Bean Lipids, Lipid Composition of Dry Beans and Its Correlation with Cooking Time

Abstract

The triglyceride and phosphatide contents of seven varieties or types of dry beans and the Alaska pea were determined. The triglyceride content ranged from 0.89% for Alaska peas to 1.54% for Michelite beans. The phosphatide content averaged near 1 %, except for lima beans which averaged 0.88%. Gas-liquid chromatography was used to study the component fatty acids of the triglycerides and phosphatides. The main fatty acids of the triglycerides were palmitic, oleic, linoleic, and linolenic. Small amounts of myristic acid were found in all varieties except Great Northern beans. Lauric acid was found in Alaska peas. The list of component fatty acids of the phosphatides was similar to the triglycerides, except for the omission of linolenic acid in the phosphatides of the Great Northern, Michelite, Pinto, and lima beans. Palmitic acid constituted about 50% of the fatty acids in the phosphatides of the eight types of beans and peas studied. No significant simple correlation coefficients were obtained between triglyceride, phosphatide, or crude lipid content and the cooking time for the dry beans.

Phytate Content and Its Effect on Cooking Quality of Beans

“…This increase in cooking time causes increased loss of some nutritional qualities and increases usage of scarce fuel resources. out any changes in fat (Takayama et al 1965), or pectin (Kon 1968) as a cause for this increase in cooking time. Previous results in our laboratory (Kon 1979) indicated that changes in organic phosphate content might have an effect on the cooking time for beans.…”

Legume lipids

“…Takayama et al 163 studied the lipid composition of several legumes including several types of dry beans and Alaska peas in an unsuccessful attempt to find a correlation with cooking time. Hydar and Hadziyev 67 studied pea lipid oxidation on protein and carbohydrate matrices and concluded that lipid polarity, rather than unsaturation, Volume 17, Issue 2 127 controlled lipid oxidation.…”

“…This was attributed, in part, to a high content of polyunsaturated fatty acids such as linoleic and linolenic acids in legumes. 11 *' 43 ' 99 ' 151 ' 163 Studies with rabbits by Krischevsky et al 86 indicate that peanut oil is atherogenic. Isaacks et al 70 reported that diets of up to 30% soybean oil resulted in increased growth and feed efficiency in the chick.…”

Lipid‐Derived flavors of legume protein products

“…Lipid content and unsaturated fatty acid composition of peas and various mature beans are summarized in Table I. Since the values for unsaturated fatty composition can vary (15,(19)(20)(21) depending on crop year, state of maturity and variety, the reported amounts will be used solely to develop our theme on their potential to oxidize. The lipid content for all the legumes except soybeans listed in Table I triglyceride with only about 2.5-2.8% phospholipid, based on phosphorous analysis, while the other legumes contain equal amounts of these two.…”