Physical and cooking characteristics of some Indian kidney bean ( Phaseolus vulgaris L . ) cultivars

Wani, Idrees Ahmed; Sogi, Dalbir Singh; Wani, Ali Abas; Gill, Balmeet Singh

doi:10.1016/j.jssas.2014.12.002

Cited by 71 publications

(71 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Differences were significant ( p ≤ .05) between the two cultivars of the same variety. Results are not comparable with those obtained by Wani, Sogi, Wani, and Gill (), who reported the moisture content of four kidney bean cultivars in the range of 10.0–10.20 g/100 g. Protein content varied significantly ( p ≤ .05) among the different flours, higher in green gram (23.90–25.02 g/100 g) than in kidney beans (18.78–19.80 g/100 g). The ash, fat, and carbohydrate contents of the flours were reported in the range of 3.16–4.25 g/100 g, 1.43–1.85 g/100 g, and 56.46–61.67 g/100 g, respectively.…”

Section: Resultscontrasting

confidence: 88%

Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate

et al. 2019

Self Cite

View full text Add to dashboard Cite

The present work was conducted to study the physicochemical, functional, and morphological characteristics of flours obtained from two kidney bean (Shalimar Rajmah‐1 and Shalimar Rajmah 132) and two green gram cultivars (Shalimar Moong‐1 [Shal Moong‐1] and Shalimar Moong‐2 [Shal Moong‐2]). Moisture, protein, fat, ash, and carbohydrate contents of flours varied at 13.00–14.00, 14.78–25.02, 1.00–2.00, 3.00–4.00, and 56.98–66.22 g/100 g, respectively. Hunter colour “L,” “a,” and “b” values varied in the range of 71.22–82.65, −1.80 to −0.12, and 15.20–22.85, respectively. Swelling index increased from 2.48 at 50°C to 3.76 at 90°C (bean flour) and 2.5 at 50°C to 5.83 at 90°C (green gram flour). Increase in syneresis and decrease in transmittance of flour gels were observed at 4°C during 120h storage period. A significant (p ≤ .05) variation was observed in the peak viscosity (282.0–772.0 cP), trough viscosity (211.0–620 cP), setback viscosity (20.0–112.0 cP), and pasting temperature (67.48–94.93°C). Fourier transform infrared analysis of the flours revealed main absorption bands around 3,275 and 992 cm−1. The lowest and highest gelatinization temperatures were reported in Shal M‐2 and Shal Moong‐1, respectively. G′ and G″ of the flours increased with the increase in frequency depicting gel‐like behaviour. The flour particles were oval or elliptical with rough and irregular surfaces. The study concluded that the green gram flours had higher protein, swelling index, solubility index, syneresis, and pasting properties than had the kidney bean flours. However, higher functional properties like water absorption, foaming, and emulsifying capacities were observed in kidney bean than in green gram flours.

show abstract

Section: Resultscontrasting

confidence: 88%

Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…According to Wani et al 43 in studying different bean varieties, hardness values varied from 9.63 to 28.11 N. As for the cohesiveness, the values found in this study (0.14 to 0.16) were similar to this author, who found a value of 0.15 for the local red bean variety. Values differed for chewiness, since higher values were observed for the variety Guapo Brilhante (0.41 to 1.16 N/mm) compared to those cited by the author (0.35 N/mm).…”

Section: Discussionsupporting

confidence: 87%

Efecto de diferentes temperaturas de hidratación en el perfil sensorial, nutricional e instrumental de los frijoles negros.

et al. 2018

View full text Add to dashboard Cite

show abstract

“…This hindered bioavailability of the nutrients such as iron due to presence of phytate. Similar cases were reported from other studies [16,17,24,25] where they observed that soaking beans reduced phytate and resulted in improved bioavailability of iron. Cooking beans for a long time at high temperatures can destroy protein [17].…”

Section: Soaking and Fermentationsupporting

confidence: 90%

Modification of local diets to improve vitamin a, iron and protein contents for children aged 6 to 23 months in Kagera, Tanzania

Mbela¹,

Kinabo²,

Mwanri³

et al. 2018

AJFAND

View full text Add to dashboard Cite

The banana-based farming system of Kagera region of Tanzania has good edible food diversity. However, households still consume monotonous diets, which are mainly energy dense and have inadequate content of micronutrients. To enrich the preferred energy-rich diets, this study formulated dishes with improved content of vitamin A, iron and protein for children aged between 6 to 23 months. Mothers (n = 50) were randomly selected from Izimbya ward and participated in a recipe development exercise whereby five recipes modified from the traditional banana based 'katogo'/'matoke' and three types of porridges were developed using locally available foods such as bananas, beans, amaranths, red palm oil, pumpkin, groundnut, maize and orange-fleshed sweet potato (OFSP). Mothers were asked to give options of improving the porridge intended to be fed to children as well as to propose means of improving the local banana diets. Vitamin A was increased by red palm oil, OFSP, pumpkin fruit and leaves in the modified recipes. Red kidney beans formed a good source of iron, protein and energy when incorporated in complementary foods. The family dishes and children's local popular dishes were modified to improve the consistency by making a purée to increase food intake and, therefore, vitamin A, iron and protein. Based on the food composition table, the developed recipes contained more than 100% of vitamin A and protein and between 61% to 99% of the iron recommended dietary allowance (RDA) for children 6-23months. The conversion factor of 12:1 for beta-carotene was used. Vitamin A, iron, protein and energy content in modified recipes ranged from 108-2768 RAE, 6-17 mg, 28-56 g and 697-1635 kcal, in 500g consumption portion, respectively. The created recipes based on locally available and affordable ingredients have a potential to meet RDAs of vitamin A, iron and protein for children aged 6 to 23 months in the banana-based system and other communities in Africa with the same settings. The communities need to establish home gardens so as to use vegetables and foods which are cheap and good sources of micronutrients and protein.

show abstract

Physical and cooking characteristics of some Indian kidney bean ( Phaseolus vulgaris L . ) cultivars

Cited by 71 publications

References 31 publications

Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate

Comparative study of physicochemical and functional properties of flours from kidney bean (Phaseolus vulgaris L.) and green gram (Vigna radiata L.) cultivars grown in Indian temperate climate

Efecto de diferentes temperaturas de hidratación en el perfil sensorial, nutricional e instrumental de los frijoles negros.

Modification of local diets to improve vitamin a, iron and protein contents for children aged 6 to 23 months in Kagera, Tanzania

Contact Info

Product

Resources

About