Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

Njoroge, Daniel; Kinyanjui, Peter K.; Chigwedere, Claire Maria; Christiaens, Stefanie; Makokha, Anselimo; Sila, Daniel N.; Hendrickx, Marc

doi:10.1016/j.foodres.2015.12.024

Cited by 62 publications

(54 citation statements)

References 63 publications

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“…Pulses that are affected by HTC take longer time to cook due to the proposed biochemical changes discussed in “Hypotheses for hardening of pulses: current insights” section and as reported by dos Santos Siqueira, Vianello, Fernandes and Bassinello (), Machado, Ferruzzi and Nielsen (), Njoroge et al. (), and Wu, Feng and Kojima (). The influence of hardening on cookability of two varieties of beans stored for different times under different conditions of temperature and RH is shown in Figure (Njoroge et al., ).…”

Section: Defects That Influence Soaking and Cooking Of Pulsesmentioning

confidence: 91%

“…After cooking in demineralized water for 120 min, Njoroge et al. () also visualized cell separation.…”

Section: Soaking and Cooking Of Pulsesmentioning

confidence: 99%

“…Soaking of pulses is widely employed to reduce the extent of HTC. Unlike demineralized water, solutions of high pH, chelating agents such as ethylenediaminetetraacetic acid (EDTA), and monovalent cations such as sodium (Na + ) reduce the cooking time of beans (del Valle & Stanley, ; Hincks & Stanley, ; Kinyanjui et al., ; Njoroge et al., ; Paredes‐López et al., ; Pirhayati, Soltanizadeh & Kadivar, ; Varriano‐Marston & Omana, ), lentils (Pirhayati et al., ), and cowpeas (Liu et al., ). We also demonstrated this in our previous work (Chigwedere et al., ) using demineralized water and 0.1 M NaHCO 3 solution as shown in Figure .…”

Section: Preventive and Curative Solutions For Hardeningmentioning

confidence: 99%

“…In NaHCO 3 solution, the dissimilarity in cooking behavior may be attributed possibly to hindrance of pH adaptation and/or uptake of Na + ions by the seed coat (Chigwedere et al., ). In our previous study (Njoroge et al., ), the influence of Na 2 CO 3 solution on pectin solubilization was investigated on whole aged (35 °C, 83% RH, 6 months) Canadian wonder beans cooked for 270 min. The results showed unequivocally that more sodium carbonate extractable pectin (84.5%) was solubilized due to this solution than demineralized water (3.7%).…”

Section: Preventive and Curative Solutions For Hardeningmentioning

confidence: 99%

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Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

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The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal‐based protein sources; and increasing demand for convenient, nutritious, and health‐beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach, in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability, application of this concept during processing of pulses is discussed. The state‐of‐the‐art on how hardening occurs, that is, mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current trends on uses of pulses and pulse‐derived products. Based on the knowledge progress presented in this review, suggestions for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention of hardening; second, the optimization of the identified most effective and efficient curative action against hardening; and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require advancement.

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Section: Defects That Influence Soaking and Cooking Of Pulsesmentioning

confidence: 91%

“…After cooking in demineralized water for 120 min, Njoroge et al. () also visualized cell separation.…”

Section: Soaking and Cooking Of Pulsesmentioning

confidence: 99%

Section: Preventive and Curative Solutions For Hardeningmentioning

confidence: 99%

Section: Preventive and Curative Solutions For Hardeningmentioning

confidence: 99%

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Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

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“…Their results suggest that a hard‐to‐cook variety generally had lower pectin solubility and more arabinans (suggesting higher amounts of branched pectin) with lower amounts of acetylation, but no significant difference in methylesterification compared with an easy‐to‐cook bean (Njoroge et al, ). In addition, Njoroge et al () concluded that the development of the hard‐to‐cook property was due to the release of Ca 2+ into the middle lamella where it cross‐links low methoxyl pectin. Pectins are a central component of dicot plant cell walls that accumulate in the middle lamella (Daher & Braybrook, ).…”

Section: Introductionmentioning

confidence: 99%

Genetic and environmental factors contribute to variation in cell wall composition in mature desi chickpea (Cicer arietinumL.) cotyledons

et al. 2018

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Chickpea (Cicer arietinum L.) is an important nutritionally rich legume crop that is consumed worldwide. Prior to cooking, desi chickpea seeds are most often dehulled and cleaved to release the split cotyledons, referred to as dhal. Compositional variation between desi genotypes has a significant impact on nutritional quality and downstream processing, and this has been investigated mainly in terms of starch and protein content. Studies in pulses such as bean and lupin have also implicated cell wall polysaccharides in cooking time variation, but the underlying relationship between desi chickpea cotyledon composition and cooking performance remains unclear. Here, we utilized a variety of chemical and immunohistological assays to examine details of polysaccharide composition, structure, abundance, and location within the desi chickpea cotyledon. Pectic polysaccharides were the most abundant cell wall components, and differences in monosaccharide and glycosidic linkage content suggest both environmental and genetic factors contribute to cotyledon composition. Genotype-specific differences were identified in arabinan structure, pectin methylesterification, and calcium-mediated pectin dimerization. These differences were replicated in distinct field sites and suggest a potentially important role for cell wall polysaccharides and their underlying regulatory machinery in the control of cooking time in chickpea.

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Processing and Quality Evaluation of Canned Dry Beans

White¹,

Howard²,

Uebersax³

et al. 2021

Dry Beans and Pulses

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Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect

Cited by 62 publications

References 63 publications

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Genetic and environmental factors contribute to variation in cell wall composition in mature desi chickpea (Cicer arietinumL.) cotyledons

Processing and Quality Evaluation of Canned Dry Beans

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