In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size

Martı́nez, Carmen; Ros, Gaspar; Periago, María Jesús; Ortuño, J.; Löpez, G.; Rincón, F.

doi:10.1002/(sici)1097-0010(199807)77:3<414::aid-jsfa60>3.0.co;2-d

Cited by 24 publications

(2 citation statements)

References 21 publications

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“…Regarding protein content, Martínez et al [37] reported a range of 16.9-17.2 g protein 100 g −1 dw in the Cleo, Strike, and Sentry green bean varieties, while for beans of the species P. vulgaris, P. coccineus, Black Horse, Michigan, and Peruvian, a range of 12.6-21.3 g protein 100 g −1 dw is reported [38]. For their part, Bhagya et al [39], recorded a protein content in tender pods beans of Canavalia cathartica of 21.7 g protein 100 g −1 dw.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

et al. 2021

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The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

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Section: Discussionmentioning

confidence: 99%

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

et al. 2021

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“…O teor proteico é um fator importante para leguminosas consumidas como vegetais (TRICHOPOULOU et al, 2014). A maior parte da proteína das leguminosas vegetais verdes vem das sementes desenvolvidas antes do processo de desidratação anterior a colheita (MARTÍNEZ et al, 1998). Awolumate (1983) encontrou uma diminuição gradual do teor de proteína bruta em vagens em maturação.…”

Section: Proteínas Vegetaisunclassified

Proteínas vegetais como alimentos funcionais - revisão

Alves

Silva

Saqueti

et al. 2020

BJD

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Vegetable foods have biological properties and can be considered potentially functional or health promoting foods. In plant species, proteins are of great interest, they are present in different parts of their structure. Some of its functional properties are attributed to biologically active peptides and proteins, for this activity requires hydrolysis of proteins by digestion: enzymatic, fermentation or autolysis. In addition, proteins of plant origin exert antioxidant power in products, adding value to products. In the food sector, the demand for natural antioxidants is increasing, as well as adding nutritional value and low cost. The objective of this work is to evaluate, on a literary basis, the beneficial health properties provided by proteins of plant origin.

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Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability

Castro-Alba

Lazarte

Bergenståhl

et al. 2019

Food Science & Nutrition

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There is a scarcity of information on mineral and phytate content in plant‐based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (p < 0.01) were found between the three minerals, while phytate correlated negatively to iron, zinc, and calcium. To get an overview of the estimated mineral bioavailability of plant‐based diets, we have included foods, from the same area, analyzed in a previous study where the evaluated diet covers 80% of RNI for iron and zinc, but <40% of calcium. In conclusion, leafy vegetables and green legumes had the highest contents of minerals and the lowest phytate content of the foods analyzed in the study. The usage of processing strategies and dietary diversification to reduce phytate content would significantly improve estimated mineral bioavailability in plant‐based diets.

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In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size

Cited by 24 publications

References 21 publications

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Proteínas vegetais como alimentos funcionais - revisão

Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability

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