Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris)

León, Leinis; Elías, L. G.; Bressani, Ricardo

doi:10.1016/0963-9969(92)90154-w

Cited by 48 publications

(64 citation statements)

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“…Another interesting anomaly, with respect to many other studies, was that the table salt treatment did not decrease bean cooking time as compared to the control, and actually took longer than the control to become texturally acceptable (Table 2). The use of NaCl has consistently been shown to increase the rate of softening and therefore decrease cooking time for hard-to-cook beans (Silva et al, 1981;Van Buren, 1986;de León et al, 1992). de León et al (1992) found continually significant decreases in cooking time obtained with increasing ratios of monovalent to divalent ion concentration (increased Na + , predominantly).…”

Section: Yesmentioning

confidence: 95%

“…Author(s) agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License hard-to-cook; a property which requires extensive cooking time to make them palatable, eliminate toxic components, and allow for the protein to become nutritionally available (Varriano-Marston and de Omana, 1979;de León et al, 1992). Salt is regularly used to decrease the cooking time of dried, hard-to-cook legumes (Uzogara et al, 1990;Onwuka and Okala, 2003;Mamiro et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Bergeson¹,

Opio²,

MacMillan³

2016

Afr. J. Food Sci.

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Filtrate made from the burnt ash of crop plant residue is used in cooking in Northern Uganda. This practice is believed to decrease the cooking time of hard-to-cook legumes and provide a culturally preferred taste. The objectives of this study were to: (1) compare cooking times and sensory preferences for dried black beans (Phaseolus vulgaris L.) among four treatments: plain water (control), table salt, crude ground salt, and ash filtrate; and (2) determine demographic factors (gender, age, and education) that may also influence preferences. Sensory preferences for beans cooked across the treatments were evaluated through blind taste tests. Analysis of variance (ANOVA) with post-hoc Bonferroni multiple comparisons showed a statistically significant (p < 0.01) 27% reduction in cooking time with the addition of ground salt and 18% shorter cook time with ash filtrate. Contrary to anecdotal belief, participants showed an overall preference for black beans cooked with ground salt and table salt over plain beans or those cooked with ash filtrate. The type of treatment and study site significantly (p<0.05) impacted sensory scores. Demographic factors did not influence sensory preferences within or between communities, suggesting that cultural preference for the use of ash filtrate is being influenced by more than actual taste. The reduction in cooking time has important implications for fuel wood requirements as the majority of households rely on fires for cooking.

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Section: Yesmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Bergeson¹,

Opio²,

MacMillan³

2016

Afr. J. Food Sci.

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“…Provê quantidades significativas de proteínas, calorias, ácidos graxos insaturados (ácido linoléico), fibra alimentar, especialmente fibra solúvel, e é uma excelente fonte de alguns minerais e vitaminas ( COELHO, 1991;BERRIOS et al, 1999;VILLAVICENCIO et al, 2000;KUTOS et al, 2003). Apesar de tais vantagens, os feijões apresentam algumas características indesejáveis que limitam sua aceitabilidade ou seu valor nutricional, tais como: o fenômeno hard to cook, a presença de fatores antinutricionais, e baixo valor nutricional das suas proteínas (JOOD et al, 1986;DE-LEON et al, 1992;VIDAL-VALVERDE, 1993;BARAMPAMA; SIMARD, 1994;COSTA DE OLIVEIRA et al, 2001). …”

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“…Apesar de tais vantagens, os feijões apresentam algumas características indesejáveis que limitam sua aceitabilidade ou seu valor nutricional, tais como: o fenômeno hard to cook, a presença de fatores antinutricionais, e baixo valor nutricional das suas proteínas (JOOD et al, 1986;DE-LEON et al, 1992;VIDAL-VALVERDE, 1993;BARAMPAMA; SIMARD, 1994;COSTA DE OLIVEIRA et al, 2001). Para melhorar a qualidade nutricional do feijão, o descascamento, a maceração, o cozimento, e a germinação são métodos utilizados (KHOKHAR; CHAUHAN, 1986;DE-LEON et al, 1992;BARAMPAMA; SIMARD, 1994;BARAMPAMA;SIMARD, 1995). Os efeitos variam dependendo da cultivar e do tratamento.…”

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Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feijão comum

Ramírez-Cárdenas¹,

Leonel²,

Costa³

2008

Ciênc. Tecnol. Aliment.

