COOKING CHARACTERISTICS OF FOUR CULTIVARS OF BAMBARA GROUNDNUTS SEEDS AND STARCH ISOLATE

The proximate composition and textural changes during the cooking of four bambara groundnut (Voandzeia subterranea) seed cultivars were evaluated. Bambara groundnut seeds contained 18–21% protein 6–8% fat, 8–10% moisture and 1.2–2.6% ash. Changes in hardness in relation to cooking time was monitored for 2 h. The cooking time for softening was shorter for the cream and brown colored cultivars than for the red black colored cultivars. The swelling and viscosity properties of starch isolates prepared form the seeds were studied. There were no varietal differences (p≤0.05) in starch viscosity and swelling properties among cultivars. Estimation of tannin content of bambara groundnut seeds showed that tannin contents of the red and black seed cultivars (0.96% and 1.1%, respectively) were significantly higher (p≤0.05) than the tannin contents of cream and brown seed cultivars (0.68% and 0.72%, respectively).     

Cooking quality and nutritional attributes of some nely developed cultivars of chickpea (Cicer arietinum)

Eight nely developed and to commonly gron chickpea (Cicer arietinum L) cultivars ere evaluated for their cooking quality by measuring cooking time, ater absorption and sensory properties. Nutritional aspects of cooked hole seed samples ere measured chemically (including amino acids and minerals) and biologically in nitrogen-balance experiments ith rats. Results indicated that kabuli (cream seed coat) may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties. Calcium content as noticeably higher in desi than in kabuli cultivars, hereas magnesium, iron, copper and zinc shoed no definite trend. Levels of lysine, threonine, methionine and cystine of these genotypes ere ithin the range of FAO values. Desi and kabuli revealed no noticeable difference in protein and amino acids. Hoever, biological value as considerably higher for kabuli than for desi. Consequently, kabuli contained more utilisable protein and may be nutritionally better than desi. In general, cooking quality and nutritional aspects of both nely developed and control cultivars ere similar.     

Relationships Between Selected Properties of Seeds,Flours, and Starches from Different Chickpea Cultivars

ABSTRACT

Five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their seed mass, volume, hydration capacity, swelling capacity, cooking time, and instrumental textural properties (hardness, cohesiveness, gumminess, and chewiness). Flour was prepared from these chickpea cultivars and various physicochemical and functional properties were determined. The pasting (pasting temperature, peak viscosity, breakdown, and final viscosity) and gelatinization (T _o, T _p, T _c, and ΔH _gel) properties of these flours were measured using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively. Starch was also isolated from chickpea cultivars and evaluated for amylose content, swelling power, solubility, and syneresis values. Physicochemical, cooking, and instrumental textural properties of seeds of different chickpea cultivars were related to physicochemical, gelatinization, and pasting properties of their flours and physicochemical properties of their starches. Selected properties of chickpea seeds were significantly correlated with the properties of their starches and flours. Hardness value of soaked chickpea seeds was positively correlated to cooking time, seed mass, seed volume, hydration, and swelling capacity (p < 0.01). Water solubility index (WSI) of chickpea flours was positively correlated to seed mass, volume, hydration capacity, and hardness value (p < 0.05). Selected instrumental textural parameters of seeds had positive correlation with ΔH _gel of flours (p < 0.01). Peak viscosity of flours showed positive correlation to breakdown, final viscosity, bulk density, and negative correlation to cohesiveness of soaked seeds (p < 0.01). Final viscosity showed negative correlation to bulk density and water absorption index (WAI) (p < 0.01) of flours.     

Evaluation of Texture Differences among Varieties of Cooked Quinoa

Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. ‘Black,’ ‘Cahuil,’ and ‘Red Commercial’ yielded harder texture, while ‘49ALC,’ ‘1ESP,’ and ‘Col.#6197’ showed softer texture. ‘49ALC,’ ‘1ESP,’ ‘Col.#6197,’ and ‘QQ63’ were more adhesive, while other varieties were not sticky. The texture profile correlated to physical?‐chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P < 0.07); breakdown was also negatively correlated with those TPA parameters (P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness (P < 0.05); setback was correlated with the adhesiveness as well (r = ?0.63, P = 0.02). Onset gelatinization temperature (T_o) was significantly positively correlated with all the texture profile parameters, and peak temperature (T_p) was moderately correlated with cohesiveness, whereas neither conclusion temperature (T_c) nor enthalpy correlated with the texture of cooked quinoa.     

