Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

Costa, Giovana Ermetice de Almeida; Queiroz-Monici, Keila da Silva; Reis, Soely Maria Pissini Machado; Oliveira, Admar Costa de

doi:10.1016/j.foodchem.2004.11.020

Cited by 490 publications

(268 citation statements)

References 14 publications

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“…The chemical and nutritional composition of the dry beans were different among the cvs. A similar phenomenon was also observed in the beans reported by Costa et al (2006) and Shimelis & Rakshit (2005). This difference could be solely due to genotypic differences among the cvs, once because the crops were from the same agronomic region and period (Costa et al, 2006;Ribeiro et al, 2007).…”

Section: Nutritional Qualitysupporting

confidence: 80%

“…The limited amino acids are in bold. ) (Costa et al, 2006;López et al, 2013) and white Canadian beans (Linsberger-Martin et al, 2013).…”

Section: Nutritional Qualitymentioning

confidence: 99%

“…These properties have been attributed to the unique nutritional composition of the bean that is rich in fibre and phenolic compounds, and low in total fat and saturated fat (Boateng et al, 2008;Karababa, 2006;Marathe et al, 2011;Ranilla et al, 2010;Sievenpiper et al, 2009;Thompson et al, 2008;Wu et al, 2004;Xu & Chang, 2009). The Chinese and Brazilian beans have a similarly high content of dietary fibre (Wu et al, 2004;Costa et al, 2006).…”

Section: Nutritional Qualitymentioning

confidence: 99%

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Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

et al. 2017

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Section: Nutritional Qualitysupporting

confidence: 80%

“…The limited amino acids are in bold. ) (Costa et al, 2006;López et al, 2013) and white Canadian beans (Linsberger-Martin et al, 2013).…”

Section: Nutritional Qualitymentioning

confidence: 99%

Section: Nutritional Qualitymentioning

confidence: 99%

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Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

et al. 2017

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“…The increase in starch content in maturity has also been observed to cause a decrease in moisture content. In a study by de Almeida et al (2006) that included pea (Pisum sativum L.), common bean (Phaseolus vulgaris L.), chickpea (Cicer aretinum L.) and lentil (Lens culinaris Med.) it was verified that insoluble dietary fibre (IDF) contents represented the greatest part of the total dietary fibre of the legumes, soluble dietary fibre (SDF) being only a small part of the total.…”

Section: Nature and Composition Of Green Peasmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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“…culinaris) is a lens-shaped grain legume well known as a nutritious food. Lentil is a rich source of carbohydrate, protein, vitamins, minerals (K, P, Fe, Zn), dietary fibre with high energy value (de Almeida Costa et al, 2006) and it contain substantial amount of oleic, linoleic and palmitic acid (Roy et al, 2009). Lentil seeds are also a good source of essential minerals like calcium, phosphorous, iron and vitamin B, contains about 25% protein, 0.7% fat, 2.1% minerals, 0.7% fibre and 59% carbohydrate.…”

Section: Introductionmentioning

confidence: 99%