Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (<i>Medammis</i>): Effects of Cooking Temperature and Time

Ziena, Hamid M.; Youssef, Mohamed M.; El-Mahdy, Ahmed R.

doi:10.1111/j.1365-2621.1991.tb04769.x

Cited by 29 publications

(24 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been claimed that decomposition of some protein fractions rich in essential amino acids resulted in higher values for non-essential amino acids when they were calculated on the basis of 100% protein. 20 It is difficult to compare the results cited above with those obtained in the present experiment, since not all of these papers concerned pulse crops at the stage of milk maturity,15h17 none concerning the broad bean.…”

Section: Resultsmentioning

confidence: 79%

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba varmajor) depending on cultivar and degree of maturity

Kmiecik

Lisiewska

Gębczyński

1999

J. Sci. Food Agric.

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 79%

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba varmajor) depending on cultivar and degree of maturity

Kmiecik

Lisiewska

Gębczyński

1999

J. Sci. Food Agric.

View full text Add to dashboard Cite

“…According to Youssef et al [18], long-lasting thermal treatment reduces exogenous amino acids to drastic degree. Ziena et al [4] applying a constant period of thermal treatment, observed an increase, a constant level, or a decrease in the level of different amino acids in broad bean seeds. In spite of increases or decreases in the content of different amino acids, Khalil and Mansour [3] did not observe any effects of heat on the total amount of exogenous amino acids.…”

Section: Amino Acid Contentmentioning

confidence: 98%

“…In the international literature most studies on the broad bean concerned seeds of physiological maturity or various kinds of dishes and products obtained from seeds in this stage of maturity [3][4].…”

Section: Introductionmentioning

confidence: 99%

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia fabav. major)

Lisiewska¹,

Kmiecik

Gębczyński

1999

Nahrung

View full text Add to dashboard Cite

The content of dry matter, total nitrogen, and amino acids (except for tryptophan) in fresh and canned broad bean (Vica faba v. major) seeds was determined, in the canned product whole seeds or cotyledons without hull being analysed. Two Dutch bred cultivars, Comprimo RS with large seeds and medium sized Threefoldwhite, were investigated at four stages of maturity defined by the content of dry matter at levels of about 25% (stage I), 30% (II), 35% (III), and 40% (IV). Amino acid content in 100 g fresh weight was similar in the two cultivars, rapidly increasing with maturation. The value of protein expressed by the EAA index was almost the same for the investigated cvs, usually being slightly higher in the case of more mature seeds. Whole seeds from canned product contained slightly less amino acids than the raw material while the EAA index showed similar or slightly lower values for whole seeds than for the raw vegetable. The content of all the amino acids (except for tyrosine) was greater and the EAA indices were higher in the cotyledons of canned broad bean than in whole seeds. Methionine with cystine were the limiting amino acids in fresh and canned seeds.

show abstract

“…In addition, Lisiewska et al stated that a food product is a complex matrix, with peptides, polypeptides and free amino acids [18]; therefore, it is difficult to determine the reason for changes in individual amino acids. However, the decomposition of certain protein fractions rich in amino acids can bring about increases in the content of other amino acids [19].…”

Section: Amino Acid Contentsmentioning

confidence: 99%

Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativaMill.)

Gonçalves

Borges²,

Rosa

et al. 2012

Fruits

View full text Add to dashboard Cite

Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativa Mill.).Abstract -Introduction. Chestnut represents one of the most important crops for the Portuguese economy. The most common consumption mode of these fruits is roasted or boiled. In this context, the major aim of our study was to evaluate the amino acid contents and the mineral composition of raw and cooked chestnuts. Materials and methods. Amino acids were determined by HPLC and minerals were determined by molecular absorption spectrophotometry, by atomic absorption spectrophotometry or by flame emission photometry. The most important Portuguese cultivars were evaluated: Aveleira, Boaventura, Côta, Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Negra and Martaínha. Results and discussion. The cooking method significantly affected the total amino acid composition with contents in roasted samples 13% and 12 % higher than in boiled and raw chestnuts, respectively. Roasted chestnuts presented higher alanine, arginine, isoleucine, leucine, phenylalanine, threonine, tyrosine and valine contents than either raw or boiled chestnuts. Moreover, serine presented the highest content in raw or roasted chestnut kernels. Regarding the mineral composition, potassium (K) was the predominant macronutrient in the chestnuts, whereas phosphorus (P), calcium (Ca) and magnesium (Mg) were found in low contents. Cooking significantly affected the mineral composition, except for iron (Fe), copper (Cu), and manganese (Mn) contents. In general, calcium decreased upon cooking. K, Ca, Mg and B decreased with boiling. The present data confirm that cooked chestnuts are a good source of amino acids and minerals, both affected by boiling and roasting, which have been associated with positive health benefits.Portugal / Castanea sativa / fruits / cooking / variety trials / proximate composition / mineral content / protein content / free amino acids Effet de la cuisson sur les profils des acides aminés libres et des éléments minéraux de la châtaigne (Castanea sativa Mill.).Résumé -Introduction. Le châtaigner est l'une des cultures les plus importantes de l'économie portugaise. Ses fruits sont le plus fréquemment consommés grillés ou bouillis. Dans ce contexte, l'objectif principal de notre étude a été d'évaluer les teneurs en acides aminés et la composition minérale des marrons crus et cuits. Matériel et méthodes. Les acides aminés ont été déterminés par HPLC et les minéraux, par spectrophotométrie d'absorption moléculaire, spectrophotométrie d'absorption atomique ou photométrie d'émission de flamme. Les cultivars portugais les plus importants ont été évalués : Aveleira, Boaventura, Côta, Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Negra and Martaínha. Résultats et discussion. La méthode de cuisson a significativement affecté la composition totale en acides aminés avec, dans les échantillons torréfiés, des teneurs accrues de 13 % et 12 % par rapport à la composition respective des châtaignes bouillies ou crues. Les marrons t...

show abstract

Amino Acid Composition and Some Antinutritional Factors of Cooked Faba Beans (Medammis): Effects of Cooking Temperature and Time

Cited by 29 publications

References 18 publications

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba varmajor) depending on cultivar and degree of maturity

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba varmajor) depending on cultivar and degree of maturity

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia fabav. major)

Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativaMill.)

Contact Info

Product

Resources

About