Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

The effect of cooking and dehulling on nutrients and anti-nutritional factors of several varieties of lentils (Lens culinaris) was investigated. Significant (p < 0.05) variations existed among the lentil varieties with respect to their crude protein, starch, ash, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), minerals, phytic acid, tannins, sucrose and oligosaccharides (raffinose, stachyose and verbascose) content. Cooking lentils in boiling water significantly increased protein, starch, IDF, TDF, resistant starch, Ca, Cu and Mn content, whereas reduced ash, Fe, K, Mg, P, Zn, TIA, phytic acid, tannins, sucrose and oligosaccharides were observed. Dehulling (removal of seed coat) resulted in a significant increase in protein, starch, resistant starch, K, P, phytic acid, stachyose and verbascose content, however, a significant decrease in SDF, IDF, TDF, Ca, Cu, Fe, Mg, Mn and tannin content was observed.     

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

The effect of cooking on levels of nutrients and anti-nutritional factors in beans and chickpeas was investigated. Significant (p < 0.05) variation existed among the beans and chickpeas with respect to their crude protein, starch, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), mineral, phytic acid, tannin, sucrose and oligosaccharide (raffinose, stachyose and verbascose) contents. Cooking beans and chickpeas in water significantly increased protein, starch, SDF, IDF, TDF, Mn and P contents (on a dry weight basis), whereas reduced ash, K, Mg, TIA, tannin, sucrose and oligosaccharide contents were observed. Colored beans (black, cranberry, dark red kidney, pinto and small red bean) contained tannins, whereas little tannin in white-colored beans (great northern and white pea bean) and chickpeas (Desi and Kabuli type) was detected.     

Mn,Zn, Cu and Fe content in dietary fiber residues of peas

Mn, Zn, Cu and Fe in total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber residues of four different samples of peas were measured. The offical AOAC method was used to determine the TDF, SDF and IDF, and mineral content in the fiber residues was assayed by flame atomic absorption spectrophotometry. A considerable amount of ash was associated with TDF and SDF. The mineral association with TDF complex was considerable for Mn and Fe, moderate for Zn and negligible for Cu, although the mineral association differed as a function of dietary fiber fraction. A high percentage of Mn and Zn content in peas was associated with SDF, and Fe with IDF.     

Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)

The effects of cultivar, growing location and year on physicochemical and cooking characteristics of field pea (Pisum sativum) were investigated and the relationship between these characteristics was determined. Six diverse field pea cultivars were grown in five different growing locations for two subsequent years (2006 and 2007). Cultivar, location and year had a significant effect on the seed weight, seed size, water hydration capacity, cooking time and firmness of cooked peas. Significant cultivar and location differences in protein, starch, crude fibre, fat, ash and phytic acid contents of peas were observed. Most of the traits were significantly affected by the interactions: cultivar-by-location, cultivar-by-year and location-by-year. Both seed weight and seed size were negatively correlated with crude protein and crude fibre contents. Cooking time was negatively correlated with crude fibre, ash and phytic acid contents, but positively correlated with firmness and starch content. A significant positive correlation was observed between ash content and phytic acid level in peas.     

Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum)

Protein content was used as an indicator of environmental conditions for a study on varietal and environmental variation in proximate composition, minerals, amino acids and certain antinutrients of field peas. Four field pea varieties, each with three levels of protein content, were selected. Crude protein content overall ranged from 20.2 to 26.7%. Analysis of variance showed that both variety and environmental conditions had a significant effect on starch, acid detergent fibre (ADF), neutral detergent fibre (NDF) and fat content, but ash content was only affected by variety. Significant varietal and environmental differences in potassium (K), manganese (Mn) and phosphorus (P) were noted. Calcium (Ca) and copper (Cu) showed significant varietal differences, while iron (Fe), magnesium (Mg) and zinc (Zn) had significant environmental differences. Environmental conditions showed significant effects on alanine, glycine, isoleucine, lysine and threonine content. Variety had a significant effect on sucrose, raffinose and phytic acid content, whereas environmental conditions had an influence on trypsin inhibitor activity (TIA). The major pea components protein and starch were inversely correlated. ADF, NDF, Fe, Mg, Zn and the amino acid arginine were positively correlated with protein content. The amino acids glycine, histidine, isoleucine, lysine and threonine were negatively correlated with protein content. It was found that tryptophan was the most deficient amino acid and the sulphur‐containing amino acids were the second limiting amino acids in peas. Raffinose was positively correlated with sucrose but negatively correlated with verbascose. There were significant correlations between mineral contents and some of the proximate components. Copyright © 2004 Society of Chemical Industry     

