The effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris)

Minka, Samuel René; Mbofung, Carl Moses; Gandon, Corinne; Bruneteau, Maud

doi:10.1016/s0308-8146(98)00166-6

Cited by 25 publications

(35 citation statements)

References 15 publications

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“…In comparison to other legumes, bambara groundnut has a lower protein content. Like most legumes, the sulfur containing are the limiting amino acids, such as methionine and cysteine; nevertheless, bambara groundnut seeds contain a relatively high proportion of methionine as a percentage of the protein, (5,9,(43)(44)(45) and all other essential and nonessential amino acids meet FAO requirements. (27,43) Moreover, the protein score (i.e., amino acid score of the most limiting amino acid) is 80% for bambara groundnut as compared to 74% for soybean, 65% for groundnut, and 64% for cowpea, showing that bambara groundnut has a high protein quality.…”

Section: Nutritional Composition Of Bambara Groundnut Seedsmentioning

confidence: 99%

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Mubaiwa

Fogliano

Chidewe

et al. 2016

Food Reviews International

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Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security Indigenous legume crops are pivotal in providing proteins and food security to sub-Saharan African rural communities, but most of these crops are underutilized because of the so-called hard-to-cook (HTC) phenomenon in combination with inadequate processing techniques. This review studies the case of bambara groundnut, which is third in importance after groundnut and cowpea and especially adapted to semi-arid areas. Published data on the HTC phenomenon implicate microstructural and compositional changes as factors leading to its development. Useful and sustainable techniques to process HTC legumes in developing countries include cooking with alkaline salts, milling, roasting, fermentation, and malting. Improvement of these processing techniques in relation to nutrient bioaccessibility, safety, and consumer acceptance of the products is urgently needed. Recommendations are to lessen the problems of food security in subSaharan African countries through, amongst other means, the optimization of bambara groundnut processing methods.

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Section: Nutritional Composition Of Bambara Groundnut Seedsmentioning

confidence: 99%

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Mubaiwa

Fogliano

Chidewe

et al. 2016

Food Reviews International

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“…The high alkalinity of both treatments has been shown to negatively impact the bioavailability of some minerals (Mamiro et al, 2011), decrease fibre content (Wanjekeche et al, 2003), and have deleterious effects on various vitamins (Kaputo, 1996) and amino acids (Minka et al, 1999). In contrast, the high concentration of certain elements in the ground salt and ash filtrate may not only counteract the decreased bioavailability, but also be contributing levels of other elements that could be exceeding daily recommended intakes (Bergeson, 2014).…”

Section: Yesmentioning

confidence: 99%

Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Bergeson¹,

Opio²,

MacMillan³

2016

Afr. J. Food Sci.

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Filtrate made from the burnt ash of crop plant residue is used in cooking in Northern Uganda. This practice is believed to decrease the cooking time of hard-to-cook legumes and provide a culturally preferred taste. The objectives of this study were to: (1) compare cooking times and sensory preferences for dried black beans (Phaseolus vulgaris L.) among four treatments: plain water (control), table salt, crude ground salt, and ash filtrate; and (2) determine demographic factors (gender, age, and education) that may also influence preferences. Sensory preferences for beans cooked across the treatments were evaluated through blind taste tests. Analysis of variance (ANOVA) with post-hoc Bonferroni multiple comparisons showed a statistically significant (p < 0.01) 27% reduction in cooking time with the addition of ground salt and 18% shorter cook time with ash filtrate. Contrary to anecdotal belief, participants showed an overall preference for black beans cooked with ground salt and table salt over plain beans or those cooked with ash filtrate. The type of treatment and study site significantly (p<0.05) impacted sensory scores. Demographic factors did not influence sensory preferences within or between communities, suggesting that cultural preference for the use of ash filtrate is being influenced by more than actual taste. The reduction in cooking time has important implications for fuel wood requirements as the majority of households rely on fires for cooking.

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“…The high alkalinity of both treatments has been shown to negatively impact the bioavailability of some minerals (Mamiro et al 2011), decrease fibre content (Wanjekeche et al 2003), and have deleterious effects on various vitamins (Kaputo 1996) and amino acids (Minka et al 1999). In contrast, the high concentration of certain elements in the ground salt and ash filtrate may not only counteract the decreased bioavailability, but also be contributing levels of other elements that could be exceeding daily recommended intakes (Chapter 6).…”

Section: Discussionmentioning

confidence: 99%

“…Substantial decreases in bioavailability of iron (37%) and zinc (35%) have been observed with the use of plant ash (Mamiro et al 2011), which may contribute to specific mineral deficiencies in the diet. Also of concern are the loss of nutrients, particularly thiamine (Sherman & Burton 1926;Onayemi et al 1986;Kaputo 1996) and riboflavin (Kaputo 1996) and the destruction of essential amino acids (Minka et al 1999) in the presence of high pH foods.…”

Section: Discussionmentioning

confidence: 99%

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Use of filtrate from crop residue ash for cooking in rural households in Northern Uganda.

Bergeson¹

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The effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris)

Cited by 25 publications

References 15 publications

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)

Use of filtrate from crop residue ash for cooking in rural households in Northern Uganda.

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