Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja

Silva-Cristobal, L.; Osorio-Dı́az, Perla; Tovar, Juscelino; Bello‐Pérez, Luis A.

doi:10.1080/19476330903119218

Cited by 54 publications

(34 citation statements)

References 33 publications

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“…Stoughton-Ens et al [22] found that locality affected the TDF, IDF and SDF of pea, while the pea genotype affected the TDF and IDF content; this is due to the nutrients present in the soil. The IDF contents ranged from 21.35% and 38.06%, which was similar to that found in cooked beans by Rosin et al [7]. Black 8025 bean cultivated under irrigation conditions presented the highest IDF content while, Pinto Durango bean grown under rain fed conditions had the lowest IDF.…”

Section: Total Dietary Fiber In Cooked Beanssupporting

confidence: 86%

“…Alternatively, it has been stated that during determination of DF and IF, a significant amount of phenolic compounds or polyphenols, which have shown interesting effects on human health, are overlooked in this method [5]. The common bean is considered as a good source of phenolic compounds with antioxidant properties, which mainly come from the seed coat [6] [7]. Chemical composition of Black and Pinto beans has gained attention due to the presence of flavonols, anthocyanins and proanthocyanidins or condensed tannins.…”

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confidence: 99%

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Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans

Ovando‐Martínez¹,

Guzmán-Maldonado²,

Şimşek³

et al. 2014

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Beans are rich in dietary fiber and polyphenols; however, growing conditions may affect the occurrence of these components. The effect of irrigation and rain fed conditions on dietary fiber, indigestible fraction, polyphenols and antioxidant capacity of Black 8025 and Pinto Durango bean cultivars grown in Mexico have been determined. Total dietary fiber decreased in beans grown under rain fed conditions compared to those grown under irrigation. The water regimes had an effect on the total indigestible fraction for Black 8025 bean. The extractable polyphenols were affected by the water regimes, while the antioxidant capacity of extractable and non-extractable polyphenols was dependent on the bean variety. Cooking the beans altered the extractable and non-extractable polyphenols and the antioxidant capacity. Also, the antioxidant properties and some extend, the digestibility of non-digestible carbohydrates of beans were affected by water regimes. This information could be taken into account for dry bean breeding programs to improve the nutritional quality of beans.

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Section: Total Dietary Fiber In Cooked Beanssupporting

confidence: 86%

mentioning

confidence: 99%

Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans

Ovando‐Martínez¹,

Guzmán-Maldonado²,

Şimşek³

et al. 2014

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“…Clinical studies have shown that regular consumption of beans helps to decrease colon cancer incidence and multiplicity, and it can prevent alterations in the gastrointestinal tract, cardiovascular disease and diabetes (3,4 4 and Blanca Estela Ulloa-Rangel including polyphenolics, which possess both anticarcinogenic and antioxidant properties (5). Compared to other carbohydrate sources, beans have a low glycemic index, so incorporation of this foodstuff into the diet may help control the blood glucose level in people with diabetes and other chronic degenerative diseases (6,7).…”

Section: Introductionmentioning

confidence: 99%

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Ulloa

Ibarra-Zavala

Ramírez-Salas

et al. 2015

Food Technol. Biotechnol.

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SummaryInstant whole beans obtained by drying at 25 °C were evaluated for their chemical, phy sicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas a w and L*, a* and b* values were 0.639, 98.55, -0.28 and -1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehydrated instant whole beans were <10 CFU/g, whereas the scores for colour, fl avour, texture and overall acceptability were 7.22, 7.68, 7.24 and 7.34, respectively, on a 1-9 hedonic scale. The logarithmic and Pilosof models showed close fi ts (R 2 >0.99) to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.

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“…Mainly because of their content of a number of bioactive components such as dietary fiber and other indigestible carbohydrates as well as polyphenols with in vivo antioxidant properties (Cristobal et al, 2010). The present work provides data on the content of some of these health-beneficial components in the dehulled and nondehulled leblebi.…”

Section: Resultsmentioning

confidence: 84%

Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

Özbey

Görgülü

2016

Food Sci. Technol

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In Turkey and several Middle East countries' people consume "leblebi" which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritional and dietary composition of fifty leblebi samples marketed in Turkey. Protein values of the leblebi ranged from 19.4 to 23.9% dehulled and 20.3 to 20.8% for nondehulled leblebi while a value of 19.1% was recorded for chickpeas. Mineral results showed that Potassium (K) was the most abundant element in leblebi ranging from 6514 to 14431 mg/kg. The amount of dietary components neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL) and cellulose did not vary much between the samples analyzed.

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Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja

Cited by 54 publications

References 33 publications

Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans

Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

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