Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.)

Abstract

Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that have negative effects on human health. Although vetches (Vicia sativa) are widely cultivated, they are not intended for human feeding due to their contents of NNF. Usually, the NNF are removed by cooking or germinating; however, germination is a process that requires extended time, and cooking may compromise the viability of some nutrients. To promote vetches for human consumption, the effect of the Instant Controlled Pressure Drop (DIC) process was studied as an alternative to cooking and germinating to decrease NNF contents. Results showed that compared to raw vetches, DIC treatment reduced total phenolic compounds (48%), condensed tannins (28%), flavonoids (65%), IP6 (92%), raffinose (77%), and stachyose (92%). These results are very similar to the ones achieved by traditional ways of removing NNF.

Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations

“…The extract content of worts prepared from the legume seed malts in most samples was far lower than extract content in M or M2. In nearly all of the samples in which enzyme preparations were used, worts made from vetch malt were characterised with the lowest extract content, which might explain the presence of the hard-to-digest seed cover characteristic for vetch, as well as the higher content of non-nutritional factors than in other legumes [ 38 , 39 ]. Extract content in the worts prepared only from the 30% gelatinised legume seed malt reached similar levels as the control samples, prepared from Pilsen malt.…”

A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds

“…In one of the thought‐provoking and interesting studies, DIC technique was investigated as a substitute to germination and cooking, where it reduces the anti‐nutritional factors like tannins by 28%, raffinose by 92% and phytic acid by 92% (Hernandez‐Aguirre et al ., 2019). Furthermore, Cardador‐Martínez et al .…”

Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes

“…DIC has revealed decreased condensed tannins, IP6, raffinose, and stachyose for the common vetch ( Vicia sativa spp.) (Hernandez‐Aguirre et al., 2019). However, more research needs to be conducted to determine the effect of DIC on chickpea antinutritional factors.…”

“…The instant controlled pressure drop process (DIC) is a hydrothermal procedure. In this process, the food material self‐expands due to the mechanical effect caused by the quick pressure drop from high steam to a vacuum (Yağci & Evcı, 2017; Hernandez‐Aguirre et al., 2019). Using DIC in the production of chickpea snacks, the increase in moisture (11–40% wet basis), vessel pressure (3–5 P×10 2 kPa), and process time (1–10 min) increased expansion properties, darkness, and WAI levels (Yağci & Evcı, 2017; Yağcı & Evci, 2015).…”