Grain legumes—a boon to human nutrition

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

“…Raw white kidney bean had significantly lower (P<0.05) SDS but higher RS content than barlotto bean, chickpea and faba bean. Uniform granule size and granule surface properties, high amount of B-type crystals, and low amount of bounded lipids were indicated to be the possible factors that increase the resistance of legume starches to enzyme hydrolysis (Ratnayake et al, 2001;Tharanathan and Mahadevamma, 2003). Both APC and HPC process increased the RDS levels of legumes around four-fold (Fig.…”

“…Kaur and Kawatra (2000) also observed that the total amount of soluble sugars lost from whole rice bean (Vigna umbellata) was higher in the case of pressure cooking than open pan cooking. Food legumes are generally considered to contain starch with lower digestibility compared to cereal starches (Tharanathan and Mahadevamma, 2003). In the current study the RDS, SDS, and RS levels of the raw and cooked legume samples are presented in Figs.…”

“…Inclusion of legumes in the daily diet has many beneficial physiological effects in controlling and preventing various metabolic diseases such as diabetes mellitus, coronary heart disease, and colon cancer (Tharanathan and Mahadevamma, 2003). Legumes are generally consumed after various processes like soaking, cooking, milling, roasting, puffing, and germinating.…”

“…Soaking is carried out below the gelatinization temperature and intended for increasing the water content to accelerate the following cooking step. Cooking is done above the gelatinization temperature for gelatinizing starch and to produce a tender edible product, to develop aroma and to improve the overall acceptability of the legumes (Tharanathan and Mahadevamma, 2003;Chavan et al, 1986). It also increases the bioavailability of the nutrients by inactivating the antinutritional factors (Chau et al, 1997).…”

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

“…The health benefits associated with high fibre foods are delayed nutrient absorption, increased faecal bulk, lowering of blood lipids, prevention of colon cancer, barrier to digestion, mobility of intestinal contents, increased faecal transit time and fermentability characteristics (Tharanathan and Mahadevamma 2003). SDF fractions are important in foods because they trap fatty substances in the gastro-intestinal tract and therefore, reduce cholesterol level in the blood and lower the risk of heart disease.…”