Composition of Processed Dry Beans and Pulses

Azarpazhooh, Elham; Boye, Joyce I.

doi:10.1002/9781118448298.ch5

Cited by 30 publications

(34 citation statements)

References 149 publications

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“…In general, the amount retrieved is in accordance with the range (1.0-3.0%) of common beans (Azarpazhooh and Boye, 2012), confirming that dry beans are a low source of lipids. (Azarpazhooh and Boye, 2012)], slightly lower than that reported for 'Cannellini' beans (about 6%), but higher with respect to 'Borlotti' beans (about 22%).…”

Section: Nutritional Valuessupporting

confidence: 67%

“…The crude protein content of different types of beans represents between 16% and 33% of seeds (Azarpazhooh and Boye, 2012). In this study, the average amount of crude protein from "Gallo Matese" beans (22.64 g/100 g) was about 3% lower than 'Cannellini' beans (23.40 g/100 g) and about 12% higher than 'Borlotti' beans (20.20 g/100 g).…”

Section: Nutritional Valuesmentioning

confidence: 91%

“…In particular, the starch content of 'Gallo Matese' beans (55.51 g/100 g) was higher than that reported for both 'Cannellini' (38.70 g/100 g) and 'Borlotti' (40.00 g/100 g). Considering the mean value of starch between 44.4% and 47.8% (Azarpazhooh and Boye, 2012) in common beans, 'Gallo Matese' beans have a higher content of this carbohydrate, although this may be influenced by the environmental conditions in which the plant grows and in which seed maturation occurs. Finally, the free glucose level of 'Gallo Matese' beans was 71.56 mg/100 g.…”

Section: Nutritional Valuesmentioning

confidence: 99%

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Nutritional values and metabolic profile with and without boiled treatment of 'Gallo Matese' beans (Phaseolus vulgaris L.), a landrace from Southern Italy

Ragucci

Fiorentino

Guida

et al. 2017

Acta Sci Pol Technol Aliment

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Background. 'Gallo Matese' beans are known as a typical legume of Southern Italy and continue to be consumed as a traditional food preserving the diversity of this region. Nonetheless, no information about the nutritional values of this legume is available. The objective of the present investigation was to determine the nutritional value and metabolic profile of 'Gallo Matese' beans. Results. 'Gallo Matese' beans contain high levels of proteins (22.64 g/100 g) and essential amino acids (8.3 g/100 g). Furthermore, different unsaturated fatty acids contribute to the total amount of lipids (0.97 g/100 g); among them, the essential PUFA α-linolenic (0.48 g/100 g) and linoleic (0.39 g/100 g) acids are the most abundant. The total phenol content was revealed and ABTS and ORAC-fluorescein methods were applied to determine the radical scavenging capabilities of the extract with and without boiled treatment. Finally, a decrease in trypsin and chymotrypsin inhibitory activities was estimated before and after the boiling procedure. Conclusion. The data obtained show that 'Gallo Matese' beans are a functional food with healthy qualities. Overall, these results are useful to promote their cultivation and consumption, thus preserving Italian beans biodiversity due to consumer interest in choosing a healthy diet, such as the Mediterranean diet.

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Section: Nutritional Valuessupporting

confidence: 67%

Section: Nutritional Valuesmentioning

confidence: 91%

Section: Nutritional Valuesmentioning

confidence: 99%

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Nutritional values and metabolic profile with and without boiled treatment of 'Gallo Matese' beans (Phaseolus vulgaris L.), a landrace from Southern Italy

Ragucci

Fiorentino

Guida

et al. 2017

Acta Sci Pol Technol Aliment

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“…Overall, the RVA pasting properties of the blends were less affected by roasting likely because the pea flour only accounted for 20% of the blend. Several authors have found significant correlations between RVA properties and starch content (de la Rosa‐Millán, Orona‐Padilla, Flores‐Morena, & Serna‐Saldívar, ; Tester & Morrison ), but protein content has also been found to negatively correlate with pasting properties because it can affect granule swelling, breakdown, and setback of starch granules (Azarpazhooh & Boye, ; Ghumman, Kaur, & Singh, ). The presence of both soluble and insoluble fibers can also have a negative effect on viscosity, due to the restriction of starch granule swelling and increasing starch thermal stability during heat processing (Brummer, Kaviani, & Tosh, ; Du, Jiang, Yu, & Jane, ).…”

