Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

Słupski, Jacek

doi:10.1016/j.foodchem.2010.01.066

Cited by 29 publications

(26 citation statements)

References 27 publications

(35 reference statements)

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“…from the south of the country showed higher levels of leucine than lysine (Ribeiro et al, 2007). However, as observed in various legume crops (Lisiewska et al, 2007;Pedrosa et al, 2015;Slupski, 2010), they contained the eight essential amino acids but were deficient in methionine and cysteine (Ribeiro et al, 2007).…”

Section: Protein Qualitymentioning

confidence: 95%

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

et al. 2017

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Section: Protein Qualitymentioning

confidence: 95%

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

et al. 2017

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“…Researchers have evidently reported the various nutrients in beans and their health benefits, sample recipes and preparation tips 3 . Beans contain several nutrients including mineral salts such as Mg, Ca, P, Fe and K; contain about 20-25% proteins, 50-60% complex carbohydrates and vitamins 4 . Certain antinutrients are also found in beans which inhibit and limit absorption of other useful nutrients.…”

Section: Introductionmentioning

confidence: 99%

“…The digestion of protein and starch was found to be increased from 25-60% in raw beans to 85% in cooked beans 7 . The sensory properties in beans, including soft texture, mushy texture, sweet, taste and flavor of cooked beans were found to be improved by cooking 4 . Cooking can result in reduction of content of certain vitamins and volatile phytochemicals and also affect the composition of some nutrients such as amino acids and minerals 4 .…”

Section: Introductionmentioning

confidence: 99%

“…The sensory properties in beans, including soft texture, mushy texture, sweet, taste and flavor of cooked beans were found to be improved by cooking 4 . Cooking can result in reduction of content of certain vitamins and volatile phytochemicals and also affect the composition of some nutrients such as amino acids and minerals 4 . Soaking (quick, short or long traditional) and cooking of beans can easily result in loss or reduced folate content during interaction with fibers 11 .…”

Section: Introductionmentioning

confidence: 99%

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Heating Effect on Phytochemical and Proximate Contents of Cooked Aqueous Extract of Phaseolus Vulgaris (Kidney Beans)

