Composition of Raw and Processed Dry Beans and Other Pulses

Azarpazhooh, Elham; Ahmed, Jasim

doi:10.1002/9781119776802.ch6

Cited by 7 publications

(4 citation statements)

References 128 publications

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“…This could also include investigation into impacts on nutritional quality and the content of various components such as lectins, oxalates, and tannins. For instance, previous research suggests that soaking in distilled water can significantly decrease the content of lectins and oxalates (Azarpazhooh & Ahmed, 2022; Shi et al, 2018), but the research did not examine different cooking conditions and elevation.…”

Section: Discussionmentioning

confidence: 99%

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The effects of elevation and soaking conditions on dry bean cooking time

Didinger,

Cichy,

Urrea

et al. 2023

Legume Science

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Dry beans and other pulses (e.g., chickpeas and cowpeas) are nutrient‐dense foods that promote human and environmental health. However, consumption is declining in many regions around the world. Addressing barriers to greater pulse intake is important to reverse this trend. Cooking time is one such barrier, with consumers viewing the long cooking times of many pulses as a hurdle to higher consumption due to lack of time or fuel availability. Equipping consumers with simple, accessible ways to reduce pulse cooking time is one way to mitigate this barrier. Accordingly, this study assessed changes to cooking time when pinto beans (Phaseolus vulgaris L.) were cooked at four elevations using different soaking conditions, which reflect a combination of the soaking method and salt added to the soaking solution. There were seven different cooking conditions: soaking via the overnight or quick soak method in only water or in 1% sodium chloride (NaCl) or sodium bicarbonate (NaHCO3) solutions and a no soak with no salt added comparison. Using an overnight (12‐h) soak or a quick soak resulted in similar reductions in cooking time compared to unsoaked beans. Soaking in NaCl and NaHCO3 solutions further decreased cooking time than when only water was used, with the shortest cooking times seen for NaHCO3. Elevation also impacted cooking time, with the longest cooking time being for unsoaked beans at the highest testing elevation. Adding either salt to the soaking water reduced the effect of elevation. This information was synthesized to give consumers practical tips to reduce cooking time.

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Section: Discussionmentioning

confidence: 99%

“…Adding salt to the soaking solution can improve the efficacy of soaking (Azarpazhooh & Ahmed, 2022), but it is also important to consider the impacts on quality aspects, such as texture. Indeed, the different salts appeared to impact the final texture of the beans.…”

Section: Impacts Of Elevation and Cooking Conditions On Cooking Timementioning

confidence: 99%

The effects of elevation and soaking conditions on dry bean cooking time

Didinger,

Cichy,

Urrea

et al. 2023

Legume Science

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“…Compounds such as polyphenols (including tannins), saponins, lectins, and enzyme inhibitors can have negative impacts on the nutritional aspects of pulses (Patterson et al, 2017). For instance, trypsin or chymotrypsin inhibitors or polyphenols can decrease protein digestibility, whereas others (e.g., phytic acid) can affect mineral absorption (Azarpazhooh & Ahmed, 2022; Chandra‐Hioe et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

Khorsandi,

Shi,

Stone

et al. 2023

Cereal Chem

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Background and objectivesFermentation has been increasingly used as a “clean” processing technique to modify proteins. The goal of this research was to assess the use of solid‐state fermentation (SSF) by Aspergillus oryzae on pea (PPI) and navy bean protein isolates (NBPI) for different time periods (0‐48 or ‐72 h, respectively) and its impact on their nutrition and volatile profile.FindingsThe SSF process resulted in higher total phenolic content and lower protein digestibility, and consequently, the protein quality was reduced for both pulses. The quantity of the volatile compounds initially present in the samples did not change substantially after SSF; however, many new compounds were identified in fermented PPI, which have been reported to have pleasant sensory properties.ConclusionsThe protein quality of PPI or NBPI was not improved by A. oryzae SSF; however, the results suggest potential for using SSF to positively modify the volatile profile of PPI.Significance and noveltyThe findings of this research strengthened our knowledge base of fermented pulse ingredients with the use of protein isolates and navy beans, narrowing the somewhat limited gap for fermentation application to high protein substrates.This article is protected by copyright. All rights reserved.

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“…They also contain a lot of other nutritionally valuable components such as fat, slowly digestible carbohydrates, vitamins, minerals, and certain phytochemicals revealing pro-health activity. It should be, however, emphasized that legume seeds differ significantly in composition [14][15][16]. The most popular pulses, i.e., peas and beans are quite similar to each other as they rich in carbohydrates (above 60%) and low in fats (1-2%).…”

Section: Introductionmentioning

confidence: 99%

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Le Thanh-Blicharz,

Lewandowicz,

Jankowska

et al. 2023

Applied Sciences

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Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).

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Composition of Raw and Processed Dry Beans and Other Pulses

Cited by 7 publications

References 128 publications

The effects of elevation and soaking conditions on dry bean cooking time

The effects of elevation and soaking conditions on dry bean cooking time

Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

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