Section: Discussionmentioning

confidence: 99%

Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour

et al. 2019

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Background and objectives There is a growing global interest in partially replacing wheat flour with pulse flours in foods, including bread. However, undesirable flavors associated with pulse flours, especially yellow pea flour, have limited their use in foods. Pretreating pulses prior to milling offers a possible solution for improving the flavor of pulse flours. The objective of this research was to examine the effect of oven roasting and Revtech roasting (with and without steam) on the compositional, functional, and bread baking properties of whole yellow peas. Findings Regardless of the roasting method used, a roasting temperature of 120°C resulted in flours that retained good functionality and bread baking properties with less detrimental changes in flour color. Bread made with peas roasted at 120°C also had reduced aroma and flavor properties compared to bread made with untreated peas. Conclusions The strong aroma and flavor properties of yellow peas can be reduced by pretreating the peas prior to milling using conventional oven roasting and Revtech roasting. By selecting the appropriate roasting temperature, flour functionality for bread baking can be maintained. Significance and novelty Roasting is a useful premilling treatment for yellow peas. Reducing the off‐flavors associated with pulses while maintaining flour functionality will allow for greater use of pulse flours in formulating foods.

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“…Traditionally, dry beans are consumed as cooked intact seeds. The use of dry bean flour in food products, particularly gluten-free and nutrient-dense wheat-based foods, has increased the interest in dry bean milling (Azarpazhooh & Boye, 2013;Aguilera, Lusas, Uebersax, & Zabik, 1982;Chillo, Laverse, Falcone, Protopapa, & Del Nobile, 2008;Han, Janz, & Gerlat, 2010). Dry bean milling, particularly black beans, has not been studied extensively.…”

mentioning

confidence: 99%

Seed treatments affect milling properties and flour quality of black beans (Phaseolus vulgaris L.)

Carter

Manthey

2019

Cereal Chem

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Background and objectives Black bean seed contains antinutritional factors that can be reduced or eliminated by seed treatments such as soaking and cooking. This study was carried out to determine the effect of cooked‐dried (cooking for 5–20 min; dried 50°C) and soaked‐dried (soaking for 6–24 hr; dried 50°C) treatments on the physical, milling, and flour qualities of black beans. Findings Feed rate was reduced up to 31% and 25% by cooked‐dried and soaked‐dried treatments, respectively. The decline in feed rate was attributed to increased seed size and decreased seed weight caused by cooked‐dried or soaked‐dried processes. Force needed to fracture the black bean seed decreased for both cooked‐dried and soaked‐dried seeds as treatment time increased. Fine‐particle flour yield declined with seed treatment. Cooked‐dried treatment was found to have the greatest impact on starch damage. However, cooking and soaking had little or no effect on total starch, protein, and ash contents. Conclusions Cooked‐dried and soaked‐dried treatments affected the size, weight, and fracture force of black bean seeds which subsequently affected milling and flour properties. Significance and novelty Limited research has been published, concerning the effect of cooking and soaking pretreatments on milling quality of black beans. Cooked‐dried and soaked‐dried pretreatments caused physical change in grain that must be considered when milling black beans into flour.

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Composition of Processed Dry Beans and Pulses

Cited by 30 publications

References 149 publications

Nutritional values and metabolic profile with and without boiled treatment of 'Gallo Matese' beans (Phaseolus vulgaris L.), a landrace from Southern Italy

Nutritional values and metabolic profile with and without boiled treatment of 'Gallo Matese' beans (Phaseolus vulgaris L.), a landrace from Southern Italy

Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour

Seed treatments affect milling properties and flour quality of black beans (Phaseolus vulgaris L.)

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