Effects of harvesting procedure,storage time and climatic conditions on cooking time of lentils (Lens culinaris Medikus)

In an experiment conducted over 2 years in Larissa, the effects on the cooking times of six lentil varieties of different harvest periods (early and late), seed storage for 1 year and climatic conditions prevailing during seed production were studied. Cooking time was estimated by measuring seed hardness using a penetrometer (PNR‐6). Late harvesting (when the plants were completely dry) increased cooking times by 6–16% in comparison with early harvesting (when the plants were partly green). This increase was less for the short‐cooking genotypes ‘Dimitra’, ‘Samos’ and ‘Thessalia’ than for the long‐cooking genotypes ‘Arachova’ and ‘Nikaia’. After 1 year of seed storage, cooking times increased on average by 6–9%. Seeds produced during a dry year (1995) required on average 38% less time to cook than seeds produced during a wet year (1996), irrespective of harvest period or duration of seed storage. © 2001 Society of Chemical Industry     

THE EFFECT OF PHYTATE AND FIBER CONTENT ON COOKING QUALITY IN FABA BEANS

Seventy-six faba bean lines were analyzed for their phytic acid content in the whole seeds and in the cotyledons. The fiber content was also determined in 17 Faba bean lines. The seed weights; % testa weight-of the seeds; and % moisture uptake (water imbibition) after overnight soaking in distilled water or increasing concentrations of EDTA solutions were measured and recorded. The relation between the above mentioned dependent variables and the cooking time for seed softening (min.) in 76 faba bean lines was studied and simple and multiple correlation coefficients were computed with a total of 70 operations. Significant correlation coefficients were found between phytic acid content in the cotyledons, % testae weight of the seeds; moisture uptake after soaking the seeds in distilled water overnight and cooking time for 50% softening (min). The faba bean lines 606/ 303; 606/ 308, 608/ 334, 609/ 350, proved to be of excellent cooking quality, since their cooking time for 50% seed softening did not exceed 10 min.     

Influence of chemical and physical properties of pigeon peas on cooking quality

Physical and chemical properties of ten varieties of Cajanus cajan seeds which influence cooking quality were investigated. The varieties were different in seed coat thickness, water imbibition, softness of seed on cooking and levels of calcium and magnesium ions. The differences in lipid contents were not significant (P = 0.05). There were correlations between softness of seed on cooking and pectin (r = 0.9), phytin (r = 0.8), calcium (r = —0.7), epiderma. thickness (r = —0.7) and water imbibition (r = 0.6). Of all the varieties, Icrisat 7035 and Hyb-3-c have the best cooking quality while Npwr 15 has the poorest.     

Physicochemical Characteristics of 18 Cultivars of Nigerian Cowpeas (V. uniguiculafa) and Their Cooking Properties

Eighteen cultivars of cowpeas (V. unguiculata) were analyzed for cooking time, swelling capacity, leached solid, percent seed coat, seed density, amylose, tannins, proteins, and soluble sugars. The physicochemical characteristics varied with the seed coat color, the hilum color, and the skin texture. The cooking time was positively correlated to protein, seed density, percent seed coat, swelling capacity and leached solids, and negatively correlated to the levels of amylose, soluble sugars and tannins. There were significant correlations (p < 0.05) between sugars and swelling capacity, protein and seed density; and seed density and swelling capacity. The mean percent seed coat was significantly different (p < 0.05) between the varieties with wrinkled seed coats and those with smooth seed coats.     

Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinumL) seeds

The processing effect on the physical properties of chickpea seeds (kabuli type cv Athenas) is reported. Soaking of chickpea seeds in different solutions (distilled water, 0·5% NaHCO₃ and 0·5% CaCl₂) is characterised by a rapid water absorption followed by a decrease in the hydration rate to saturation point. An improvement in chickpea softening rate and water absorption during cooking, with previous 12 h soaking in 0·5% NaHCO₃, was observed. The presence of Ca²⁺ ions delayed the softening process in chickpea seeds. Physicochemical changes associated to the soaking and cooking process necessary for reducing cooking time are discussed. The texturometer method was estimated as a suitable objective method for the evaluation of the cooking degree in chickpea seeds. © 1998 Society of Chemical Industry     

Lupin seed coat as a promising food ingredient: physicochemical,nutritional, antioxidant properties,and effect of genotype and environment

The high proportion of seed coat of legume lupins results in big milling lose during kernel flour production, though the seed coat could be value-added as human food. The physicochemical and nutritional properties and antioxidant capacities of seed coats of six Australian sweet lupin cultivars grown at two locations were evaluated. Results showed that genotype, environment and their interaction were significant for seed coat percentage, proximate composition, dietary fibre content, polyphenols and antioxidant capacities. Strong correlations between seed coat lightness and polyphenol content were found. A comparison using multivariate analysis of the seed coat properties showed clear separation based on growing sites. This study indicates the enormous potential of Australian sweet lupin seed coat as an ‘antioxidant dietary fibre’ food source. The results could also benefit to breed varieties with desirable levels of nutrients and phytochemicals.     

