Nutritive composition of broth from selected bean varieties cooked for various periods

Ten bean varieties with white, yellow, red and black seed coats were subjected to cooking regimes of 60, 90 and 120 min on a hot plate. The cooking broth was analysed for total soluble solids, dry matter, protein, tannin, calcium, magnesium, iron and available L-tyrosine during in-vitro protein digestion. The results indicated that tannin levels were high in cooking broth from bean varieties with red seed coats compared with broth from those with white and yellow seed coats. Digestibility was higher in white and yellow varieties than in red seed coat bean varieties, suggesting that tannins have a negative effect on bean protein digestibility. All parameters evaluated showed a significant increase with cooking time. Iron occurred in trace amounts and its concentration was not affected by cooking time.     

Chemical analysis and physico-chemical properties of chickpea and lentil cultivars

Some high yielding cultivars of chickpea (Kabuli and desi) (Cicer arietinum) and lentil (Lens esculenta) were used for chemical analysis and physico-chemical properties namely protein, fat, sugars, starch, in vitro digestibility of starch and protein; seed weight, seed volume, seed density, hydration capacity, swelling capacity, water absorption capacity and cooking time. Among chickpea, Gora Hisari (Kabuli) and Haryana Chana (desi) cultivars, and among lentil LH 82-6 cultivar manifested higher contents of protein, fat, sugars, starch and in vitro digestibility of starch and protein. Values of seed volume, seed density, hydration capacity, swelling capacity and water absorption capacity were also found higher for these cultivars which might have contributed towards less cooking time.     

Physical and Chemical Characteristics of Pearl Millet Grains and Their Relationship to Roti Quality

Physical characteristics such as swelling capacity of grain and flour and water-soluble flour fraction, and chemical characteristics such as protein, starch, amylose, soluble sugars and fat content in pearl millet (Pennisetum americanum (L.) Leeke) grains from 20 cultivars comprising local types, popular hybrids and prerelease lines were determined. Rotis were made from the grains of the 20 cultivars and evaluated for color, texture, odor, taste, and acceptability by a trained taste panel. The correlations between physicochemical characters and roti quality of 20 cultivars were worked out. The swelling capacity, water-soluble flour fraction, water-soluble protein, and amylose content of flour influenced the roti quality.     

Relationships Between Selected Properties of Seeds,Flours, and Starches from Different Chickpea Cultivars

ABSTRACT

Five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their seed mass, volume, hydration capacity, swelling capacity, cooking time, and instrumental textural properties (hardness, cohesiveness, gumminess, and chewiness). Flour was prepared from these chickpea cultivars and various physicochemical and functional properties were determined. The pasting (pasting temperature, peak viscosity, breakdown, and final viscosity) and gelatinization (T _o, T _p, T _c, and ΔH _gel) properties of these flours were measured using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively. Starch was also isolated from chickpea cultivars and evaluated for amylose content, swelling power, solubility, and syneresis values. Physicochemical, cooking, and instrumental textural properties of seeds of different chickpea cultivars were related to physicochemical, gelatinization, and pasting properties of their flours and physicochemical properties of their starches. Selected properties of chickpea seeds were significantly correlated with the properties of their starches and flours. Hardness value of soaked chickpea seeds was positively correlated to cooking time, seed mass, seed volume, hydration, and swelling capacity (p < 0.01). Water solubility index (WSI) of chickpea flours was positively correlated to seed mass, volume, hydration capacity, and hardness value (p < 0.05). Selected instrumental textural parameters of seeds had positive correlation with ΔH _gel of flours (p < 0.01). Peak viscosity of flours showed positive correlation to breakdown, final viscosity, bulk density, and negative correlation to cohesiveness of soaked seeds (p < 0.01). Final viscosity showed negative correlation to bulk density and water absorption index (WAI) (p < 0.01) of flours.     