Idoko

et al. 2020

Univ J Pharm Res

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Plant chemicals and nutrients abound in different parts of plants and in different compositions. P. vulgaris (kidney beans) is a nourishing leguminous food commonly eaten by both human beings and animals in the world due to its health benefits and risk reduction of diseases. It is however, indispensible for plants’ food stuff to retain their phytonutrients for maximum benefits. This study therefore investigated the effect of heat on the phytochemicals and proximate contents in cooked P. vulgaris (kidney beans). Qualitative and quantitative phytochemical analysis and proximate (nutrient contents) analysis were determined on fresh kidney bean (FKB) and cooked kidney bean (CKB). Results of phytochemical quantification revealed a significant (p˂0.05) increase of alkaloids and saponins in FKB than those in CKB, significant (p˂0.05) increase of flavonoids, glycosides and tannins in CKB than those in FKB. While proximate analysis of cooked sample (CKB) showed significant (p˂0.05) increase in protein content, crude ash content and carbohydrate content FKB. While moisture content, crude fibre and crude fat of FKB were significantly (p˂0.05) higher than those in CKB of Phaseolus vulgaris. Obviously, the increased concentrations of phytochemicals in fresh Phaseolus vulgaris may be due to the absence of heat action and the heating effect on cooked P. vulgaris could unleash the high rich nutrients value and could supply its antioxidants roles, thereby improving healthy life when eaten cooked. Peer Review History: UJPR follows the most transparent and toughest ‘Advanced OPEN peer review’ system. The identity of the authors and, reviewers will be known to each other. This transparent process will help to eradicate any possible malicious/purposeful interference by any person (publishing staff, reviewer, editor, author, etc) during peer review. As a result of this unique system, all reviewers will get their due recognition and respect, once their names are published in the papers. We expect that, by publishing peer review reports with published papers, will be helpful to many authors for drafting their article according to the specifications. Auhors will remove any error of their article and they will improve their article(s) according to the previous reports displayed with published article(s). The main purpose of it is ‘to improve the quality of a candidate manuscript’. Our reviewers check the ‘strength and weakness of a manuscript honestly’. There will increase in the perfection, and transparency. Received file Average Peer review marks at initial stage: 5.0/10 Average Peer review marks at publication stage: 7.5/10 Reviewer(s) detail: Name: Prof. Dr. Hüsniye Kayalar Affiliation: Ege University, Turkey E-mail: husniyekayalar@gmail.com Name: Dr. Mohamed Said Fathy Al-Refaey Affiliation: University of Sadat City, Menofia, Egypt E-mail: Mohamed.said@fop.usc.edu.eg Name: Dr. Gehan Fawzy Abdel Raoof Kandeel Affiliation: Pharmacognosy Department, National Research Centre, Dokki, 12622, Giza, Egypt E-mail: gehankandeel9@yahoo.com Comments of reviewer(s): Similar Articles: PHYTOCHEMICAL SCREENING AND IN-VITRO ANTIOXIDANT AND ANTI-INFLAMMATORY POTENTIAL EVALUATIONS OF METHANOLIC EXTRACTS OF COCOS NUCIFERA (L.) LEAVES PHYTOCHEMICAL SCREENING AND THIN LAYER CHROMATOGRAPHIC OF PRUNUS DULCIS (ALMOND) MEDICINAL PLANT LEAVES USED IN FOLK MEDICINE FOR TREATMENT OF WOUNDS AND BURNS IN HUFASH DISTRICT AL MAHWEET GOVERNORATE–YEMEN PHYTOCHEMICAL SCREENING AND IN VITRO ANTIOXIDANT AND ANTI-DIABETIC POTENTIALS OF PERSEA AMERICANA MILL. (LAURACEAE) FRUIT EXTRACT CYTOTOXIC EFFECT AND PHYTOCHEMICAL STUDY OF PETROLEUM ETHER EXTRACT OF TILIA CORDATA MILL

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“…This enhances their nutritive value and extends their consumption beyond the vegetation period. However, thermal processing causes significant compositional changes in many chemical constituents, the extent of which varies depending on the temperature used, time of its application, species and even legume cultivar (Kmiecik et al, 1999;Lisiewska et al, 2001Lisiewska et al, , 2008Słupski, 2010a;Wang et al, 2003). It has also been shown that such processes lead to significant reduction in non-nutritive and gasforming constituents (Cazetta et al, 1991;Khattab & Arntfield, 2009;Rupérez, 1998).…”

Section: Introductionmentioning

confidence: 99%

Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

Słupski

Gębczyński

2014

International Journal of Food Sciences and Nutrition

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Immature seeds of five bean cultivars (flageolet-type and those intended for dry-seed production) were assessed for changes in water-soluble carbohydrates including raffinose family oligosaccharides (RFOs) due to boiling, sterilization, and storage of the sterilized product. About 100 g fresh weight of edible portion of fresh bean seeds contained 2449.3-3182.6 mg total soluble sugars, of which RFOs comprised 44-49%. The highest amounts of these compounds were found in the seeds of the cultivars Laponia and Mona. The dominant oligosaccharide was stachyose. Boiling fresh seeds to consumption consistency reduced total soluble sugars and RFOs: average values were 57% and 55%, respectively. Sterilization in cans resulted in 65% reductions of both total soluble sugars and RFOs. In general, there were no changes in the content of soluble sugars in canned and sterilized products stored for 12 months.

show abstract

Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

Cited by 29 publications

References 27 publications

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

Heating Effect on Phytochemical and Proximate Contents of Cooked Aqueous Extract of Phaseolus Vulgaris (Kidney Beans)

Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

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