印度食用豆生产、消费及贸易概况

主要介绍了印度的食用豆生产、消费及进出口贸易情况.印度是世界最大的食用豆生产国,主要品种包括鹰嘴豆、芸豆、木豆和小扁豆,主要种植省份为中央邦、马哈拉施特拉邦、北方邦、拉贾斯坦邦以及安德拉邦.印度也是世界最大的食用豆消费国.印度主要进口食用豆,进口的主要品种是豌豆、绿豆、豇豆和菜豆;出口量相对较少,主要出口品种为鹰嘴豆.     

α-Amylase inhibitor levels in seeds generally available in Europe

The α-amylase inhibitor (αAI) levels in 18 seeds, which are generally available throughout Europe, have been determined. Kidney beans, haricot beans, pinto beans and runner beans had high contents of αAI (2–4 g equivalent kg^?1 seed meal). Butter beans, blackeyed peas, chickpeas, field beans and sweet lupinseeds contained 0.1–0.2 g inhibitor equivalent kg^?1 seed meal. No αAI activity was detected in samples of adzuki bean, lentils, mung beans, peas, soya beans, sunflower seeds or winged beans. The αAI activity present in whole kidney beans was relatively heat-resistant. However, it could be completely abolished by aqueous heat treatment of fully imbibed beans at 100°C for 5–10 min.     

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

Total phenolic content (PC) was ～12 mg g^?1 in lentils, 2.2 mg g^?1 in chickpeas, 2.3 mg g^?1 in soybeans, 2.5 mg g^?1 in yellow peas and 1.2 mg g^?1 in green peas. Total antioxidant activity (AA) determined by ABTS (2,2′‐azinobis‐3‐ethyl‐benzthiazoline‐6‐sulfonic acid) assay was highest in lentils at around 14 μmol Trolox equivalent antioxidant capacity (TEAC) g^?1 and lowest in green peas at 1.9 μmol TEAC g^?1. Bound phytochemicals contributed to 82–85% total AA in lentils. Free phytochemicals contributed more to total AA in chickpeas, yellow peas, green peas and soybeans than bound phytochemicals. AA and PC was reduced by ～80% in lentils and <30% in yellow peas by decortication, by 16–41% in lentils, chickpeas and peas by cooking, and by 22–42% in lentils by soaking. Total AA was significantly correlated with total PC. Soybeans had the greatest ability to scavenge free radicals, inhibit lipid peroxidation and chelate metals among the legumes tested. Different legumes exhibited different AA mechanisms.     

Influence of different non-grain commodities on the population growth of Trogoderma granarium Everts (Coleoptera: Dermestidae)