Physicochemical,cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varieties

Physicochemical, cooking and textural properties of black gram varieties were studied and related to each other using Pearson correlation. Different varieties showed significant variation in their physicochemical, cooking and textural properties. Varieties having higher seed weight and seed volume had higher values of cooking time, swelling capacity, hydration capacity and hardness. The relationships between textural parameters of cooked grains from different black gram varieties showed a significant positive correlation of hardness with cohesiveness (r = 0.472), gumminess (r = 0.938) and chewiness (r = 0.859). Swelling index, cohesiveness and gumminess of black gram varieties were observed to be related to their fibre content. Swelling capacity and swelling index correlated well with cooking time, hardness and gumminess. Cooking time had a positive correlation with hardness (p < 0.05) and gumminess (p < 0.05) and a negative correlation with springiness. Copyright © 2004 Society of Chemical Industry     

Chemical composition,antioxidant capacity and functionality of raw and processed Phaseolus lunatus

The nutrients, non‐nutritional components and bioactive compounds, as well as the antioxidant capacity of raw, cooked, tray and drum‐dried Phaseolus lunatus have been quantified. Likewise, the minerals, soluble carbohydrates, total polyphenols and tannins in the soaking and cooking waters were quantified. In addition, the functional properties such as the water and oil absorption indexes and the emulsifying and the foaming capacities were studied. The protein content of the raw beans was 24.98% and decreased, like calcium, magnesium and potassium, with the soaking and cooking processes; these losses are found in the soaking and cooking waters. Drum drying decreased anti‐nutritional factors like trypsin inhibitors (66.09%) and cyanhydric acid (50.36%). Similarly, soluble fiber, available starch, total starch, and soluble sugars diminished, while total and insoluble fiber and resistant starch increased. The content of total polyphenols, tannins and antioxidant capacity decreased with thermal processing, being drum drying the process that least diminished antioxidant capacity. Likewise, the water absorption index was increased by 85% and 161.5% with processing. It was shown that P. lunatus is an important source of nutrients and can be consumed in whole bean form or used as a functional ingredient to be added in the development of new products. Copyright © 2007 Society of Chemical Industry     

Cowpea as Potential Crop for Starch

Twenty-two promising strains of cowpea [Vigna unguiculata (L.) Walp] were selected for the present study. The starch content in the seed varied from 50.66 to 67% while on per seed basis variation was from 36.21 to 98.96 mg/seed; total soluble sugars from 13.75 to 19.75%, mineral matter from 3.12 to 4.60%. The amylose content was in the range of 20.88 to 48.72% while amylopectin varied from 11.42 to 36.58%. The protein content of the seed varied from 17.94 to 27.56%. Starch content of the seed was significantly and negatively correlated with protein and mineral matter content. A genetic manipulation of the breeding material can bring about high starch varieties, which will be at the expense of protein content.     

Concentrations of condensed tannins and anthocyanins in common bean seed coats

Seed coat colour in common bean (Phaseolus vulgaris L.) is determined by activity of the flavonoid biosynthetic pathway resulting in the presence or absence of specific anthocyanins, tannins and glycosidic flavanols. These secondary metabolites have anti-oxidant properties in the case of anthocyanins and glycosidic flavonols and strongly influence dietary mineral bioavailability in the case of tannins. The modification of tannin content is a goal of biofortification breeding programs, while almost all bean improvement considers seed colour in selection priorities as this affects consumer preference and food quality. In the present study, we analyzed condensed tannins, tannin monomers and anthocyanin levels in an inter-genepool population derived from the cross DOR364 × G19833 using HPLC and spectrophotometric methods. The overall average for condensed tannins expressed as percentage in seed coats was 20.04%. The ranges were between 8.0% and 27.9% for soluble tannins (ST), 1.5% and 5.4% for insoluble tannins (IT), and 10.7% and 30.9% for total tannins (TT). Anthocyanins in seed coats averaged 0.08% (0.013–0.21% range) expressed as delphinidin-3-glucoside equivalents for the population with the distribution biased towards low content. All traits had large variability between genotypes and showed transgressive segregation, indicating quantitative inheritance for tannin content and oligogenic control of anthocyanins. Condensed tannins in the genotypes were mainly composed of catechin (60.3%), gallocatechin (25%), and afzelechin (14.7%) as monomeric units.     

