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

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

Structural and some nutritional characteristics of Velvet bean (Mucuna pruriens) and Lima bean (Phaseolus lunatus) starches

Velvet bean (Mucuna pruriens) and lima bean (Phaseolus lunatus) starches were isolated from seeds and their structural characteristics evaluated using XRD, size‐exclusion chromatography and light scattering analyzes. Total starch, available starch, RS and in vitro digestibility were also determined. Structural and nutritional characteristics of Velvet bean and Lima bean starches were compared to those of commercial corn starch. The legumes starches presented a C‐type XRD pattern and crystallite sizes of 43.1 Å for velvet bean and 48.3 Å for lima bean. Lima bean starch average molar mass (4.9 × 10⁶ g/mol) was slightly higher than the velvet bean starch (3.04 × 10⁶ g/mol). Size‐exclusion chromatography indicated structural similarity between the lima bean and corn starches which differed from that of the velvet bean starch. Hydrodynamic radius (R_H) for the velvet bean and lima bean starches was 45.5 and 55 nm, respectively, and their radius of gyration (R_G) was 67.7 and 82.5 nm, respectively. Total starch content in all three starches was greater than 98%. Their complex crystalline structure provided the legume starches lower in vitro digestibility values than the corn starch. RS content in both the velvet bean starch (7.72%) and lima bean starch (5.66%) was higher than in the corn starch, essentially qualifying these polysaccharides as natural dietary fiber sources, with the associated physiologic advantages.     

Does Processing have a Considerable Effect on the Nutritional and Functional Properties of Mung Bean (Vigna Radiata)?

Mung bean is an important grain legume which is rich in nutrients and other bioactive compounds with many beneficial physiological effects. However, the effect of processing on properties of mung bean has not been widely studied in Sri Lanka. In the current study, effect of processing (boiling and sprouting) on some nutritional and functional properties of mung bean was investigated in comparison with raw mung bean. Mung bean seeds (Vigna radiata), varity MI6 were obtained from the Government Seed Center, Dambulla, Sri Lanka. Proximate composition, gross energy, insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents,total phenolic content (TPC), total flavonoid content (TFC), α-amylase inhibition capacity, DPPH and ABTS scavenging activities were determined. Crude Protein (CP) content of boiled mung bean was significantly (p<0.05) lower than that of raw mung bean while it was significantly (p<0.05) higher in sprouted mung bean than raw mung bean. Crude fat content (CF) was significantly (p< 0.05) lower in sprouted mung bean when compared to raw mung bean. IDF contents in raw mung bean was significantly (p<0.05) higher than that in sprouted and boiled mung bean whereas, SDF content in boiled and sprouted mung bean were significantly (p<0.05) higher than that in raw mung bean.processing significantly (p<0.05) reduced antioxidant activity and total phenol content compared to raw mung bean. However, flavonoids could only be detected in sprouted mung bean. Further, α-amylase inhibition in sprouted mung bean was significantly (p<0.05) higher than that in boiled mung bean. In conclusion, processing (boiling and sprouting) influences the CP content, CF content, dietary fibre content, antioxidant capacity, α-amylase inhibition and fermentation ability in mung bean.     

Comparison among direct,indirect and index selections on agronomic traits and nutritional quality traits in common bean

BACKGROUND: Selection indices are linear combinations that allow the selection of several characters simultaneously. The objective of this study was to verify the efficiency of direct selection, indirect selection and selection indices in the identification of higher inbred common bean lines for grain yield, morphological, phenological and nutritional traits. RESULTS: There is genetic variability for grain yield, lodging, general adaptation note, cycle, insertion of the first pod, calcium and iron concentrations in the seeds. Moderate phenotypic correlation coefficients were observed between grain yield and general adaptation note (r = ? 0.57) and cycle (r = ? 0.57). When direct selection was performed for grain yield, the insertion of the first pod, calcium and iron concentrations showed negative indirect selection gains. The classic index showed that the distribution of gains has become more balanced: grain yield (39.05%), calcium (8.29%) and iron concentration (1.64%). CONCLUSION: Direct selection and indirect selection are not efficient in the simultaneous selection of agronomic traits and nutritional quality in common bean. The classical, base and multiplicative indexes provide responses of gain balanced among traits and superior genetic progress in the selection of inbred common bean lines, and have a high coincidence between the lines selected. © 2012 Society of Chemical Industry     

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     

Broad bean and pea by‐products as sources of fibre‐rich ingredients: potential antioxidant activity measured in vitro

