Avaliação química e nutricional do feijão carioca (Phaseolus vulgaris L.) cozido por diferentes métodos

Toledo, Taís Carolina Franqueira de; Canniatti‐Brazaca, Solange Guidolin

doi:10.1590/s0101-20612008000200013

Cited by 19 publications

(12 citation statements)

References 6 publications

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“…This concentration was higher than that obtained in landrace bean genotypes in Spain, with values between 265-352 g kg -1 (Santalla et al, 2004) and in Brazil, in commercial genotypes, between 226-273 g kg -1 (Toledo et al, 2008). However, a greater variation of total protein in bean grains (223-363 g kg -1 ) was observed in 21 bean lineages (Mesquita et al, 2007).…”

Section: Resultscontrasting

confidence: 56%

Phenotypic diversity of nutrients and anti-nutrients in bean grains grown in different locations

Zílio

Souza

Coelho

2017

Agraria

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The growing environments can influence grain yield and could also to influence the nutritional value of common bean grains. The objective of this study was to determine the levels of minerals, phytic acid and total protein in common bean, and to the relationship of these with grain yield, under the influence of different growing environments. The experiment was conducted with 26 genotypes in three Santa Catarina places of cropping (Anchieta/SC, Joaçaba/SC and Lages/SC, Brazil). Were determined the levels of phosphorus, potassium, iron, zinc, protein and phytic acid into grains. The levels of phytate, iron and potassium, considering each genotype were influenced by the environment of cropping while for zinc, phosphorus and crude protein there was no interaction of genotypes by environments effects. In addition, there was variability for all nutrients and phytic acid in at least one cropping place. Genotypes with high grain yield had lower concentrations of nutrients, particularly phosphorus and crude protein, although this relationship is dependent of the cropping place. Concomitant choice for two minerals was possible; however, there was a positive correlation between mineral and phytate which was not favorable because the nutrients complexes with phytic acid, characterizing phytic acid as an important grains anti-nutrient.Key words: phytate; minerals; Phaseolus vulgaris L.; crude protein Diversidade fenotípica de nutrientes e anti-nutriente em grãos de feijão cultivados em diferentes locais RESUMO O ambiente de cultivo influencia no rendimento de grãos e pode também influenciar o valor nutricional de grãos de feijão. O objetivo deste trabalho foi determinar os teores de minerais, proteína total e ácido fítico em grãos de feijão e, a relação destes com o rendimento de grãos, sob a influência de diferentes ambientes de cultivo. O experimento foi conduzido com 26 genótipos de feijão em três locais de cultivo (Anchieta/SC, Joaçaba/SC e Lages/SC) na safra 2008/2009, onde se determinaram os teores de fósforo, potássio, ferro, zinco, proteína bruta e ácido fítico nos grãos e o rendimento de grãos. Os genótipos, quanto aos teores de ácido fítico, ferro e potássio, foram influenciados pelo local de cultivo enquanto, para zinco, fósforo e proteína bruta não houve interação dos genótipos com os ambientes. Em adição, observou-se variabilidade genotípica para todos os nutrientes e o ácido fítico em pelo menos um local de cultivo. Os genótipos com elevado rendimento de grãos apresentaram menores concentrações de nutrientes nos grãos, principalmente fósforo, assim como de proteína bruta, porém essa relação é dependente do local de cultivo. A escolha concomitante para dois minerais foi possível, entretanto, também houve correlação positiva entre os minerais e ácido fítico o que não foi favorável, pois os nutrientes estão complexados com ácido fítico, caracterizando-o como um antinutriente importante nos grãos.Palavras-chave: fitato; minerais; Phaseolus vulgaris L.; proteína bruta

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Section: Resultscontrasting

confidence: 56%

Phenotypic diversity of nutrients and anti-nutrients in bean grains grown in different locations

Zílio

Souza

Coelho

2017

Agraria

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“…The common bean (Phaseolus vulgaris L.) is a traditional food in the human diet, has low lipid content and is rich in proteins, vitamins, complex carbohydrates and minerals (GRAHAM; RANALLI, 1997;SHIMELIS;RAKSHIT, 2005;COSTA et al, 2006;ANTON et al, 2008;TOLEDO;CANNIATTI-BRAZACA, 2008;MONTOYA et al, 2008;GATHU;NJAGE, 2012).…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of common bean varieties

Barros

Prudêncio

2016

Sem. Ci. Agr.