Seed coat tannins and bruchid resistance in stored cowpea seeds

Seeds of wild species and varieties of Vigna were screened for their tannins and α‐amylase inhibitor contents as defensive compounds against cowpea weevil. Seed coats contained condensed tannins that were positively correlated to their colour but not to their resistance against the insect. The α‐amylase inhibitors were present in different amount in cotyledons of all species analysed. Amongst the cultivated lines assayed, Vigna unguiculata TVu 2027, an accession identified as moderately resistant, was found to contain the higher amount of α‐amylase inhibitor. When wild species were considered, V luteola and V vexillata (two resistant species) showed the highest content of α‐amylase inhibitors. In addition, two cultivated accessions (Vita 7 and IT 84E‐1‐108) of cowpea seeds, both classified as susceptible accessions, showing a different degree of bruchid damage in storage, were also analysed. No α‐amylase inhibitory activity was found in cotyledons of undamaged Vita 7 seeds, while the seed coat tannin content was found to be 13 times higher in undamaged Vita 7 seeds than in IT 84E‐1‐108 infested seeds. These latter results support the hypothesis that seed coat tannins must also be considered in biochemical defence mechanisms, which can deter, poison or starve bruchid larvae that feed on cowpea seeds. Copyright © 2004 Society of Chemical Industry     

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

The effect of cooking and dehulling on nutrients and anti-nutritional factors of several varieties of lentils (Lens culinaris) was investigated. Significant (p < 0.05) variations existed among the lentil varieties with respect to their crude protein, starch, ash, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total dietary fiber (TDF), resistant starch (RS), trypsin inhibitor activity (TIA), minerals, phytic acid, tannins, sucrose and oligosaccharides (raffinose, stachyose and verbascose) content. Cooking lentils in boiling water significantly increased protein, starch, IDF, TDF, resistant starch, Ca, Cu and Mn content, whereas reduced ash, Fe, K, Mg, P, Zn, TIA, phytic acid, tannins, sucrose and oligosaccharides were observed. Dehulling (removal of seed coat) resulted in a significant increase in protein, starch, resistant starch, K, P, phytic acid, stachyose and verbascose content, however, a significant decrease in SDF, IDF, TDF, Ca, Cu, Fe, Mg, Mn and tannin content was observed.     

Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: effect of micronisation on physicochemical and structural characteristics

The effects of a hydrothermal treatment consisting of tempering (to 41% moisture) and heating to 153 °C (micronisation) on the structural and physicochemical characteristics of two cowpea varieties were studied. The untreated varieties had similar cooking times, although cooked Bechuana white cowpeas were significantly (P ≤ 0.05) softer and had a higher incidence of splitting than Var. 462 cowpeas. This may be due in part to differences in cotyledon structure affecting water uptake during cooking. The hydrothermal treatment changed the physical structure and chemical properties of the cowpea seeds. This led to significant (P ≤ 0.05) reductions in the cooking time of micronised Bechuana white and Var. 462 cowpeas, by 47 and 36% respectively, as compared with control samples. Micronisation caused physical fissuring of the seed coat and cotyledon and significantly (P ≤ 0.05) reduced the bulk density of treated seeds. These changes in the physical structure significantly (P ≤ 0.05) improved the initial water uptake during soaking and cooking, increased the enzyme‐susceptible starch and reduced the protein solubility and hydration capacity of the cowpea seeds. Cooked (60 min) micronised cowpeas also had significantly (P ≤ 0.05) more splits and a significantly (P ≤ 0.05) softer texture than control samples. Copyright © 2005 Society of Chemical Industry     

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     

SEED COAT EFFECTS IN COOKED RECONSTITUTED BEAN TEXTURE

The contribution of seed coat to cooked reconstituted bean texture was assessed by measuring sensory and instrumental parameters of beans with and without coats and also seed coats alone. Experiments using white beans stored for one year under tropical conditions to induce the hard-to-cook (HTC) defect or temperate conditions both resulted in reductions in the order of 50% in puncture force and sensory properties of beans when the seed coat had been removed. HTC bean texture was influenced less by absence of the seed coat than texture of soft beans. Seed coats softened during cooking but those from HTC beans softened less than those from soft beans. It is possible that seed coats harden during tropical storage by a lignification-type mechanism. Beans with harder seed coats absorbed less water during soaking which may contribute further to bean hardness.     

