Proximate composition and yield of raw and cooked mature dry legumes

Total phenolic content (PC) was 12 mg g )1 in lentils, 2.2 mg g )1 in chickpeas, 2.3 mg g )1 in soybeans, 2.5 mg g )1 in yellow peas and 1.2 mg g )1 in green peas. Total antioxidant activity (AA) determined by ABTS (2,2¢-azinobis-3-ethyl-benzthiazoline-6-sulfonic acid) assay was highest in lentils at around 14 lmol Trolox equivalent antioxidant capacity (TEAC) g )1 and lowest in green peas at 1.9 lmol TEAC g )1 . Bound phytochemicals contributed to 82-85% total AA in lentils. Free phytochemicals contributed more to total AA in chickpeas, yellow peas, green peas and soybeans than bound phytochemicals. AA and PC was reduced by 80% in lentils and <30% in yellow peas by decortication, by 16-41% in lentils, chickpeas and peas by cooking, and by 22-42% in lentils by soaking. Total AA was significantly correlated with total PC. Soybeans had the greatest ability to scavenge free radicals, inhibit lipid peroxidation and chelate metals among the legumes tested. Different legumes exhibited different AA mechanisms.

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“…The composition of legumes was comparable with those of previous reports by Kadam et al. (1989) and Meiners et al. (1976).…”

Section: Resultssupporting

confidence: 91%

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

Han

Baik

2008

Int J of Food Sci Tech

172

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“…Red kidney bean is a legume crop and contains 21-22% protein (Meiners et al, 1976). Soaking dry beans usually forms an integral part of processing methods such as cooking, germination, and fermentation.…”

Section: Introductionmentioning

confidence: 99%

Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)

Abu‐Ghannam

McKenna

1997

Journal of Food Science

131

112

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Soaking of dry red kidney beans was studied at 20, 30 40 and 60ЊC by the method of weight gain until equilibrium conditions were attained. Water absorbed during soaking was a function of both soaking time and temperature. Soaking at high temperatures increased the hydration rate constant and decreased soaking time to achieve equilibrium. Compared to unblanched beans, the application of a pre-blanching step considerably reduced hydration times of blanched beans. Due to the plasticity effect acquired upon blanching, blanched beans showed a significantly high hydration rate constant and exhibited a more constant equilibrium moisture content regardless of soaking temperature. Activation energy values (E a ) of the hydration process were 6.48 Kcal/mole for blanched and 14.25 for unblanched beans.

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“…(1968), Meiners et al (1976), McCarthy et al (1977 Singh et al (1968), Meiners ve ark. (1976), McCarthy et al (1977) isimli araştırmacıların 1680 mg/kg, Ibanez et al (1997)'nın 1220-1280 mg/kg, Poniedziaek et al (2002) (Marschner, 1995 Meiners et al (1976), Singh et al (1968), McCarthy et al (1977) isimli araştırmacılar 69 mg/kg, Ibanez et al (1997) 44.6-45.1 mg/kg, Mut ve Gülümser (1998) …”

Section: Values Of Vegetable Season Plant Length Number Of Beansunclassified

Konya Ekolojisi'nde Tarımı Yapılan Yerel Nohut Popülasyonları ve Çeşitlerinin (Cicer arietinum L.) Tarımsal, Teknolojik ve Besinsel Karakterlerinin Belirlenmesi

Bayrak

Önder

2017

Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi

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This research was conducted to determine agricultural, technological, and nutritional quality characteristics of local populations and varieties of chickpea collected from Konya ecological environment. In this study, 21 chickpea populations collected from Konya and 5 chickpea varieties were used as research materials. According to field research results, the average of two years, number of vegetation days was 90.33-105.33 days, plant height was 30.45-40.05 cm, number of pod per plant was 20.12-30.42, grain yield was 78.14-154.12 kg/da, thousand seed weight was 363-512.17 gr. Flower color was white, whitepink and white-blue. According to the first year results the amount of calcium (Ca) was 878.23-1635.85 mg/ kg, the amount of phosphorus (P) was 2257.01-3590.37 mg/kg, the amount of potassium (K) was 4698.16-7423.69 mg/kg, the amount of magnesium (Mg) was 799.92-1004.43 mg/kg, the amount of iron (Fe) was 24.44-44.52 mg/kg, the amount of boron (B) was 223.02-494.73 mg/kg, the amount of copper (Cu) was 4.69-8.20 mg/kg and the amount of zinc (Zn) was 18.58-34.33 mg/kg. At the end of the present research, statistically significant differences were determined between local varieties in terms of yield components. These lines were found to be beneficial for the use of genetic resources for the region.

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Proximate composition and yield of raw and cooked mature dry legumes

Cited by 57 publications

References 5 publications

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)

Konya Ekolojisi'nde Tarımı Yapılan Yerel Nohut Popülasyonları ve Çeşitlerinin (Cicer arietinum L.) Tarımsal, Teknolojik ve Besinsel Karakterlerinin Belirlenmesi

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