Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)

Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian 'Balady' bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF-fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an increase of 36% in protein, 18% in fat, 123% in calcium, 52% in phosphorus and 40% in iron contents. DCBF contained greater amounts [g/16 g N] of lysine and histidine compared to WF. All essential amino acids increased when DCBF was substituted for WF from 0 to 20%, except methionine, which decreased. The biological quality of the breads was investigated. The protein efficiency ratio for 10%. DCBF bread (1.60) was found to be significantly greater (P < 0.05) than that of 5%-DCBF bread (1.48) and wheat bread (1.17).     

Enrichment of Egyptian ‘Balady’ bread. Part 1. Baking studies,physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)

Physical, rheological and baking properties of decorticated cracked broadbeans‐wheat composite flours were studied and the acceptability of the Egyptian ‘Balady’ bread was evaluated by sensory tests. Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in bread. Farinographic studies showed that water absorption, arrival time and dough development time increased as the amount of DCBF increased, while dough stability time increased at 5% and 10% of DCBF substitution and decreased at 15% and 20% substitution. Also, the extensographic energy of the dough decreased as DCBF substitution increased, while the ratio between resistence and extensibility increased. There was a decrease in peak viscosity with increased amounts of DCBF. A reduction of the diameter and weight of bread loaf was observed as the amount of DCBF increased. The sensory properties of ‘Balady’ bread showed that at the two levels of 5% and 10% DCBF‐substitution, the ‘Balady’ loaves did not show any significant differences (P > 0.05). It is concluded that the replacement of bread flour (WF) with up to 10% decorticated cracked broadbeans flour produced acceptable Egyptian ‘Balady’ bread.     

Enrichment of Egyptian ‘Balady’ bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia fabaL./ 1

Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian ‘Balady’ bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF‐fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an increase of 36% in protein, 18% in fat, 123% in calcium, 52% in phosphorus and 40% in iron contents. DCBF contained greater amounts [g/16 g N] of lysine and histidine compared to WF. All essential amino acids increased when DCBF was substituted for WF from 0 to 20%, except methionine, which decreased. The biological quality of the breads was investigated. The protein efficiency ratio for 10%. DCBF bread (1.60) was found to be significantly greater (P > 0.05) than that of 5%‐DCBF bread (1.48) and wheat bread (1.17).     

Effects of polyphenol oxidation on in vitro iron availability in faba bean (Vicia faba L.) flour

Tannic acid (TA) and green tea extract (GTE) were added to faba bean flour, before and after incubation with polyphenol oxidase (mushroom tyrosinase), and the effect on in vitro iron availability was investigated. The inhibitory effect of TA and GTE was dose dependent, and the in vitro iron availability decreased from 64.5% in the pure faba bean flour to 9.8% (P < 0.05) with the addition of 1 mg of TA 1 g^?1 to faba bean flour. The addition of 5 mg of GTE resulted in low in vitro iron availability as after the addition of 10 mg of TA (11.6% against 10.3% for 1 mg TA). Incubation of the polyphenols with tyrosinase before addition to the faba bean flour significantly increased the in vitro iron availability. The increase in iron availability was significant (P < 0.05) when amounts of 0.2, 0.5 or 1 mg g^?1 TA or GTE added to faba bean flour, respectively, were oxidised, even with the lowest amount of tyrosinase (150 u). Oxidation of 1 mg TA or GTE with 150 u tyrosinase increased the in vitro iron availability from 10.3% to 15.5% and from 19.2% to 26.1%, respectively. At the 300‐u level, the addition of higher amounts of enzyme (from 600 to 900 u) did not have any effect. The results from the study therefore suggest that the oxidation of polyphenols may be a promising way to increase the availability of iron in polyphenol‐containing legume foods.     