BACKGROUND By‐products generated during the processing of plant food can be considered a promising source of dietary fibre as a functional compound. The dietary fibre composition, soluble sugars and antioxidant activity of the extractable polyphenols of pea and broad bean by‐products have been analysed in this study. RESULTS: Total dietary fibre using AOAC methods plus hydrolysis (broad bean pod: 337.3 g kg^?1; pea pod: 472.6 g kg^?1) is higher (P < 0.05) in both by‐products than with the Englyst method (broad bean pod: 309.7 g kg^?1; pea pod: 434.6 g kg^?1). The main monomers are uronic acids, glucose, arabinose and galactose in broad bean pods. However, pea pods are very rich in glucose and xylose. The soluble sugars analysed by high‐performance liquid chromatography in both by‐products have glucose as the most important component, followed by sucrose and fructose. The ferric reducing antioxidant power (broad bean pod: 406.4 µmol Trolox equivalents g^?1; pea pod: 25.9 µmol Trolox equivalents g^?1) and scavenging effect on 2,2‐diphenyl‐1‐picrylhydrazyl radical (EC₅₀ of broad bean pod: 0.4 mg mL^?1; EC₅₀ of pea pod: 16.0 mg mL^?1) were also measured. CONCLUSIONS: Broad bean and pea by‐products are very rich in dietary fibre, particularly insoluble dietary fibre and their extractable polyphenols demonstrate antioxidant activity. Therefore they might be regarded as functional ingredients. Copyright © 2011 Society of Chemical Industry     

Nutritional evaluation of soya beans (glycine max): Nitrogen balance and fractionation studies

The poor nutritional performance of rats fed raw soya-bean-containing diets appeared to be due to reduced apparent digestion and absorption of dietary protein, coupled to changes in systemic metabolism leading to a poor overall nitrogen balance. Aqueous heat treatment greatly reduced but did not eliminate the antinutritional effect. Heat treatment with aqueous ethanol was more effective. The whey protein (pH 4.8 soluble extract) fraction contained the bulk of the trypsin inhibitor and haemagglutination activity and gave the poorest net protein utilisation value. However, an eight-fold increase in trypsin inhibitor content did not significantly effect apparent nitrogen digestibility. Therefore inhibition of gut proteolytic enzyme activity in vivo by soya bean trypsin inhibitors did not account fully for the poor nutritional performance. The problems elicited by soya bean are not transitory and thus there was a cumulative deterioration in overall performance for 16 weeks as a result of continuous exposure to soya bean.     

绿豆综合开发及利用

本文根据目前绿豆市场的实际情况及存在问题,结合绿豆自身特性优势,着重论述绿豆改性淀粉开发,绿豆蛋白利用及绿豆膳食纤维生产加工等方面工艺流程、操作要点、工艺参数等情况,对绿豆综合开发和利用具有一定指导意义。     

黑曲霉全豆腐乳的制备及其营养特性研究

为解决豆制品企业豆渣囤积易腐败和低值化问题,并提高腐乳产率,该研究以黑曲霉（Aspergillus niger）发酵豆渣为原料,将其回填至豆浆中,制作成黑曲霉全豆腐乳,按照腐乳生产标准进行检测,并与传统腐乳的营养特性进行对比。结果表明：黑曲霉全豆腐乳符合腐乳生产标准,通过扫描电镜观察,黑曲霉全豆腐乳无明显纤维结构,且表现出较好的质构特征;对比传统腐乳,黑曲霉全豆腐乳出品率提高8.43%;持水性降低3.22%;总膳食纤维含量提高25.14%;总皂苷降低48.44%;大豆异黄酮降低45.03%;蛋白体外消化率提高13.02%;黑曲霉全豆腐乳共检出挥发性风味物质39种和17种氨基酸,总氨基酸含量为26.58 g/100 g。该研究对豆渣的综合利用提供了新途径,提高了膳食纤维含量和出品率,降低了成本,具有进一步产业化的潜力。     

小豆种质资源总黄酮含量测定及相关分析

小豆黄酮类化合物含量较高,类黄酮具有保健功能和药用价值。本研究选取279份栽培小豆、野生和半野生小豆种质资源材料,采用紫外分光光度法测定总黄酮含量,并对总黄酮含量与农艺性状进行相关分析。结果表明小豆总黄酮含量的变异范围为1.12~5.97mg RE/g,育成小豆品种总黄酮平均含量2.95mg RE/g、变异系数为25.76%;地方品种总黄酮平均含量3.31mg RE/g、变异系数为26.89%;半野生小豆总黄酮平均含量为3.55mg RE/g、变异系数为15.77%;野生小豆总黄酮平均含量为4.06 mg RE/g、变异系数为18.23%。野生小豆总黄酮平均含量高于栽培小豆,小豆总黄酮含量与现花期、盛花期、第一荚成熟、100%成熟呈极显著正相关,与籽粒亮度值L呈显著正相关,与百粒重、种子面积、红度值a呈极显著负相关;与地理经度和纬度分别呈极显著和显著负相关,总黄酮含量随着经纬度升高而降低,随着海拔降低而降低。研究为高类黄酮小豆种质资源挖掘利用和育种改良提供了有效依据。     