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The common bean (Phaseolus vulgaris L.) is one of the most widely consumed legumes in the world, but nevertheless different varieties vary with respect to their physical and chemical aspects. This study evaluated the physical and chemical characteristics (color, hardness after cooking, water absorption capacity, cooking time, integrity of the beans after cooking, proximate composition and mineral composition) of the following varieties of the common bean: Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri and IAPAR 31, all destined for both the internal Brazilian and external markets. The varieties studied had different proximate compositions and contents of the following minerals: K, Ca, N, Mg, S, Cu, Fe and Mn; but identical contents of P, Zn and B. The beans were classified as small in size. The Carioca variety showed the lowest values for L* (41.29) and H* (57.22), and the highest values for a* (12.17), its beans being redder and darker than the others. The Saracura variety showed the lowest degree of hydration (95.70 g/100g), cooking time (22.67 min.) and whole beans after cooking (30%), while the Pérola variety showed the highest values for these same parameters, 106.77 g/100g, 43.67 min. and 82.16%, respectively. No correlation was observed between the calcium and magnesium contents of the beans and the hardness of the raw bean, degree of hydration during maceration, cooking time and integrity of the cooked beans. According to the characteristics studied, the Saracura variety is a good option for both industrial and domestic use. ResumoO feijão comum (Phaseolus vulgaris L.) é uma das leguminosas mais consumidas no mundo, no entanto, os grãos das diversas variedades diferem quanto a aspectos físicos e químicos. Foram avaliadas características físicas e químicas (cor, dureza do grão após cozimento, grau de hidratação, tempo de cozimento, integridade após o cozimento, composição centesimal e conteúdo de minerais) de feijão comum variedades Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri e IAPAR 31, destinadas ao comércio interno e externo. As variedades estudadas apresentam diferenças na composição centesimal e teores dos minerais K, Ca, N, Mg, S, Cu, Fe e Mn; mas teores idênticos de P, Zn e B. Quanto aos parâmetros de cor a variedade Carioca apresentou menores valores de L* (41,29) e H* (57,22), e maior valor de a* (12,17), possuindo grãos mais avermelhados e mais escuros que os das demais. A variedade Saracura teve o menor grau de hidratação (95,70 g/100g), tempo de cozimento (22,67 min) e de grãos íntegros após o cozimento (30%), enquanto que a variedade Pérola apresentou valores mais elevados, de 106.77 g/100g, 43,67 minutos e 82,16% respectivamente. Não foi observada correlação entre teores de cálcio e magnésio dos grãos com a dureza do grão cru, grau de hidratação durante a maceração, tempo de cocção e integridade dos grãos cozidos. De acordo com as características estudadas a variedade Saracura é uma boa opção tanto para uso doméstico como industrial. Palavras-chave: Feijão. Tempo de c...

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“…Cooking, which is the oldest and the best known method for making chickpeas edible, allows the inactivation of thermoinstable antinutritional compounds such as inhibitors of trypsin (Frias, Vidal-Valverde, Sotomayor, DiazPollan, & Urbano, 2000), the decrease in phytic acid content (Iyer, Kadam, & Salunkhe, 1989;Khalil & Mansour, 1995;Vidal-Valverde et al, 1994) and a-galactosidase (El Adawy, 2002), and in the meanwhile confers particular sensorial traits to the product, such as color, consistence and taste, as appreciated by consumers (Avola & Patanè, 2010;Costa, Queiroz-Monici, Reis, & Oliveira, 2006;Patanè, 2006;Toledo & Canniatti-Brazaca, 2008). Seed soaking and/or cooking may, in turn, cause considerable losses in nutrients, as hydrosoluble vitamins, due to also their thermal instability (Abdel-Hamid, 1983;El Adawy, 2002), and induce the denaturation of proteins with their leakage into liquid medium (Haytowitz & Matthews, 1983).…”

Section: Introductionmentioning

confidence: 99%

Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.)

Avola

Patanè

Barbagallo

2012

LWT - Food Science and Technology

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Avaliação química e nutricional do feijão carioca (Phaseolus vulgaris L.) cozido por diferentes métodos

Cited by 19 publications

References 6 publications

Phenotypic diversity of nutrients and anti-nutrients in bean grains grown in different locations

Phenotypic diversity of nutrients and anti-nutrients in bean grains grown in different locations

Physical and chemical characteristics of common bean varieties

Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.)

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