Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

Pedrosa, Mercedes M.; Cuadrado, Carmen; Burbano, Carmen; Múzquiz, M.; Cabellos, Blanca; Olmedilla‐Alonso, Begoña; Asensio-Vegas, Carmen

doi:10.1016/j.foodchem.2014.05.158

Cited by 70 publications

(76 citation statements)

References 33 publications

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“…Significant differences ( p < 0.05) were observed in the resistant starch content between the raw and cooked beans, with the cooked beans having lower resistant starch. The reduction in resistant starch content after cooking has been observed in other beans (Pedrosa et al, 2015). Amylose determination was only conducted on the raw beans.…”

Section: Characteristicssupporting

confidence: 56%

Registration of ‘Samurai’ Otebo Bean

Kelly

Varner

Hooper

et al. 2016

J of Plant Registrations

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‘Samurai’ otebo bean (Phaseolus vulgaris L.) (Reg. No. CV‐312, PI 676022), developed by Michigan State University AgBioResearch, was released in 2015 as an upright, full‐season cultivar with virus (caused by Bean common mosaic virus) resistance and high yield potential. Samurai was developed using pedigree breeding method to the F6 generation followed by pure line selection for disease, agronomic, and quality traits. In 3 yr of field trials, Samurai yielded 2828 kg ha−1, flowered in 45 d, and matured in 100 d on average. Plants averaged 52 cm in height, with lodging resistance score of 1.6 and seed weight of 28.1 g 100 seed−1. Samurai combines high yield potential with erect architecture with full‐season maturity in an otebo seed type. Samurai has resistance to lodging and high pod placement within plant structure, making it suitable for direct harvest under narrow‐row production systems. Current otebo cultivars are short‐statured plants with determinate growth habit that require traditional pulling equipment due to the excessive seed loss that would result from direct harvest. Samurai is susceptible to race 73 of anthracnose [caused by Colletotrichum lindemuthianum (Sacc. & Magnus) Lams.‐Scrib], susceptible to rust race 22:2 [caused by Uromyces appendiculatus (Pers.:Pers.) Unger], and hypersensitive resistant to strain NL 3 of Bean common mosaic necrosis virus. Samurai otebo bean seed differs from other white‐seeded navy and great northern cultivars in possessing low levels of resistant starch, which makes it better suited for paste rather than canned bean products that meet industry standards.

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Section: Characteristicssupporting

confidence: 56%

Registration of ‘Samurai’ Otebo Bean

Kelly

Varner

Hooper

et al. 2016

J of Plant Registrations

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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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“…The soaking process itself improved TI inactivation compared with only cooking likely due to the leaching of TIs into the steep water and also it improved the decrease of other antinutritional factors, such as lectin. Nevertheless, soaking also promoted loss of minerals in about 25% (Pedrosa and others ; Shi and others ).…”

Section: Physical Processesmentioning

confidence: 97%

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Avilés‐Gaxiola

Chuck‐Hernández

Saldivar

2017

Journal of Food Science

190

113

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Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFsnaturally occurring metabolites that the plant produces to protect itself from pest attacks.) Trypsin inhibitors (TIs) are one of the most relevant ANFs because they reduce digestion and absorption of dietary proteins. Several methods have been developed in order to inactivate TIs, and of these, thermal treatments are the most commonly used. They cause loss of nutrients, affect functional properties, and require high amounts of energy. Given the above, new processes have emerged to improve the nutritional quality of legumes while trying to solve the problems caused by the use of thermal treatments. This review examines and discusses the methods developed by researchers to inactivate TI present in legumes and their effects over nutritional and functional properties.

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Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

Cited by 70 publications

References 33 publications

Registration of ‘Samurai’ Otebo Bean

Registration of ‘Samurai’ Otebo Bean

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

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

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