Nutritional evaluation of high protein genotypes of pearl millet (Pennisetum americanum (L.) leeke)

Three high protein (HP) inbred lines (700112, WC-190 and B-816) of pearl millet were studied for their nutritional quality and the results compared with those of normal protein varieties. The protein content of HP lines showed an average increase of 60% but the starch and soluble sugars together and the fat content decreased by 40 and 20%, respectively. Total dietary fibre of the HP lines was about 10% higher. A decrease (about 20%) in the albumin fraction was associated with an increase in prolamin in HP lines. The amino acid composition of the HP lines remained normal except for an approximately 16% decrease in lysine. However, the total amount of lysine in the sample increased by an average of 37%, as a result of a substantial increase in protein content. True protein digestibility was very high for each line but, expectedly, the biological value was markedly lower. The values for utilisable protein were highest for high protein genotypes. Digestible energy was high in all the genotypes, although slightly lower values were obtained for the HP lines; this was attributed to the fibre fractions.     

Nutritional potential and functional properties of tempe produced from mixture of different legumes. 1: Chemical composition and nitrogenous constituent

Fermented foods such as Tempe represent a technological alternative for a great variety of legumes and combination of them to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The chemical composition, carbohydrate fraction and nitrogenous constituents were investigated for individual different legumes, i.e. faba bean; lupine, chickpea; peas and their mixture before and after fermentation by Rhizopus oligosporus. Tempe had a higher (P < 0.05) protein and fibre content compared with legume mixtures before fermentation, while it had a lower fat, ash and carbohydrate contents. Also, reducing and non‐reducing sugars, stachyose as well as raffinose were reduced after fermentation of legume mixtures. A significant reduction was observed in non‐protein nitrogen and protein nitrogen, while total nitrogen and true protein were increased.     

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

Maize flour (Zea mays) (M), Lima bean flour (Phaseolus lunatus) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 °C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg⁻¹ protein, 67.9 g kg⁻¹, respectively) but decreased after extrusion (45.5 g kg⁻¹ protein, 16.6 g kg⁻¹, respectively). The same treatment had the lowest available starch (561.6 g kg⁻¹ flour, 507.9 g kg⁻¹ extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg⁻¹ versus 176 g kg⁻¹ in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg⁻¹ to 79.4 g kg⁻¹ after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product.Copyright © 2006 Society of Chemical Industry     

饭豆种质资源的主要品质性状评价

饭豆属于豇豆属作物，除富含蛋白质、淀粉等外，还是药用价值很高的中药材。然而，饭豆由于区域性强，且易炸荚多蔓生等因素，难以规模化发展，导致其遗传育种等相关研究落后。发掘饭豆种质资源中的优异基因，可有效用于专用品种选育及产品研发等。本研究对304份饭豆核心种质资源的粗蛋白、总淀粉及总多酚等含量进行了初步评价，以期为后续精准鉴定奠定基础。结果显示，这些饭豆资源的粗蛋白含量在16.3%~25.6%之间，总淀粉含量在45.0%~58.4%之间，总多酚含量在0.6%~1.8%之间。其中国内资源的总淀粉含量由北向南呈现明显升高的趋势，粗蛋白和总多酚含量没有明显的分布规律。国内饭豆的平均粗蛋白含量要低于国外资源，以欧洲饭豆粗蛋白含量最高。粗蛋白和总淀粉均与籽粒大小不相关，而总多酚与籽粒大小成一定的负相关（r=-0.29）。基于上述评价，分别筛选出含有较高粗蛋白、总淀粉或总多酚等的饭豆资源共37份。这些资源可用于高功效成分的饭豆育种及新产品研发等，提高饭豆资源的利用效率和生产效益等。     

黔江肾豆碳水化合物组成及淀粉营养特性研究

以黔江肾豆为材料,对其碳水化合物组成和淀粉营养特性进行了研究。结果显示,肾豆富含碳水化合物(57.25±0.41)%,其中淀粉和粗纤维质量分数分别为(48.16±0.59)%和(3.59±0.11)%,表明肾豆是食物能量和膳食纤维的重要来源。淀粉直/支比0.63,较豌豆和部分绿豆高;肾豆淀粉消化特性分析显示慢消化淀粉(SDS)和抗性淀粉(RS)占比60.24%,可在混合膳食中起降低膳食整体碳水化合物消化速率的作用,对于慢性疾病如心血管等疾病和糖尿病的预防有益。体外血糖指数(GI)分析显示肾豆淀粉GI=88.5,为高GI;肾豆全粉GI=67.2,为中GI食品,肾豆全粉GI值低于肾豆淀粉,与其含蛋白质、纤维素、单宁、植酸和脂肪等成分有关。因此,食用全豆可减慢消化。黔江肾豆淀粉是制备粉丝、粉皮等深加工淀粉食品的良好淀粉来源。     

