein digestibility was determined in 18 indica and japonica raw milled rices using an in vitro pH-drop method with three- or four-enzyme system. Similar protein digestibility was found between indica and japonica rices, which is in agreement with the in vivo digestibilities in human. Cooking improved protein digestibility in the four-enzyme assay, while reducing agents exhibited apparent inhibition in multienzyme digestibility of indica and japonica rices. A significant correlation was detected between protein content and the estimates of digestibility, whereas no significant correlation was found between amylose content and digestibility estimates. SDS–PAGE analysis showed a significant difference in the degradation extent of prolamin between multienzyme and pepsin digestion, which might contribute to the inconsistence between results of this study and previous findings that in vitro protein digestibility of japonica rice was higher than that of indica rice. In addition, our results supported the previous report that waxy gene product level is not a major determinant of protein digestibility in milled rice.