Variedades de feijão e seus efeitos na qualidade protéica, na glicemia e nos lipídios sangüíneos em ratos

Luján, Dagnith Liz Bejarano; Leonel, Alda Jusceline; Bassinello, P. Z.; Costa, Neuza Maria Brunoro

doi:10.1590/s0101-20612008000500022

Cited by 9 publications

(10 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Our results were in agreement with those of Pereira et al [60] and Olivia et al [61]. The high fiber content of WKB, saponins, vegetable proteins and polyphenolics may participate in the hypolipidemic effects of WKB [62]. Regarding the changes in lipid parameters by ZnO-NPs-WKB, our data showed that a markedly elevated in LDL-ch and a decrease in HDL-ch levels although it was insignificant in tWKB-1group as compared to those of nWKB group.…”

Section: Discussionsupporting

confidence: 93%

The effect of white kidney bean fertilized with nano-zinc on nutritional and biochemical aspects in rats

Shaban

Elbakry

Ibrahim

et al. 2019

Biotechnology Reports

View full text Add to dashboard Cite

show abstract

Section: Discussionsupporting

confidence: 93%

The effect of white kidney bean fertilized with nano-zinc on nutritional and biochemical aspects in rats

Shaban

Elbakry

Ibrahim

et al. 2019

Biotechnology Reports

View full text Add to dashboard Cite

show abstract

“…The DPSF and DPSFL diets presented good digestibility, that is, an effective absorption of the amino acids. A digestibility value around 80.0% to 90.0%, which is considered a good percentage of amino acid uptake, is observed in some plant products and is what has been found for the pequi seed in the present study [30,[50][51][52].…”

Section: Designsupporting

confidence: 88%

Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)

et al. 2019

View full text Add to dashboard Cite

Objective In the biome of the Brazilian Cerrado, there are a lot of fruit tree species that stand out for their sensory quality and for presenting potentialities in the market of pulp and almond. Among these species, the pequi deserves attention because it has an almond rich in proteins and that is little explored. The aim of this study was to evaluate the biological quality of defatted pequi seed flour supplemented with lysine. Methods Two designs were done in this study; in the first, the animals were divided into four diet groups: control, protein-free, defatted pequi seed flour and defatted pequi seed flour supplemented with lysine. The protein-free diet was exempt of proteins and the other diets had a protein content of 10% and differed in protein source (casein: control diet or defatted pequi seed flour: test diets). The experiment lasted for 14 days. In the second design, 36 animals were used and followed-up for 28 days. The division of the experimental groups was kept, except for the protein-free diet group, which was excluded. By the end of the test, the animals were anaesthetised and euthanized. Results The results showed that the protein efficiency ratio of the control group was significantly higher than the other groups. For the other indices, the groups that received defatted pequi seed flour did not differ statistically among themselves. Conclusion These findings have shown an effect of supplementation on the protein efficiency ratio when comparing the test diets, however, when compared to the control group, no improvement was found.

show abstract

“…Os valores de digestibilidade verdadeira determinados por Lujan (2004) nas mesmas cultivares estudadas cozidas sem maceração e em ensaio biológico paralelo ao presente estudo indicaram a menor digestibilidade para a PER (78,70%) e a maior para a OB (84,88%) (Tabela 9). A medida da digestibilidade sugere o quanto das proteínas é hidrolisado pelas enzimas digestivas e absorvido pelo organismo, constituindo o primeiro fator que afeta a eficiência da utilização protéica da dieta (MONTEIRO et al, 2004).…”

Section: Aminoácidos E Pdcaasunclassified

Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feijão comum

Ramírez-Cárdenas¹,

Leonel²,

Costa³

2008

Ciênc. Tecnol. Aliment.

Self Cite

View full text Add to dashboard Cite

O feijão comum (Phaseolus vulgaris, L.) é uma fonte rica de nutrientes, sendo considerado por muito tempo no Brasil como o alimento básico para a população, tanto nas áreas rurais quanto urbanas (COSTA et al., 2006). Provê quantidades significativas de proteínas, calorias, ácidos graxos insaturados (ácido linoléico), fibra alimentar, especialmente fibra solúvel, e é uma excelente fonte de alguns minerais e vitaminas ( COELHO, 1991;BERRIOS et al., 1999;VILLAVICENCIO et al., 2000;KUTOS et al., 2003). Apesar de tais vantagens, os feijões apresentam algumas características indesejáveis que limitam sua aceitabilidade ou seu valor nutricional, tais como: o fenômeno hard to cook, a presença de fatores antinutricionais, e baixo valor nutricional das suas proteínas (JOOD et al., 1986;DE-LEON et al., 1992;VIDAL-VALVERDE, 1993;BARAMPAMA; SIMARD, 1994;COSTA DE OLIVEIRA et al., 2001).Para melhorar a qualidade nutricional do feijão, o descascamento, a maceração, o cozimento, e a germinação são métodos utilizados (KHOKHAR; CHAUHAN, 1986;DE-LEON et al., 1992;BARAMPAMA; SIMARD, 1994;BARAMPAMA;SIMARD, 1995). Os efeitos variam dependendo da cultivar e do tratamento. Em geral todos estes processos reduzem os fatores antinutricionais (BARAMPAMA; SIMARD, 1994), sendo observado que acontecem também outros fenômenos, como perdas no conteúdo de proteínas (REHMAN et al., 2001) e da maioria dos macro e micro nutrientes, particularmente vitaminas e minerais, durante os processos de maceração e cozimento (RINCON et al., 1993;BARAMPAMA;SIMARD, 1995;REHMAN et al., 2001).Entre os fatores antinutricionais, o feijão comum contém principalmente taninos condensados que são compostos fe- AbstractThe common bean (Phaseolus vulgaris, L.) is an important source of nutrients, however, the presence of antinutrient factors limits its nutritional value. The effect of the domestic processing was evaluated on the content of nutrients and antinutrient factors in five cultivars of beans: White (Ouro Branco), Black (Diamante Negro) and Brown (BRS Radiante, Pérola and Talismã). The centesimal composition and the content of minerals, tannins and phytate were evaluated in flours made by raw beans as well as in beans cooked without soaking; cooked with the soaking water or cooked without the soaking water. The content of total, soluble and insoluble dietary fiber and the amino acid profile were analyzed in beans cooked with the soaking water. All the parameters analyzed varied with the bean cultivar. The cooking process affected only the content of tannins and phytate, which were both reduced to a higher extent by cooking without the soaking water. The cooking process increased the content of insoluble dietary fiber and decreased the soluble dietary fiber when compared to the raw samples. Based on the protein digestibility corrected amino acid score (PDCAAS), Pérola was the cultivar with lowest protein quality and Talismã the highest one. Keywords: value nutritional; antinutrients; protein quality; beans. ResumoO feijão comum (Phaseolus vulgaris, L.) é uma fonte ...

show abstract

Variedades de feijão e seus efeitos na qualidade protéica, na glicemia e nos lipídios sangüíneos em ratos

Cited by 9 publications

References 5 publications

The effect of white kidney bean fertilized with nano-zinc on nutritional and biochemical aspects in rats

The effect of white kidney bean fertilized with nano-zinc on nutritional and biochemical aspects in rats

Evaluation of the biological quality of defatted pequi (Caryocar brasiliense Cambess) seed flour protein supplemented with lysine to rats (Rattus norvegicus)

Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feijão comum

Contact Info

Product

Resources

About