Effect of processing on digestibility and the blood glucose response: a study of lentils

Jenkins, David; Thorne, M. J.; Camelon, Kathryn; Jenkins, Alexandra L.; Rao, A. Venketeshwer; Taylor, R.; Thompson, Lilian U.; Kalmusky, J; Reichert, R.; Fleischer, Thomas

doi:10.1093/ajcn/36.6.1093

Cited by 182 publications

(123 citation statements)

References 24 publications

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“…Similarly, banana bread and pasta formulated with yellow pea flour demonstrated low-glycemic response properties compared with pulse-free controls made with whole wheat flours (24). In the early 1980s, Jenkins et al (21) showed that grinding and drying cooked lentils influenced blood glucose response. Precooking red kidney bean flour also resulted in higher glycemia compared with boiled whole beans (37).…”

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confidence: 99%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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The consumption of navy beans (Phaseolus vulgaris L.) is associated with reduced cardiometabolic risk factors such as improved blood glucose control. Navy bean flours retain the nutritional benefits of navy beans, which are high in protein and fiber and low in fat and sugar. However, the particle size of navy bean flours can vary depending on the milling technology used. The purpose of this study was to investigate the carbohydrate digestion rate of navy bean flours with various particle sizes. Five samples each of raw and baked flours with the following volume-weighted mean particle sizes were studied by in vitro digestion using the Englyst method: coarse (1,101.6 µm), regular (630.7 µm), fine (301.7 µm), very fine (144 µm), and superfine (26.8 µm). An increase in the particle size of dry-milled navy bean flours was associated with a reduced in vitro carbohydrate digestion rate that was partially retained after baking and could be explained by the higher resistant starch and insoluble nonstarch polysaccharide contents and lower available carbohydrate content compared with flours with smaller particle sizes. The results of this study provide information that can be used in the development of functional foods for blood glucose control using navy bean flours.

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confidence: 99%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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“…The consumption of these types of food has been encouraged in the USA by the American Cancer Society (ACS), the American Heart Association (AHA) and the American Diabetes Association (ADA) as part of a healthy diet. Lentils as a good source of dietary fiber and enzyme inhibitors such as phytates, tannins, antigenic proteins have been studied in the treatment of diabetes (Jenkins et al, 1982). According to Jenkins et al (1982), the incorporation of lentils in a diet can help to manage postprandial glycemia in normal and diabetic patients due to enzyme inhibitors ability to decrease the rate of carbohydrate metabolism.…”

Section: Discussionmentioning

confidence: 99%

“…Lentils as a good source of dietary fiber and enzyme inhibitors such as phytates, tannins, antigenic proteins have been studied in the treatment of diabetes (Jenkins et al, 1982). According to Jenkins et al (1982), the incorporation of lentils in a diet can help to manage postprandial glycemia in normal and diabetic patients due to enzyme inhibitors ability to decrease the rate of carbohydrate metabolism. Also, peas as source of an array of nutrients and phytochemical have been shown to provide some health benefits.…”

Section: Discussionmentioning

confidence: 99%

“…Lentils (Lens culinaris) have been used as art of diet in Asian culture for many years. They are especially good source of dietary fiber and have been use in the control of diabetes due to their ability to improve digestibility and postprandial glycemia (Jenkins et al, 1982). Dietary fiber may affect colonic and fecal pH and also prevents the induction of procarcinogenic enzymes such as nitroreductase, azoreductase, β-glucorunidase and 7-α-dehydroxylase.…”

Section: Introductionmentioning

confidence: 99%

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Lentils, Green and Yellow Split-Peas (Sprouted and Non-Sprouted) on Azoxymethane-Induced Colon Carcinogenesis

Busambwa¹,

Verghse²,

Cebert³

et al. 2015

J. of Pharmacology and Toxicology

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Lentils, green and yellow split-peas have been reported to provide health benefits against colon cancer due to the amount of nutrients and non-nutrient phytochemical compounds present. The aim of this study was to investigate and compare the chemopreventive potential of sprouted and non-sprouted lentils (LS, LNS), green (GS, GNS) and yellow split-peas (YS, YNS) on azoxymethane (AOM)-induced colon cancer. Following a 1 week acclimatization period, 42 Fisher-344 male rats were randomly assigned to 6 groups (n = 6). Five groups were fed treatment diets consisting of the selected legumes (Sprouted and non-sprouted), while the control group (C) was fed AIN-93 growth and maintenance of diet. Colon tumors were induced by administration of AOM at 7 and 8 weeks of age. Rats were killed by CO 2 asphyxiation at age 46 weeks. Results showed lower tumor incidence in treatment groups at 66.7% in GS compared to 100% in LNS and the control. Rats fed control diet had higher Tumors/Tumor Bearing Rat (TBR) ratio (4.33) compared to those in treatment groups (1.2-2). Cecal pH was significantly higher in control (7.81) compared to the treatment diets. Glutathione-S-Transferase (GST) activity was significantly higher in sprouted legumes (8.55-14.04 μM minG ). Glutathione concentration (GSH) ranged from a low of 636.34 μM in rats fed GNS to a high of 791.07 μM in rats fed YNS. Selected legumes were effective in reducing incidence of AOM-induced colon tumors in Fisher-344 male rats (2.1-4.3 times) and may be promoted for consumption as part of healthy eating habits to prevent chronic diseases such as cancer.

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“…It has been reported by several researchers that heat treatment significantly improves the protein quality in pulses by destruction or inactivation of the heat labile anti-nutritional factors (Jenkins et al 1982;Deosthale 1982;Khokhar and Chauhan 1986;Wang et al 1997;Vijayakumari et al 1998). Therefore, it may be useful to apply treatments for loosening the hulls by thermal means.…”

Section: Introductionmentioning

confidence: 99%

Microwave assisted dehulling of black gram (Vigna mungo L)

Joyner

Yadav

2013

J Food Sci Technol

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This article summarises the results of the investigation of application of microwave exposure on the dehulling characteristics of the black gram and the properties of the dehulled grains. Black gram was exposed to 3 microwave power levels, viz., 450, 630 and 810 W for 7 different exposure, ranging from 60 to 150 s at an interval of 15 s with a view to determine the suitable combination of dosage in order to get the maximum yield with little change in colour. Related changes in properties were also studied. It was observed that the surface temperature of the grain increased with the increase in microwave power level from 450 to 810 W as well as exposure time from 60 to 150 s in the range from 58 to 123°C while the dehulling time reduced from 445 to 170 s. The dehulling yield increased with increasing microwave dosage in the beginning and reached to the maximum value followed by decreasing trend. The colour of the dehulled grain changed slowly up to a microwave dosage of 972 J/g after that it changed vividly darker than the control. The dehulling and dhal yields and colour change were polynomial functions of microwave dosage. The highest yield of 73.7 % was achieved at about 972 J/g with a little change in colour (CIELAB ΔE* value of 2.58). The corresponding dehulling time, cooking time and losses during dehulling were respectively 185 s, 10 min and 15.1 % as compared to 492 s, 20 min and 31.5 % for control respectively. It is concluded that a dosage of about 972 J/g was the best for the black gram dehulling at a rate of 630 W or higher power level.

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Effect of processing on digestibility and the blood glucose response: a study of lentils

Cited by 182 publications

References 24 publications

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

Lentils, Green and Yellow Split-Peas (Sprouted and Non-Sprouted) on Azoxymethane-Induced Colon Carcinogenesis

Microwave assisted dehulling of black gram (Vigna mungo L)

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