In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting

Abstract

In vitro starch and protein digestion kinetics of cooked Bambara groundnuts depend on processing intensity and hardness sorting,

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“…Expectedly, cotyledon cells isolated from low‐hardness seeds of a specific cooking time exhibited higher rates and/or extents of starch digestion than their high‐hardness counterparts. Interestingly, cells isolated from seeds of equivalent hardness but generated by application of distinct cooking times showed the same starch digestion behavior, thus demonstrating the valuable role of hardness as food design parameter to modulate digestive responses of pulse cotyledon cells (Gwala et al., 2020). In this regard, it would be interesting to study whether cotyledon cells obtained from distinct pulse types processed up to equivalent hardness values have similar digestion patterns.…”

“…Moreover, cooking time has been evaluated as a processing condition with potential to modulate the starch digestive behavior of isolated pulse cells (Pallares Pallares et al., 2018). Very recently, the effect of hardness as a suitable food design attribute to control starch and protein digestibility of pulse cotyledon cells was also highlighted (Gwala et al., 2020). To this end, seeds within a specific processing time were sorted based on hardness prior to the steps related to cell isolation.…”

“…To this end, seeds within a specific processing time were sorted based on hardness prior to the steps related to cell isolation. Cotyledon cells isolated from various pulse types have been evaluated in some studies (Bhattarai et al., 2017; Dhital et al., 2016; Gwala et al., 2020; Xiong et al., 2018), whereas other authors have focused on cells isolated from cooked common beans only due to the importance of this specific pulse in terms of production and consumption worldwide (Pallares Pallares et al., 2018; Rovalino‐Córdova et al., 2018, 2019).…”

“…Nevertheless, no differences were observed at the level of the lag phase at early digestion times, which led to the conclusion that similar diffusion of pancreatic α‐amylase through the cell wall occurred regardless of cooking time. Hence, the observed differences in starch digestion kinetics of Bambara groundnuts cotyledon cells were mainly attributed to the starch‐surrounding protein matrix (Gwala et al., 2020). In the same study, seeds from a specific cooking time were sorted based on hardness aiming to understand the effect of hardness categories from the same cooked population on starch and protein digestibility.…”

“…Gwala et al. (2020) have recently suggested a more complete analytical approach to evaluate protein digestion in pulse cotyledon cells. Specifically, they have established that a better understanding of the barrier role of the protein matrix for starch digestion can be obtained when the amount of digested soluble protein is determined next to the normally reported values of bioaccessible protein.…”