Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

Parmar, Naincy; Singh, Narpinder; Kaur, Amritpal; Thakur, Sunil

doi:10.1007/s13197-017-2538-3

Cited by 73 publications

(62 citation statements)

References 45 publications

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“…Crude protein concentrations varied from 20.33 (black bean) to 24.94% (white and matte red kidney beans). Similar crude protein values (Saha et al, 2009;Parmar et al, 2017) or higher values (Pinheiro, Baeta, Pereira, Domingues, & Ricardo, 2010;Silva et al, 2012;Hacisalihoglu & Settles, 2013) were previously described for bean genotypes of different colours. However, Silva et al (2012) observed higher crude protein values in black bean genotypes, in contrast to the present study.…”

Section: Different Bean Colours and Their Nutritional Qualitysupporting

confidence: 79%

“…Matte red kidney and shiny red kidney beans differed only by L values, and did not present variation in their a* and b* values. Similarly, Ribeiro et al (2014b) and Parmar, Singh, Kaur, and Thakur (2017) observed that kidney bean genotypes were different for grain luminosity (L value). However, Parmar et al (2017) found a large variation in the a* and b* values in grains of 11 kidney bean genotypes, probably due to the greater diversity of red shades in the samples evaluated.…”

Section: Different Bean Colours and Their Technological Qualitymentioning

confidence: 86%

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Consumer preference and the technological and nutritional quality of different bean colours

et al. 2019

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Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, and black) were obtained from supermarkets. The samples were evaluated for consumer preference and the technological and nutritional traits of the beans. In southern Brazil, the majority of the survey participants (58%) preferred black beans, and their choice was based on consumption habit (66%) and grain colour (30%). Different bean colours presented differences for all traits related to technological and nutritional quality, except for potassium concentration. Consumption habit and grain colour defined consumer choice for black beans. Black beans were preferred by 58% of the participants, and this type of bean has high concentrations of calcium, magnesium, iron, zinc and copper.

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Section: Different Bean Colours and Their Nutritional Qualitysupporting

confidence: 79%

Section: Different Bean Colours and Their Technological Qualitymentioning

confidence: 86%

Consumer preference and the technological and nutritional quality of different bean colours

et al. 2019

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“…Tannins have been described to have cross-linked with proteins and caused a reduction in in vitro protein digestion of beans [39][40][41][42].…”

Section: Discussionmentioning

confidence: 99%

“…ey have also been implicated in the inhibition of digestive enzymes, increased excretion of endogenous protein, and effect on digestive tract [39].…”

Section: Discussionmentioning

confidence: 99%

Nutrient and Antinutrient Composition of Winged Bean (Psophocarpus tetragonolobus (L.) DC.) Seeds and Tubers

Adegboyega

Abberton

AbdelGadir

et al. 2019

Journal of Food Quality

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Many people in sub-Saharan Africa suffer from protein malnutrition; this results in negative health and economic impacts. Winged bean (Psophocarpus tetragonolobus (L.) DC.) is a tropical underutilized legume with beneficial nutritional characteristics such as high protein content, which may help to alleviate these problems. The proximate composition (fat, moisture content, crude protein, ash, and carbohydrate) and antinutrient (tannin and phytate) level of winged bean seeds and tubers were determined using 50 accessions. In the processed seeds, accession Tpt17 had the highest protein content (40.30%) and Tpt48 the lowest (34.18%). In the unprocessed seeds, Tpt17 also recorded the highest crude protein (31.13%) with Tpt125 having the lowest (28.43%). In the tubers, protein content ranged from 19.07% (Tpt42) to 12.26% (Tpt10). The moisture content in the processed seeds ranged from 8.51% (Tpt42) to 6.72% (Tpt6); in the unprocessed seeds, it was between 8.53% (Tpt53) and 3.76% (Tpt14). In the processed seeds, the values of ash ranged from 4.93% (Tpt126) to 4.45% (Tpt15-4); in the unprocessed seeds, it ranged from 4.98% (Tpt17) to 4.55% (Tpt125). In the processed seeds, the fat content ranged from 18.91% (Tpt51) to 14.09% (Tp43) while in the unprocessed seeds, the values ranged from 19.01% (Tpt15) to 13.87% (Tpt3-B). The crude fiber in the processed samples ranged from 13.82% (Tpt6) to 10.40% (Tpt125) while in the unprocessed seeds, it ranged from 7.29% in Tpt51 to 4.83% in Tpt11. Carbohydrate content in the processed seeds ranged from 26.30% (Tpt3-B) to 20.94% (Tpt125) and 39.76% in Tpt3-B to 34.53% in Tpt18 in the unprocessed seeds. The tannin and phytate contents showed remarkably significant differences. In the tubers harvested, significant variation was observed in the parameters evaluated. Winged bean flour could be formulated into various meals for children and adults to reduce malnutrition in sub-Saharan Africa.

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“…Phenolics are generally bound with cell wall structural proteins and carbohydrates (Parmar et al, 2017) and might get released by rupture of cell wall upon heating resulting in the increase in TPC of cookies. TPC of cookies might also be enhanced due to the generation of Malanoidins produced in the Maillard reaction at high temperatures (Bhat et al, 2018).…”

Section: Total Phenolic Content Of the Scg Cookiesmentioning

confidence: 99%

Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract

Azuan¹,

Zin²,

Mamat³

et al. 2020

Food Res.

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Spent coffee grounds (SCG) are the primary by-product of coffee production which still contains functional properties with high natural antioxidant components. It can be extracted using ultrasonic-assisted techniques and then integrated into baking products such as cookies. This research is aimed to measure the physicochemical and sensory acceptability of cookies incorporated with SCG extract. Extraction of SCG was done using water through ultrasonic extraction following incorporated SCG water extract into cookies. Six different formulations were developed using different amount of SCG extract (A-control 0%, B-0.27%, C-0.52%, D-0.80%, E-1.07% and F-1.33%). Physicochemical properties (antioxidant properties, colour profile, texture, moisture, sugar, fat, protein, ash, calorie and texture profile) and the sensory acceptability of SCG extract cookies was observed. Total phenolic content (TPC) was used to quantify the antioxidant content while the antioxidant activity was measured using 2,2-diphenyl-2-picrylydrazyl radical scavenging activity assay (DPPH) and ferric reducing antioxidant power (FRAP) assays. Results show that decreasing in lightness (L*) and yellowness (b*) with the increasing percentage of SCG extract were observed. In contrast with L* and a* value, the b* value of cookies was increased with the increasing percentage of SCG extract. Formulation E (1.07% SCG extract) showed the highest percentage in almost all proximate analysis such as 6.49±0.39 moisture, 2.11±0.22 ash, 20.42±0.74 crude fat, 8.13±0.05 crude protein and 4.37±0.04 crude fibre content. The highest amount of antioxidant content was depicted by the formulation D cookie (1.72±0.04 mg GAE/g). The best antioxidative activity was found in formulation E (7.80±0.27 DPPH inhibition and 0.02 abs by FRAP analysis). Sensory acceptance revealed that formulation E (1.33%) cookies were more accepted by the panellists. It is interesting to note that SCG can serve as one of the ingredients for cookie production that showed significant effects on the physicochemical and organoleptic properties of the final products.

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Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

Cited by 73 publications

References 45 publications

Consumer preference and the technological and nutritional quality of different bean colours

Consumer preference and the technological and nutritional quality of different bean colours

Nutrient and Antinutrient Composition of Winged Bean (Psophocarpus tetragonolobus (L.) DC.) Seeds and Tubers

Physicochemical, antioxidant and sensory characteristics of cookies supplemented with different levels of spent coffee ground extract

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