We investigated the population growth of the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae) on seven groups of commercially available non-grain commodities. Six powdered spices were used in the first group of experiments: black pepper, clove, nutmeg, allspice, cinnamon and turmeric. The second group of the tested commodities included seven animal products: powdered cow milk, powdered pork zelatin, sheeps’ wool, goat’s skin, ducks’ feathers, dry dog food and dry cat food. The third group of commodities was consisted of six herbs: oregano, spearmint, basil, coriander, laurel and marjoram. The fourth group of commodities contained ten pulses: chickpeas, lentil, split peas, black-eyed peas, beans, soybean flour and whole kernels, lima beans, mung bean, and broad beans. The fifth group comprised six dried fruits: Corinthian currants, sultanas, banana chips, melons, apricots and figs. The sixth group was consisted of five non-grain commodities: cottonseed cake, tobacco, black tea, Turk kahvesi and potato flour. The seventh group included seven nuts: sunflower seeds, pumpkin seeds, pistachios, roasted chickpeas (yellow), almonds, hazelnuts and walnuts. Finally, six cracked containment categories (0% cracked kernels, 5% cracked kernels and 95% intact kernels, 10% cracked kernels and 90% intact kernels, 25% cracked kernels and 75% intact kernels, 50% cracked kernels and 50% intact kernels and 100% cracked kernels) from five pulses were tested: chickpeas, black-eyed peas, mung bean, soybean and split peas. The highest progeny production (3.01 individuals per vial) was recorded on powdered cow milk. On pistachios, split peas, sunflower seeds, soybean flour, pumpkin seeds, walnuts, almonds and coriander, T. granarium built high population densities rapidly, while on roasted chickpeas, cottonseed cake, hazelnuts, chickpeas, dog food and lentils, its population growth was much less. Broad beans, melons, figs, lima beans, beans, Corinthian currants, pork zelatin and potato flour were less suitable diets for the development of this species. On black pepper, clove, nutmeg, allspice, cinnamon, turmeric, sheeps’ wool, goat’s skin, ducks’ feathers, cat food, sultanas, banana chips, apricots, tobacco, black tea, Turk kahvesi, oregano, spearmint, basil, laurel and marjoram, no progeny production was recorded. The proportion of 100% cracked black-eyed peas or mung beans was more suitable for the population growth of T. granarium. Also, the percentages of 50% cracked chickpeas or 10% cracked soybeans enhanced the development of the species, in comparison with the whole kernels of each pulse. Our study indicated that several non-grain commodities are beneficial for the population growth of T. granarium, a fact that should be seriously taken into account in international trade, as this pest may utilize them as “vehicles” of expansion.     

Nutritional evaluation and bioactive microconstituents (phytosterols,tocopherols, polyphenols,triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

In the present study we report the crude composition and several bioactive microconstituents content in cooked dry legumes, usually consumed in Mediterranean countries. The legumes studied were broad beans, chickpeas, two split peas varieties, two lentils varieties, pinto beans, black-eyed beans, five white beans varieties and white lupines.     

食用豆品种萌发过程中抗氧化成分研究

选择芽用特性优良的绿豆、大豆品种各3个,小扁豆和蚕豆品种各2个,进行萌发过程中功能性成分研究。食用豆之间总酚含量变化趋势存在一定差异,而总黄酮含量和总抗氧化力的变化趋势总体一致。不同食用豆萌发5d后总酚含量的变化范围为5.08—11.25mg/g,总黄酮的变化范围为1.79—7.31mg/g,总抗氧化力变化范围为15.2%—39.5%;综合评价S11、M24、F2适合开发为高抗氧化芽菜优异品种。     

Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes

ABSTRACT:  The objective of this study was to characterize the phenolic compounds and antioxidant activities of U.S.-produced cool season legumes. A total of 33 cool season legume samples were selected. Some common beans and soybeans were included for comparisons. Total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were analyzed. Ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and oxygen radical absorbance capacity (ORAC) were used for analyzing antioxidant properties. Color of the legume flour and the seed coat was also analyzed. TPC, TFC, CTC, FRAP, DPPH, and ORAC values of legumes were significantly different not only between classes but also among samples within each class. Among cool season legume classes, lentils possessed the highest concentrations of the phenolic compounds and antioxidant activities. Colored common beans and black soybeans exhibited higher TPC, TFC, CTC, FRAP, DPPH, and ORAC values than those of yellow peas, green peas, and chickpeas. Antioxidant activities (FRAP, DPPH, and ORAC) were strongly correlated ( r = 0.96, 0.94, and 0.89, respectively, P < 0.01) with TPC. TPC and ORAC were moderately correlated ( P < 0.01) with either the seed hull surface color or the flour color.     

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.     

Nutritive value of some improved varieties of legumes.

