Effect of alkali treatments on the nutritive value of common bean (Phaseolus vulgaris)

Jyothi, V.; Sumathi, S

doi:10.1007/bf01088440

Cited by 16 publications

(6 citation statements)

References 10 publications

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“…Another beneficial effect was observed by Jyothi and Sumathi (1995), who found that exposure of the common bean (Phaseolus vulgaris) to NaHCO 3 , Na 2 CO 3 , and NaOH enhanced digestibility and biological value (BV) of the beans. These effects result from extraction and/ or inactivation of antinutritional tannins, phytates, and trypsin inhibitors and release of bound vitamins niacin and riboflavin.…”

Section: Nutrition and Safetymentioning

confidence: 93%

Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins

Friedman

1999

J. Agric. Food Chem.

310

294

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Heat and alkali treatments of foods, widely used in food processing, result in the formation of dehydro and cross-linked amino acids such as dehydroalanine, methyldehydroalanine, beta-aminoalanine, lysinoalanine (LAL), ornithinoalanine, histidinoalanine (HAL), phenylethylaminoalanine, lanthionine (LAN), and methyl-lanthionine present in proteins and are frequently accompanied by concurrent racemization of L-amino acid isomers to D-analogues. The mechanism of LAL formation is a two-step process: first, hydroxide ion-catalyzed elimination of H(2)S from cystine and H(2)O, phosphate, and glycosidic moieties from serine residues to yield a dehydroalanine intermediate; second, reaction of the double bond of dehydroalanine with the epsilon-NH(2) group of lysine to form LAL. Analogous elimination-addition reactions are postulated to produce the other unusual amino acids. Processing conditions that favor these transformations include high pH, temperature, and exposure time. Factors that minimize LAL formation include the presence of SH-containing amino acids, sodium sulfite, ammonia, biogenic amines, ascorbic acid, citric acid, malic acid, and glucose; dephosphorylation of O-phosphoryl esters; and acylation of epsilon-NH(2) groups of lysine. The presence of LAL residues along a protein chain decreases digestibility and nutritional quality in rodents and primates but enhances nutritional quality in ruminants. LAL has a strong affinity for copper and other metal ions and is reported to induce enlargement of nuclei of rats and mice but not of primate kidney cells. LAL, LAN, and HAL also occur naturally in certain peptide and protein antibiotics (cinnamycin, duramycin, epidermin, nisin, and subtilin) and in body organs and tissues (aorta, bone, collagen, dentin, and eye cataracts), where their formation may be a function of the aging process. These findings are not only of theoretical interest but also have practical implications for nutrition, food safety, and health. Further research needs are suggested for each of these categories. These overlapping aspects are discussed in terms of general concepts for a better understanding of the impact of LAL and related compounds in the diet. Such an understanding can lead to improvement in food quality and safety, nutrition, microbiology, and human health.

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Section: Nutrition and Safetymentioning

confidence: 93%

Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins

Friedman

1999

J. Agric. Food Chem.

310

294

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“…Trypsin inhibitors are heat-labile and can be partially or completely denatured when exposed to elevated temperature. Jyothi and Sumathi (1995) reported that the extraction at both low and high temperatures with sodium bicarbonate was most effective in the case of trypsin inhibitors of common bean seeds.…”

Section: Figure 2: Trypsin Inhibitor Activity (Mg/g On Dry Weight Basmentioning

confidence: 99%

NUTRITIONAL QUALITY OF Jatropha curcas SEEDS AND EFFECT OF SOME BIOLOGICAL AND CHEMICAL TREATMENTS ON THEIR ANTINUTRITIONAL FACTORS

Abou-Arab

Abu-Salem

2009

Journal of Food and Dairy Sciences

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The physical characteristics of Egyptian Jatropha curcas seeds were studied. The average of whole seed mass, kernel weight, shell weight, percentage kernel mass of whole seeds and percentage shell mass of whole seeds were 0.69 g, 0.47 g, 0.22 g, 68.12 % and 31.88 %, respectively. Biochemical composition proved that J.curcas seeds are a good source of protein (32.88 %), oil (27.36 %) and carbohydrates (30.11 %). The seeds are rich in various micro-elements, i.e. Mn, Fe, and Zn which recorded 28.37, 0.38 and 47.13 mg/kg, respectively as well as macroelements, i.e., K, Ca, Na, Mg and P, which recorded 103.13, 34.21, 8.44, 109.89 and 185.17 mg/kg, respectively. The seeds contain 52.59 mg/100g, 25.58 mg/g, 39.95 mg/100g and 1.51 g/100g of phytic acid, trypsin inhibitor activity, total phenols and saponins, respectively. Therefore, it could be inferred that the seeds is nutritionally promising because of its high nutrient content and low antinutrient level. The effect of some biological treatments (soaking, germination and roasting) and some chemical treatments (NaHCO3, ethanol extraction and NaOH) were successful inactivating the antinutrients.

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“…A study on the effects of cooking methods on thiamin and riboflavin contents of chicken meat shows that riboflavin was well retained (46-94%) in cooked broiler meat (Al Khalifa & Dawood, 1993). Alkali treatments of common bean (Phaseolus vulgaris) followed by cooking, retained the maximum amount of riboflavin and niacin as compared to other vitamins (Jyothi & Sumathi, 1995). c-irradiation of meat products showed no loss of riboflavin (Fox, Lakrits, & Thayer, 1997;Fox et al, 1995).…”

Section: Introductionmentioning

confidence: 97%

A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.)

Nisha

Pandit

2005

Journal of Food Engineering

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Effect of alkali treatments on the nutritive value of common bean (Phaseolus vulgaris)

Cited by 16 publications

References 10 publications

Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins

Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins

NUTRITIONAL QUALITY OF Jatropha curcas SEEDS AND EFFECT OF SOME BIOLOGICAL AND CHEMICAL TREATMENTS ON THEIR ANTINUTRITIONAL FACTORS

A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.)

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