Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

 Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity. Received: 17 July 1997     

Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

 Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin content at different stages of maturity. Received: 17 July 1997     

Influence of dehulling on the apparent metabolisable energy and ileal amino acid digestibility of grain legumes for broilers

BACKGROUND: Removal of hulls may be an effective means of reducing the level of some antinutritional factors and improving the feeding value of grain legumes. Published data on the effects of dehulling on the energy utilisation and amino acid digestibility of grain legumes are limited. This study was designed to investigate the influence of dehulling on the nitrogen‐corrected apparent metabolisable energy (AMEn) and apparent ileal amino acid digestibility of faba beans, Australian sweet lupins and peas for broilers. RESULTS: The non‐starch polysaccharide contents of all three legume species were decreased by the removal of hulls. Dehulling increased (P < 0.05) the content and ileal digestibility of starch in faba beans but had no effect (P > 0.05) on those in peas. Dehulling increased (P < 0.05) the AMEn of faba beans and lupins but had no effect (P > 0.05) on that of peas. Removal of hulls increased the amino acid concentrations in all three legume species, but the apparent ileal digestibility coefficients of most amino acids were unaffected (P > 0.05). CONCLUSION: Dehulling of grain legumes is nutritionally beneficial in view of the improved amino acid concentrations and metabolisable energy values. Copyright © 2010 Society of Chemical Industry     

Exocrine Pancreatic Secretions in Young Pigs Fed Diets Containing Faba Beans (Vicia faba) and Peas (Pisum sativum): Nitrogen,Protein and Enzyme Secretions

Two experiments were carried out to investigate the effect of feeding diets containing faba beans and peas on pancreatic secretions in young pigs fitted with a pancreatic pouch re-entrant cannula. In Experiment 1, eight barrows, with an average initial weight of 8·5 kg, were fed one of two maize starch-based diets formulated to contain 200 g crude protein (CP) kg⁻¹ according to a completely randomised design. In one of the diets, soya bean meal was the sole protein source; in the other diet, soya bean meal and faba beans (cv Fibro; dark-flowering) each supplied 50% of the dietary CP. In Experiment 2, five barrows, with an average initial weight of 18·1 kg, were fed one of two diets according to a two-period change-over design. The diets were formulated to contain 150 g CP kg⁻¹ with peas (cv Ascona or cv Radley) as the sole protein source. In both experiments, the experimental periods consisted of 8 days: 6 days adaptation followed by a 2 day collection of pancreatic juice. The soya bean meal diet and the faba bean diet contained 0.04 and 0.21% tannins (catechin equivalents), respectively. The trypsin inhibitor activities of the Ascona and Radley pea diets were 0·76 and 3·24 mg of trypsin inhibited per gram, respectively. In both experiments, diet did not affect ( P> 0·05) the pancreatic secretions of nitrogen, protein, amylase, lipase and chymotrypsin. In Experiment 1, specific trypsin activity was higher ( P< 0·05) in pancreatic juice from pigs fed the diet containing soya bean meal and faba beans (53700 units litre⁻¹) than for those fed the soya bean meal diet (41200 units litre⁻¹). However, there was no effect ( P> 0·05) when trypsin activity was expressed as total activity (units 24 h⁻¹). It is concluded that the inclu-sion of faba beans and peas in diets for young pigs has only minor effects on exocrine pancreatic secretions.     

Changes in quantities of inositol phosphates during maturation and germination of legume seeds

 The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds accumulated predominantly inositol hexaphosphate (IP₆). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination, IP₆ was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol phosphates (IP₆ and IP₅) in germinating seeds was assumed to yield inositol tetraphosphate (IP₄) and inositol triphosphate (IP₃), because the quantities of these compounds increased during seed germination. Received: 1 August 1997 / Revised version: 13 October 1997     

Changes in quantities of inositol phosphates during maturation and germination of legume seeds

 The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds accumulated predominantly inositol hexaphosphate (IP₆). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination, IP₆ was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol phosphates (IP₆ and IP₅) in germinating seeds was assumed to yield inositol tetraphosphate (IP₄) and inositol triphosphate (IP₃), because the quantities of these compounds increased during seed germination. Received: 1 August 1997 / Revised version: 13 October 1997     

In vitro gas production profiles and fermentation end‐products in processed peas,lupins and faba beans

