Effect of domestic processing and cooking on the antinutrients of black gram

Domestic processing and cooking methods including soaking, ordinary and pressure cooking of soaked and unsoaked seeds, and sprouting significantly lowered phytic acid, saponin and polyphenol contents of black gram (Vigna mungo) seeds. Soaking for 18 h removed 28% of the phytic acid; extents of removal were higher with longer periods of soaking. Saporins andpolyphenols were relatively less affected. Loss of the antinutrients was greater when soaked instead of unsoaked seeds were cooked. Pressure cooking had a greater effect than ordinary cooking. Antinutrient concentrations declined following sprouting; the longer the period of germination the greater was the reduction. Phytic acid was reduced to a greater extent than polyphenols or saponins.     

Saponin content of chickpea and black gram: Varietal differences and effects of processing and cooking methods

Differences were observed in saponin contents of eight varieties of chickpea (Cicer arietinum) and four of black gram (Phaseolus mungo). Common domestic processing and cooking treatments reduced the saponin level of the pulses significantly. Sprouting had the most pronounced effect followed by autoclaving, soaking and ordinary cooking. Cooking of soaked as well as unsoaked seeds had a similar diminishing effect.     

Detection of Lathyrus sativus in processed chickpea‐ and red gram‐based products by thin layer chromatography

Excessive consumption of Lathyrus sativus leads to crippling, irreversible paralysis of both lower limbs, mainly in males. This is attributed to the presence of a non‐protein amino acid, β‐N‐oxalyl‐L ‐2,3‐diaminopropionic acid or β‐N‐oxalylamino‐L ‐alanine. Using a thin layer chromatography method developed in our laboratory, adulteration of chickpea and red gram with L sativus in pressure‐cooked batters could be detected at levels of 100 and 200 g kg^?1 respectively. When processed as a curried liquid dal, L sativus could be detected at 200 g kg^?1 in chickpea and 100 g kg^?1 in red gram. Processing into fried bhajiyas resulted in a detection limit of 200 g kg^?1 in both red gram and chickpea. © 2003 Society of Chemical Industry     

Effect of Processing on Certain Antinutrients in Seeds of Şeker Variety (P. vulgaris L.) Grown in Turkey

Abstract

The effects of different cooking/autoclaving methods were investigated on sucrose, raffinose, stachyose, phytic acid, and tannins content of ?eker bean seeds (Phaseolus vulgaris). All these oligosaccharides and antinutrients decreased under various cooking/autoclaving treatments. Among the different cooking/ autoclaving treatments, 18 h sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing oligosaccharides (65–72%), phytic acid (51%), and tannins (100%). These conditions could be recommended to remove undesirable sugar contents and antinutrients of the ?eker bean used for culinary purposes.     

Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds

The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of seeds of Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. The raw seeds were found to contain antinutritional factors like total free phenolics (2.75 g/100 g), tannins (2.35 g/100 g), phytic acid (692 mg/100 g) and flatulence factors, raffinose (0.54 g/100 g), stachyose (1.17 g/100 g) and verbascose (0.95 g/100 g). Soaking the seeds in distilled water caused maximum reduction in the phytic acid content (37%), whereas soaking in NaHCO₃ solution reduced significant levels of phenolics and tannins (72% and 78%, respectively). A reduction in the levels of oligosaccharides (raffinose by 63%, stachyose by 42% and verbascose by 79%) was observed during cooking. Of the attempted treatments, autoclaving appeared to be most effective in reducing levels of all the investigated antinutrients, except phytic acid, and also improved the in vitro protein digestibility of B. purpurea seeds.     

Effect of soaking,dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

Effect of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds were investigated. The raw bitter and sweet lupin seeds were found to contain phytic acid, tannins, trypsin inhibitor activity, and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of phytic acid (PA), trypsin inhibitor activity (TIA), and tannins, but lectin activity was not changed. Also soaking in bitter (for 96 hr) and sweet (for 24 hr) seeds caused a significant increase in these factors except lectin activity. Cooking methods differently affected the levels of the antinutrients. Thus, PA increased but tannins were not changed, on the other hand TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity, but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA, TIA, and tannins. In vitro protein digestibility (IVPD) of raw bitter and sweet lupin seeds were 78.55 and 79.46%, respectively and it was improved by all processing methods; soakingdehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrients, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.     

Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis

The effect of soaking, cooking and autoclaving on the levels of total free phenolics, tannins, phytic acid and in vitro protein digestibility (IVPD) were studied in Vigna aconitifolia and Vigna sinensis. Though soaking significantly reduced the content of tannins alone in V. aconitifolia, both total free phenolics and tannins were markedly reduced in V. sinensis. Greater loss of total free phenolics as well as tannins occurred under autoclaving compared to soaking and cooking in both the legumes investigated. In V. aconitifolia, soaking in distilled water for 6 h and cooking for 30 min reduced the phytic acid content by up to 43%. Maximum reduction in the level of phytic acid (36%) was observed under distilled water soaking compared to cooking and autoclaving in V. sinensis. Limited loss in content of phytic acid was noticed under autoclaving compared to soaking and cooking in both the pulses studied. In vitro protein digestibility (IVPD) of V. aconitifolia and V. sinensis was enhanced to 12.5 and 14.8%, respectively, under autoclaving. Of all the processing methods, autoclaving seemed to be the most efficient for reduction in content of the antinutrients, except phytic acid, and improving IVPD in both the pulses.     

Effect of roasting and autoclaving on phytic acid content of chickpea

Chickpea cultivars CM-68, C-44, Kabuli, CM-72 and 6153 were analysed for phytic acid, phytate phosphorus and total phosphorus. The effect of roasting and autoclaving on these constituents of whole seed and cotyledons was determined. The data revealed that roasting and autoclaving significantly decreased (P less than 0.05) the phytic acid of chickpea cultivars. Phytic acid of whole seed was reduced to a range value of 16-60% and 16-64% by roasting and autoclaving respectively depending upon the cultivar. In the cotyledon, the phytic acid was reduced to a range value of 32-68% and 18-68% during roasting and autoclaving respectively. Similar effect of these treatments was observed in phytate phosphorus however, total phosphorus was little affected.     

Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods

The effects of soaking, cooking, autoclaving and sprouting on the polyphenol contents of eight cultivars of chickpea (Cicer arietinum) and four of blackgram (Vigna mungo) were studied. All the treatments reduced the polyphenols of the legume seeds, but to a varying extent. Sprouting and autoclaving had the most pronounced effect; ordinary cooking and soaking were relatively less effective.     

Minerals,phytic acid,tannin and rutin in buckwheat seed milling fractions

The composition of common buckwheat (Fagopyrum esculentum Moench) seed milling fractions depends upon the relative abundance of various seed tissues in each. Fancy (light) flour contains mainly central endosperm, while the bran milling fraction has seed coat and some embryo tissues. Phytate, found in protein bodies of embryo and aleurone cells, is the major storage form of phosphorus, potassium, magnesium and some microelements in seeds. Phytic acid (35–38 g kg^?1) and minerals are concentrated in bran, a milling fraction with high concentrations of phytate‐rich tissues. Polyphenolics, including condensed tannins (proanthocyanidins), are also concentrated in bran (11–15 g kg^?1). Rutin is concentrated in the hull of common buckwheat (0.8–4.4 g kg^?1). Rutin concentration is low (0.2–0.3 g kg^?1) in groats of common buckwheat but higher (0.7–0.8 g kg^?1) in bran containing hull fragments. Rutin is 300‐fold more concentrated (81 g kg^?1) in groats of tartary buckwheat (Fagopyrum tataricum (L) Gaertn) than in groats of common buckwheat. Only small amounts of quercetin were detected. Bran is a concentrated source of phytic acid and tannins, a consideration in consumption of large amounts of buckwheat bran for nutritional or medicinal purposes. © 2001 Society of Chemical Industry     

Effect of various indigenous processing methods on the α‐galactoside and mono‐ and disaccharide content of an Indian tribal pulse,Mucuna pruriens var utilis

The effect of various treatments, such as soaking in different solutions, cooking of raw and soaked seeds, autoclaving of raw and soaked seeds, dehusking of water‐soaked seeds, fermentation of water‐soaked/dehusked seeds, autoclaving of fermented seeds, dry heating of raw seeds and germination, on the levels of mono‐ and disaccharides and α‐galactosides in two varieties of an Indian tribal legume, mucuna bean (Mucuna pruriens var utilis), was investigated. The levels of raffinose, stachyose and verbascose decreased under various treatments. Among the different soaking and cooking/autoclaving treatments, tamarind pulp extract soaking and sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing α‐galactosides (68.4–70.9 and 68.5–68.9% respectively). The lowest reduction of α‐galactosides (8.4–17.2%) was observed in dry‐heated samples. Germination for more than 72 h resulted in the highest reduction of total α‐galactosides (93.6 and 89.6% in white and black varieties respectively). During the germination process, glucose, fructose and sucrose concentrations increased significantly. © 2001 Society of Chemical Industry     

