Chemometric dissimilarity in nutritive value of popularly consumed Nigerian brown and white common beans

Moyib, O.K.; Alashiri, Ganiyy Olasunkanmi; Adejoye, O. D.

doi:10.1016/j.foodchem.2014.06.069

Cited by 7 publications

(5 citation statements)

References 24 publications

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“…Thus, this technique allowed the differentiation of samples within their type and botanical provenance. According to our knowledge, there are relevant literature data concerning mineral composition of legumes and seeds in view of chemometric analysis similar to our approach [35][36][37][38][39][40][41][42]. A combination of multi-elemental composition with chemometric processing analysis was a useful approach in a deeper understanding of the distribution of the selected elements and classification of samples with respect to their effective traceability and authenticity.…”

Section: Cluster Analysismentioning

confidence: 89%

Elemental Profiles of Legumes and Seeds in View of Chemometric Approach

Grembecka

Szefer

2022

Applied Sciences

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The study aimed to evaluate fourteen elements’ profiles of legumes and oilseeds, of various geographical origins, available on the Polish market. They were determined by flame atomic absorption spectrometry (F-AAS) and spectrophotometric method (phosphorus) in 90 analytical samples. In general, legumes were characterized with lower mean concentrations of Ca, Mg, Na, P, Zn, Cu, Fe, Mn, and Cr than oilseeds. However, the concentrations ranges within each group differed significantly (p < 0.05). Calcium content varied between 6.2 and 243.5 mg/100 g in legumes and 38.4 and 2003 mg/100 g in oilseeds. In the case of Fe, its concentration was between 1.99 mg/100 g and 10.5 mg/100 g in legumes, and 2.05 mg and 12.15 mg/100 g in seeds. All the samples were characterized with Pb concentration below the LOQ (30 µg/100 g). In the case of Cd, its presence (>LOQ, 9 µg/100 g) was confirmed in one sample of legumes (soybean) and five samples of seeds (poppy seeds, roasted linseeds, hulled wheat, linseed, and sunflower seeds). The detected Cd content in every sample, except for soybean and hulled wheat, exceeded the permissible European standards. According to Kruskal-Wallis test results, Mg, Na, K, P, Zn, Cu, Mn, Cr, and Cd content depended on the type of the analyzed product, while in the case of botanical provenance such relationship was recorded for most of the analyzed components, except for Fe, Cr, and Co. Factor and cluster analyses classified the analyzed samples in view of their botanical species and type based on their mineral composition.

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Section: Cluster Analysismentioning

confidence: 89%

Elemental Profiles of Legumes and Seeds in View of Chemometric Approach

Grembecka

Szefer

2022

Applied Sciences

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“…However, such classification has been reported for proper utilization in food crops (Moyib et al, 2015a(Moyib et al, , 2015b) and at present extended to P. tuberregium. Nonetheless, selection of optimal conditions and nutrients based on ANDVA, response surface methodology, orthogonal matrix method, and Plackett-Burman design, for optimization of EPS production have been successful used in fungi (Borges et al, 2013;Joshi et al, 2013;Mahapatra & Banerjee, 2013) and the present chemometrics, Duncan multiple range test, rank-sum procedure and clustering analysis are also suffice, robust, simple, informative and self-explanatory in nature.…”

Section: Discussionmentioning

confidence: 99%

Chemo-characterization and optimization of macro and micro nutrients for exopolysaccharides and mycelia growth in pleurotus tuberregium (RUMPH, EX FR)

2019

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“…As reported by author, pepsin-treated protein hydrolysis of black bean thorough in vitro digestion demonstrated high degree of hydrolysis compared to alcalase digestion [24]. In addition, by year 2020, the world population increases in both Africa and Asia and a larger proportion is expected, there will be demanded necessities for expanding food security and protein sources, among different pulses common bean will be take a signifi cant and considerable part [25]. Thus, it is necessary to seek pattern for supplying common bean ingredients for fortifi cation dairy products as a component of fi nal novel foods.…”

Section: Introductionmentioning

confidence: 91%

“…This growth stimulated attention in the consuming of probiotic containing novel foods [1,2]. Common bean (Phaseolus vulgaris), fi rstly originated in Central and South America and extended to other regions of the globe, is broadly consumed in many regions [3,4].Common bean is an important group belonging to pulses along with lentil, pea and chickpea. Because [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and ACE-Inhibitory Activity of Common Bean Whey Fortified Yoghurt with Assessed by in vitro Static Gastrointestinal Digestion

Zahir¹,

Shen²,

Rui³

et al. 2020

Int J Agric Sc Food Technol

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Yogurt supplemented with plant source proteins are received increased attention but few studies investigated effect of plant source proteins supplementation on protein digestibility and releasing of bioactive peptides. In this study, a residue rich in protein derived from common beans starch production, Common Bean Whey (CBW), was applied in development of novel yogurt. CBW from four major common beans varieties, namely white, black, kidney and cranberry were utilized. The novel yogurts were subjected to in vitro Gastro-Intestinal Simulation (GIS) digestion and protein digestibility, antioxidant activity and Angiotensin I Converting Enzyme (ACE) inhibitory property were studied. Compared to the control, Common Bean Whey Fortifi ed Yogurt (CBWFY), particularly black bean whey was the predominate stable sample to protein degradation in the gastric and intestinal phases. Peptide content and SDS-PAGE revealed that CBWFY samples exhibited mostly lower hydrolysis grades in gastric and commence of duodenal phases. High antioxidant and ACE inhibitory activities results were attributed to CBWFY, in which signifi cantly (p < 0.05) higher value was observed in kidney bean whey digesta at120min phase of intestinal digestion. For the fi rst time, the outcomes of this investigation demonstrated the infl uence of four varieties of common beans whey supplementation on protein hydrolysis kinetics, digestive degree, antioxidant activity and ACE inhibitory properties on yogurt.

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Chemometric dissimilarity in nutritive value of popularly consumed Nigerian brown and white common beans

Cited by 7 publications

References 24 publications

Elemental Profiles of Legumes and Seeds in View of Chemometric Approach

Elemental Profiles of Legumes and Seeds in View of Chemometric Approach

Chemo-characterization and optimization of macro and micro nutrients for exopolysaccharides and mycelia growth in pleurotus tuberregium (RUMPH, EX FR)

Antioxidant and ACE-Inhibitory Activity of Common Bean Whey Fortified Yoghurt with Assessed by in vitro Static Gastrointestinal Digestion

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