Removal of Phytate from Great Northern Beans (Phaseolus vulgaris L.) and Its Combined Density Fraction

The effect of pH on the dissociation of phytate complexes and subsequent removal of phytate from Great Northern bean (GNB) flour and its combined density fraction (CDF) was investigated. The largest amount of phytate removed was from GNB flour and CDF dispersions adjusted to pH 7.0 during dialysis. Dialyzed, unadjusted GNB flour and CDF respectively contained 55.4% and 59% of phytate in water-soluble form. The results indicate that phytic acid is present in GNB as a water soluble salt with a M.W. less than 1,000 daltons, water soluble complex with M.W. more than 1,000 daltons, and water insoluble complex. The presence of phytate in the CDF did not affect in vitro digestibility of CDF proteins.     

Effects of germination on the chemical composition of Glycine and Phaseolus beans

The effects of germination on total protein and amino acids, and phytic acid of beans of Glycine max L, Glycine hispida L, Phaseolus radiatus L and Phaseolus angularis L were studied. The increase in total crude protein content was > 21% for Glycine beans and 8–15% for Phaseolus beans. There was a marked increase in the total essential amino acids of Glycine max (76%) and Phaseolus radiatus (52%). A smaller increase was observed for Phaseolus angularis (25%) and Glycine hispida (3%). The phytic acid contents of the beans were drastically reduced (< 0.2%), mainly due to leaching into the soak water. Total ash content showed a decrease, too, also due to leaching; the loss of potassium was very high whereas losses of the divalent metals, calcium, iron and magnesium, were only moderate, probably because of the ability of divalent cations to bind to protein to form proteincation-phytate complexes and also because divalent salts of phytic acid are insoluble at moderate to high pHs.     

Changes in phytic acid and acid-soluble phosphorus in maturing Pinto beans

Changes in the content of phytic acid and total acid-soluble phosphorus were measured in Pinto beans at several levels of seed maturity. Phytic acid content in bean seeds increased rapidly with advancing maturity, while total acid-soluble phosphorus decreased. Mature dry beans contained about 1% phytic acid which accounted for half the total acid-soluble seed phosphorus. the most immature beans studied contained about 0.13% phytic acid which represents only 4% of the total acid-soluble phosphorus in these ovules. Little phytic acid was found in pods at any level of maturity.     

Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)

Effects of dehulling on phytic acid; trypsin, chymotrypsin, and α-amylase inhibitory activities; and tannins of ten cultivars of dry beans (Phaseolus vulgaris L.) were investigated. Phytic acid content of whole beans ranged from 1.16-2.93%. Dehulling significantly increased the phytic acid content of beans (range 1.63-3.67%). Dehulling also increased trypsin, chymotrypsin, and α-amylase inhibitory activities of the beans. Tannin contents of whole and dehulled beans ranged from 33.7-282.8 and 10.0-28.7 me. catechin equivalent/100g beans, respectively. Removal of seed coats lowered the tannin content of beans by 68–95%. Tannins were not detected in white seeded cultivars of Sanilac, Great Northern, and Small White. Dehulling significantly improved the in vitro digestibility of bean proteins.     

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.     

The impact of processing on phytic acid,in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.)

