10 Things to Know about Pulses

Best, Daniel

doi:10.1094/cfw-58-2-0105

Cited by 5 publications

(4 citation statements)

References 1 publication

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“…The effect of cooking methods on phenolic compounds in lentils was different from that in faba beans, as the pressure and microwave cooking methods resulted in an increased amount of the total reducing substances measured in the methanol extracts from the cooked samples, while pot boiling and slow cooking reduced TPC in methanol extracts (Table 4). Microwave cooking caused higher increase percentages (59-69%) than that produced by the pressure cooker (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20). These increases in the total reducing substance may be due to the thermal dissociation and/or degradation of macro-molecules, such as protein and starch, into smaller molecules having a higher reducing power.…”

Section: Effect Of Cooking On Total Phenolic Contentmentioning

confidence: 99%

“…They are important dietary components worldwide as many countries rely on pulses as a source of inexpensive and plant protein. Seven pulses are important in human nutrition of which five (pea, bean, lentil, chickpea and faba beans) are significant in the global trade, while the other two (cowpea and pigeon pea) are usually consumed locally except for a few cases such as black-eyed pea that is traded in some parts of the Americas [ 4 ]. Pulses are commonly processed and/or cooked in a boiling water pot or pressure cooker prior to consumption which alters their nutrients and bioactive compounds and ultimately health benefits.…”

Section: Introductionmentioning

confidence: 99%

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Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions

Liu

Ragaee

Marcone

et al. 2020

Foods

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Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the phenolic acids and antioxidant properties of three pulses (faba beans, lentils, peas). The composition of phenolic acids differed among the three pulses with p-coumaric and ferulic being the dominant acids. Cooking increased free phenolic acids and lessened bound phenolic acids in faba beans and peas, while decreased both free and bound phenolic acids in lentils. Cooking resulted in reductions in total phenol content (TPC) in faba bean methanol and bound extracts. Pressure and microwave cooking increased TPC in lentil methanol extracts, while pot boiling and slow cooking reduced TPC. Microwave cooking resulted in increases in TPC in bound phenolic extracts from lentils. For peas, cooking increased TPC in both methanol and bound phenolic extracts. Significant changes were also observed in the antioxidant capacity of cooked pulses based on the scavenging ability of DPPH, ABTS and peroxyl radicals subject to the type of pulse, polyphenol and antioxidant assay. Despite the significant reduction in antioxidants, high amounts of phenolics with potent antioxidant activities are still found in cooked pulses.

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Section: Effect Of Cooking On Total Phenolic Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions

Liu

Ragaee

Marcone

et al. 2020

Foods

View full text Add to dashboard Cite

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“…Many of them (e.g., lentils, field peas, and chickpeas) are also more drought- and temperature-tolerant than corn or soybeans. In addition, they tend to be disease-resistant and grow well in areas where weed pressure is low, thereby minimizing the need for pesticides and herbicides [34]. Pulses play an important role in improving soil fertility and would be of great importance for farmers with no or limited access to nitrogen fertilizers [35].…”

Section: Agronomic Compositional and Nutritional Benefitsmentioning

confidence: 99%

Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

Bresciani

Marti

2019

Foods

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Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pulses—thanks to both nutritional and health-promoting features, together with their low environmental impact—satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. However, some sensory and technological issues limit the use of pulses on an industrial scale; consequently, they require special attention when combined with cereal-based products. Developing formulations and/or processes to improve pulse quality is necessary to enhance their incorporation into baked products. In this context, this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies—such as the choice of suitable ingredients or (bio)-technological approaches—that counteract the negative effects of including pulses in baked goods.

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“…Pulses are one of the useful crops for improving the nutritional security worldwide especially in Nigeria. The world edible pulses production is up to 60 Mt (~22 billion USD), while its international trade is close to 7 billion USD (Best, 2013;Elsayed et al, 2018). One importance of pulses over other crops is their sustainability and ability to strive under unfavorable environmental condition.…”

Section: Introductionmentioning

confidence: 99%

The culinary traits: cooking time and canning quality of pulses

Ukomadu,

Odogwu,

Agbagwa

2024

Agro-Sci.

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Pulses are one of the most important plant proteins and they contribute to food and nutrition security. Their long cooking time is a major factor that has rendered these pulses underutilized because high amount of energy is required to make them palatable. This report highlights two major culinary qualities (cooking time and canning quality) of some pulses with the aim of identifying their cooking time and canning quality methodology. It presents different reports on the cooking time and canning quality of pulses published from 2005 to 2021 for cooking time and from 1996 to 2021 for canning quality. Nineteen journals were selected for cooking time and canning quality. Google scholar served as main source of data. Key words such as determination of cooking time, and canning quality of pulses were used. This report showed that cooking methods of pulses were mainly sensory analysis, tactile, Mattson cooker, pressure cooker, VIS/NIR spectroscopy, solid loss, glass slide, and hyperspectral imaging. While canning quality parameter identified include: wash drain weight and percentage drain weight, firmness splitting, texture, visual appearance, colour, hydration coefficient, overall acceptance. The report also showed that 5% yellow pea, 5% lentil, 5% dolichos, 33% cowpea, 5% chickpea, 47% common bean were the pulses identified for cooking time. While canning quality is 6%, runner bean, 19% cowpea 75%, common bean 75%. We suggested that breeding should be focused on canning quality and shorter cooking time to enhance the utilization of these pulses. This result therefore provides information for researchers, pulse breeders, producers and agronomists in Nigeria and Africa.

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10 Things to Know about Pulses

Cited by 5 publications

References 1 publication

Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions

Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions

Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

The culinary traits: cooking time and canning quality of pulses

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