Effect of infrared heating on the properties of legume seeds*

Fasina, Oladiran; Tyler, Bob; Pickard, Mark; Zheng, Guo-Hua; Wang, Ning

doi:10.1046/j.1365-2621.2001.00420.x

Cited by 83 publications

(82 citation statements)

References 15 publications

(18 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…the effect of moisture content on the physical properties of chickpea seeds (konak et al 2002), QP-38 pigeon pea (baryeh & mangope 2002), cocoa bean (bartPlange & baryeh 2003), lentil seed (Amin et al 2004), and faba bean (Altuntas & Yildiz 2007) have been reported. several researchers have also determined the agronomic, mechanical, and thermal properties of grain legume seeds (bay et al 1996;Fasina et al 2001;Akinjayeju & bisiriyu 2004;bhattacharya et al 2005). However, studies conducted on the effect of moisture content on grain legume seeds such as kidney bean, pea, and black-eyed pea seeds have not been adequately or comparatively studied.…”

Section: Introductionmentioning

confidence: 99%

Effect of moisture content on physical properties of some grain legume seeds

Altuntaş¹,

Demirtola

2007

New Zealand Journal of Crop and Horticultural Science

View full text Add to dashboard Cite

This study was carried out to determine the effect of moisture content on physical properties of some grain legumes seeds such as kidney bean (Phaselous vulgaris), dry pea (Pisum sativum),and black-eyed pea (Vigna sinensis) seeds. Three different moisture contents for each grain legume were evaluated. The average length, width, thickness, geometric mean diameter, and unit mass of seeds ranged from 16.66, 8.86, 7.17, 10.17mm, and 0.715g for kidney bean; 7.46, 6.02, 4.49, 5.85mm, and 0.158g for pea; 9. 19, 6.96, 6.26, 7.32mm, and 0.255 g for black-eyed pea at a moisture content of 8.21%, 8.20%, and 5.66% (wet basis), respectively. The sphericity, thousand-seed mass (1000-seed mass), and projected area increased, whereas the bulk and kernel densities linearly decreased with an increase in moisture content for each grain legume seed. The porosity, the volume of seed, and angle of repose increased for three grain legumes seeds, whereas the angle of repose decreased for blackeyed pea seeds in the moisture contents studied. The static and dynamic coefficients of friction on various surfaces, namely, galvanised metal, chipboard, mild steel, plywood, and rubber also linearly increased with an increase in moisture content of each grain legume seed.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of moisture content on physical properties of some grain legume seeds

Altuntaş¹,

Demirtola

2007

New Zealand Journal of Crop and Horticultural Science

View full text Add to dashboard Cite

show abstract

“…In fact, [9], reported that, the mean diameter and thickness of lentil were 4.45-6.82 and 2.36-2.55 mm respectively. Table 3 shows Pearson correlation coefficients among quantitative characters; SDM and WHS were positively and significantly correlated.…”

Section: Descriptive Statistics and Analysis Of Correlations (Pearsonmentioning

confidence: 96%

Morphological and Biometrical Characterization of Seeds of Some Algerians Lentil Accessions: Quantitative and Qualitative Characters

Gaad¹,

Laouar²,

Abdelguerfi³

2014

WJAR

View full text Add to dashboard Cite

The preliminaries characterization of a collection of twenty three Algerians accessions of lentil (Lens culinaris M.) were done before sown. Seed thickness (STH), Seed diameter (SDM), thickness/diameter ratio (T/D) and Weight of 100 seeds (WHS), are a quantitative traits measured. Altitude and Rainfall of location of origin of accessions are considered as a supplement variables. Also, qualitative characters: Grain form (GFR), Ground color of seed testa (GCT), Pattern of testa (PAT), Cotyledons color (COC), were considered. From the result of Principal Component Analysis (PCA), axis 1 explains 65.08% of the variance in the qualitative character and it showed a strange negative correlation with seed diameter (SDM), Weight of 100 seeds (WHS) and altitude (ALT).Whereas, it was positively and significantly correlated with thickness/diameter ratio (T/D) variable. The second component, accounting for 23.58 % of the total variation, was correlated positively with seed thickness (STH). Hierarchical discriminate analysis revealed major differences between accessions from different regions. Three major regional groups were apparent: 1) a Western group characterized by accessions of the Macrosperma type, 2) a more Northern group of the Microsperma type and 3) A mixture group gathered all regions and the two types. Regarding qualitative traits, the application of Multiple Correspondence Analyses (MCA) showed that seeds with globular form (Microsperma) are two types: 1) Brown or green tasta with dotted seed coat pattern or note and yellow cotyledons and 2) Brown tasta with orange cotyledons. In addition, seeds with flat form (Macrosperma) are divided into two types: 1) Brown, Beige or Green tasta with yellow cotyledons, 2) Brown tasta with dotted seed coat pattern and yellow cotyledons.

show abstract

“…1A). This can be due partially to protein denaturation and starch gelatinization (Fasina et al 2001). The denaturation of proteins caused structural differences leading to porosity; in addition, changes in amylopectin-amylose relationship occurred (Zhen et al 2011).…”

Section: Physicochemical Properties Of Tempeh Bean Flourmentioning

confidence: 99%

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Gamboa‐Gómez

Muñoz-Martínez

Rocha‐Guzmán

et al. 2015

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Processing option such as fungal fermentation (tempeh) improves legume nutraceutical properties. The aim of this work was to evaluate the physicochemical and antioxidant potential of common bean tempeh flour from two varieties: Bayo victoria (BV) and Pinto durango (PD) processed at two different temperature and fermentation times. Results showed differences between cultivars followed by changes in temperature and fermentation times, being more significant at 35C for 40 h. The phenolic content in both cultivars varied considerably after cooking, being higher in raw flour (0.4-3.0-fold for BV and 0.35-0.5-fold for PD). The highest phenolic content was for BV fermented at 35C and 40 h, whereas for PD was at 30C and 40 h. Antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl, low-density lipoprotein oxidation and hydroxyl radical-scavenging assays. Results showed different antioxidant capacity for each test. The major differences in results were shown between cultivars than the processing variations of temperature and fermentation time. PRACTICAL APPLICATIONSPhaseolus vulgaris is one of the most important grain legumes for human consumption attributable to its nutritional properties, low cost and health promoter effects. However, the nutraceutical properties of this legume have changed due to process variables such as temperature and time of cooking. It has been demonstrated experimentally that fungal fermentation or tempeh production can be an efficient strategy to improve the phenolic content and antioxidant activity of common beans, becoming a favored alternative as an ingredient/supplement development for the prevention and control of degenerative diseases. However, little information is available on the effect of temperature, fermentation time and common bean cultivars in relation with their nutraceutical properties. The present investigation demonstrated that the major effects were between cultivars rather than processing variations of temperature and fermentation time. Therefore, considering cultivars and processing variables, common bean tempeh flour may be an efficient strategy to enhance the antioxidant activity of this seed.

show abstract

Effect of infrared heating on the properties of legume seeds*

Cited by 83 publications

References 15 publications

Effect of moisture content on physical properties of some grain legume seeds

Effect of moisture content on physical properties of some grain legume seeds

Morphological and Biometrical Characterization of Seeds of Some Algerians Lentil Accessions: Quantitative and Qualitative Characters

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Contact Info

Product

Resources

About