Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains

Yasmin, Azra; Zeb, Aurang; Khalil, Abdul Wajid; Paracha, Gholam Mohi-ud-Din; Khattak, Amal Badshah

doi:10.1007/s11947-008-0125-3

Cited by 102 publications

(65 citation statements)

References 28 publications

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“…It has been hypothesized that the remarkable increase in phytase activity during germination helps reduce phytic acids, which bind minerals subsequently leading to increased mineral availability (Luo et al., 2014). Legumes are rich in protease inhibitors, α‐amylase inhibitors, lectins, polyphenolic compounds, tannins, and phytic acid that cause poor absorption and digestibility of minerals and nutrients (Yasmin, Zeb, Khalil, Paracha, & Khattak, 2008). Importantly, legumes contain endogenous phytase enzyme that is activated by malting to destroy phytate (Luo et al., 2014; Ogbonna et al., 2012).…”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

543

287

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Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

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Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

543

287

View full text Add to dashboard Cite

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“…However, the contents of all of these antinutritional factors can be reduced or eliminated by certain culinary practices such as discarding the soaking water before cooking or the use of a soaking solution of sodium bicarbonate or citric acid prior to cooking (8,9).…”

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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“…However, the content of all of these antinutritional factors can be reduced or eliminated by certain culinary practices, such as discarding the soaking water before cooking, or the use of a soaking solution of sodium bicarbonate or citric acid prior to cooking (Fernandes, Nishida, & Da Costa Proenc¸a, 2010;Yazmin, Zeb, Khalil, Paracha, & Khattak, 2008). *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

Ulloa

Bonilla-Sánchez

Ortíz-Jiménez

et al. 2013

CyTA - Journal of Food

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(2013) Rehydration properties of precooked whole beans (Phaseolusvulgaris) dehydrated at room temperature, CyTA -Journal of Food, 11:1, 94-99, DOI: 10.1080/19476337.2012 To link to this article: https://doi.org/10. 1080/19476337.2012 The aim of this research was to study the rehydration behavior of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature (258C) and soaked in water at three temperatures (40, 60, and 808C). The water absorption of the beans was determined by the gain in weight. The dehydration kinetic at room temperature of the beans was adequately described by the Logarithmic model (R 2 ¼ 0.9989) with a dehydration rate constant (k d ) value of 1.96 6 10 73 min 71 . A semi-empirical first-order differential equation adequately described the rehydration characteristics of precooked whole bean under the experimental conditions (R 2 ¼ 0.9934-0.9976). The rehydration rate constant (k r ) increased from 6.10 6 10 72 to 12.14 6 10 72 min 71 with an increase in the temperature from 40 to 808C. The temperature dependence of k r was well described by Arrhenius-type equation (R 2 ¼ 0.8785), with estimated activation energy of 16.03 kJ mol 71 K 71.Keywords: precooked whole bean; water absorption; rehydration kinetic; dehydration kinetic El propo´sito de este trabajo fue estudiar el comportamiento de rehidratacio´n de frijol (Phaseolus vulgaris) entero precocido deshidratado a temperatura ambiente (258C) y remojado en agua a tres temperaturas (40, 60 y 808C). La absorcio´n de agua del frijol se determino´por la ganancia de peso. La cine´tica de deshidratacio´n a temperatura ambiente del frijol fue descrita adecuadamente por el modelo Logarı´tmico (R 2 ¼ 0,9986) con un valor de la constante de velocidad de deshidratacio´n (k d ) de 1,96 6 10 73 min 71 . Una ecuacio´n diferencial empı´rica de primer orden describio´adecuadamente las caracterı´sticas de rehidratacio´n del frijol entero precocido bajo las condiciones experimentales (R 2 ¼ 0,9933 a 0,9976). La constante de velocidad de rehidratacio´n (k r ) se incremento´de 6,10 6 10 72 a 12,14 6 10 72 con el aumento de temperatura de 40 a 808C. La dependencia de temperatura de k r fue descrita por la ecuacio´n de Arrhenius (R 2 ¼ 0,8785), con una energı´a de activacio´n estimada de 16,03 kJ mol 71 K

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Effect of Processing on Anti-nutritional Factors of Red Kidney Bean (Phaseolus vulgaris) Grains

Cited by 102 publications

References 28 publications

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

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

Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

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