Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook

Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development

“…The results obtained here support the proposed pectin-cation-phytate theory of HTC (Galiotou-Panayotou, 2008) and are in line with our previous findings whereby the change in InsP6 content of bean varieties with different sensitivities to HTC during ageing (aged for 3 months at 35 °C and 83 % relative humidity) significantly correlated (r=-0.66, p<0.05) with their corresponding changes in cooking times (Wainaina, Lugumira et al 2022). Additionally, similar findings have recently been reported through genetic analysis (Cominelli et al 2020) whereby low phytic acid bean mutants were shown to have longer cooking times which the authors proposed to be due to the increased calcium concentration observed particularly in the cell walls of the cotyledons owing to decreased chelation by phytate.…”

“…Although the pectin-cation-phytate hypothesis has been established to be the most plausible theory by which beans harden during storage, recent findings (Njoroge et al, 2016;Chen et al, 2021) have pointed towards insignificant pectin demethylesterification and thus a very limited involvement of pectin methylesterase (PME) in HTC development during storage. However, data from our previous study on characterization of several common bean varieties with varying sensitivities to HTC indicate phytate hydrolysis to be a predominant step for HTC development during storage in some of the bean varieties studied (Wainaina, Lugumira et al, 2022). Furthermore, a link between phytate content and cooking times has been recently demonstrated for non-aged common bean mutants with reduced phytate content in which the authors attribute the increased cooking time of the low phytate bean mutants to be as a result of the observed higher calcium concentration in the cell wall (Cominelli et al, 2020).…”

“…Profiling of the inositol phosphates was carried out following extraction and quantification procedures described by Blaabjerg et al, (2010) with minor modifications as described by Wainaina, Lugumira et al, (2022).…”

Increasing pulse agrobiodiversity to improve food security and sustainable agriculture in Sub-Saharan Africa

“…In this regard, PABRA has supported the establishment of private enterprises at scale for processing and canning precooked beans, which directly impact consumer pulse consumption. Moreover, hard-to-cook (HTC) defect caused by high temperature (>25 • C) and/or relative humidity (>65 • C) during storage can be prevented through correct storage in dark, dry, airtight containers (Wainaina et al, 2021).…”

Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties

“…5 The main cultivated types of kidney beans include white, red, haricot, pinto, navy, black, and lightspotted beans. 6 They differ in the seed color, size, and shape in terms of morphological characteristics, and usually exhibit differences in nutrient distribution, physicochemical properties, and health regulatory effects. [7][8][9] Increasing evidence has shown the regulatory effects of a kidney bean extract on catabolic enzymes, with a potential to improve the metabolic health and overweight syndrome.…”