The nutritional quality of some improved varieties of chick peas (Cicer arietinum), mash beans (Phaseolus mungo), mung beans (Phaseolus aureus) and cow peas (Vigna sinensis), grown in Pakistan, was measured chemically (including amino acid analyses) and biologically in N-balance experiments with growing rats. Lysine and total sulphur amino acids were lowered in varieties with a higher content of protein. The true protein digestibility (TD), biological value (BV) and net protein utilisation (NPU) of different varieties of chick peas, mung beans and cow peas varied between 85–89, 83–85 and 87–92%, 62–69, 54–56 and 55–59% and 55–60, 45–48 and 50–51%, respectively. The TD of protein was highest (89%) in chick peas, 6560 having a higher protein content (29.4%) while its BV was lowest (62%) as compared to the other varieties of chick peas. There was a significant correlation (r=0.97) between BV and the total sulphur containing amino acids and BV could be predicted from the regression equation; BV (%)= 33.03 + 10.56x methionine+cystine (g per 16 g N). This indicates that methionine+cystine are the first limiting amino acids in these varieties. Tannin content does not seem to affect the TD of mash and mung beans.     

Protein and non-protein (free and protein-bound) tryptophan in legume seeds

The contents of protein and non-protein (free and protein-bound) tryptophan and of proteins in the flours of nine legume seeds were determined. Lupins and soybeans showed the highest protein concentrations, followed by groundnuts, beans, broad beans, lentils, vetches, chick-peas, and peas. Protein tryptophan content is higher in soybeans and lower in peas (502 and 192 mg/100 g of dry flour, respectively) than in the other legumes, which also contain non-protein tryptophan. Chick-peas show the highest value of free tryptophan and groundnuts the lowest (58.2 and 2.24 mg/100 g of dry flour, respectively). Tryptophan appears to be bound to water-soluble proteins and to proteins soluble at pH 8.9. In particular, chick-peas contain a high amount of tryptophan bound to water-soluble proteins, followed by beans. The results are evaluated, considering the importance, not only of protein, but also non-protein tryptophan, for assessing the nutritive value of a protein in foods.     

In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)

BACKGROUND: Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short‐chain fatty acid production. RESULTS: The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in black beans, while no difference was observed between chickpeas and lentils. Black beans and lentils had higher polyphenols content than chickpeas. The IF of black beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from black bean and lentil were best substrates for the fermentative production of butyric acid. CONCLUSIONS: It is concluded that the IF of pulses might be an important source of bioactive compounds. Copyright © 2010 Society of Chemical Industry     

Legume Processing Effects on Dietary Fiber Components

Effects of different processes were studied on neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, and lignin content of legumes. Chick peas, kidney beans, and lentils were soaked and cooked, simulating home processing. Values were recorded on a wet basis as a guide to calculating their contribution to the diet. Decrease in values was more pronounced in pressure-cooked chick peas and kidney beans with cooking liquid removed. In lentils, cooking liquid embedded, no difference between processes was observed. Amounts of dietary fiber components on a dry basis, of interest when legume meal is used as food supplement, increased for chick peas and beans, except for the hemicellulose of beans and lentils, which decreased.     

Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro

ABSTRACT:  Epidemiological studies demonstrated that the consumption of dietary antioxidant was associated with the prevention of atherosclerosis. The aim of this study was to investigate the antioxidant activities of the hydrophilic extracts from 9 selected legumes based on copper-induced human LDL oxidation model in vitro . The antioxidant activities were assessed on the basis of the formation of conjugated dienes (lag time of oxidation) and thiobarbituric acid reactive substances (TBARS) as the early and later stage markers of LDL oxidation. The results showed that the extracts of black beans ( Phaseolus vulgaris L.), lentils ( Lens culinaris ), black soybeans ( Glycine max ), and red kidney beans ( Phaseolus vulgaris L.) had significant ( P < 0.05) longer LDL oxidation lag times (128.8, 124.2, 107.7, and 111.1 min, respectively) than the LDL control group (94.9 min). No significant lag-time lengthening was observed in other tested legume extracts. On the other hand, black beans, lentils, black soybeans, red kidney beans, and pinto beans exhibited higher antioxidant capacities (Trolox equivalents) than yellow peas, green peas, chickpea, and yellow soybeans in both LDL-conjugated dienes assay and LDL-TBARS assay. Meanwhile, the antioxidant activities of these legumes against LDL-lipid peroxidation in the above assays were found to correlate very significantly ( P < 0.01) with their phenolic substances, and DPPH radical scavenging activity and ORAC (oxygen radical absorbance capacity). These results suggest that consuming black beans, lentils, black soybeans, and red kidney beans may have potential in preventing the development of atherosclerosis from the perspective of inhibiting LDL oxidation.     

