Antinutritional factors andin vitroprotein digestibility of improved haricot bean (Phaseolus vulgarisL.) varieties grown in Ethiopia

Abstract

The antinutrient (raffinose oligosaccharides, tannins, phytic acid and trypsin inhibitors) composition and in vitro protein digestibility of eight improved varieties of Phaseolus vulgaris grown in Ethiopia were determined. Stachyose was the predominant alpha-galactosides in all haricot bean samples. Raffinose was also present in significant quantities but verbascose, glucose and fructose were not detected at all in the samples. The concentrations observed for the protein digestibility and antinutritional factors, varied significantly (P<0.05) between varieties investigated in this study. Mean values for protein digestibility ranged from 80.66% (in Roba variety) to 65.64% (in Beshbesh variety). Mean values for raffinose, stachyose, sucrose, trypsin inhibitors, tannins and phytic acid were 3.14 mg/g, 14.86 mg/g, 24.22 mg/g, 20.68 TUIx10(3)/g, 17.44 mg, catechin equivalents/g and 20.54 mg/g respectively. Statistical analyses of data revealed that antinutritional factors and protein digestibility were influenced by variety (genotype). Relationships between antinutritional factors and protein digestibility were also observed. The possibility of selecting varieties to be used for large-scale cultivation in Ethiopia on the basis of these data is discussed. Among the improved varieties studied, Roba, Redwolaita, Mexican and Awash were found to be the best food and export type of haricot beans in the Ethiopian context, because of their higher protein digestibility, lower antinutrtional factors and other beneficial nutritional parameters. Roba variety can be used by local food processors for the production of value-added bean-based products especially to combat the problem of protein energy malnutrition and related diseases which are very common in developing countries.

Modulation of the nutritional and functional values of common bean by farming system: organic vs. conventional

“…In all the samples analyzed, sucrose was the major sugar, followed by stachyose, raffinose and verbascose (Table 5). In general, these values are within the range of those reported in different varieties of dry beans (Naivikul and D'Appolonia, 1978;McPhee et al, 2002;Admassu Shimelis and Kumar Rakshit, 2005;Nicoletto et al, 2019;Kotha et al, 2020).…”

“…From the nutritional point of view, there were no significant differences between genotypes (Table 1), with average values being within those characteristic for the species (Admassu Shimelis and Kumar Rakshit, 2005;De Almeida Costa et al, 2006;Celmeli et al, 2018;Wodajo and Emire, 2022). However, protein, ash, carbohydrate and energy contents did show significant differences with respect to the farming system employed.…”

Dietary dry bean effects on hepatic expression of stress and toxicity-related genes in rats

“…A classical first-step approach to assessing the safety of foods in humans and animals has centred on calculating an apparent digestibility following dietary intake, with limited attention on dose-dependent differences ( 27 – 30 ) . The digestibility and nutritional properties of whole cooked beans ( Phaseolus vulgaris L.) ( 31 – 35 ) have been reported and illustrates the complex interactions that can occur among protein digestibility, bean phytochemicals and potential anti-nutrients. The effect of bean consumption on increased nitrogen excretion in rats, however, did not seem to affect the biological value of the protein when compared to casein or uncooked beans ( 36 ) .…”

Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

“…They are not absorbed and hydrolyzed in the upper gastrointestinal tract, and, thus, they get accumulated in the large intestine of the human digestive system. This is also related to the lack of the enzyme α-galactosidase capable of hydrolyzing the galactosidic bond α -D- (1,6) in the small intestine [36]. As a consequence, microbial fermentation by colon bacteria develops at a certain level of these oligosaccharides, leading to the formation of hydrogen, methane, and CO 2 , responsible for flatulence [35,37,38].…”