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O feijão comum (Phaseolus vulgaris, L.) é uma fonte rica de nutrientes, sendo considerado por muito tempo no Brasil como o alimento básico para a população, tanto nas áreas rurais quanto urbanas (COSTA et al., 2006). Provê quantidades significativas de proteínas, calorias, ácidos graxos insaturados (ácido linoléico), fibra alimentar, especialmente fibra solúvel, e é uma excelente fonte de alguns minerais e vitaminas ( COELHO, 1991;BERRIOS et al., 1999;VILLAVICENCIO et al., 2000;KUTOS et al., 2003). Apesar de tais vantagens, os feijões apresentam algumas características indesejáveis que limitam sua aceitabilidade ou seu valor nutricional, tais como: o fenômeno hard to cook, a presença de fatores antinutricionais, e baixo valor nutricional das suas proteínas (JOOD et al., 1986;DE-LEON et al., 1992;VIDAL-VALVERDE, 1993;BARAMPAMA; SIMARD, 1994;COSTA DE OLIVEIRA et al., 2001).Para melhorar a qualidade nutricional do feijão, o descascamento, a maceração, o cozimento, e a germinação são métodos utilizados (KHOKHAR; CHAUHAN, 1986;DE-LEON et al., 1992;BARAMPAMA; SIMARD, 1994;BARAMPAMA;SIMARD, 1995). Os efeitos variam dependendo da cultivar e do tratamento. Em geral todos estes processos reduzem os fatores antinutricionais (BARAMPAMA; SIMARD, 1994), sendo observado que acontecem também outros fenômenos, como perdas no conteúdo de proteínas (REHMAN et al., 2001) e da maioria dos macro e micro nutrientes, particularmente vitaminas e minerais, durante os processos de maceração e cozimento (RINCON et al., 1993;BARAMPAMA;SIMARD, 1995;REHMAN et al., 2001).Entre os fatores antinutricionais, o feijão comum contém principalmente taninos condensados que são compostos fe- AbstractThe common bean (Phaseolus vulgaris, L.) is an important source of nutrients, however, the presence of antinutrient factors limits its nutritional value. The effect of the domestic processing was evaluated on the content of nutrients and antinutrient factors in five cultivars of beans: White (Ouro Branco), Black (Diamante Negro) and Brown (BRS Radiante, Pérola and Talismã). The centesimal composition and the content of minerals, tannins and phytate were evaluated in flours made by raw beans as well as in beans cooked without soaking; cooked with the soaking water or cooked without the soaking water. The content of total, soluble and insoluble dietary fiber and the amino acid profile were analyzed in beans cooked with the soaking water. All the parameters analyzed varied with the bean cultivar. The cooking process affected only the content of tannins and phytate, which were both reduced to a higher extent by cooking without the soaking water. The cooking process increased the content of insoluble dietary fiber and decreased the soluble dietary fiber when compared to the raw samples. Based on the protein digestibility corrected amino acid score (PDCAAS), Pérola was the cultivar with lowest protein quality and Talismã the highest one. Keywords: value nutritional; antinutrients; protein quality; beans. ResumoO feijão comum (Phaseolus vulgaris, L.) é uma fonte ...

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Limitations to Bambara Groundnut Utilisation

Akintayo

Karim

Balogun

et al. 2021

Food and Potential Industrial Applications of Bambara Groundnut

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Effect of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris)

Cited by 48 publications

References 5 publications

Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feijão comum

Limitations to Bambara Groundnut Utilisation

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