Non-isoflavone phytoestrogenic compound contents of various legumes

Widely consumed legumes including chickpeas, red kidney beans, haricot beans, yellow lentils, red lentils and green lentils were analysed to determine the content of non-isoflavone phytoestrogenic compounds such as quercetin, rutin, apigenin, coumestrol and lignan (matairesinol and secoisolariciresinol). Methanolic extracts obtained by ultrasound-assisted extraction were analysed by the triple quadrupole LC–MS/MS. Red kidney beans were the best source of quercetin (603.2 ± 307.2 μg/kg) and rutin (73.4 ± 14.0 μg/kg). Apigenin and secoisolariciresinol contents were the highest in yellow lentils (18.5 ± 0.84 μg/kg) and haricot beans (451.9 ± 192.2 μg/kg), respectively. Coumestrol contents of haricot beans (18.5 ± 1.45 μg/kg) and red kidney beans (18.5 ± 1.26 μg/kg) were equal to each other, and these were determined as the highest coumestrol content values. The best sources of matairesinol occurred in green lentils (28.2 ± 0.18 μg/kg) and chickpeas (27.7 ± 1.83 μg/kg). Differences between contents of each sample of the same legume were significant and remarkable, especially for quercetin and secoisolariciresinol.     

Bioaccessibility of calcium, iron and zinc from three legume samples

Legumes can be a source of mineral elements but also of antinutritional factors which can affect their absorption. An in vitro method including gastrointestinal digestion was used to estimate mineral bioavailability. Soluble (bioaccessible) and insoluble calcium, iron and zinc from white beans, chickpeas and lentils were determined after gastrointestinal digestion. The influence of the original sample weight on the soluble mineral fraction was also estimated. The results obtained show that white beans are the legumes with the highest bioaccessible calcium and iron contents. Lentils have a high iron content but its bioaccessibility is much lower than that of iron from white beans and chickpeas. An increase in sample weight increases the amount of bioaccessible element available for intake, but the increase is not always proportional.     

富含益生菌杂豆粉工艺条件优化及货架期预测

以绿豆为原料制备富含益生菌绿豆粉,对其制备工艺条件进行优化,并验证了该制备工艺条件对不同杂豆的适用性,探索了不同杂豆粉的货架期。采用Plackett-Burman设计从8个影响绿豆粉发酵的因素中筛选出浸泡温度、均质压力、进口温度3个显著因素。采用Box-Behnken设计确定最佳工艺参数为浸泡温度50 ℃,均质压力200 Bar和进口温度115 ℃。该条件下绿豆粉中发酵乳杆菌活力的试验值为2.39×108 CFU/g,与理论值2.46×108 CFU/g相比,两者相差不显著。另外,通过考察该条件对红豆、鹰嘴豆、豇豆、豌豆和虎皮芸豆的影响,发现杂豆粉中的益生菌活性可以超过107 CFU/g,达到益生菌食品要求。其中,虎皮芸豆粉含量最高,达到3.27×108 CFU/g,表明绿豆的优化条件对这些杂豆具有普遍适用性。Arrhenius模型预测该系列杂豆粉产品贮藏1年的温度应低于10 ℃。杂豆粉中水分含量较低,有利于贮藏。     

Species Identification of Beans, Peas and Other Legumes by RAPD-PCR after DNA Isolation using Membrane Columns