BACKGROUND: An experiment was carried out to establish whether using a pre‐compacting device (expander) changes the contribution of dry matter (DM) and degradative behaviour of peas, lupins and faba beans over the different fractions (non‐washable fraction, NWF; insoluble washable fraction, ISWF; soluble washable fraction, SWF). Samples of the entire concentrate ingredients (WHO ingredients) and their different fractions (NWF, ISWF and SWF) were subjected to three processes (Retsch milling, R; expander treatment, E; expander‐pelleting, EP) and their fermentation characteristics were evaluated using an in vitro gas production technique. RESULTS: In peas and faba beans, both the E and EP processes increased the size of the NWF (P < 0.05) and decreased the size of the SWF compared with the R process. The maximum fractional rate of gas production in the first phase of fermentation was higher in the E and EP samples than in the R samples (P < 0.05). In lupins and faba beans the E and EP processes shifted the pattern of fermentation towards a more glucogenic fermentation, as represented by a lower non‐glucogenic to glucogenic ratio (NGR). Ammonia production (NH₃‐N) in the E and EP samples was significantly (P < 0.05) lower than that in the R samples. CONCLUSION: It is concluded that the E and EP processes provide a certain level of protection against ruminal breakdown to dietary protein and shift the pattern of fermentation towards a more glucogenic fermentation. Copyright © 2008 Society of Chemical Industry     

Influence of processing on the generation of γ-aminobutyric acid in green coffee beans

A determination of the concentrations of free amino acids in differently processed green coffees indicated the nonprotein amino acid -aminobutyric acid (GABA), a well-known plant stress metabolite, to be present in raw coffee beans (Coffea arabica L.) in significantly varying amounts. The GABA content of unwashed Arabica beans (green coffee produced by the dry processing method) was always markedly higher than that of washed Arabicas (wet processing method) as well as that of untreated seeds. This result underlined the assumption that during postharvest treatment a significant metabolism occurs within coffee seeds. A putative relation between drought stress of the coffee seeds and postharvest treatment methods is discussed. The GABA content of green coffee beans may serve as a potent tool to characterize the type of postharvest treatment applied in coffee processing.     

In vitro starch digestibility of fresh and sun‐dried faba beans (Vicia faba L.)

Fresh and sun‐dried faba beans (Vicia faba L.) were cooked, stored for various times at 4 °C and analysed for available starch (AS), resistant starch (RS) and fibre‐associated resistant starch (FARS) contents as well as α‐amylolysis. Fresh beans required a shorter cooking time (25 min) than dried beans (158 min). Cooked fresh faba beans had a higher AS content than cooked dried faba beans. The AS content in both decreased during cold storage, with fresh beans showing a smaller decrease than dried beans with increasing storage time. Cooked fresh faba beans also had a higher total RS content than cooked dried faba beans, although a greater increase in RS content was recorded in the latter upon storage. Starch retrogradation was more prominent in cooked dried faba beans than in cooked fresh faba beans, as indicated by the consistently higher FARS content. The α‐amylolysis rate decreased with increasing storage time, i.e. long‐stored (72 h) cooked faba beans exhibited slower starch digestion, and differences were recorded between fresh and dried beans. The predicted glycaemic index ranged between 60.9 and 58.0% for cooked fresh faba beans and between 57.9 and 55.8% for cooked dried faba beans, which is suggestive of slow glucose release from starch in faba beans. Copyright © 2007 Society of Chemical Industry     

Constitution of leguminous seeds: VII.—Ease of cooking field peas (Pisum sativum L.) in relation to phytic acid content and calcium diffusion

Cooking tests (single pea puncture), phytic acid analyses, water absorption and ⁴⁵Ca diffusion experiments have been performed on individual peas selected from two samples of field peas (Pisum sativum L.). One sample (Avion brand) was judged by the supplier to have good cooking qualities and the other sample (3CW brand to have poor cooking qualities. The rapid rate of cooking of the interior of the pea, compared with that of the periphaeral region was not associated with a higher phytic acid content. There was no consistent difference between the distribution of ⁴⁵Ca in Avion and 3CW peas that had been soaked in water containing ⁴⁵Ca. There was a significant (1 % level) difference between the average loss of solids of Avion and 3CW peas that had been soaked at 25°. Pea plants were injected with ⁴⁵Ca ind the peas were harvested. Autoradiograms of the radioactive peas demonstrated the movement of calcium in the seed coats and in the cotyledons during cooking.     

