Tepary Bean Starch. Part I. Physico‐chemical Properties

Abbas, I. R.; Berry, J. W.

doi:10.1002/star.19860380606

Cited by 11 publications

(9 citation statements)

References 14 publications

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“…The larger size granule increases its surface area as observed in pigeonpea and some of the colored teparies, and might reduce the hydrolysis of the starch increasing the resistance of the starch to the quantity of enzyme absorbed onto the surface (Xu et al, 2013;Sajilatha et al, 2006). (Hizukuri, 1986) and results are in agreement with the previous reports in pigeonpea (Lawal, 2008), teparybean (Abbas & Berry, 1986) and other food legumes (Xu et al, , 2013.…”

Section: Cultivar Variation For Morphological Properties and Size Dissupporting

confidence: 83%

“…The size of the granule was ranging from 27.32 µm × 23.54 µm (TB #1) to 52.81 (TB #4) in tepray bean and was from 39.7 µm X 31 µm to 52.3 µm X 38.9 µm in pigeonpea. The size of the starch granules and shape were similar to the previously reported observations in pigeonpea (Lawal, 2008) and teparybeans (Abbas and Berry, 1986). The larger size granule increases its surface area as observed in pigeonpea and some of the colored teparies, and might reduce the hydrolysis of the starch increasing the resistance of the starch to the quantity of enzyme absorbed onto the surface (Xu et al, 2013;Sajilatha et al, 2006).…”

Section: Cultivar Variation For Morphological Properties and Size Dissupporting

confidence: 76%

“…related health disorders and was proved to be the best choice for human consumption with high amylose content compared to amylopectin (FAO, 1998;Sajilata et al, 2006). Nutritional potential of tepary bean (Gonzalez de mejia et al, 1998) was revealed with high amount of protein (24.5%), minerals (Bhardwaj & Hamama, 2004), resistant starch (Abbas & Berry, 1986;Abbas et al, 1987), high levels of antioxidant enzymes (Turkan et al, 2004), and anti-cancerous properties (Valadez-vega et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Seed Protein and Starch Qualities of Drought Tolerant Pigeonpea and Native Tepary Beans

Narina¹,

Bhardwaj²,

Hamama³

et al. 2014

JAS

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Tepary bean and pigeonpea were highly drought tolerant food legumes and were profitable in arid regions with sustainable productivity. Protein and starch, major constituents of legume grain, were used in various forms for human and animal consumption. Therefore, present investigation was carried out with an objective to evaluate protein content and various factors influencing qualities of starch in pigeonpea and tepary bean. Significant differences (p < 0.05) were observed for protein and starch qualities among the two crops and between the drought responsive cultivars of these crops. The protein content of pigeon pea (22.5-26.2 mg/100 mg) was high compared to tepary bean (17 to 26 mg/100 mg) seed. The resistant starch content of pure starch extracted from drought responsive cultivars varied from 1.09 (TB #7) to 8.75 (TB #31) in teparybean and 14.68% (G2) -21.35 % (W1) in pigeonpea. Amylose content of pigeonpea varied from 7.76 to 12.31% and the degree of crystallinity were 13.42 -19.30% with X-ray diffraction pattern of the C-type. The pigeonpea starch granules were large, oval to ellipsoidal shape with a smooth surface and mean granule size of 47.6 µm in length X 36.4 µm in width. The transition temperatures and enthalpy of gelatinization ranged from 67.25-68. ) on an average. In both crops, the gelatinization showed significant correlation with amylose content, crystallinity and granule size. Pigeonpea grain was superior with quality starch and protein with adequate amounts of digestible fiber without any reduction in quality during extraction of starch compared to tepary bean. Black seed coated tepary had lowest gelatinization energy compared to brown and white. The drought tolerant cultivars identified in teparybean (TB #24) and Pigeonpea (W1) with high resistant starch and protein content will be useful in selection for crop production, developing homozygous line for industrial use in southern USA.

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Section: Cultivar Variation For Morphological Properties and Size Dissupporting

confidence: 83%

Section: Cultivar Variation For Morphological Properties and Size Dissupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Seed Protein and Starch Qualities of Drought Tolerant Pigeonpea and Native Tepary Beans

Narina¹,

Bhardwaj²,

Hamama³

et al. 2014

JAS

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“…The resistant starch helps to protect colon tissue by producing healthy compounds like short-chain fatty acid that provides energy to colon bacteria to help maintain the healthy colon epithelium [2]. The FAO recommends consuming foods with low glycemic index (GI) which is based on the ratio of amylose and amylopectin content [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Legume seed starch has high percentage of resistant starch compared to cereal starch which might contribute to lower or stable blood glucose levels and maintain stable weight of human body [2]. Slowly digestible starch, readily digestible starch and resistant starch contents of pigeonpea cultivars (AL-15 and AL-201) in India were observed to be 31.0, 8.1, and 60.9% and 29.6, 5.2, and 65.2%, respectively [8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Cultivar and Planting Time on Resistant Starch Accumulation in Pigeonpea Grown in Virginia

Narina

Hamama

et al. 2012

ISRN Agronomy

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Recent recognition of indigestible starch component named as "Resistant Starch" in the human small intestine raised our interest to execute the current study to identify the best cultivar to produce high-quality pigeonpea seed to incorporate in ongoing pigeonpea breeding program. Though pigeonpea was identified as one of the food legumes with high RS, there were no published reports for pigeonpea resistant starch accumulation as influenced by planting time. The experiment was conducted twice in replicated block design with four varieties and two planting times. The resistant and non resistant (hydrolysable) starch components of ground seed powder of four pigeonpea varieties were analyzed to identify the best planting time and best cultivar for high-resistance starch accumulation. Planting time and varieties showed significant influence on resistant starch (RS), total starch (TS), and hydrolysable starch (HS) accumulation. The pigeonpea variety W1 was significantly superior from other three varieties and has highest RS value (21.4 g/100 g) with 70 per cent RS out of its total starch (28 g/100 g). The planting time 2 (June 11) produced seed with highest values for RS (18.7 g/100 g), HS (6.5 g/100 g), and TS (25.2 g/100 g). The cultivar W1 is the better one followed by GA1 for use in further crop improvement.

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Tepary Bean Starch. Part II. Rheological Properties and Suitability for Use in Foods

et al. 1986

Self Cite

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Rheological and organoleptic properties of starch from tepary bean (Phaseolus acutifolius var. latifolius) have been investigated. Gelatinization was determined to be a single‐step process. The pasting properties were similar to those reported for other legume starches. It was stable when cooked at 95°C for 15 min and showed a progressive increase in viscosity when cooled to 50°C. At 4 and 6% concentrations (w/w) tepary starch pastes exhibited a type C viscosity pattern whereas at concentrations of 7% and above, pasting behavior resembled a type B pattern. Effects of pH and the influence of sucrose, salt and oil on pasting behavior were also examined. Sensory evaluation of vanilla pudding prepared with tepary starch established its potential consumer acceptance.

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Tepary Bean Starch. Part I. Physico‐chemical Properties

Cited by 11 publications

References 14 publications

Seed Protein and Starch Qualities of Drought Tolerant Pigeonpea and Native Tepary Beans

Seed Protein and Starch Qualities of Drought Tolerant Pigeonpea and Native Tepary Beans

Effect of Cultivar and Planting Time on Resistant Starch Accumulation in Pigeonpea Grown in Virginia

Tepary Bean Starch. Part II. Rheological Properties and Suitability for Use in Foods

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