Nutritional value of broad bean seeds. Part 1: Starch and fibre

Abstract

This paper characterizes starch and dietary fibre in the seeds of fine-size and large-size seed varieties of broad bean and in edible varieties of pea for comparison. The experimental material included seeds at full physiological maturity. The fine-size seed varieties of broad bean, Gobik and Goral, contained slightly less total starch (62.32% and 62.19% of dry matter) than the large-size seed varieties, Windsor Bialy and Bartom (65.32% and 65.26% of dry matter). It was shown that fine-size seed varieties of broad bean are a good source of resistant starch, which is comparable to large-size seed varieties. As far as the content of total starch is concerned, the share of this form of starch in broad bean seeds amounted to 1/3. Digestible starch in broad beans was in the range of 39-42% of dry matter, pea contained approximately one half less starch of this type. Moreover, it was found that the relation of rapidly digestible starch to slowly digestible starch amounted to 1:1 irrespective of broad bean variety. Dietary fibre in broad beans was in the range of 20.36%-26.79% of dry matter while half of it was found to be concentrated in the seed coat. The soluble fraction of the total content of fibre amounted to 11.81% in the Bartom variety and up to 15.89% in the Gobik variety.

Resistant Starch Content, Starch Digestibility and the Fermentation of Some Tropical Starches In Vitro

“…Unripe or green banana could represent an alternative source of indigestible carbohydrates. Edible canna, taro and native potato starches were also reported to contain high RS [22][23][24], probably because of their large starch granules or presence of starch-protein interactions. Tubers and legumes generally tend to have high RS, but plant sources can vary (0-80%) in their RS contents [22,25].…”

“…Edible canna, taro and native potato starches were also reported to contain high RS [22][23][24], probably because of their large starch granules or presence of starch-protein interactions. Tubers and legumes generally tend to have high RS, but plant sources can vary (0-80%) in their RS contents [22,25]. Moreover, hydrothermal processing can cause an increase or decrease in the RS fraction depending on the process conditions and postprocess handling [22].…”

Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours

“…In both methods of soaking (cold and hot), the seeds were covered with water, at a water-to-raw material ratio of 3 : 1 v : w. The time of soaking was determined experimentally for individual species and varieties depending on their ability to absorb water and by measurement of texture parameters of the seeds. The results of this experiment were elaborated in a previous paper [7]. After soaking, the nonadsorbed water was filtered off on absorbent paper and the seeds were subjected to hydrothermal processing in an autoclave at a temperature of 132 8C and different times of processing.…”

“…The rate and degree of water absorption are determined by genetic traits of the seeds, and also by the manner and time of soaking. Our previous paper [7] reported on the effect of different methods of soaking preceding thermal processing on the water absorption capacity of broad bean and pea seeds.…”

“…By comparative analysis of experimental variants 1, 2, and 3, the effect of the time of soaking on the starch susceptibility to digestion can be observed. Extension of soaking time from 9 to 18 h, causing a higher water absorption by the seeds [7], diminished the resistance of starch to the activity of digestive enzymes. Moreover, it was shown that, under the same processing conditions, the flours of small-seed broad bean varieties Gobik and Goral were characterised by a significantly higher RS content than the flours obtained from the large-seed varieties.…”