Effects of phytase,cellulase and dehulling treatments on zinc in vitro solubility in faba bean (Vicia faba L.) flour and seed fractions

Simulations of gastro‐intestinal digestion was used to try to identify the nature of the complexes between antinutritional factors and zinc in faba bean fractions. In the hull fraction, the action of phytases and the simultaneous action of cellulase and phytase allowed about 7% and 35% additional zinc to be solubilised, respectively. Single enzymatic degradation of phytates from dehulled faba bean allowed solubilisation from 65% to 93% of zinc depending upon the treatment. The zinc of faba bean flour was mainly linked to phytates and the greater the degree of phytate degradation before in vitro digestion, the greater the quantity of zinc released. In dehulled faba bean zinc was almost exclusively chelated by phytates. In the hull of faba bean, the majority of zinc was chelated in complexes between phytates and fibres.     

Carbohydrates of spring and winter field beans (Vicia faba L.)

The proportions of available and unavailable carbohydrate were determined in samples of eight varieties of field beans (Vicia faba L.). Available carbohydrate consisted of dextrins, water-soluble and insoluble starches and ethanol-soluble sugars; the unavailable carbohydrate fraction contained lignin, cellulose, hemi-cellulose and water-soluble polysaccharides. The component sugars of extracts and hydrolysates of all fractions except lignin were measured by anion-exchange, thin-layer and paper chromatography. Winter-sown beans contained 46 to 48% available and 19 to 20% unavailable carbohydrate, while spring-sown beans contained 30 to 42% available and 22 to 37% unavailable carbohydrate on a dry matter basis. Two of the spring-sown varieties were atypical in certain respects: Strubes had a high percentage of available carbohydrate (42.4%), similar to the level found in winter-sown beans, while Ackerperle had a high percentage of total carbohydrate (67.4%) but the lowest percentage of available carbohydrate (30.1%). The protein content of Strubes (30.2%) was typical of spring-sown varieties, but that of Ackerperle (27.7%) corresponded to the lower level of winter varieties.     

Phytate and total phosphorus content of field beans (Vicia faba L.)

Considerable variation was found in the phytate and total phosphorus contents of varieties, selections and genotypes of field beans (Vicia faba L.) The phytate phosphorus content of seeds taken from single plants of the variety Dacre indicated that large variations (1.93-4.03 g kg^?1), not significantly correlated with protein content, existed within an established variety. Although some variation in the ratio of phytate to total phosphorus was observed (0.40-0.60), highly significant correlation coefficients were obtained for total and phytate phosphorus contents. The significance of the results obtained is discussed in relation to the potential for improving the nutritive value of field beans by breeding for lower phytate content.     

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     

The relationship between maturity and quality of canned broad beans (Vicia faba L.)

Summary. This paper describes a co-operative investigation carried out by the Fruit and Vegetable Preservation Research Association and eight of its member firms to determine optimum maturity of broad beans for canning.
The results indicate that (a) there was no difference in flavour in canned broad beans harvested at tenderometer readings from 90 to 200, (b) there was a significant linear deterioration in texture as beans matured, (c) alcohol insoluble solids of raw and canned beans increased linearly as beans matured, (d) a linear relationship was found between tenderometer readings and sample size, (e) consumers equally preferred canned broad beans harvested at tenderometer readings of 120 and 160 and (f) optimum maturity of broad beans for canning from the data obtained was at a tenderometer reading of 136 using a 5 oz sample of raw beans.     

Effects of dehulling,soaking and germination on chemical composition,mineral elements and protein patterns of faba beans (Vicia faba L.)

The effects of dehulling, soaking and germination on the changes in general chemical composition, nine mineral elements and the protein patterns of whole faba beans were studied. Such pretreatments had a significant effect on the changes in the chemical composition of whole beans. Dehulling of beans significantly increased the contents of copper, zinc and potassium, while it significantly decreased the amounts of iron, manganese, phosphorus, calcium, magnesium and sodium compared with whole beans. Whole beans soaked for 12 h, followed by dehulling, had higher amounts of iron, copper, zinc, calcium and sodium, and quite a lower level of potassium, than unsoaked dehulled beans. All of the mineral elements except zinc were significantly increased on germination. No obvious changes in the electrophoretic pattern of faba bean proteins were observed as the seeds were soaked for up to 12 h. Extending soaking time for a further 4 h led to the disappearance of one band at the region of MW 67 KD. Germination of seeds for 3 days initiated disappearance of some bands while other new bands were observed.     