Physical and cooking characteristics of black gram (Phaseolus mungoo L.) cultivars grown in India

Pulses are important component of diet, and information on their physical properties is needed for designing machines while cooking quality is important for consumer acceptance. Three black gram cultivars grown in India were evaluated for physical and cooking properties. Proximate composition revealed that three cultivars contained 24.5–26.7% protein, 1.1–1.3% fat, 2.8–3.7% ash and 60.4–63.3% carbohydrates. Length, breadth and thickness of seeds were in the range of 4.66–5.11 mm, 3.71–3.79 mm and 3.20–3.29 mm, respectively. True density and porosity varied from 1.25–1.29 g mL^?1 to 33.43–36.09%, respectively. Hydration and swelling capacities of the seeds varied from 0.036–0.041 g per seed to 0.037–0.042 mL per seed, respectively. Cooking time of unsoaked seeds varied significantly from 35.3 to 42.7 min. Hardness and adhesiveness of the cooked seeds varied from 2.12–2.55 kg to 0.02–0.99 kg s, respectively. The black gram cultivars are rich in protein, and soaking treatment improved their cooking quality.     

Evaluation of cooking time and quality of seven diverse cowpea (Vigna unguiculata (L.) Walp.) varieties

Seven cowpea ( Vigna unguiculata (L.) Walp.) varieties, which were part of a larger collection evaluated in agronomic field trials in Botswana, were selected for characterization of cooking time and quality. Newly harvested seed was kept in the open air for 2 weeks, then stored at 4°C and 40% relative humidity for 3 months. Duplicate samples were tested for cooking time with and without 12-h prior soaking. Varieties showed differences ( P < 0.01) in cooking time and response to soaking, although the overall effect of soaking was insignificant. Cooking times ranged from 29 to 64 min without soaking and 36 to 56 min after soaking, with small-seeded varieties having the longer cooking times. The seed coat of some varieties readily became soft, but others remained tough or split before finally softening.     

Fatty acids and triacylglycerols in the seed oils of Saudi Arabian date (Phoenix dactylifera L.) palms

Total lipids, fatty acids and triacylglycerols in seeds of the four Saudi Arabian date cultivars ‘Anbra’, ‘Megadwel’, ‘Sacai’ and ‘Sfwai’ were analysed. Total lipid contents ranged between 7.3 and 8.6%. Oleic, lauric and myristic acid represented the most abundant fatty acids in date seed oil. HPLC-DAD-ESI-MSⁿ analysis enabled the identification of 40 triacylglycerols with equivalent carbon number (ECN) 36–54, of which 17 were detected for the first time. Triacylglycerols mainly comprised LaOL, LaLaL, LaML, MML/LaPL and LaOO. ‘Anbra’ oil was characterised by highest proportions of saturated fatty acids and triacylglycerols with ECN 36 and 48–54. Unsaturated fatty acids prevailed in the three remaining varieties. Elevated proportions of triacylglycerols with medium ECNs were found in ‘Megadwel’ and ‘Sfwai’ oils. Aside from highest total lipid contents, ‘Sacai’ seeds predominantly contained triacylglycerols with low ECNs. Multivariate statistical analyses elucidated varietal influences on the fatty acid and triacylglycerol composition of date seed oil.     

Cultivar discrimination of stored apple seeds based on geometric features determined using image analysis

Digital image analysis can allow determining the features of seeds and their interpretation in a fast, inexpensive, and non-destructive way. The research aimed to develop discriminative models based on geometric features to distinguish seeds belonging to different apple cultivars. Images of seeds of apples ‘Gala’, ‘Jonagold’ and ‘Idared’ were acquired using a flatbed scanner. The linear dimensions and shape factors were calculated, and after attribute selection, they were used for the discriminant analyzes of seeds for ‘Gala’ with ‘Idared’, ‘Gala’ with ‘Jonagold’, ‘Idared’ with ‘Jonagold’ and ‘Gala’ with ‘Idared’ with ‘Jonagold’ with the use of discriminative classifiers from Bayes, Function, Meta, Rules and Decision Trees groups. In the case of models build based on selected linear dimensions, the accuracy of discrimination was equal up to 84% for distinguishing seeds of all three apple cultivars for the J48 classifier from Decision Trees and 93% for analysis of ‘Gala’ and ‘Idared’ for the J48 from Decision Trees. The slightly lower correctness of up to 82% for discrimination of ‘Gala’, ‘Idared’ and ‘Jonagold’, Multi Class Classifier) and 90% (‘Gala’ and ‘Jonagold’, J48) were obtained for models build based on selected shape factors. The analyzes performed based on sets including selected combined linear dimensions and shape factors of seeds provided the correctness of up to 86% for the discrimination of three apple seed cultivars (J48) and 91% (‘Gala’ and ‘Jonagold’, J48). The results can be used in practice for the assessment of the authentication of seeds of apple cultivars with high probability.     