Effect of processing on water absorption and softening kinetics in chickpea (Cicer arietinumL) seeds

The processing effect on the physical properties of chickpea seeds (kabuli type cv Athenas) is reported. Soaking of chickpea seeds in different solutions (distilled water, 0·5% NaHCO₃ and 0·5% CaCl₂) is characterised by a rapid water absorption followed by a decrease in the hydration rate to saturation point. An improvement in chickpea softening rate and water absorption during cooking, with previous 12 h soaking in 0·5% NaHCO₃, was observed. The presence of Ca²⁺ ions delayed the softening process in chickpea seeds. Physicochemical changes associated to the soaking and cooking process necessary for reducing cooking time are discussed. The texturometer method was estimated as a suitable objective method for the evaluation of the cooking degree in chickpea seeds. © 1998 Society of Chemical Industry     

Physical and cooking characteristics of black gram (Phaseolus mungoo L.) cultivars grown in India

Pulses are important component of diet, and information on their physical properties is needed for designing machines while cooking quality is important for consumer acceptance. Three black gram cultivars grown in India were evaluated for physical and cooking properties. Proximate composition revealed that three cultivars contained 24.5–26.7% protein, 1.1–1.3% fat, 2.8–3.7% ash and 60.4–63.3% carbohydrates. Length, breadth and thickness of seeds were in the range of 4.66–5.11 mm, 3.71–3.79 mm and 3.20–3.29 mm, respectively. True density and porosity varied from 1.25–1.29 g mL^?1 to 33.43–36.09%, respectively. Hydration and swelling capacities of the seeds varied from 0.036–0.041 g per seed to 0.037–0.042 mL per seed, respectively. Cooking time of unsoaked seeds varied significantly from 35.3 to 42.7 min. Hardness and adhesiveness of the cooked seeds varied from 2.12–2.55 kg to 0.02–0.99 kg s, respectively. The black gram cultivars are rich in protein, and soaking treatment improved their cooking quality.     

Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains

The effect of different processing methods (soaking in water or solutions of sodium bicarbonate, citric acid, soaking plus cooking, and germination) on anti-nutritional factors (phytic acid, total polyphenols, tannins, and hydrocyanic acid) of red kidney bean was studied. The anti-nutritional factors were reduced significantly (P < 0.001) with processing techniques. Cyanide contents were most effectively (25%) reduced by cooking after soaking in sodium bicarbonate solution, followed by germination. The most drastic effect was noted on tannin contents. Cooking after soaking in either citric acid or sodium bicarbonate solutions almost eliminated it. However, simple soaking in water did not result in any reduction in tannin contents. Reduction in total polyphenols was 78.7% with cooking after soaking in sodium bicarbonate solution. Phytic acid contents were reduced only with germination treatment (42.6%), while the other treatments did not bring about any large reduction.     

Effect of processing on phosphorus and phytic acid contents of some Egyptian varieties of legumes

Phytic acid and total phosphorus contents were determined in different varieties of dry legume seeds—broad beans, lentils, lupin, fenugreek, chickpea and peas. These seeds are widely used in Egypt. The dry seeds were subjected to different processing methods according to the mean of their consumption in Egypt. These processing methods include decortication, steeping, sprouting, boiling and cooking. Phytic acid and total phosphorus contents of seeds differed according to the kind, the variety and the processing method. Steeping and sprouting decreased the phytic acid content of the seeds. The phytic acid content of lupin was greatly reduced by decortication and by steeping of seeds.     