Purification,identification and quantification of an egg-weight-depressing factor (vicine) in fababeans (Vicia faba L.)

An egg-weight-depressing factor in fababeans was isolated in pure form from a white precipitate which had been shown in a previous study, to contain a concentrated form of this factor. The analytically pure compound was obtained in colourless, needle crystals. Its melting point was 242-244°C, it contained 17.4% nitrogen but did not react with ninhydrin. The spectra had adsorption maxima at 274, 276 and 269 nm in acidic, neutral, and alkaline solutions, respectively. These and other properties were identical to those of vicine [2,6-diamino-4,5-dihydroxy pyrimidine,5-(β-D-glucopyrano-side)] a compound known to be present in fababeans. Vicine and convicine [2,4,5-trihydroxy, 6-aminopyrimidine,5-(β-D-glucopyranoside)]; compounds having similar chemical and probably physiological activity, were resolved on a cation-exchange column and were detected by monitoring at 280 nm. Quantitative results obtained with the procedure was shown to be similar to those obtained with two other procedures. This method, however, was superior to other methods as it gave individual values for both vicine and convicine rather than a composite value; sample preparation was simple and the method could readily be adapted to automatic analysis.     

Purification of diamine oxidase and its properties in germinated fava bean (Vicia faba L.)

Background: γ‐Aminobutyric acid (GABA) is a non‐protein amino acid with bioactive functions for human health. Diamine oxidase (DAO, EC 1.4.3.6) is one of the key enzymes for GABA formation. In the present study, this enzyme was purified from 5 day germinated fava bean and its properties were investigated in vitro. Results: The molecular mass of the enzyme estimated by Sephadex G‐100 gel filtration was 121 kDa. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) displayed a single band at a molecular mass of 52 kDa. The enzyme had optimal activity at 40 °C and retained its activity after being incubated at 30 °C for 30 min. It showed higher activity at pH 6.5 than at other pH values. The enzyme was significantly inhibited by Mg²⁺, Cu²⁺, Fe³⁺, aminoguanidine, ethylene glycol tetraacetic acid (EGTA), ethylene diamine tetraacetic acid disodium salt (EDTA‐Na₂), L ‐cysteine and β‐mercaptoethanol. The K_m value of DAO was 0.23 mmol L^?1 for putrescine and 0.96 mmol L^?1 for spermidine. However, the enzyme did not degrade spermine. Conclusion: DAO from germinated fava bean was purified. The optimal reaction temperature and pH of the enzyme were mild. The enzyme had higher affinity to putrescine than to spermidine and spermine. Copyright © 2011 Society of Chemical Industry     

Preparation of broad bean (Vicia faba L. minor) products Part,I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range

It is possible to prepare broad bean protein isolates with a high yield directly from seed flour using a wet process. This process involves an aqueous extraction at pH 7.5 followed by separation of the insoluble residue and isoelectric precipitation of the protein from the aqueous extract. Following the same principle is it possible to prepare acetylated broad bean protein isolates with any adjustable acetylation degree. For that acetic anhydride is to be added and the adjusted pH is to be maintained during the extraction. In both cases the yield of the protein is mainly determined by the used solid-liquid ratio.     

发芽处理对蚕豆主要营养成分与抗营养因子的影响

研究发芽处理对启豆2号蚕豆主要营养成分与抗营养因子含量的影响。对蚕豆发芽前后蛋白质、脂肪、淀粉、VC、氨基酸、植酸和单宁含量测定。结果表明：蚕豆在发芽1d时可溶性蛋白质含量显著增加,随后逐渐下降;粗脂肪和淀粉含量均呈下降趋势;发芽2d时VC含量显著增加,达到最大58.65mg/100g,随后逐渐下降,5d后VC含量仍高于未发芽的;发芽后1～2d蚕豆的氨基酸含量略有增加;发芽1d抗营养因子植酸含量下降了33.55%,随后平缓;发芽1d蚕豆的单宁含量增加到462.70mg/100g,2～3d增加比较平稳,5d急剧增加至1306.10mg/100g。可推知,将启豆2号蚕豆发芽1～2d的作为食用及加工的较佳时期。     

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.