BACKGROUND: Faba bean is one of the important legumes in Asian countries. It is also a major source of micronutrients in many rural areas. Unfortunately, the bioavailability of iron from faba bean is low because it is present as an insoluble complex with food components such as phytic acid. The influence of soaking, germination and fermentation with the expectation of increasing the bioavailability of iron was investigated. RESULTS: Fermentation treatments were most effective in decreasing phytic acid (48–84%), followed by soaking at 10 °C after preheating (36–51%). Steeping faba beans for 24 h at 25 °C had the least effect on the removal of phytic acid (9–24%). With increased germination time at 30 °C, phytic acid progressively decreased from 9 to 69%. Most wet processing procedures, except soaking after wet preheating, caused losses of dry matter and iron (8–15%). In vitro iron solubility, as a percentage of total iron in soaked faba bean after dry preheating, was significantly higher than in raw faba bean (P < 0.05). Fermentation and germination did not have significant effects on the solubility of iron. CONCLUSION: The expected improvement of iron bioavailability levels due to lower phytic acid was not confirmed by increasing levels of in vitro soluble iron. Soaking, germination and fermentation can decrease phytic acid in faba bean. However, results from in vitro solubility measurement of iron showed little improvement of iron bioavailability in fermented and germinated faba beans over untreated raw faba beans (P < 0.05). It seems that componets of dietary fibre other than phytic acid are more important in binding iron. Probably, a complex association between dietary fibre and iron is the reason for the poor bioavailability of iron in faba bean. Copyright © 2009 Society of Chemical Industry     

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides,After Pepsin–Pancreatin Hydrolysis,Capable to Inhibit Dipeptidyl Peptidase‐IV

The objective of this research was to determine the bioactive properties of the released peptides from commercially available precook common beans (Phaseolus vulgaris). Bioactive properties and peptide profiles were evaluated in protein hydrolysates of raw and commercially precooked common beans. Five varieties (Black, Pinto, Red, Navy, and Great Northern) were selected for protein extraction, protein and peptide molecular mass profiles, and peptide sequences. Potential bioactivities of hydrolysates, including antioxidant capacity and inhibition of α‐amylase, α‐glucosidase, dipeptidyl peptidase‐IV (DPP‐IV), and angiotensin converting enzyme I (ACE) were analyzed after digestion with pepsin/pancreatin. Hydrolysates from Navy beans were the most potent inhibitors of DPP‐IV with no statistical differences between precooked and raw (IC₅₀ = 0.093 and 0.095 mg protein/mL, respectively). α‐Amylase inhibition was higher for raw Red, Navy and Great Northern beans (36%, 31%, 27% relative to acarbose (rel ac)/mg protein, respectively). α‐Glucosidase inhibition among all bean hydrolysates did not show significant differences; however, inhibition values were above 40% rel ac/mg protein. IC₅₀ values for ACE were not significantly different among all bean hydrolysates (range 0.20 to 0.34 mg protein/mL), except for Red bean that presented higher IC₅₀ values. Peptide molecular mass profile ranged from 500 to 3000 Da. A total of 11 and 17 biologically active peptide sequences were identified in raw and precooked beans, respectively. Peptide sequences YAGGS and YAAGS from raw Great Northern and precooked Pinto showed similar amino acid sequences and same potential ACE inhibition activity. Processing did not affect the bioactive properties of released peptides from precooked beans. Commercially precooked beans could contribute to the intake of bioactive peptides and promote health.     

Protein and mineral content of a novel collection of wild and weedy common bean (Phaseolus vulgaris L)

Protein and total calcium, iron, and zinc were determined in 70 accessions of wild and weedy common bean (Phaseolus vulgaris L) from different sites in two Mexican states (Jalisco and Durango). Protein digestibility, essential amino acid profiles, tannins, phytic acid and extractable iron were determined in selected accessions. The phytate/zinc and the phytate × (calcium/zinc) molar ratios were also determined as predictors of zinc bioavailability. For comparative purposes, two cultivated common beans were included. The wild and weedy beans contained more protein and similar protein digestibility compared with cultivated samples. The contents of sulfur amino acids were low in all samples; additionally, beans from Jalisco had higher contents of sulfur amino acids than cultivated ones. Beans from Durango showed higher leucine, valine and aromatic amino acids contents than cultivated beans. Some wild and weedy beans from Jalisco and Durango showed high contents of calcium (7470 mg kg⁻¹), iron (280 mg kg⁻¹), and zinc (33.1 mg kg⁻¹). The phytic acid × (calcium/zinc) molar ratios of some wild and weedy beans were similar to those of cultivated beans. Amounts of extractable iron were in the order of 26–74%. © 2000 Society of Chemical Industry     

Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (Medammis): Effects of Cooking Temperature and Time

Easy-and hard-to-cook bean seeds were cooked by different heat treatments (100–125°C for 1–12 hr). Amino acid composition, tannins, phytic acid and trypsin inhibitor activity were determined. Almost all essential amino acids declined after cooking. Less than 10% of total tannins were decomposed during cooking, while up to 50% were leached to the cooking liquor. Retention of phytic acid in cooked beans was significantly lower than in cooked bean-liquor mixtures. Loss of phytic acid due to leaching was much higher for easy-to-cook beans than for hard-to-cook ones. Apparent retention of trypsin inhibitor activity amounted to about 50%. Optimum heat treatments were 125°C at 1 hr for easy and 120°C at 2 hr for hard-to-cook beans.     

Iron Speciation in Beans (Phaseolus vulgaris) Biofortified by Common Breeding

The iron storage protein ferritin is a potential vehicle to enhance the iron content of biofortified crops. With the aim of evaluating the potential of ferritin iron in plant breeding, we used species‐specific isotope dilution mass spectrometry to quantify ferritin iron in bean varieties with a wide range of total iron content. Zinc, phytic acid, and polyphenols were also measured. Total iron concentration in 21 bean varieties ranged from 32 to 115 ppm and was positively correlated with concentrations of zinc (P = 0.001) and nonferritin bound iron (P < 0.001). Ferritin iron ranged from 13% to 35% of total iron and increased only slightly in high iron beans (P = 0.007). Concentrations of nonferritin bound iron and phytic acid were correlated (P = 0.001), although phytic acid:iron molar ratio decreased with increasing iron concentration (P = 0.003). Most iron in high iron beans was present as nonferritin bound iron, which confirms our earlier finding showing that ferritin iron in beans was lower than previously published. As the range of ferritin iron content in beans is relatively narrow, there is less opportunity for breeders to breed for high ferritin. The relevance of these findings to the extent of iron absorption depends on resolving the question of whether ferritin iron is absorbed or not to a greater extent than nonferritin bound iron.     

Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan

Germination is a method that can modify the presence of nutrients and antinutrients in legume seeds. In this study, the changes in trypsin inhibitors activity (TIA), phytic acid, tannins, ascorbic acid, thiamine, protein digestibility and minerals in germinated black beans (Phaseolus vulgaris L.), white beans (Phaseolus vulgaris L.) and pigeon beans (Cajanus cajan L. Millsp) were evaluated. The ungerminated grains were analysed as control. A significant decrease in the content of TIA of pigeon beans (19.2%), white beans (52.5%) and black beans (25%) was observed. The reduction of phytic acid was more than 40% for the three grains germinated; for the tannins, the reduction was of 14.3% for pigeon beans, 19% for black beans and 36.2% for white beans. Germination increased the protein digestibility in a 2-4% range, and also increased the ascorbic acid by 300% for white beans, by 33% for black beans and by 208% for pigeon beans. The thiamine content increased more than 26.7%. Germination affected the mineral content erratically, depending more on the grain and the type of mineral. These variations in the content of nutrients and antinutrients of the germinated grains are attributed to the joint effect of the germination and previous soaking the grains were subjected to.     

膜分离制取可溶性菜籽蛋白及其对DPPH自由基的清除作用

采用碱提取酸沉淀方法和膜分离技术从菜籽粕制取沉淀蛋白和可溶性蛋白,研究蛋白产物中的硫甙和植酸分布、膜分离操作对可溶性蛋白的硫甙和植酸含量的影响、以及可溶性蛋白的抗氧化活性。结果表明,沉淀蛋白得率较低,需要回收可溶性蛋白。菜籽粕中的硫甙被碱液提取并主要集中于可溶性蛋白,膜分离可以明显降低可溶性蛋白中的硫甙含量,经CF=4 及DV=3 的膜分离,得到的可溶性蛋白中的硫甙含量仅为0.11mg/g。可溶性蛋白还具有清除DHPP 自由基活性的作用。碱液不能有效提取菜籽粕中的植酸,大部分植酸残留在提取蛋白后的残渣中,膜分离难以分离可溶性蛋白中的植酸。     

