Changes in Nutritional Characteristics of the Horse-Eye Bean [<i>Mucuna Urens</i> (L.) Medik] Subjected to Different Processing Methods

Umoren, Umoren E.; Effiong, O. O.; Onyilagha, Joseph C.; Ekpe, E. D.; Okiror, Shadrach O.

doi:10.1080/10942910701673493

Cited by 8 publications

(6 citation statements)

References 24 publications

(24 reference statements)

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“…Nutrient composition and sensory profile of differently cooked green leafy vegetables (conventional, pressure, and microwave cooking) changed during the processing. [5,8] Thus, all cooked vegetables had antioxidant properties similar to some extent to what was found in our studies. The steam cooking did not dramatically affect the antioxidant properties of the vegetables, and in our data only boiling for 10 min slightly changed these properties.…”

Section: Discussionsupporting

confidence: 87%

“…The health properties of these natural products depend mainly on their phenolic compounds and to a lesser degree on dietary fibers. [1][2][3][4][5][6] Among the frequently used vegetables, [7][8][9][10][11] onions (Allium cepa) are the best known. [12,13] The consumption of these vegetables goes back to ancient times, however, only recently have scientific investigations showed that onion extracts are effective in the prevention of cardiovascular disease due to their hypocholesterolemic, hypolipidemic, antihypertensive, antidiabetic, antithrombotic, and antihyperhomocysteinemia effects.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Park

Ham

et al. 2012

International Journal of Food Properties

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Bioactive compounds and antioxidant potentials were determined in fresh lotus roots and subjected to boiling for different periods of time (10, 20, 40, and 60 min). The obtained results were compared with the same indices in fresh and boiled white onions. It was found that fresh vegetables contained higher quantities of bioactive compounds than those boiled for 10 min, and these indices were significantly higher in fresh white onions than in fresh lotus roots (P < 0.05). Polyphenols (mg GAE/g) were 3.65 ± 0.2 a and 10.48 ± 0.5 b ; flavanols (µg CE/g) −44.13 ± 2.8 a and 91.94 ± 4.3 b ; flavonoids (mg CE/g) −0.54 ± 0.02 a and 1.04 ± 0.03 b ; anthocyanins (mg CE/kg) −20.61 ± 1.2 a and 28.34 ± 1.3 b ; and tannins (mgCE/g) −0.58 ± 0.02 a and 1.69 ± 0.03 b of lotus roots and white onions, respectively. The highest antioxidant potential was registered in fresh lotus roots and fresh white onions (10.1 ± 0.70 a and 15.0 ± 0.8 b ; 8.1 ± 0.4 a and 23.05 ± 1.1 b ; 18.7 ± 0.9 a and 26.9 ± 1.3 b µM TE/g for FRAP, DPPH, and CUPRAC, respectively (P < 0.05) and 26.9 ± 1.5 a and 24.14 ± 1.1 a µM TE/g for ABTS (P > 0.05). The influence on tumor cell lines Calu-6 (% of cell viability) of fresh lotus roots (75.61 ± 2.03) and boiling boiled for 10 min (76.54 ± 3.14) was significantly higher (P < 0.05) than for fresh white onions (94.18 ± 3.67) and 10 min (97.02 ± 4.16) white onion. By comparison, the tumor cell lines SNU-601 (% of cell viability) showed similar data for both fresh and boiled vegetables in the range of 86.45 ± 4.07 to 87.28 ± 2.42. In conclusion, the boiling led to a decrease of bioactivity; however, lotus demonstrated higher thermostability than white onions. Three-dimensional fluorescence can be used as an additional index for evaluation of properties. Fresh and boiled (for 10 min) lotus roots and white onions could be considered as a functional food with high antioxidative and antiproliferative activities.

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Section: Discussionsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Park

Ham

et al. 2012

International Journal of Food Properties

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“…[34] Quinteros et al [35] reported that all the cooking procedures reduced the soluble oxalate contents in pulses, but microwave and industrial procedures were found more effective than the traditional domestic cooking. Thermal processing has also been shown to reduce the anti-nutritional factors (HCN, oxalate, phytate and tannins) in the horse-eye beans [Mucuna urens (L.) Medik] [36] and in Phaseolus vulgaris. [37] Spinach has been regarded as a high-risk food for individuals susceptible to kidney stone formation due to its capability in increasing the excretion of urinary oxalates.…”

Section: Resultsmentioning

confidence: 99%

Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans

Akhtar

Israr

Bhatty

et al. 2011

International Journal of Food Properties

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The present study evaluated the effects of cooking on the total, soluble and insoluble oxalate contents in six different types of locally consumed vegetables and beans (spinach, carrots, beet root, white bean, red bean and soybean). The foods were cooked in water until they reached the soft consistency (12-15 min for vegetable and 2 h for beans). The raw and cooked samples were analyzed for their soluble and insoluble oxalate contents using the HPLC techniques. The total oxalate content of raw spinach, carrot, beet root, white bean, red bean and soybean, were found to be 978 ± 5, 49 ± 7, 67 ± 12, 158 ± 16, 113 ± 15, and 497 ± 22 mg/100 g of fresh weight respectively. The total oxalate contents of these foods after boiling were 477 ± 8, 16 ± 9, 52 ± 14, 47 ± 17, 72 ± 17, and 224 ± 25 mg/100 g of fresh weight respectively. The results showed that boiling significantly (P < 0.05) reduced both soluble and insoluble oxalate contents. More losses were observed in the soluble than the insoluble oxalates. The reduction in soluble oxalate in different vegetables ranged from 16 to 66% whereas in beans ranged from 40 to 77%. The data suggests that the use of boiled vegetables can be an effective strategy for reducing the dietary intake of oxalates in individuals predisposed to the development of kidney stones.

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“…The higher loss of oxalate content in toasted tigernut might be attributed to the destruction of the oxalate at higher temperature. Umoren et al (2008) reported that thermal processing results in low levels of methionine, cystine, lysine and antinutritional factors (HCN, oxalate, phytate and tannins).…”

Section: Resultsmentioning

confidence: 99%

Optimization of process for reduction of antinutritional factors in edible cereal brans

Kaur

Sharma

Dar

et al. 2012

Food sci. technol. int.

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Reduction of various antinutritional factors in cereal brans by different treatments (microwave heating, dry heating and wet heating) were studied. There was significant difference (p ≤ 0.05) in reduction of antinutritional factors of treated cereal brans except for dry heating at low temperature. Microwave heating at 2450 MHz for 2.5 min resulted in 53.85%, 57.21%, 65.00% and 100% reduction in phytic acid, polyphenols, oxalates and saponins, respectively. Wet heating resulted in maximum reduction in trypsin inhibitor activity (83.07%) at 110 °C for 25 min. Processing treatment resulted in increase in bulk density and slight darkening of the brans. The most effective method of detoxifying most of the toxicants was microwave heating for 2.5 min, and therefore it could be exploited for making treated brans an ideal source for potential food application.

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Changes in Nutritional Characteristics of the Horse-Eye Bean [Mucuna Urens (L.) Medik] Subjected to Different Processing Methods

Cited by 8 publications

References 24 publications

Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans

Optimization of process for reduction of antinutritional factors in edible cereal brans

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