Forty legume seed samples representing 11 species were selected to investigate the identification of food legume species by random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). Template DNA was extracted from seed meal and purified using a commercial membrane column kit. Amplification was performed with commercial RAPD analysis beads and six commercially available decamer nucleotide primers. Electrophoresis of the amplicons on polyacrylamide gels and subsequent silver staining resulted in RAPD profiles from all samples of one species with a given primer that differed from those of the other species studied. Unambiguous identification of six food legume species, common beans (Phaseolus vulgaris), soybeans (Glycine max), peas (Pisum sativum), chickpeas (Cicer arietinum), lentils (Lens culinaris), and alfalfa (Medicago sativa), was obtained applying three of the primers. The technique may also be suitable to identify the remaining five species investigated, scarlet runner beans (Phaseolus coccineus), lima beans (P. lunatus), green gram (Vigna radiata), broadbeans (Vicia faba), and blue lupin seeds (Lupinus angustifolius). Using a standard protocol, amplification with Taq DNA polymerase instead of RAPD beads generated RAPD profiles only from soybeans, peas, two of four chickpea samples, green gram, and lupin seeds.     

加工方式对绿豆蛋白亚基和功能性质的影响

绿豆中蛋白质含量高,氨基酸种类丰富,是一种具有较强加工适用性的优质蛋白质资源。本实验以绿豆为材料,对绿豆进行蒸制、煮制两种不同热处理,用碱提酸沉法提取绿豆蛋白,并对其进行结构和功能性质的测定。结果表明：随着热处理时间的延长,蒸制和煮制的绿豆蛋白中大分子蛋白亚基条带灰度均变浅,即大分子质量蛋白含量均减少,分子质量为57.5 kDa的8S球蛋白亚基条带逐渐消失。两种处理相比,煮制绿豆蛋白增加了一条分子质量为35.4 kDa的条带。两种处理绿豆蛋白的持水性、持油性、乳化性、乳化稳定性均随处理时间延长不断提高,且蒸制绿豆蛋白优于煮制;而起泡性、泡沫稳定性、溶解性随处理时间延长呈先上升后下降的趋势,在20～25 min时性能最佳,蒸制绿豆蛋白的性能较好,起泡性、泡沫稳定性、溶解度分别为25.6%、77.1%、13.6%。本研究为绿豆蛋白的改性提供理论依据,对提高绿豆蛋白在食品行业中的应用以及绿豆产品的精深加工具有参考意义。     

Oxalate content of some leafy vegetables and dry legumes consumed widely in Egypt

Oxalic acid and total oxalate contents were determined in four leafy vegetables and six dry legumes consumed widely in Egypt. The four vegetables, normally eaten raw, can be arranged according to their oxalate content, in descending order, as follows: green onion (leaves), green onion (bulbs), leek, radish (leaves), radish (roots) and roquette. Oxalic acid represented 76–86% of the total oxalates.Dry faba beans had the highest oxalic acid content, followed, in descending order, by fenugreek, lentils, peas, chickpeas and lupin. The ratio of oxalic acid to total oxalates differs according to the total oxalate content of the legume variety. Decortication, steeping, sprouting, stewing, boiling and baking reduced the oxalate content of seeds in different ways. Sprouting and steeping, followed by decortication, resulted in the most pronounced decrease in oxalates, especially in faba beans and lupin.     

Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas

We investigated both the distribution of protein, ash and starch in legume (chickpeas, smooth and wrinkled peas) cotyledons, and the soaking and cooking characteristics, including gelatinization and retrogradation, of the starch. There were large differences in composition between different types of legumes and also between the outer and inner parts of legume cotyledons. Wrinkled peas exhibited much higher water absorption during prolonged soaking and there were higher hardness value determined for cooked seeds compared with chickpeas and smooth peas. While the hardness of cooked seeds decreased continuously as cooking time increased to 110 min, all legume starch was fully gelatinized after cooking for 70 min.