Dietary fiber profile of barley flour as affected by extrusion cooking

Barley grains, Phoenix and CDC-Candle, were extruded in a twin-screw extruder at 90−140 °C and 20–50% moisture level. Effects of extrusion conditions on total (TDF), soluble (SDF), and insoluble dietary fiber (IDF) were determined. The content of SDF and TDF increased upon extrusion cooking of both types of barley flours. The changes in IDF content were found to be variety-dependent. Only a minor decrease in IDF content of CDC-Candle barley was found, but an increase in IDF content of Phoenix was observed at all extrusion temperatures. The increase in SDF, in both barleys, could be due to the transformation of some IDF into SDF during extrusion and the formation of additional SDF by transglycosidation. The increase in IDF in Phoenix flour could be due to the formation of retrograded amylose [resistant starch (RS3)] during extrusion cooking and subsequent cooling.     

Effect of processing on the composition of dietary fibre and starch in some legumes

The effect of processing on the total dietary fibre (TDF) insoluble (IDF) and water-soluble (SDF) fractions as well as total (TS), available (AS) and resistant (RS) starch were studied in three legumes, viz. bengalgram (Cicer arietinum L.), Cowpea (Vigna unguiculata) and greengram (Vigna radiata). The processes studied were fermentation, germination, pressure-cooking and roasting. The dietary fibre (DF) content and its components were determined using the enzymatic-gravimetric method. The TS content was determined by the enzymatic method after solubilization with KOH. The DF content ranged from 23.2 to 25.6 g/100 g in the raw and 16.0 to 31.5 g/100 g in the processed legumes. All the processing treatments significantly decreased the SDF content and increased the IDF content of all the three legumes. The mean TS, AS and RS content of the raw legumes were similar, 46.9, 36.7 and 10.2 g/100 g respectively. AS content of all the legumes was reduced by the processing treatments, except pressure cooking. Correspondingly, higher amounts of RS were observed in the processed legumes, except pressure cooked, resulting in an increase in the TDF content.     

Nutrients and antinutritional factors in faba beans as affected by processing

 The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinutritional factors (α-galactosides and phytic acid) of faba beans (Vicia faba, L. major) of soaking in different solutions (distilled water, citric acid, and sodium bicarbonate solutions), cooking the presoaked seeds, dry-heating and germination have been studied. Soaking brought about a decrease in starch, sucrose, fructose, α-galactoside, dietary fibre and calcium content. Glucose was detected in soaked faba beans and soaking did not modify the phytic acid content. Cooking the presoaked faba beans produced a slight decrease in starch, and caused a general drop in α-galactosides, dietary fibre, calcium and phytic acid, with the exception of seeds presoaked in sodium bicarbonate in which cooking did not cause any appreciable changes in comparison with the unprocessed faba beans. Germination caused a sharp reduction in α-galactoside and phytic acid content after 6 days, whilst starch and dietary fibre decreased slightly. Calcium, however, enjoyed a slight increment during germination which was related to the decrease in the content of hemicellulose and phytic acid. Dry-heating caused a noticeable reduction in all the nutrients and antinutritional factors investigated. Of all the treatments studied, germination appears to be the best processing method to obtain nutritive faba bean flour, since it caused a minor decrease in starch content (15% loss), the largest α-galactoside and phytic acid removal (94% and 45%, respectively) and provided an appreciable amount of dietary fibre. Received: 21 December 1997 / Revised version: 19 February 1998     

Proximate composition and antinutritive substances in chickpea (cicer arietinum L) as affected by the biotype factor

A study was made of both Desi (16 cultivars) and Kabuli (21 cultivars) chickpea biotypes grown under the same environmental conditions in order to evaluate the influence of the biotype factor as source of variance of the proximate composition and antinutritive substances content. Differences were found between the two biotypes for fat, total dietary fibre (TDF), insoluble dietary fibre (IDF), phytic acid and tannin content. Desi biotypes revealed lower fat and phytic acid contents, whereas Kabuli biotypes showed lower TDF, IDF and tannin content. Differences in coat thickness, as reported in the literature, are confirmed as a source of differences between the two biotypes in the fat, TDF, IDF, phytic acid and tannin content. © 1998 Society of Chemical Industry.     

