Correlations between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils

Rodríguez, Carlos Lado; Frı́as, Juana; Vidal-Valverde, Concepción; Hernández, Amelia

doi:10.1016/j.foodchem.2007.10.073

Cited by 48 publications

(32 citation statements)

References 24 publications

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“…Increase in protein content in malted beans has been reported in other studies and attributed to mobilization of protein reserves in cotyledons which take place during malting, together with the synthesis of new proteins necessary for growth of the sprout (El‐adaway ; Rodriguez et al. ; Taraseviciene et al. ).…”

Section: Resultsmentioning

confidence: 57%

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

Nkundabombi

Nakimbugwe

Muyonga

2015

Food Science & Nutrition

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Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics of biofortified bean flour was determined. Processing methods used in this study were malting (48 h), roasting (170°C/45 min), and extrusion cooking using a twin screw extruder with three heating sections, the first set at 60°C, the second at 130°C, and the last one at 150°C. The screw was set at a speed of 35 Hz (123g) and bean flour moisture content was 15%. Mineral extractability, in vitro protein digestibility, pasting properties, and sensory acceptability of porridge and sauce from processed flour were determined. All processing methods significantly increased (P < 0.05) mineral extractability, iron from 38.9% to 79.5% for K131 and from 40.7% to 83.4% for ROBA1, in vitro protein digestibility from 58.2% to 82% for ROBA1 and from 56.2% to 79% for K131. Pasting viscosities of both bean varieties reduced with processing. There was no significant difference (P < 0.05) between sensory acceptability of porridge or sauce from extruded biofortified bean flour and malted/roasted biofortified bean flour. Acceptability was also not affected by the bean variety used. Mineral bioavailability and in vitro protein digestibility increased more for extruded flour than for malted/roasted flours. Sauce and porridge prepared from processed biofortified bean flour had lower viscosity (extruded flour had the lowest viscosity), thus higher nutrient and energy density than those prepared from unprocessed biofortified bean flour. Estimated nutritional contribution of sauce and porridge made from processed ROBA1 flour to daily requirement of children below 5 years and women of reproductive age found to be high. These results show that processing methods enhanced nutritional value of biofortified bean flour and that processed biofortified bean flour can be used to prepare nutrient and energy‐dense gruel to improve on nutritional status of children under 5 years and women of reproductive age.

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Section: Resultsmentioning

confidence: 57%

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

Nkundabombi

Nakimbugwe

Muyonga

2015

Food Science & Nutrition

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“…and roasted composite flours were significantly higher than CCF (p<0.05). The increased protein content could be due to proteases in the germinating seeds [14] Fat content of RCF and GCF was significantly (p<0.05) less than CCF. Decrease in the.…”

Section: Resultsmentioning

confidence: 92%

Effect of Processing on Quality Evaluation of Composite Flours

Kavitha

Parimalavalli

2014

FoodSci: Indian Journal of Research in Food Science and Nutrition

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The present study prepared aims to demonstrate the quality evaluation of roasted and germinated composite flours. Composite flour was prepared with wheat flour, maize flour, green gram flour and groundnut flour. Material balance method was followed to get the required proportions of flours. The samples of first batch were raw and considered as control flour. Second and third batch samples were roasted flour and germinated flour respectively. Roasting and germination were done by the standard methods. Proximate composition and functional properties were determined using the standard procedures.Protein content of germinated flour was significantly higher than other flours. Fat and carbohydrate were degraded significantly (p≤0.05) during processing. On germination, the water absorption index increased significantly at 5 per cent level indicating the ability of flour to absorb water and an increase in the amount of soluble materials, which can be easily digested. Germination increased water absorption capacity, foaming capacity and solubility whereas roasting significantly affects bulk density, oil absorption capacity, swelling capacity and emulsification capacity.The present study concludes that the composite flours have better qualities that could be harnessed by roasting and germination to meet nutritional requirements and recommended for incorporation in food preparations.

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“…At least four factors contributed to the changes of amino acid contents of 7S and 11S globulins. Firstly, the unusual properties of water localized in the interior of reverse micelles [7] could bring about stronger interaction with the charged groups of amino acids on surface of the neighboring 7S and 11S globulin molecules than by the aqueous buffer extraction. Secondly, the interaction of AOT and proteins (7S and 11S globulins) could change not only the constituents of 7S and 11S globulins, but also the amino acid compositions of 7S and 11S globulins.…”

Section: Analysis Of Amino Acid Compositions Of 7s and 11s Globulinsmentioning

confidence: 99%

“…The effect of different treatments on the amino acids of soybean proteins has widely been studied [5,7,8]. The different amino acid content of treated soy proteins may well have different functional properties and protein digestibility compared with the native soy proteins [8].…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Amino Acids of Soy Globulins by AOT Reverse Micelles and Aqueous Buffer

Zhao

Ling

et al. 2011

Appl Biochem Biotechnol

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The 7S and 11S globulins from soybean proteins using reverse micelle and aqueous buffer extraction methods were characterized by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and scanning electron microscope (SEM), and their amino acid compositions were also evaluated. SDS-PAGE did not show electrophoretic differences between 7S and 11S globulin subunits with two extraction methods. SEM analysis showed that the AOT reverse micelle processing of 7S and 11S globulins induced a reduction of droplet size. Some individual amino acid contents of 7S and 11S globulins using two extraction methods were different, some were similar. In all the samples, the glutamic acid, aspartic acid, and leucine were the dominant amino acids while the cystine and methionine were the first-limiting amino acids. The proportion of essential amino acids to the total amino acids (E/T) of the 7S globulin from aqueous buffer and reverse micelles was similar. While significant differences were obtained in the proportion of E/T of the 11S globulin.

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Correlations between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils

Cited by 48 publications

References 24 publications

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

Effect of Processing on Quality Evaluation of Composite Flours

Analysis of the Amino Acids of Soy Globulins by AOT Reverse Micelles and Aqueous Buffer

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