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     

The influence of germination on the nutritional value of wheat, mung beans and chickpeas

The changes in nutrients during the germination of wheat, mung beans and chickpeas were investigated. Germination was performed under conditions commonly used in the household. The amount of water taken up during 4 days of germination varied from 159 g/100 g (chickpeas) to 450 g/100 g (mung beans). For all three seeds losses of dry matter and carbohydrates were observed. In wheat and mung beans, phytic acid was partially hydrolyzed. In mung beans, the total fat content decreased. Increases in the content of polyunsaturated fatty acids in wheat and of dietary fibre in wheat and mung beans were noted. At a constant level of crude protein, a measurable rise in limiting amino acids was observed in wheat and mung beans. Frequent watering during germination caused losses of Fe, between 9% and 21%, K (27% in chickpeas) and Cu (17% in chickpeas). Except for vitamin B6 in both legumes and vitamin B1 in chickpeas, accumulation of the vitamins under investigation (B1, B2, B6, C, E) was noted. Owing to these changes during germination, the nutritional value of the three seeds has been improved to various extents, most distinctly in wheat and least noticeably in chickpeas. Compared with other vegetables, sprouted seeds can be considered a valuable addition to the diet.     

The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes

The effects of hydrothermal processing on antinutrients and the protein and starch digestibility of black grams, chick peas, lentils and red and white kidney beans was investigated. The tannins and phytic acid contents in these five food legumes ranged from 770 to 1100 and 970 to 1440 mg/100 g, respectively, whereas protein and starch digestibility of the raw food legumes was found to be from 33.8 to 37.6 and 36.8 to 42.0%, respectively. A reduction in the level of these antinutrients, along with an improvement in protein and starch digestibility, was observed after cooking. The tannins and phytic acid contents were reduced by 33.1–45.7 and 28.0–51.6%, respectively, because of the use of different hydrothermal treatments at 100, 121 and 128 °C. Maximum improvement in protein digestibility (95.7–105.1%) and starch digestibility (116.7–137.7%) was observed on cooking at 121 °C for 10 min. However, cooking in boiling water resulted in improvement in protein and starch digestibility of the food legumes by 86.9–93.3 and 84.0–90.4%, respectively.     

The effect of popping,soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans

This study was conducted to determine the effect that a popping head (like a rice cake machine), a low-shear and low-water processing technology, has on the concentration of antinutritional factors in chickpeas and red kidney beans. Seeds were popped under several parameters (popping time, sample format and equipment type) and analysed against soaking (1:5 w/v in reverse osmosis water for 24 h), roasting (100 g at 180 °C for 20 min) and boiling (1:5 w/v in reverse osmosis water at 100 ± 1 °C for 1 h) processes. Popping and roasting significantly reduced phytic acid content in chickpeas (6%–22%) and red kidney beans (16%–39%). In contrast, phytic acid content after soaking and boiling was not significantly different to raw seeds. Condensed tannins were significantly reduced in red kidney beans after soaking (74%), boiling (100%) and 4 s popping (28%–42%) treatments and increased in both pulses after roasting (137%) and 8 s popping (21%–47%). Further analysis showed that the soluble phenolic content increased with popping, but total and bound phenolic content was reduced. These results demonstrate that the high temperatures and pressures applied during the popping process effectively reduce antinutritional factors in pulses, compared to conventional processing methods.     