Prediction of protein supply to ruminants from concentrates: comparison of the NRC‐2001 model with the DVE/OEB system

The objective of this study was to compare the DVE/OEB system (DVE = truly absorbed protein in the small intestine; OEB = degraded protein balance) and the NRC‐2001 model in the prediction of supply of protein to dairy cows from 46 selected concentrates: malting‐type barley (cv Harrington), feed‐type barley (cv Valier), field tick beans (Vicia faba), white albus lupins (Lupinus albus), whole soybeans and horse beans (Vicia faba cv Alfred). The two barleys were processed by coarse (roller miller, 0.533 mm gap) and fine (hammer mill, 2 mm screen) processing. The field tick beans and white albus lupins were dry roasted at various conditions at the University of Melbourne. The soybeans and horse beans were pressure‐toasted at 100, 118 and 136 °C for 3, 7, 15 and 30 min at Wageningen Feed Processing Centre. Comparisons were made in terms of (1) ruminally synthesized microbial protein, (2) truly absorbed protein in the small intestine and (3) degraded protein balance, based on 46 samples. The results showed that the predicted values from the DVE/OEB system and the NRC‐2001 model had significant correlations. However, using the DVE/OEB system, the overall average microbial protein supply based on available energy was 10% lower and the truly absorbed protein in the small intestine was 8% lower than that predicted by the NRC‐2001 model. A difference was also found in the prediction of the degraded protein balances, which was 16% higher than that estimated from the NRC‐2001 model. These differences are due to factors used in calculations in the two models, although both are based on similar principles. This indicates that further refinement is needed for a modern protein evaluation and prediction system. Copyright © 2004 Society of Chemical Industry     

A comparison of the protein nutritive value and composition of four cultivars of faba beans (vicia faba l.) grown and harvested under controlled conditions

Faba beans (Vicia faba L.) of four cultivars, one of which was harvested in batches during the 2 months prior to normal harvesting time, and for comparison, a sample of kidney beans (Phaseolus vulgaris L.) had similar amino acid compositions with sulphur amino acids limiting in all samples. Chemical scores ranged from 45–52 and all the faba beans, when fed to rats, gave biological values in close agreement with the chemical score. Diets containing two of the cultivars were supplemented with 0.1% methionine and in both instances an increase in biological value of 22 units was obtained. Kidney beans fed to rats at the same level of crude protein resulted in the death of animals in 7–9 days. The haemaggfulinin content of the faba bean samples was 8–16 times lower than in kidney beans. Early harvesting did not affect the nutritive value of the faba beans and no differences were observed between the different cultivars, none of which showed any evidence of toxicity.     

Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods

The effect of sprouting pea seeds (Pisum sativum, L) for 2, 4 and 6 days, with and without light, on the content of zinc (Zn) and magnesium (Mg) and their nutritive utilisation by growing rats was studied. Soaking of pea seeds prior to germination caused a 49% reduction in Zn content followed by minor losses during germination. The content of Mg decreased by 6% as a result of the soaking process, and by 20–28% during germination. Sprouting for 2 and 4 days improved the bioavailability of Zn and Mg from pea seeds (from 32.2 to 88.6–108.0 μg retained Zn per day, and from 1.64 to 2.97–4.79 mg retained Mg per day in raw and sprouted pea flour diets, respectively), outweighing the reductions in Zn and Mg content because of seed soaking. The presence or absence of light during the germination process did not affect the results. We conclude that sprouting of peas for 4 days was the most effective treatment to improve the bioavailability of Zn and Mg in pea seeds.     

Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins

Pea (Pisum sativum L cv Ballet) and kidney bean (Phaseolus vulgaris L cv Pinto) seeds were extruded at 148 and 156 °C respectively. Protein solubility at various pH values and in various solvents was determined and analysis of protein fractions was carried out by SDS‐PAGE. Also, sulphhydryl and disulphide groups, water‐holding capacity (WHC), water solubility index (WSI) and oil absorption capacity (OAC) were determined. No changes in total nitrogen content of pea and kidney bean seeds occurred as a result of thermal treatment. Protein solubility from raw and extruded legumes was significantly higher in saline solutions than in water in the pH range 2–10. The solubility of proteins from extruded pea and kidney bean flours was greatly decreased with respect to native flours when extraction was in buffer (pH 7.0) alone. Extraction with buffer containing 2‐mercaptoethanol (2‐ME) or sodium dodecyl sulphate (SDS), alone or in combination, greatly increased protein extractability. As a result, the relative solubility was nearly 100% in buffer with SDS and 2‐ME for both raw and extruded samples. Total and free sulphhydryl group and disulphide contents decreased significantly (P < 0.05) after extrusion cooking. Moreover, extrusion treatment caused major changes in the band patterns of the albumin and globulin fractions obtained by SDS‐PAGE. WHC and WSI of extrudates increased significantly in both peas and kidney beans. A significant reduction in OAC was observed in extruded kidney bean flour. © 2000 Society of Chemical Industry     