RELATIONSHIP BETWEEN PROPERTIES OF DRY AND KCOOKED FABA BEANS (VICIA FABA L.)

A total of 155 samples of faba beans were collected immediately after harvest during 3 successive years. Eight properties of the dry deeds and six properties of the cooked beans were evaluated for all samples. Relative density, the percentages of seed coat and hydration coefficient of dry seeds were highly significantly coorelated with texture and hydration coefficient of cooked faba beans. Path coefficient analysis showed that the percentage of seed coat and hydration coefficient of dry seeds were the principal properties that affected the texture and the hydration coefficient of cooked faba beans. The cooking quality of cooked faba beans may be predicted to a certain extent by determining kpercentage of seed coats or/and hydration coeffcient of dry seeds.     

Physical and chemical analyses of pigeonpea (Cajanus cajan) cultivars and F1 crosses

The weight of ‘dhal’ (the edible part of the seed) from 100 whole seeds, and the hull, protein, fat, starch and soluble carbohydrate contents of 12 pigeonpea (Cajanus cajan) cultivars and the F₁ crosses were determined. The mean values for cultivars and the F₁ crosses differed in 100-seed wt, hull content (%) and protein and starch contents. Whereas 100-seed wt showed a high positive correlation with the weight of dhal, its correlation was significantly negative with hull content (%) in cultivars and protein content in the F₁ crosses.     

Comparison of selected food characteristics of three cultivars of bean Phaseolus vulgaris

Three bean ( Phaseolus vulgaris ) cultivars were selected to study some of the physical properties of the seeds, hydration capacity, cooking time, phytic acid content, digestibility, colour changes as a function of soaking and cooking, and sensory properties. These cultivars were bayocel, canario 101 and flor de mayo. The water uptake was much lower for the cultivar with larger seeds. Some slight losses of phytic acid were found due to the cooking treatment; cooking improved the protein digestibility. The cultivar flor de mayo exhibited the most desirable sensory attributes.     

Antioxidant properties of raw and cooked spears of green asparagus cultivars

This study was conducted to evaluate the antioxidant properties, including phenolics, ascorbic acid and carotenoids of four green asparagus (Asparagus officinalis L.) spears cultivars (UC 157, AM 822, Gijnlim, and Grande) grown under greenhouse conditions and to asses their changes during cooking process. The highest spear production of category ‘extra’ and ‘first’ was recorded on ‘UC 157’, whereas the higher production of “second” class spears was recorded on ‘UC 157’ and ‘Gijnlim’. The Grande cultivar has provided a higher total phenol, quercetin, rutin and lutein + zeaxantin contents in comparison to ‘UC 157’, ‘Gjinlim’ and ‘AM 822’ cultivars. The results also indicate that the effect of cooking process was significant and more pronounced than the effect of cultivars. The cooking process increased the antioxidant activity, total phenols, quercetin, rutin, β‐carotene and lutein + zeaxantin contents by, 16%, 23%, 98%, 32%, 24% and 25%, respectively, but decreased the total ascorbic acid content by 52%.     

MUSCADINE GRAPE SEED OILS

Dichloromethane-soluble constituents of seeds from ‘Welder’, ‘Regale’ and ‘Carlos’ muscadine grape cultivars were analyzed with a combined gas chromatograph-mass spectrometer. Five components of the extracts, which constituted 10-13% of the seed weights were separated. Stearic acid, glyceryl monostyrate and a stearic acid derivative were identified as the constituents of four of the separated peaks. Glyceryl monostyrate content of the extracted oils for ‘Carlos’, ‘Regale’ and ‘Welder’ cultivars were 94.1%, 89.4% and 72.7%, respectively, while their stearic acid contents ranged from 5.6% in ‘Carlos’ to 8.9% in ‘Regale’. Qualitative and quantitative differences between muscadine grape seed oils and those of nonmuscadine cultivars are also discussed.     

Chemical basis for the low sensory perception of the Ganxet bean (Phaseolus vulgaris) seed coat

The Ganxet bean (Phaseolus vulgaris L), highly appreciated in Catalan gastronomy, has a higher proportion of seed coat than other beans (eg White Kidney or Faba Asturiana); however, general diners and sensory tests point out a lower perception of this seed coat. The differences in chemical composition between Ganxet, White Kidney and Faba Asturiana beans, before and after cooking, were established and related to perceived sensory differences in seed coat content. Ganxet's higher absolute and percentage losses of total dietary fibre (19.5%), soluble dietary fibre (32.5%), cellulose (25.6%) and pectins (38.1%) break down the consistency of the seed coat during cooking, which would explain its low sensory perception. The high loss of cellulose during cooking could be due to its partial combination with proteins, which would aid its breakdown. © 2002 Society of Chemical Industry