Effect of Germination on Oligosaccharides and Nonstarch Polysaccharides in Navy and Pinto Beans

Effect of germination on raffinose-oligosaccharides, and nonstarch polysaccharides in C-20 navy and Pindak pinto beans was investigated using solvent fractionation and chromatographic methods. Approximately 70-80% of total raffinose and stachyose was removed by germination for 6 days. Ungerminated navy and pinto beans contained 21.75% and 18.84% total nonstarch polysaccharides, respectively. Germination did not significantly change the yields of soluble and insoluble nonstarch polysaccharides. Arabinose in the soluble nonstarch polysaccharides was significantly increased by germination. Germination increased the viscosity of soluble nonstarch polysaccharides. However, the viscosity increase of the soluble nonstarch polysaccharides from germinated pinto beans was significantly greater than that from germinated navy beans.     

Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing

Dry beans (Phaseolus vulgaris) were subjected to soaking, cooking or a combination of both prior to fermentation, and then assessed for oligosaccharides, antinutritional factors and in-vitro protein digestibility. Results showed an important decrease in raffinose oligosaccharides and antinutritional factors. However, an increase of trypsin inhibitor and tannin contents occurred respectively in cooked or soaked-cooked fermented beans and in raw or soaked fermented beans. Appreciable improvement in in-vitro protein digestibility was only observed in cooked or soaked-cooked beans. After fermentation, the largest decreases were observed in soaked-cooked beans (92.75%) for raffinose, in cooked beans (31.57%) for phytic acid, in soaked beans (90.86%) for stachyose, and in raw beans for trypsin inhibitor (38.77%). The highest increase due to fermentation was observed in raw beans for in-vitro protein digestibility (1.73%).     

The inhibitory effect of albumin extracts from white beans (Phaseolus vulgaris L.) on in vitro iron and zinc dialysability: role of phytic acid

The role of phytic acid in determining iron and zinc dialysability in albumin extracts from raw, cooked and cooked/dephytinized white beans, has been investigated. Albumin extract from raw beans was characterized by high iron (19mg/100g), zinc (6.9mg/100g) and phytic acid (11.5μmol g⁻¹) contents and a low mineral dialysablity (Fe 0.48%, Zn 2.5%). Cooking did not influence the mineral dialysability from beans but significantly increased the dialysability of iron (1%, p < 0.001) and zinc (5.3%, p < 0.001) from the albumin extract. Slight modifications in the composition of inositol phosphates after cooking, both in beans and in albumin extract, were observed. The improvement in iron and zinc dialysability from cooked/dephytinized samples was strictly dependent on the residual IP(6 + 5) (inositol hexa + pentaphosphates) content. Compared to cooked beans, in cooked/dephytinized bean a reduction of IP(6 + 5) of 49% led to an increase of the iron and zinc dialysability (29% p < 0.05 and 42%, p < 0.001, respectively). Albumin extract from this sample showed a reduction of 58% in iron and of 45% in zinc content, an almost complete reduction in IP(6 + 5) content (0.6 μmol g⁻¹) and a strong increase in the iron and zinc dialysability. The albumin digests showed peptides of similar MW profiles but of different amino acid compositions. In particular, in peptides which derived from digestion of albumin extracted from cooked/dephytinized beans, a strong increase in cysteine content was found, indicating that, after the disruption of phytate-mineral-protein complexes cysteine-rich fragments were released. The study indicates that phytic acid is responsible for the low iron and zinc dialysability from the albumin bean fraction and indicates the significance of the amino acid composition of the protein digestion products for the enhancement of mineral dialysability.     

Constitution of leguminous seeds. A note on protein-phytic acid interactions during isolation of acid-soluble protein from phaseolus beans

Acid-soluble proteins isolated from three types of Phaseolus beans (white kidney beans, navy beans and lima beans) were found to contain phytic acid. The amount of phytic acid complexed by the proteins was unaffected by the phytic acid content of the bean extracts from which the proteins were isolated but depended on the number of positively charged basic groups which were available for reaction with the phytate anion. It was found that the Neuberg formula for phytic acid (C₆H₂₄O₂₇P₆) represents more accurately the molecular formula of phytic acid associated with the isolated proteins, than does the Anderson formula (C₆H₁₈O₂₄P₆).