Study of selected quality and agronomic characteristics and their interrelationship in Kabuli‐type chickpea genotypes (Cicer arietinum L.)

Impact of genotype on quality, agronomic characteristics and their interrelationship in Kabuli‐type chickpea was investigated to provide significant feedback to breeder for selection/evolution of the most suitable varieties. Seven genotypes were studied for seventeen physical, chemical and agronomic characteristics. The effect of Kabuli‐type chickpea genotype on the physicochemical parameters, cooking time and agronomic characteristics were significant. Maximum seed size and volume were recorded for CC98/99 (0.32 g and 0.26 mL seed^?1, respectively), density and swelling index for the genotype FLIP97‐179C (having minimum seed size and volume), while the rest of the genotypes were statistically the same. Weight, volume after hydration, hydration capacity and swelling capacity followed the same pattern. Maximum moisture, protein and mineral concentration were noted in CC98/99. Seed protein concentration for the remaining genotypes was statistically non‐significant from one another. Longer period was taken by CM 2000 for flowering and maturity (130 and 181 days, respectively). Minimum time to flowering and maturity was taken by CC98/99. Genotype CC 98/99 outyielded all other genotypes (2107 kg ha^?1). Seed size and seed volume were strongly and positively correlated with protein content, weight after hydration, volume after hydration, hydration and swelling capacities (r = 0.83–1.0). Strong correlation was also noted among different agronomic characters.     

Protein quality of germinated Phaseolus vulgaris

Advantages of seed germination consist of an increase in the bioavailability of proteins as well as the change in the antinutritional factors which limit their utilization. Throughout this work, the effects of germination and cooking after germination on the protein in black and white beans (Phaseolus vulgaris) were evaluated. Antinutritional factors that affect the utilization of such protein were also assessed. The amounts of protein, available lysine, tannins, PER, and protein digestibility in vitro and apparent, of beans germinated and germinated-cooked were quantified. The germination significantly (p≤0.05) increased the content of proteins, inactived trypsin inhibitors, and raised the available lysine. Germination and cooking completely inactivated the trypsin inhibitors, which became lysine less available, decreased tannins, and increased protein digestibility and PER value. Differences between black and white beans were observed and attributed to variations in structure, composition, and varieties, among other factors. Cooking complements the effect of germination by improving the protein quality of P. vulgaris and increasing its bioavailability for the human consumption.     

Relationship between physicochemical and cooking properties,and effects of cooking on antinutrients,of yellow field peas (Pisum sativum)

The relationship between the physicochemical and cooking properties of yellow peas was examined in this study. A positive correlation was found between seed weight and water hydration capacity. The Peleg model, which was modified, could be used to describe the water absorption characteristics of peas and could be used to predict the rate of water absorption in the initial water absorption period. Cooking time could be measured objectively using the Mattson cooker. Cooking time was found to decrease with an increase in water hydration capacity. Hardness of cooked peas, measured using a texture analyser, was negatively correlated with both seed weight and water hydration capacity. Seed coats had a significant effect on water hydration and cooking quality of peas. Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking. The effects of soaking and cooking on trypsin inhibitor activity (TIA) and oligosaccharide levels in peas were also studied. Cooking was more effective than soaking in reducing TIA levels and oligosaccharides (raffinose, stachyose and verbascose) in peas. Copyright © 2003 Society of Chemical Industry     

MINERAL CONTENTS IN SEED COAT AND CANNING QUALITY OF SELECTED CULTIVARS OF DARK RED KIDNEY BEANS (PHASEOLUS VULGARIS L.)