Effect of rice bran fibre on the quality of rice pasta

This study investigated the effects of rice bran fibre (RBF) on the properties of rice pasta by extrusion processing. As the level of RBF increased, the content of total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) increased, respectively. The difference in the content of ΔIDF between before and after extrusion decreased from 1.01% to 0.69% and that of ΔSDF decreased from 1.06% to 0.55%. Depending on the increasing level of RBF, the water absorption index decreased and water solubility index increased, respectively. The crystallinity of newly formed crystals decreased from 21.43% to 18.66% as the level of RBF increased. Adding RBF darkened the colour of rice pasta and reduced its hardness and chewiness. The cooking loss (CL) increased significantly compared with the control (0% RBF). The results indicate that rice pasta with extra RBF (up to 15%) can provide an acceptable quality product with a satisfactory colour and CL.     

Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (Lens culinaris)

Protein content was used as an indicator of environmental conditions for a study on varietal and environmental variation of proximate composition, minerals, amino acids and anti-nutrients of lentils. Four lentil varieties, each with three levels of protein content, were selected. Crude protein content ranged from 24.3% to 30.2%. Analysis of variance showed that both varietal and environmental conditions had a significant effect on starch content. Significant varietal differences were found in acid detergent fibre (ADF), neutral detergent fibre (NDF), fat, ash, calcium (Ca), copper (Cu), potassium (K), manganese (Mn), phosphorus (P) and Zinc (Zn). Protein showed significant effects on the amino acids, arginine and tryptophan. Variety had a significant effect on sucrose, stachyose, phytic acid, tannins and trypsin inhibitor activity (TIA). Major lentil components, protein and starch content were inversely correlated. K, Mn, P and Zn were negatively correlated with protein content. Tryptophan was the most deficient amino acid and the sulphur-containing amino acids were the second limiting amino acid in lentils. Raffinose was positively correlated with starch while negatively correlated with ADF.     

Influence of germination on the soluble carbohydrates and dietary fibre fractions in non-conventional legumes

Influence of light exposure during germination on structural and soluble carbohydrates including total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble (SDF) dietary fibre fractions and also raffinose family oligosaccharides (RFOs) was studied in non-conventional legumes Vigna unguiculata (cowpea), Canavalia ensiformis (jack bean), Stizolobium niveum (mucuna), and Lablab purpureus (dolichos), and compared to a well known and used Glycine max (soybean). Non-conventional legumes were rich in DF, mainly IDF, which represented 93–97% of TDF. It was relevant the proportion of protein that remained associated to the insoluble DF matrix. Non-conventional legumes exhibited important levels of RFOs but their profile was different depending on the tropical seed. The germination of seeds produced changes in the carbohydrate fraction, mainly an increase of TDF in most instances, except for soybean, and a drastic reduction of RFOs, from 98% to 63%, with the corresponding increase in the amounts of total soluble sugars.     

Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean

Raw, soaked, germinated, autoclaved and cooked both of guar and faba bean were chemically and biologically evaluated. Crude protein, crude fiber and ash contents of guar and faba bean decreased as a result of all treatments with the exception of protein content in both germinated guar and faba bean. A slight decrease in lipid content was noticed during germination, while there were no changes in lipids after soaking, autoclaving and cooking. Protein content of guar was higher than of faba bean, and showed higher values for all amino acids than faba bean protein except for lysine and tryptophan. Germination caused a slight increase in total essential amino acids, while soaking caused a slight decrease in both of guar and faba bean. There was a slight decrease in the mineral contents by the heat processes with the exception of Mg and Mn for guar and Na, Mn for faba bean due to the cooking process. Germinated guar and faba bean showed noticeable decrease in Na, K, Cu, Mn and Mg and a slight increase in Fe and Zn than the raw materials. Germination was more effective in reducing phytic acid than heat treatment, and therefore it improves the nutritional quality of both guar and faba bean. Protein efficiency ratio (PER), true digestibility (DT) and biological value (BV) were estimated in all treatments under study using rat bioassay procedures. Data revealed pronounced improvements of the nutritive value as a result of all processes under study especially germination being the most effective.     

