Haricot beans (
            <i>Phaseolus vulgaris</i>
            L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans

Wodajo, Derese Bekele; Emire, Shimelis Admassu

doi:10.1080/10942912.2022.2074029

Cited by 11 publications

(14 citation statements)

References 32 publications

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“…In the present study, the TP of adzuki beans was higher than that of red and black beans in a previous study ( 44 ). In the present study, the TP of adzuki beans was lower than their counterpart reported by previous studies ( 45 , 46 ), while the TP of common beans (0.72–1.04 mg GAE/g) reported by a previous study ( 47 ) was lower than that reported by the present study. The TP and TF of various adzuki beans ranged from (2.11 ± 0.01) to (2.75 ± 0.04) GAE/g of DW and (59.17 ± 2.06) to (70.41 ± 1.32) RE/g of DW, respectively ( 48 ), which were higher than those of the present study.…”

Section: Discussioncontrasting

confidence: 83%

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans

et al. 2022

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Regular consumption of low-glycemic index (GI) foods is a common strategy for type 2 diabetes patients. To evaluate the potential application of adzuki beans in low-GI foods, the phenolic profile and alpha-amylase inhibitor (α-AI) activity of four varieties of adzuki beans (G24, Te Xiao Li No. 1, Gui Nong No. 1, and Qian Xiao Hei) were determined. The starch digestibility properties and in vitro glycemic index (IVGI) of these beans were also evaluated using the in vitro digestion model coupled with 3,5-dinitrosalicylic acid colorimetry. The results indicated that these adzuki beans, containing numerous phenolics, showed inhibitory activities to alpha-amylase with the α-AI activities between 1.760 ± 0.044 and 3.411 ± 0.186 U/g. The resistant starch (RS) contributed predominantly to the total starch with proportions between (69.78 ± 2.45%) and (81.03 ± 0.06%); Te Xiao Li No. 1 was the highest compared with the other varieties. The adzuki beans were categorized into low- or medium-GI foods, and the IVGI ranged from (39.00 ± 0.36) to (56.76 ± 4.21). These results suggested that adzuki beans can be used as a component of low-GI foods.

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Section: Discussioncontrasting

confidence: 83%

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans

et al. 2022

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“…For this determination, the method described by Anderson et al (1969) 36 was used with some modifications. 37 A 2.5 g flour sample was suspended in 30 mL of water at 30 °C in a tube previously calibrated; the suspension was stirred in an orbital shaker (OVAN NR50-E brand) at 30 rpm for 30 min. The suspension was centrifuged at 3000g/30 °C/10 min (Eppendorf brand centrifuge, Mod.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

Osuna-Gallardo,

Cuevas-Rodríguez,

Sepúlveda-García

et al. 2023

ACS Food Sci. Technol.

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Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied. Thus, the objective of this research was to assess the nutritional, antinutritional, and techno-functional properties of ayocote beans processed by conventional cooking and extrusion. Thermal processing had a positive impact on total dietary fiber increasing after cooking (35.49%). Trypsin inhibitors were inactivated after processing; however, lectin activity was still observed after extrusion (0.2 mg/mL). Extrusion showed a higher impact on TPC (75% retention) and TFC (88% retention) than cooking (61 and 74% retention, respectively). Cooking and extrusion caused significant losses of antioxidant activity when compared to raw flour, though cooking showed higher AOX retention (ORAC = 88.5/ABTS = 87.3%) than extrusion (ORAC = 74.4/ABTS = 77.5%). The results suggest that ayocote bean is a legume that could be used to develop novel food formulations with improved health benefits for the wider population.

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“…The increase in protein may be due to the raw materials used in the formulations such as eggs and beans, which are known as potent sources of protein; egg powders had protein content in the range of 91.13 -97.03 g/100 g powder 29 and bean flour 23.11 to 27.96 g/100 g 30 . It can also be explained by the techniques used during the preparation of different flours such as cooking.…”

Section: Proximate Compositionmentioning

confidence: 99%

Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food

Bossi

Saah

Njapndounke

et al. 2023

Nor. Afr. J. Food Nutr. Res.

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Background: Protein-energy malnutrition (PEM) remains a serious public health concern in Cameroon. This disorder is frequent in childhood and is primarily caused by a deficiency in energy, protein, and micronutrients. Aims: This study aimed to develop novel complementary foods from suitable sources of proteins and minerals such as Irish potatoes (Solanum tuberosum L.), red kidney beans (Phaseolus vulgaris L.), and egg flours. Material and Methods: Different flours were prepared from local raw materials. Four blends (1 to 4) were formulated at different proportions and the nutritional composition, oxidative indexes, urease activity, and techno-functional properties of blends were assessed and compared to the Irish potato flour (control). Results: The protein (16.1 to 24.23 %) content was significantly (p < 0.05) higher in blends than in the control (10.88 %). Blend 3 (60 % Irish potato, 25% Egg yolk, 15 % Egg white) showed the highest total calorie value (396.69 Kcal/100 g). Magnesium (2084 to 2470 mg/100 g), and iron (10.9 to 14.7 mg/100 g) contents were higher in blends than in the control (2053 and 9.9 mg/100 g respectively). Vitamins C and β-carotene contents in blends were 9.99 – 13.03 and 0.94 – 2.34 mg/ 100 g respectively. The peroxide value ranged from 5.3 to 8.98 meq O2 /Kg oil. Blend 3 showed the lowest urease activity (0.73 expressed as ΔpH). Concerning the techno-functional properties, the lowest bulk density (0.79 g/cm3) was obtained in blend 3. Blends 3 and 4 showed the lowest water absorption capacity (2.35 and 2.25 mL/g) and swelling capacity with 5.86 and 5.16 mg/g respectively. Conclusions: From our investigation, blend 3 could be used as a base for complementary foods as this blend presents the most nutritive and present the best techno-functional characteristics. Keywords: Blends, nutritional composition, peroxide value, urease activity, techno-functional properties.

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Haricot beans ( Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans

Cited by 11 publications

References 32 publications

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food

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