Kinetics of free and glycosylated B6 vitamers,thiamin and riboflavin during germination of pea seeds

The effect of germination on the free and glycosylated B₆ vitamers (pyridoxine, pyridoxal, pyridoxamine and glycosylated pyridoxine), thiamin and riboflavin content in pea seed (Pisum sativum L, var Esla) was investigated. In raw peas, the total vitamin B₆ content (sum of all vitamers expressed as pyridoxine) was 2.183 mg kg⁻¹ DM. Pyridoxine was found to be the predominant B₆ vitamer, while only a little amount of glycosylated pyridoxine, the vitamer with the lowest boiavailability, was observed. Thiamin and riboflavin content in raw peas was found to be 7.614 and 2.110 mg kg ⁻¹ DM, respectively. After 6 days of germination, carried out at 20°C, in the dark and with daily rinsing, a significant increase of the total vitamin B₆ content, mainly due to the increase of glycosylated pyridoxine, was observed. The content of pyridoxal and riboflavin increased in peas 7.5 and 2 times, respectively, whereas pyridoxine, pyridoxamine and thiamin decreased by 83, 24 and 25%, respectively, at the end of the experiment. Results obtained for these vitamins during pea germination were fitted to modelling curves in order to predict vitamin content for different germination periods. © 1999 Society of Chemical Industry     

Protein classification of beach pea (Lathyrus maritimus L.)

Protein fractionation of whole seed, cotyledons and hulls of beach pea (Lathyrus maritimus L.) was carried out. Surface topography of pea protein isolates and protein fractions, as well as their polyacrylamide gel electrophoresis (PAGE), was studied. The nitrogen solubility of beach pea seed meal was minimum at pH 4.5. Globulin was the major protein fraction present and its content in whole seeds (57%), cotyledons (62%) and hulls (24%) of beach pea was lower than those of other common pea cultivars; the same was true for its albumin content. However, glutelin content in beach pea seed and its parts (cotyledons and hulls) was higher than those of other pea cultivars. The albumin fraction contained the highest amount of total sulphur-containing amino acids followed by glutelin, globulin and prolamine. The amount of sulphur-containing amino acids in beach pea protein fractions was higher than in other peas. Predicted biological value of albumin and glutelin fractions of beach pea was also higher than green pea and grass pea. Beach pea seed protein fractions showed different UV spectra from other pea cultivars. Protein isolate and protein fractions of beach pea seeds showed similar topographical characteristics to those of other peas. Major polypeptide bands in the range of 35–47 kDa in the protein isolate, as well as protein fractions for beach pea, were detected by PAGE.     

The Variation in Content and Changes during Development of Soyasaponin I in Dehulled Swedish Peas (Pisum sativum L)

The variation in content and changes during development of soyasaponin I in dehulled Swedish peas (Pisum sativum L) were investigated. The content of soyasaponin I in 40 dehulled pea samples ranged from 0·82 to 2·5 g kg^-1 with a mean of 1·5 g kg^-1. No significant differences in soyasaponin content were found between light- and dark-coloured peas. No soyasaponin I was found in the hulls. The content of soyasaponin I in the dehulled peas decreased considerably during maturation. Two light-coloured varieties had a higher initial content and a much more pronounced decrease during development than a dark-coloured variety. © 1997 SCI.     

Primary structures of proteinase inhibitors fromPhaseolus vulgaris var.nanus (cv. Borlotto)

The primary structures of two trypsin-chymotrypsininhibitors fromPhaseolus vulgaris var.nanus (bush bean, cv. Borlotto), PVI-3₂ und PVI-4, were derived from automated Edman degradation data, amino acid composition and manual Edman degradation results of enzymatic fragments and homology with other Bowman-Birk type proteinase inhibitors. The highest degrees of homology were observed between PVI-3₂ or PVI-4 and the trypsin-chymotrypsin inhibitors from lima beans (LBI I, IV and IV, 86%), black-eyed peas (BTCI, 81%), and, in part, adzuki beans (ABI I, II and II, 74–77%). Similarly, the primary structure of the trypsin-elastase inhibitor from the same source, PVI-3₁, was deduced which showed highest homology with that of the trypsin-elastase inhibitor GBI II from garden beans (92%), followed by GBI II from garden beans (86%) and C-II from soybeans (71%). In contrast, homology between PVI-3₂ and PVI-4 on the one hand and PVI-3₁ on the other was relatively low (61%).