Composition of dietary fibre in cocoa husk

 This paper describes the total non-starch polysaccharide (NSP), soluble and insoluble dietary fibre (SDF and IDF) content of processed cocoa husk (cocoa butter <3 g/100 g) determined according to Englyst's enzymatic-chemical procedure. In addition, fibre values were determined by measuring the levels of the composite sugars by spectrophotometry and gas chromatography methods, and the fractions acid-detergent fibre, neutral-detergent fibre, crude fibre, Klason lignin, starch, crude protein, ash, fat, water content, and water-holding capacity (WHC). The NSP content was 43.8±2.32 g/100 g (28.34 g/100 g IDF plus 15.60 g/100 g SDF), the mean soluble fibre concentration was 35.5% of total fibre. Klason lignin content, estimated gravimetrically, was 13.7±1.8 g/100 g. Cellulose (19.7±1.48 g/100 g) and uronic acids (12.4±1.35 g/100 g) were the main type of IDF and SDF substances, respectively. The analysis of neutral sugar constituents showed the presence of glucose, the predominant sugar, followed by arabinose, galactose and xylose. The WHC was 3.62±0.47 g water/g cocoa husk. Received: 19 December 1997 / Revised version: 27 February 1998     

Composition of dietary fibre in cocoa husk

 This paper describes the total non-starch polysaccharide (NSP), soluble and insoluble dietary fibre (SDF and IDF) content of processed cocoa husk (cocoa butter <3 g/100 g) determined according to Englyst's enzymatic-chemical procedure. In addition, fibre values were determined by measuring the levels of the composite sugars by spectrophotometry and gas chromatography methods, and the fractions acid-detergent fibre, neutral-detergent fibre, crude fibre, Klason lignin, starch, crude protein, ash, fat, water content, and water-holding capacity (WHC). The NSP content was 43.8±2.32 g/100 g (28.34 g/100 g IDF plus 15.60 g/100 g SDF), the mean soluble fibre concentration was 35.5% of total fibre. Klason lignin content, estimated gravimetrically, was 13.7±1.8 g/100 g. Cellulose (19.7±1.48 g/100 g) and uronic acids (12.4±1.35 g/100 g) were the main type of IDF and SDF substances, respectively. The analysis of neutral sugar constituents showed the presence of glucose, the predominant sugar, followed by arabinose, galactose and xylose. The WHC was 3.62±0.47 g water/g cocoa husk. Received: 19 December 1997 / Revised version: 27 February 1998     

动态高压微射流对刺梨果渣膳食纤维及其抑制淀粉消化和葡萄糖扩散的影响

本实验以刺梨果渣为原料,采用酶法制备可溶性膳食纤维（soluble dietary fiber,SDF）、不可溶性膳食纤维（insoluble dietary fiber,IDF）和全膳食纤维（total dietary fiber,TDF）,并采用动态高压微射流（dynamic high pressure microfluidization,DHPM）对刺梨果渣SDF进行改性处理,初步探索了刺梨果渣膳食纤维及DHPM处理SDF（DHPM-SDF）的理化特性及其对淀粉酶活力和葡萄糖扩散的影响。结果表明,IDF和SDF都能通过吸附葡萄糖、抑制葡萄糖扩散以及改变胰淀粉酶二级结构来减缓葡萄糖的流动进程和淀粉消化速率,其中,IDF对葡萄糖的吸附能力和抑制葡萄糖扩散能力分别是SDF的1.28 倍和1.99 倍,而SDF的胰淀粉酶活力抑制率是IDF的1.73 倍,并且,SDF对胰淀粉酶活力的抑制作用主要通过改变胰淀粉酶的α-螺旋和无规卷曲结构。TDF表现出与IDF相似的葡萄糖吸附能力和抑制淀粉酶活力的能力。与SDF相比,DHPM-SDF平均粒径增加了2.08 倍,使得其葡萄糖吸附能力和抑制葡萄糖扩散能力分别提高了28.13%和62.09%,并且DHPM-SDF能显著减少胰淀粉酶的α-螺旋和无规卷曲结构相对含量（P＜0.05）,其对淀粉酶活力的抑制能力是SDF的1.44 倍。因此,刺梨果渣膳食纤维,尤其是SDF可作为降血糖产品开发的潜在优良资源,并且DHPM是提高刺梨果渣可溶性膳食纤维降血糖活性的有效改性处理手段。     

Characteristics of fibre‐rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels

The contents of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and functional properties of fibre‐rich powders (FRP) from pitaya peels with different particle size (FRP80, FRP140 and FRP250) were determined. Results showed that FRP140 had higher TDF (79.37%) and SDF (33.07%) with a balanced ratio of SDF/IDF (1:1.32) and higher water‐holding capacity (54.20 g g^?1), swelling capacity (50.63 mL g^?1), oil‐holding capacity (2.65 g g^?1) and glucose dialysis retardation index (62.83% at 60 min), compared with FRP80 and FRP250. Therefore, physiochemical properties of FRP140 were further investigated. SDF of FRP140 mainly contained rhamnose (4.95%) and galactose (1.98%), with 9.45% galacturonic acid, while IDF dominantly contained xylose (4.76%) and galactose (3.42%), with 18.54% klason lignin. Total phenolic content was 7.75 mg g^?1 and mainly composed of salicylic acid (0.98 mg g^?1) and protocatechuic acid (0.45 mg g^?1). Furthermore, FRP140 showed significant reducing power, DPPH‐scavenging activity and nitrite‐scavenging ability.     

Effects of harvest time and storage on dietary fibre components in various cultivars of white cabbage (Brassica oleracea var capitata)

The effect of harvest time and storage on dietary fibre content and composition was investigated in six cultivars of white cabbage (Brassica oleracea var capitata). Three cultivars were of early maturity type (SW Nordpol, Rolly and Balbro) and three of late maturity type (Predikant, Hanna and Lion). The average total dietary fibre (TDF) content was 241 g kg^?1 dry matter (DM) (CV = 13), of which approximately 25% was soluble (CV = 15). The main dietary fibre components were glucose (37%), uronic acid (32%), arabinose (12%) and galactose (8%) residues. Early cultivars generally had a lower TDF content than late maturity types, due to a lower amount of both insoluble (arabinose, galactose and glucose) and soluble (arabinose) polymers. An early cultivar, Rolly, had the highest solubility, 33%, versus 25 ± 4% for the other cultivars. The early cultivar SW Nordpol had a similar TDF content and proportion of soluble dietary fibre (SDF) to the late cultivar Hanna, but the dietary fibre composition was different, with the early cultivar having a lower proportion of arabinose residues. Storage for 6 weeks had minor effects on the dietary fibre. After further storage of the late maturity cultivars, there was an increase in insoluble dietary fibre (IDF) (glucose and uronic acid residues) and a decrease in SDF (arabinose and galactose residues). As a consequence the solubility of TDF decreased from 29 to 19% on average. Harvesting before physiological maturity was reached resulted in a somewhat lower content of TDF and IDF for two cultivars (Predikant and Hanna), while SDF was more or less unaffected for all cultivars. Long‐term storage had fewer effects on cabbage harvested prior to maturity than when harvested at the right physiological maturity. It is concluded that the observed differences between cultivars and after long term storage are of such magnitude that they may affect nutritional properties of the dietary fibre. © 2002 Society of Chemical Industry     

Effect of Heat Treatments on Chemical Analysis of Dietary Fiber

Apple fiber, corn fiber, oat bran and soy fiber were analyzed to study the effect of heat processing (autoclaving at 121°C/15 min, 100°C/30 min and microwave heating for 5/10 rain) on dietary fiber fractions. Samples were analyzed for insoluble (IDF), soluble (SDF), and total dietary fiber (TDF) by an enzymatic-gravimetric method. Autoclaving reduced IDF of apple fiber and TDF of apple fiber and oat bran. Microwave heating reduced TDF in apple fiber and oat bran and IDF in oat bran but increased the SDF of apple fiber. All treatments decreased the SDF in corn fiber. Effects on dietary fiber fractions depended on fiber type and processing method.     

Dietary fibre content of dry and processed beans

Common beans (Phaseolus vulgaris L.) are a good source of protein, vitamins, minerals and especially dietary fibre. As beans are never eaten raw, the effects of soaking, cooking, soaking–cooking and canning on soluble, insoluble and total dietary fibre contents of beans are studied. Total dietary fibre content was determined by enzyme-gravimetric method. The fraction of insoluble dietary fibre was corrected for the content of resistant starch, determined as part of the total starch in insoluble fibre. The results indicate that thermal processing decreased the insoluble fibre content, and consequently the total dietary fibre content of beans. Soaking and cooking of beans significantly (P⩽0.05) increased the resistant starch content. The data on dietary fibre content of processed food are much more relevant than those of raw food. Thus food composition tables should contain as much data on processed food as possible.