Free Cyclitol, Soluble Carbohydrate and Protein Contents in <i>Vigna unguiculata</i> and <i>Phaseolus vulgaris</i> Bean Sprouts

Ribeiro, Elane da Silva; Centeno, Danilo da Cruz; Figueiredo-Ribeiro, Rita de Cássia L.; Fernandes, Kátia Valevski Sales; Xavier‐Filho, J.; Oliveira, Antônia Elenir Amâncio

doi:10.1021/jf104979m

Cited by 14 publications

(6 citation statements)

References 30 publications

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“…The results coincided with the previous study of germinated soybean and mung bean (Fernandz-Orozco et al 2006;FernandzOrozco et al 2008;Shi et al 2010). Part of energy for seed germination and development is provided by the mobilisation of storage proteins which will be hydrolysed with proteolytic enzymes and converted into soluble state after germination (Rahman et al 2007;Tian et al 2010;Ribeiro et al 2011). The SPC changes of three kinds of beans are shown in Figure 3C.…”

Section: Resultssupporting

confidence: 91%

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Xue¹,

Wang²,

Zhai³

et al. 2016

Czech J. Food Sci.

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Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., Zhou F. (2016): Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process. Czech J. Food Sci., 34: 68-78.Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found that vitamin C gradually increased from zero. Compared to seeds, water-soluble protein and total flavonoid content showed a trend of sustained growth while vitamin E, total phenolic content increased at first and then decreased, the maximal value of total bioactive compound content was reached on the fifth day. The analysis of relative contribution revealed that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to total antioxidant activity. In conclusion, the optimum germination time for sprouts was 3-5 days when total bioactive compound content and antioxidant activities both reached their peak values, which provide a sufficient theoretical basis for dietary processing and lay a solid foundation for continued research.

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Section: Resultssupporting

confidence: 91%

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Xue¹,

Wang²,

Zhai³

et al. 2016

Czech J. Food Sci.

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“…The seed to water ratio used in the experiments ranged from 1:2 to 1:10. Most of the experiments were carried out at room temperature using distilled water as the soaking medium (El Tinay et al, 1989;Chimmad et al, 2005;Rehman & Shah, 2005;Nergiz & G€ okg€ oz, 2007;Wang et al, 2010;Ribeiro et al, 2011;Piecyk et al, 2012). Other studies used deionised water (Alonso et al, 2000), tap water (Xu & Chang, 2008;Khattab & Arntfield, 2009), plain water and sodium carbonate (Shimelis & Rakshit, 2007) as soaking medium.…”

Section: Soaking Of Beansmentioning

confidence: 99%

Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinum L.) and beans (Phaseolus vulgaris L.): a review

Haileslassie

Henry

Tyler

2016

Int J of Food Sci Tech

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Summary Pulses, which include beans and chickpeas, are major constituents of the human diet. They are important sources of energy and nutrients, particularly protein, folate and minerals. However, they also contain antinutrients which bind minerals, mainly iron and zinc, rendering them less bioavailable or unavailable for absorption. The levels of these antinutrients may be reduced by food processing techniques such as soaking and germination. Researchers have used these techniques in a number of studies; however, there is no consensus regarding the optimum processing conditions for reduction in the levels of these antinutrients. Thus, this review was conducted to describe the results of studies on soaking and germination of chickpeas and beans. A systematic search was carried out utilising Food Science and Technology Abstracts (FSTA) (1969 to present), Web of Science (1899 to present) and Scopus (1823 to present). A total of thirty‐three articles were reviewed. Both soaking and germination resulted in significant but variable degrees of reduction in levels of antinutrients in most studies.

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“…It is accessible and traditional, as it acts to increase the nutritional quality of basic food sources, such as beans and rice. These foods are considered one of the most important sources of nutrients for poorer population (Ribeiro et al, 2011). The adoption of biofortified cultivars by farmers depends on other traits present, such as high yield, resistance to pests and diseases, and commercial and culinary quality.…”

Section: Introductionmentioning

confidence: 99%

Research Article Genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses using mixed models.

Oliveira¹,

Rocha²,

Damasceno‐Silva³

et al. 2017

Genet. Mol. Res.

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ABSTRACT. The aim of this study was to estimate the genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses and to compare different selection indexes. Eleven cowpea populations were evaluated in a randomized complete block design with four replications. Fourteen traits were evaluated, and the following parameters were estimated: genotypic variation coefficient, genotypic determination coefficient, experimental quality indicator and selection reliability, estimated genotypic values -BLUE, genotypic correlation coefficient among traits, and genotypic gain with simultaneous selection of all traits. The genotypic gain was estimated based on tree selection indexes: classical, multiplicative, and the sum of ranks. The genotypic variation coefficient was higher than 2 D.G. Oliveira et al. Genetics and Molecular Research 16 (3): gmr16039736the environmental variation coefficient for the number of days to start flowering, plant type, the weight of one hundred grains, grain index, and protein concentration. The majority of the traits presented genotypic determination coefficient from medium to high magnitude. The identification of increases in the production components is associated with decreases in protein concentration, and the increase in precocity leads to decreases in protein concentration and cooking time. The index based on the sum of ranks was the best alternative for simultaneous selection of traits in the cowpea segregating populations resulting from the crosses and backcrosses evaluated, with emphasis on the F 4 BC 12 , F 4 C 21 , and F 4 C 12 populations, which had the highest genotypic gains.

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Free Cyclitol, Soluble Carbohydrate and Protein Contents in Vigna unguiculata and Phaseolus vulgaris Bean Sprouts

Cited by 14 publications

References 30 publications

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinum L.) and beans (Phaseolus vulgaris L.): a review

Research Article Genotypic gain with simultaneous selection of production, nutrition, and culinary traits in cowpea crosses and backcrosses using mixed models.

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