Effect of quenching on cookability of some food legumes

Bede, E. N.

doi:10.1016/j.foodcont.2005.03.005

Cited by 5 publications

(3 citation statements)

References 15 publications

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“…In Europe 2.5 kg pulses (dry legume seeds) per capita per year were consumed in 2007 (last available data), whereof 0.7 kg were beans and 1.2 kg peas (FAO, 2011). Possible reasons are the long preparation and cooking time (Bede, 2007) and antinutritional factors such as protease inhibitors, tannins and phytic acid which decline utilisation, absorption and digestion of nutrients (Saha et al, 2009). Furthermore, flatulence causing oligosaccharides such as raffinose, stachyose and verbascose often restrain consumers from legume consumption.…”

Section: Introductionmentioning

confidence: 99%

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

Linsberger-Martin

Weiglhofer

Phuong

et al. 2013

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 99%

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

Linsberger-Martin

Weiglhofer

Phuong

et al. 2013

LWT - Food Science and Technology

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“…The development of primers from expressed sequences that are available in public databases have made their use more accessible but are still restricted to those species for which the genome sequence information is available. Among the legumes, microsatellites have been developed for the lentil [ 11 ], common bean [ 12 - 15 ], Vigna [ 16 ], chickpea [ 17 ], Medicago [ 18 ] and soybean [ 19 , 20 ]. The transferability of these markers between species from the same genus, and even across genera in the same family, is possible in many cases.…”

Section: Introductionmentioning

confidence: 99%

The characterization of a new set of EST-derived simple sequence repeat (SSR) markers as a resource for the genetic analysis of Phaseolus vulgaris

et al. 2011

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BackgroundOver recent years, a growing effort has been made to develop microsatellite markers for the genomic analysis of the common bean (Phaseolus vulgaris) to broaden the knowledge of the molecular genetic basis of this species. The availability of large sets of expressed sequence tags (ESTs) in public databases has given rise to an expedient approach for the identification of SSRs (Simple Sequence Repeats), specifically EST-derived SSRs. In the present work, a battery of new microsatellite markers was obtained from a search of the Phaseolus vulgaris EST database. The diversity, degree of transferability and polymorphism of these markers were tested.ResultsFrom 9,583 valid ESTs, 4,764 had microsatellite motifs, from which 377 were used to design primers, and 302 (80.11%) showed good amplification quality. To analyze transferability, a group of 167 SSRs were tested, and the results showed that they were 82% transferable across at least one species. The highest amplification rates were observed between the species from the Phaseolus (63.7%), Vigna (25.9%), Glycine (19.8%), Medicago (10.2%), Dipterix (6%) and Arachis (1.8%) genera. The average PIC (Polymorphism Information Content) varied from 0.53 for genomic SSRs to 0.47 for EST-SSRs, and the average number of alleles per locus was 4 and 3, respectively. Among the 315 newly tested SSRs in the BJ (BAT93 X Jalo EEP558) population, 24% (76) were polymorphic. The integration of these segregant loci into a framework map composed of 123 previously obtained SSR markers yielded a total of 199 segregant loci, of which 182 (91.5%) were mapped to 14 linkage groups, resulting in a map length of 1,157 cM.ConclusionsA total of 302 newly developed EST-SSR markers, showing good amplification quality, are available for the genetic analysis of Phaseolus vulgaris. These markers showed satisfactory rates of transferability, especially between species that have great economic and genomic values. Their diversity was comparable to genomic SSRs, and they were incorporated in the common bean reference genetic map, which constitutes an important contribution to and advance in Phaseolus vulgaris genomic research.

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“…Soaking legumes in water before cooking also takes a long time to cook, while soaking in sodium bicarbonate (NaHCO 3 ) solution causes faster cooking and improves protein digestibility for some legumes (Vijayakumari et al, 2007). Bede (2007) studied the effects of quenching on cook ability of some food legumes.…”

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confidence: 99%

Soaking plasma processed chickpea (Cicer arientinum) cultivars

2021

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Cold plasma processing has been marched toward becoming one of the proven techno alternatives to thermal food preservation. It was found effective to cause positive alterations in the surface properties of food by etching. The effect of low-pressure cold plasma on the percent moisture absorption of six chickpea cultivars, namely, Kripa, Virat, Vishal, Vijay, Digvijay, and Rajas, was studied. For plasma treatment, low-pressure glow discharge plasma with bell-jar symmetry was employed. The samples were treated with plasma at 40, 50, and 60 W each for 10, 15, and 20 min. These were soaked in distilled water and 1% sodium bicarbonate solution at room temperature for 8 h. The percent moisture absorption changed significantly (p < 0.05) with an increase in plasma power and treatment time. Kripa had the highest percent moisture absorption (102.07 ± 0.28) and (103.31 ± 0.68) at 60 W 20-min treatment while Rajas had the lowest percent moisture absorption (78.57 ± 0.81) and (79.44 ± 0.26) at 40 W and 10-min treatment in distilled water and 1% sodium bicarbonate solution soaking, respectively. The samples treated for 20 min with power 60 W showed higher moisture absorption for all the chickpea cultivars. The percent moisture absorption in control samples soaked in 1% sodium bicarbonate solution was higher than in distilled water. The same pattern did not repeat in the plasma-treated samples. The findings in this research will be useful for designing the soaking process for different cultivars of plasma-treated legumes.

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Effect of quenching on cookability of some food legumes

Cited by 5 publications

References 15 publications

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

The characterization of a new set of EST-derived simple sequence repeat (SSR) markers as a resource for the genetic analysis of Phaseolus vulgaris

Soaking plasma processed chickpea (Cicer arientinum) cultivars

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