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 PROCESSING TREATMENTS ON NUTRITIONAL AND ANTINUTRITIONAL CONTENTS OF GREEN GRAM

High‐yielding varieties of green gram (Vigna radiata L.), namely Asha and MH1K‐25 contained a significant amount of antinutrients. Various processing and cooking methods, namely soaking, dehulling, ordinary cooking, pressure cooking and sprouting, decreased the level of antinutrients and improved in vitro digestibility of protein and in vitro availability of calcium, iron and zinc observed. The beneficial effect was more pronounced with pressure‐cooked and soaked seeds followed by ordinary cooking, sprouting (24 h), dehulling and soaking in both cultivars. A significant increase in in vitro protein digestibility (34–35%), in vitro availability of Ca (59–61%), Fe (52–56%) and Zn (62–67%) may be ascribed to the reduced content of phytic acid (35–39%), polyphenols (41–42%) and trypsin inhibitor activity (69–70%). Pressure cooking was the most effective treatment in improving the nutritional quality of green gram.     

Effect of heat treatments on the phytic acid content of maize products

Processing of maize (Zea mays L fresh and dry) for the production of various traditional products results in the loss of phytic acid. Fresh mature corn contains less phytic acid (1·71 g kg^?1) than dry corn (7·15–7.60 g kg^?1). The loss of phytic acid varies from 18·1 to 46·7% for fresh maize and from 11·5 to 52·6% for dry maize respectively among the heat treatments given. From a nutritional viewpoint, consumption of maize as chapati and after roasting in a sand bath or on charcoal will improve the availability of minerals.     

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

Solid state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objectives of this work were (1) to determine the best combination of SSF process variables (fermentation temperature FT/fermentation time Ft) for producing chickpea tempeh flour and (2) to characterise the physicochemical and nutritional properties of the product. Response surface methodology was applied as optimisation technique over three response variables: in vitro protein digestibility (PD), true protein (TP) and water absorption index (WAI). A central composite experimental design with two factors and five levels was used. The process variables FT and Ft had variation levels of 31–36 °C and 48–72 h respectively. Rhizopus oligosporus (1 × 10⁹ spores l^?1 in distilled water) was used as starter. Prediction models for response variables were developed as a function of process variables. A conventional graphical method was applied to obtain maximum PD, TP and WAI. Contour plots of each of the response variables were superimposed to obtain a contour plot for observation and selection of the best combination of FT (34.9 °C) and Ft (51.3 h) for producing of chickpea tempeh, which was dried (52 °C, 24 h) and milled to pass through an 80‐US mesh (0.180 mm) screen to obtain optimised chickpea tempeh flour. This flour had higher (p ≤ 0.05) TP (25.7 vs 19.7% dry matter (DM)), total colour difference (30.3 vs 16.7), WAI (4.18 vs 2.15 kg gel kg^?1 DM), available lysine (42.7 vs 30.4 g kg^?1 protein) and PD (83.2 vs 72.2%) and lower lipid content (2.6 vs 6.1% DM), phytic acid (1.1 vs 10.85 g kg^?1 DM), tannins (2.65 vs 21.95 g catechin kg^?1 DM) and pH (5.9 vs 6.3) than raw chickpea flour. Copyright © 2004 Society of Chemical Industry     

Chemical composition, antioxidant and antimicrobial properties of Rapa Catozza Napoletana (Brassica rapa L. var. rapa DC.) seed meal, a promising protein source of Campania region (southern Italy) horticultural germplasm

BACKGROUND: The present study is the first effort in a comprehensive evaluation of the nutritive and biological properties of the meal from Rapa Catozza Napoletana (RCN) (Brassica rapa L. var. rapa) cultivar seeds as a new and alternative source of proteins. RESULTS: RCN seed meal revealed a good protein content (382.0 g kg^?1) compared with conventional Brassica defatted meals. Total glucosinolates (6.0 g kg^?1) were comparable to or even lower than those reported for other yellow‐ and brown‐seeded cultivars. Low levels of both sinapine and phytic acid (10.0 and 10.0 g kg^?1 respectively) suggest a minor influence of these compounds on meal mineral availability. The meal revealed quite a high polyphenolic content (13.0 g kg^?1) composed of flavonol and hydroxycinnamic derivatives. With regard to meal biological properties, a higher radical‐scavenging potential than reducing capacity and a broad antimicrobial spectrum, mainly against food‐borne pathogens, were detected. CONCLUSION: RCN seed meal could be highly regarded as a component of human nutrition and animal feed for its good protein content, desirable amino acid profile and low antinutrient concentration. Results for the sample indicated appreciable antiradical activity and good properties for meal stability. Copyright © 2011 Society of Chemical Industry