Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours

Nor Azmah, U.; Makeri, M.U.; Bagirei, S.Y.; Shehu, A.B.

doi:10.1016/j.meafoo.2023.100111

Cited by 2 publications

(1 citation statement)

References 57 publications

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“…Analysis of variance ( Table 2 ) suggests that the growing year explained ~68% of the variation in amylose content, with genotypic variation explaining ~27%. The ranges observed in our study for both starch and amylose are typical of non-waxy-cereal grains [ 9 ] but higher than those of bean [ 46 ] and lower than lentil and pea [ 47 ].…”

Section: Resultsmentioning

confidence: 81%

Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed (Phalaris canariensis L.) Groat Flours

Malunga,

Thandapilly,

Hucl

et al. 2024

Foods

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Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for consistency in nutritional quality and performance in processing. This work assessed the effect of genotypic and environmental variation on the nutritional (protein, starch, amylose, oil, dietary fiber, minerals and fat-soluble vitamins) and pasting (as measured in viscosity (peak, trough, breakdown, final, and setback), peak time, and pasting temperatures) properties of Canary seed. The samples included four Canary seed varieties grown in randomized complete block design experiments at one location for two growing seasons. In general, the nutritional composition of Canary seed flour was not affected by genotype, growing year, and their interaction except for starch content, which was significantly affected by the growing year (p < 0.0001), and iron content, which was affected by genotypic variation (p < 0.0001). The pasting properties of Canary seed flour were significantly (p < 0.001) affected by both genotypic and growing year variation but not their interaction. Our results suggest that the food industry should measure starch and iron content prior to processing to ensure consistency in nutritional labeling. Also, for those applications where starch pasting properties are essential, the manufacturer should consider measuring the RVA pasting viscosities for every batch of raw material. The results have provided the baseline knowledge of which nutritional or functional properties of Canary seed flour can be improved through breeding and agronomy programs to ensure the reliability of Canary seed as an ingredient.

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Section: Resultsmentioning

confidence: 81%

Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed (Phalaris canariensis L.) Groat Flours

Malunga,

Thandapilly,

Hucl

et al. 2024

Foods

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Bioactive profiling of two varieties of Indian legumes: adzuki and mung beans

Sharma,

Kumar,

Gupta

2024

Int J of Food Sci Tech

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SummaryNutritional benefits of legumes make them an important part of sustainable diets. They are rich not only in dietary fibres, proteins, and micronutrients but also in the bioactive compounds that can exhibit various biological activities. In the present study, we aimed to investigate the nutritional analysis, phytochemical composition, and in vitro anti‐obesity activity of two varieties of legumes indigenous to India namely, adzuki beans (Vigna angularis) and mung beans (Vigna radiata). GC–MS, UHPLC‐QTOF‐MS, ICP‐MS analyses were done for bioactive compounds, fatty acids, macro‐elements, micro‐elements, protein, and non‐proteinogenic amino acids. GC–MS analysis showed that the major constituents identified were hydrocarbons, fatty acids, and terpenes, while the presence of various secondary metabolites, macro‐ and micro‐nutrients were detected using UHPLC‐QTOF‐MS and ICP‐MS, respectively. FAME analysis revealed a higher concentration of linoleic acid in adzuki beans, which is nutritionally beneficial for human consumption. Amino acid profiling revealed the presence of essential, non‐essential, and non‐proteinogenic amino acids. Further, adzuki beans and mung beans were screened for cytotoxicity on 3T3‐cell line and it was observed that adzuki beans were less cytotoxic as compared to mung beans. Adzuki beans showed higher HMG‐Co‐A reductase enzyme inhibition activity (60%) as compared to mung beans (2.79%). The results indicate that these two legumes are a very good source of bioactive metabolites and can be developed into novel cholesterol‐lowering and anti‐obesity functional foods.

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Compositional characterization of starch, proteins and lipids of long bean, dwarf long bean, mung bean and French bean seed flours

Cited by 2 publications

References 57 publications

Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed (Phalaris canariensis L.) Groat Flours

Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed (Phalaris canariensis L.) Groat Flours

Bioactive profiling of two varieties of Indian legumes: adzuki and mung beans

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