Composition and flatulence-producing potential of commonly eaten Nigerian and American legumes

Phillips, R. Dixon; Abbey, Bene W.

doi:10.1016/0308-8146(89)90037-x

Cited by 21 publications

(12 citation statements)

References 15 publications

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“…A similar result was obtained by Quemener and Brillouet (1983) and Díaz-Pollán (1994) for chickpea flour. Conversely, Phillips and Abbey (1989) and Han and Baik (2006) reported verbascose as a minor oligosaccharide in pea and lentil. This indicates that the presence of verbascose in different pulses may be genotype specific.…”

Section: Resultsmentioning

confidence: 90%

Carbohydrate composition of raw and extruded pulse flours

Berríos

Morales

Cámara

et al. 2010

Food Research International

124

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Section: Resultsmentioning

confidence: 90%

Carbohydrate composition of raw and extruded pulse flours

Berríos

Morales

Cámara

et al. 2010

Food Research International

124

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“…However, verbascose was not detected in any of the black bean flour samples analyzed in the present study. Other authors have reported its absence in white kidney and pinto bean samples (Phillips and Abbey 1989; Sanchez-Mata e? al.…”

Section: )mentioning

confidence: 94%

Effect of Extrusion Cooking and Sodium Bicarbonate Addition on the Carbohydrate Composition of Black Bean Flours

Berríos¹,

Cámara²,

Torija³

et al. 2002

J Food Processing Preservation

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Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 added at levels from 0.0 to 2.0%, were extruded at a screw speed of 200 rpm. The temperature profile ranged from 23 to 160C. Extruded bean flours with 0.1 to 0.4% added NaHCO3 were selected for sugar analyses based on color and flavor acceptability. The major sugars determined in the bean samples were galactose (0.10%), sucrose (2.08%), and stachyose (2.00%). Extruded samples had an increase in total sugars. Also, an increase in soluble fiber and a decrease of insoluble fiber fractions were observed. Sucrose was the only free sugar which concentration decreased consistently as a result of extrusion processing. Extrusion conditions and the selected levels of NaHCO3 used in this study did not significantly change the oligosaccharide content of the black bean flours.

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“…Cowpea carbohydrates are rich in total sugars including flatus-causing oligosaccharides, raffinose, stachyose and verbascose (Phillips and Abbey 1989). These oligosaccharides are largely unavailable for human nutrition due to lack of specific degrading enzymes, namely alpha-galactosidases and beta-fructosidases.…”

Section: Nutrientmentioning

confidence: 99%

PROCESSING and UTILIZATION of COWPEAS IN DEVELOPING COUNTRIES: A REVIEW

Uzogara

Ofuya

1992

J Food Processing Preservation

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Cowpeas (Vigna unguiculata or Vigna sinensis), also known as blackeye beans or southern peas, are important grain legumes in Africa and other developing countries where they serve as good sources ofprotein, energy and other nutrients. Despite their potential in upgrading diets of the poor people of the world, there are certain constraints to optimal utilization of cowpeas as food. n e s e are attributed to factors such as pest infestation of the beans, beany flavors, extended cooking times and presence of antinutrients that cause low digestibility and abdominal upsets. Methods of circumventing these constraints to cowpea utilization are outlined. The literature on various processing techniques such as milling, dehulling, soaking, germination, fermentation and heat treatment are reviewed, and popular ways of preparing cowpea foods are discussed. Utilization of cowpeas in both infant and adult foods is recommended in the preparation of traditional and novel products in order to avert the perennial problems of malnlrtrition in developing countries.

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Composition and flatulence-producing potential of commonly eaten Nigerian and American legumes

Cited by 21 publications

References 15 publications

Carbohydrate composition of raw and extruded pulse flours

Carbohydrate composition of raw and extruded pulse flours

Effect of Extrusion Cooking and Sodium Bicarbonate Addition on the Carbohydrate Composition of Black Bean Flours

PROCESSING and UTILIZATION of COWPEAS IN DEVELOPING COUNTRIES: A REVIEW

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