Three different dark red kidney bean (Phaseolus vulgaris L.) cultivars (cvs. 85, 453 and Nickols) grown in Wisconsin were studied to investigate the correlations of the mineral contents in the seed coat and seed coat splits in the canned beans. In the canned product, highly significant differences ( P ≤0.01) in percentage of split seed coats were observed among the three cultivars studied. Canned cultivar 85 significantly showed fewer seed coat splits than the other two cultivars. Significant negative correlations were observed between the percentage of seed coat splits and sodium (r = ? 0.89, P ≤ 0.01), calcium ( r = ? 0.74, P ≤ 0.01) and iron (r = ? 0.79, P ≤ 0.05) contents in the seed coat. This study suggested that the mineral content of the seed coat of kidney beans may play important roles in the integrity of the seed coat during thermal processing.     

The effect of pod and seed positions on the physical and cooking properties of faba beans (Vicia faba)

The effect of pod location on plant (lower, middle and upper regions) and seed position inside the pods (nodular, middle and terminal) on certain characteristics of dry and stewed faba beans were studied. The weight, volume, relative density, seed coat (%), hydration and swelling coefficients were determined for dry seeds. Hydration and swelling coefficients, fractured beans (%), penetrometer readings and scores of colour, granulation and softness (by taste panel) were evaluated for stewed beans. The weight, volume, relative density, pH, and total and soluble solids content of the stewed liquor were also measured. Analysis of variance showed that the weight and volume of 1000 dry seeds were significantly (P<0.001) affected by pod location and seed position. Higher values were obtained for lower pods and terminal and middle seeds. Seeds from upper pods had the highest percentage of seed coat. Pod location showed a significant effect on the weight, volume, pH, soluble and insoluble solids of stewed liquor. No significant effect was found for pod location or seed positions on the characteristics of stewed beans, except the hydration coefficient which was significantly affected by pod location.     

Low-temperature steaming improves eating quality of whitefish

In this study, effects of different steaming conditions (temperature–time scales) on quality characteristics of cooked whitefish (Coregonus peled) were characterized to guide product development. Investigation of three cooking conditions, including 60°C (3–20 min) 80°C (1–12 min) and 100°C (1–6 min) indicated that properties including textural properties, cooking loss, color change, water holding capacity (WHC), and protein content were all significantly correlated to the cooking condition. It was observed that the color changes of fish meat, especially the brightness L* were strongly correlated to the relative extraction rate (RER) of myofibrillar proteins (MFPs), which could be considered as a marker for the doneness of the cooked whitefish. Our results indicated that during the steaming process, the water holding capacity of the fish continued to decline, and the cooking loss continued to increase. However, a sudden jump in cooking loss occurred when the fish sample became overcooked. To minimize cooking loss, a good control of the doneness hence is needed to avoid overcooking. Moreover, results of this study demonstrated that low-temperature steaming could better maintain the springiness and cohesiveness of the fish as the myofibrillar proteins experienced less sudden swelling and shrinkage. Hence, low temperature steaming should be the preferred method for whitefish processing to minimize the negative impact on fish sensory qualities.     

20种中国蚕豆的烹煮加工适用性分析

为探索我国蚕豆烹煮加工的适用性,在前期选取了来自全国各主产区的20种蚕豆作为分析对象,对其化学组分、物理特性进行了测定和分析,在此基础上,继续对其烹煮品质进行评价,结果发现通鲜l号等5个品种的烹煮品质最佳.将蚕豆的理化性质与烹煮品质三者之间进行相关性分析,结果表明,蚕豆的灰分含量与蚕豆的物理性质、烹煮品质相关性最高,说明蚕豆的烹煮加工品质特性受地域土壤环境影响很大.影响烹煮品质的其他指标依次是子叶淀粉、皮重比例、皮粗纤维、子叶直链淀粉、子叶蛋白,而物理指标中的百粒体积可作为预测蚕豆烹煮品质的重要指标.