Nutritional and anti-nutritional characteristics of mucuna (Mucuna utilis) bean seeds

Some nutritional and anti-nutritional characteristics of mucuna (Mucuna utilis (Wight) Burck) bean seeds were studied. The mature seeds contained 264 g crude protein, 63 g crude fibre, 41 g crude fat, 37 g ash and 595 g carbohydrates kg^?1 DM. The essential amino acid profile compared well with the FAO/WHO scoring pattern except for a deficiency of sulphur-containing amino acids. Mineral composition was similar to those reported for most tropical grain legumes. Raw mucuna seed samples contained moderately high levels of anti-tryptic activity (2170 trypsin units inhibited g^?1 DM), but this was completely destroyed by cooking. The other anti-nutritional factors (phytate, cyanide and tannins) are probably of little nutritional significance provided that the beans are properly processed. The in-vitro protein digestibility of raw and cooked beans were 71·5 and 80·3 %, respectively. In view of the high L-DOPA contents reported in some mucuna cultivars, overconsumption of mucuna beans should be viewed with some caution until suitable processing methods are developed.     

Seed coats of pulses as a food ingredient: Characterization,processing, and applications

BackgroundIn recognition of their multiple benefits on environment, food security, and human health, pulses are attracting worldwide attention. The seed coat is a major by-product of pulse processing, and its only markets are as low value ruminant feed and very limited use in high fibre foods. Recently, accumulating studies have suggested that this underutilised by-product has greater potential as a novel natural “nutritious dietary fibre” which can be used as a functional food ingredient.Scope and approachThis review discusses biochemical and physicochemical functionalities of seed coats of six globally important pulses: chickpea, field pea, faba/broad bean, lentil and mung bean with a special emphasis on the emerging food pulse lupin. Food process modification and recent human food applications of the seed coats are summarized. Bio-availability of the seed coat compounds, and phomopsins contaminated lupin seed coats as a typical example of safety issue are discussed.Key findings and conclusionsHigh levels of dietary fibre, minerals and potential health-promoting phytochemicals in the seed coats indicate their great potential to be used as a natural “nutritious dietary fibre”. However, further in-depth studies are required to improve their desirable nutritional, physiological and techno-functional properties whilst minimizing any undesirable ones.     

Intestinal disaccharidase and dipeptidase activities in growing rats fed on a raw field bean diet

The effect of a faba bean diet on disaccharidase and dipeptidase activities in rat small intestine has been studied. Both maltase and sucrase activities significantly decreased in rats fed on the faba bean diet as compared with the controls. The inhibition seems to follow a non-competitive or mixed non-competitive pattern. On the other hand, legume-fed rats showed a slightly higher activity for intestinal glycyl-l-valine hydrolase. It has been suggested that the low nutritional value of diets containing Vicia faba, as a source of protein, was due to a reduction in both nutrient utilisation and intestinal enzymic activity, where polyphenolic compounds are possibly involved.     

Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

Proteolytic activity, fibrinolytic activity and angiotensin converting enzyme (ACE)‐inhibitory activity, volatile compound profile, off‐flavour compound and sensory characteristics in soya bean paste made with Bacillus amyloliquefaciens KFCC11574P (KHG19) strain were compared with those in three different commercial soya bean paste samples. The KHG19 strain was isolated from doenjang, a traditional Korean soya bean paste, and the maximum dominance in soya bean paste prepared in this study was 68.8% after 2 months of ageing. Proteolytic and fibrinolytic activities in soya bean paste made with KHG19 strain (KHG19 soya bean paste) were higher than those in commercial soya bean pastes. The maximum proteolytic activity (2.47 cm²) was observed after 3 months of ageing, and the maximum relative fibrinolytic activity (236.98%) was appeared after 2 months of ageing. ACE‐inhibitory activity in KHG19 soya bean paste was similar to those in commercial samples. The volatile compound profile of KHG19 soya bean paste was closest to that of cheonggukjang according to the result from principal component analysis. The sensory score for off‐flavour character was significantly low in KHG19 soya bean paste (2.9) compare with the score (6.8) for Korean traditional doenjang. KHG19 strain can be used for the production of functional soya bean paste that would be affordable to global consumer.