Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Wang, N.; Hatcher, D. W.; Tyler, Robert T.; Toews, R.; Gawalko, Eugene J.

doi:10.1016/j.foodres.2009.07.012

Cited by 305 publications

(323 citation statements)

References 34 publications

Supporting

Mentioning

238

Contrasting

Unclassified

Order By: Relevance

“…Interestingly, the IDF was significantly higher in the small lentils, compared to the medium and large lentils, which confirms that this range of variability might be attributable to the kernel size, as the major difference between the cotyledon fibers and the hulls is in the concentration of cellulose, lignin and hemicellulose, which are typically from the cell wall [32]. Similar observations were reported by Wang et al [33], who stated that large-sized seeds have a lower proportion of hull to cotyledon in terms of the surface-to-volume ratio, and therefore the larger seeds show lower IDF than the small-sized seeds. The same behavior was seen for grass pea.…”

Section: Proximate Compositionsupporting

confidence: 87%

Agronomic Management under Organic Farming May Affect the Bioactive Compounds of Lentil (Lens culinaris L.) and Grass Pea (Lathyrus communis L.)?

2014

View full text Add to dashboard Cite

A two year field experiment was carried out to evaluate the effects of three row and eight row seeding on the total phenolic compound (TPC), total flavonoid content (TFC), hydrolyzed (HTC) and condensed tannin (CTC), antioxidant activity (ABTS assay), protein content and soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) in the extracts of lentil (Lens culinaris L.) and grass pea (Lathyrus communis L.) cultivated under organic farming. The aim of this study was to determine whether row spacing used for seeding in organic farming systems for lentil and grass pea is a suitable method to increase the accumulation of antioxidant compounds in these crops. Grass pea showed the highest mean SDF and protein while lentil varieties showed the greatest and significant content of all of the antioxidant compounds. In lentil, there were increases in TPC (52%), HTC (73%), TFC (85%) and CTC (41%), passing from three rows to eight rows, while in grass pea, the increases were lower, and only significant for TFC and CTC (37%, 13% respectively). In both lentils and grass pea, the highest correlation coefficient was between TPC and HTC, which indicates that the HTC includes the predominant phenolic compounds in lentil as well as in grass pea (r = 0.98, 0.71 p < 0.001, respectively). Regardless of legume species, TPC, HTC, TFC and CTC showed significant (p < 0.001) and linear correlations with the ABTS assay. These data confirm the key role of row spacing for the improvement OPEN ACCESSSustainability 2014, 6 1060 of the antioxidant properties of lentil in organic farming; moreover, they hint at the major responsiveness and adaptation of lentil to environmental stimulus with respect to grass pea.

show abstract

Section: Proximate Compositionsupporting

confidence: 87%

Agronomic Management under Organic Farming May Affect the Bioactive Compounds of Lentil (Lens culinaris L.) and Grass Pea (Lathyrus communis L.)?

2014

View full text Add to dashboard Cite

show abstract

“…Because of the boiling solution of the nondehulled leblebi, which is prepared by dissolving sodium bicarbonate, oxalic acid and titanium dioxide in water some mineral contents were high. The mineral contents were comparable to the chickpeas reported by Wang et al and the Canadian Pulses Commission report (Wang & Daum, 2004;Wang et al, 2010).…”

Section: Resultssupporting

confidence: 87%

“…Today's obesity has become a widespread problem globally; the degree of obesity has reached alarming level (Wang et al, 2010). The findings of this study demonstrate that the analyzed leblebi samples are a good source of protein.…”

Section: Resultsmentioning

confidence: 57%

“…The Van Soest detergent method (Rzedzicki et al, 2008) was used to determine the content of the detergent fibre fractions (neutral detergent fibre -NDF, acid detergent fibre -ADF, cellulose-CELL and acid detergent lignin -ADL). The samples were processed using the microwave digestion technique and mineral composition was determined by atomic absorption spectrophotometer (Wang et al, 2010). The samples were quantified against standard solutions of the known concentration that were analyzed concurrently.…”

Section: Proximate Compositions Dietary Fibre and Mineral Analysismentioning

confidence: 99%

See 1 more Smart Citation

Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

Özbey

Görgülü

2016

Food Sci. Technol

View full text Add to dashboard Cite

In Turkey and several Middle East countries' people consume "leblebi" which is a traditional snack food made from chickpeas (Cicer arietinum L.). Chickpea products are highly nutritive and a cheap food for human consumption and have become an essential part of daily diets in the world. The present study aims to determine the chemical, nutritional and dietary composition of fifty leblebi samples marketed in Turkey. Protein values of the leblebi ranged from 19.4 to 23.9% dehulled and 20.3 to 20.8% for nondehulled leblebi while a value of 19.1% was recorded for chickpeas. Mineral results showed that Potassium (K) was the most abundant element in leblebi ranging from 6514 to 14431 mg/kg. The amount of dietary components neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL) and cellulose did not vary much between the samples analyzed.

show abstract

“…Seed weight reduction was related to diminished grain size and then, considered as a detrimental factor for the common bean market price. However, smaller seeds usually contain higher seed coat to cotyledons ratios which affects amounts of phytochemical compounds mainly associated to the hull (Wang et al, 2010).…”

Section: Agronomic Traitsmentioning

confidence: 99%

Genetic Relationship among Common Bean Cultivars with Enhanced Accumulation of Bioactive Compounds

Serna¹,

Gutiérrez-Uribe²,

Reyes-Barraza³

et al. 2015

JAS

View full text Add to dashboard Cite

Common bean (Phaseolus vulgaris L.) is now considered as a nutritive food containing bioactive compounds for human health. Studies are necessary to understand genetic and environmental influence over yield and the accumulation of bioactive compounds in seeds. Days to flowering, disease reaction, maturity, seed yield, 100 seed weight, flavonoid content and genetic relationships were evaluated in eight common bean cultivars in spring and summer cropping seasons. Flowering was registered between 36 and 54 days after planting, values between 1 and 7 were observed for CBB (Common Bacterial Blight) and maturity showed values between 88 and 98 days. Similar seed yields were registered between growing seasons and significant differences (p ≤ 0.05) among cultivars were obtained in spring (484 kg ha -1 to 1 544 kg ha -1 ) and summer (1 042 kg ha -1 to 1 573 kg ha -1 ). Highly significant differences (p ≤ 0.01) were observed among cultivars for myricetin, quercetin and kaempferol content. High values for seed yield and flavonoid content were observed in Negro Pacífico (1 500 kg ha -1 ; myr = 68.6 µg g -1 ), Negro Nayarit (1 417 kg ha -1 ; myr = 31.8 µg g ). Seven SSR loci were used to establish genetic relationships among breed cultivars derived from parents collected in Southern México and Central America. Agronomic, laboratory and molecular markers allowed generating important information to find gene sources for genetic breeding programs in order to improve seed yield and bioactive compounds accumulation in common bean seeds.

show abstract

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Cited by 305 publications

References 34 publications

Agronomic Management under Organic Farming May Affect the Bioactive Compounds of Lentil (Lens culinaris L.) and Grass Pea (Lathyrus communis L.)?

Agronomic Management under Organic Farming May Affect the Bioactive Compounds of Lentil (Lens culinaris L.) and Grass Pea (Lathyrus communis L.)?

Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey

Genetic Relationship among Common Bean Cultivars with Enhanced Accumulation of Bioactive Compounds

Contact Info

Product

Resources

About