Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes

Rehinan, Zia-ur; Rashid, Mohammad Bazlur; Shah, Wajid Ali

doi:10.1016/j.foodchem.2003.07.005

Cited by 74 publications

(62 citation statements)

References 10 publications

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“…The varieties Haags Blaue (4.40), Boregine (3.88%), and Boruta (5.31%) showed significant difference ( < 0.05) among themselves. The results show that the fiber content varied from 8.05 to 15.12% in the flours of lupine seeds, which are similar to those of other legumes such as peas, beans, and lentils (13.6-28.9%) [26][27][28]. Regarding the carbohydrates content, the values found ranged from 42.24 to 51.68%, similar to those reported to peas, beans, and lentils [26].…”

Section: Chemical Composition Of Lupine Seed Flour and Proteinsupporting

confidence: 75%

“…The results show that the fiber content varied from 8.05 to 15.12% in the flours of lupine seeds, which are similar to those of other legumes such as peas, beans, and lentils (13.6-28.9%) [26][27][28]. Regarding the carbohydrates content, the values found ranged from 42.24 to 51.68%, similar to those reported to peas, beans, and lentils [26]. The moisture values of the varieties of the present work were inferior to other legumes such as common bean (10%) [28] and higher to the Pardina lentil (4%) [29].…”

Section: Chemical Composition Of Lupine Seed Flour and Proteinsupporting

confidence: 52%

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Functional Properties of Lupinus angustifolius Seed Protein Isolates

Lara-Rivera

García-Alamilla

Lagunes-Gálvez

et al. 2017

Journal of Food Quality

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Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m 2 g −1 , respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m 2 g −1 ). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0).

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Section: Chemical Composition Of Lupine Seed Flour and Proteinsupporting

confidence: 75%

Section: Chemical Composition Of Lupine Seed Flour and Proteinsupporting

confidence: 52%

Functional Properties of Lupinus angustifolius Seed Protein Isolates

Lara-Rivera

García-Alamilla

Lagunes-Gálvez

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Of the processes applied, only cooking caused a significant increase (P < 0.05) of 15.36% in the IDF. Rehinom et al, 30 when measuring the effect of cooking on the components of the IDF, reported reductions in the content of cellulose and hemicellulose, and therefore, the increase observed in this work could be attributed to the formation of retrograded starch during the heating/cooling cycles. Resistant starch in legumes is basically RSI (physically inaccessible) 31,32 and/or RSIII (retrograded starch).…”

Section: Results and Discussion Estimate Of The Optimum Cooking Timesupporting

confidence: 50%

Chemical composition, antioxidant capacity and functionality of raw and processed Phaseolus lunatus

2007

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The nutrients, non-nutritional components and bioactive compounds, as well as the antioxidant capacity of raw, cooked, tray and drum-dried Phaseolus lunatus have been quantified. Likewise, the minerals, soluble carbohydrates, total polyphenols and tannins in the soaking and cooking waters were quantified. In addition, the functional properties such as the water and oil absorption indexes and the emulsifying and the foaming capacities were studied. The protein content of the raw beans was 24.98% and decreased, like calcium, magnesium and potassium, with the soaking and cooking processes; these losses are found in the soaking and cooking waters. Drum drying decreased anti-nutritional factors like trypsin inhibitors (66.09%) and cyanhydric acid (50.36%). Similarly, soluble fiber, available starch, total starch, and soluble sugars diminished, while total and insoluble fiber and resistant starch increased. The content of total polyphenols, tannins and antioxidant capacity decreased with thermal processing, being drum drying the process that least diminished antioxidant capacity. Likewise, the water absorption index was increased by 85% and 161.5% with processing. It was shown that P. lunatus is an important source of nutrients and can be consumed in whole bean form or used as a functional ingredient to be added in the development of new products.

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“…30 After each type of processing, excess water was drained and the samples were dried in a hot air oven at 55 ºC for 24 h. The samples were then ground in a domestic electric grinder to pass through a 100 mesh sieve and then stored in resealable plastic bags at room temperature for further analysis.…”

Section: Processing Techniquesmentioning

confidence: 99%

Pesticide Residue Dissipation Upon Storage and Processing in Chickpea Legume for Food Safety

Kaushik¹,

Satya²,

Naik³

2016

Adv Food Technol Nutr Sci Open J

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Aim: Pesticide residue dissipation in chickpea legume under simulated storage conditions as well as effect of processing techniques was investigated. Further, the impact of pesticide residues was studied on micronutrient bioavailability. Background: Food quality and safety have assumed an important dimension in current scenario. It is important to investigate the pesticide residues present in the grains from storage in warehouses and their dissipation through processing. Methods: Pesticide residues in chickpea grains were analyzed through gas chromatography (GC) while simulated gastric digestion was undertaken for bioavailability. Results: The dissipation pattern of chlorpyrifos and its metabolites under grain storage conditions for 5 months revealed that the residues exceeded the maximum residue limit (MRL) values right from the beginning of the storage. The effect of processing techniques showed that soaking and germination eliminated almost all the pesticide residues. However, the build-up of toxic metabolite oxon during pressure cooking and microwave (MW) cooking is a matter of great concern because of its greater toxicity than parent pesticide molecule. The impact of pesticide residues on the bioavailability of micronutrients showed that chlorpyrifos did not impact the bioavailability of Fe and Zn but significantly reduced the bioavailability of Cu and Mn at the highest spiking level (25 ppm) of chlorpyrifos. Conclusion: Storage of grains leads to accumulation of residues which are eliminated by household processing techniques. Pesticide residues impact micronutrient bioavailability in grains.

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Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes

Cited by 74 publications

References 10 publications

Functional Properties of Lupinus angustifolius Seed Protein Isolates

Functional Properties of Lupinus angustifolius Seed Protein Isolates

Chemical composition, antioxidant capacity and functionality of raw and processed Phaseolus lunatus

Pesticide Residue Dissipation Upon Storage and Processing in Chickpea Legume for Food Safety

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