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Primärstrukturen einiger Proteinaseinhibitoren ausPhaseolus vulgaris var.nanus (cv. Borlotto)

Zusammenfassung Die Primärstrukturen zweier Trypsin-Chymotrypsin-Inhibitoren ausPhaseolus vulgaris var.nanus (Buschbohne, cv. Borlotto), PVI-3₂ und PVI-4, wurden aus den Ergebnissen des automatischen Edman-Abbaus, der Aminosäurezusammensetzung und dem manuellen Edman-Abbau enzymatischer Fragmente sowie der Homologie zu anderen Proteinase-Inhibitoren der Bowman-Birk-Familie ermittelt. Die höchsten Homologiegrade wurden zwischen PVI-3₂ bzw. PVI-4 und den Trypsin-Chymotrypsin-Inhibitoren aus Limabohnen (LBII, IV und IV, 86%), Augenbohnen (BTCI, 81%) und, teilweise, Adzukibohnen (ABI I, II und II, 74–77%) beobachtet. Analog wurde die Primärstruktur des Trypsin-Elastase-Inhibitors aus diesen Buschbohnen, PVI-3₁ abgeleitet. Diese zeigte die höchste Homologie zu der des Trypsin-Elastase-Inhibitors GBI II aus Gartenbohnen (92%), gefolgt von GBI II aus Gartenbohnen (86%) und C-II aus Sojabohnen (71%). Die Homologie zwischen PVI-3₂ und PVI-4 auf der einen und PVI-3₁ auf der anderen Seite war dagegen relativ niedrig (61%).

     

NUTRIENT AND ANTINUTRIENT COMPOSITION OF CONDIMENTS PRODUCED FROM SOME FERMENTED UNDERUTILIZED LEGUMES

Condiments produced from some underutilized legumes in Nigeria were evaluated for their nutritional and sensory qualities. Soybeans (Glycine max), locust beans (Parkia filicoidea L.), pigeon pea (Cajanus cajan) and melon seed (Citrullus lunatus) were subjected to solid substrate fermentation and their proximate composition, mineral, antinutrient and the organoleptic properties were subsequently determined. The result of the study revealed that the condiments had high protein (17.8 [pigeon pea] to 44.6% [soybean]), fat (11.8 [pigeon pea] to 21.0% [soybean]), ash (1.9 [melon] to 4. 7% [pigeon pea]) and crude fiber (5.9 [soybean] to 11.2% [pigeon pea]). The macroelements (K, Ca, Mg and Na) were generally high while the microelements (Fe and Zn) content was low. The phytate content of the condiments ranged from 187.8 (pigeon pea) to 921.2 mg/100 g (soybeans), while the tannin content ranged from 1.8 (pigeon pea) to 2.9 mg/g (melon seed). The calculated [phytate]/[Zn] (0.3–1.3), [Ca]/[phytate] (3.6–66.6) and [Ca][phytate]/[Zn] (0.02–0.06) molar ratios revealed that the phytate content did not reduce the estimated Zn bioavailability in the condiments to a critical level. However, the condiments had lower general acceptability when compared with monosodium glutamate‐based seasoning salt. In view of the high nutrient content these condiments produced from underutilized legumes, they could be a good alternative to the monosodium glutamate‐based seasoning salts presently in use. The condiments produced from soybean and locust beans appear to be more promising than those from pigeon pea and melon seed based on nutrition and sensory acceptability.     

Relationship Between Cookability and Some Chemical and Physical Properties of Faba Beans (Vicia faba L.)

Cookability index (determined by penetrometer) and some physical properties were determined for 20 samples of faba beans (Vicia faba L.) grown in Canada and Egypt. Proximate composition was determined for eight samples. Starch of four bean samples, representing extremes in cookability, was examined by differential scanning calorimetry (DSC) and amylography. Statistical analyses showed highly significant correlations between cookability index and hydration coefficient and percentage seed coat for the Egyptian samples (high seed coat content). For the Canadian samples (low seed coat content), highly significant correlations were obtained between cookability index and thousand seed weight, peak amylograph viscosity and falling number values of cotyledon flour. Differences between soft and hard cooking samples were observed by DSC and amylography of the starch. The study showed that the hard to cook phenomenon in faba beans is controlled by characteristics of both seed coat and cotyledons and is not a “hard shell” problem only.