Nutrition and Human Health Benefits of Dry Beans and Pulses

Rondini, Elizabeth A.; Barrett, Kathleen G.; Bennink, Maurice R.

doi:10.1002/9781118448298.ch14

Cited by 12 publications

(5 citation statements)

References 139 publications

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“…Recently, the food processors have developed many formulations by incorporating legume mixtures to provide health benefits to the consumers (Boye et al 2010). The well-informed consumers are expected to utilize more of legumes into their dietary patterns to combat various non-communicable diseases (Rondini et al 2013). Chickpea (Cicer arietinum L.) is being commonly consumed in many parts of the world, mainly in the South-East Asia, Middle East, and many African countries.…”

Section: Introductionmentioning

confidence: 99%

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Almusallam

Zafar²,

Sidhu³

2022

JER is an international, peer-reviewed journal that publishes f

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Doughs made from blends of white wheat flour and wholegrain wheat flour mixed with chickpea flour were studied rheologically and morphologically in an effort to understand the effect of chickpea flour on the rheology of doughs. The doughs were subjected to a variety of rheological tests to understand how chickpea flour substitution affects wheat dough rheological behavior. Strain sweep, frequency sweep and temperature sweep tests were carried out. Strain sweep tests show that chickpea flour dough has a significantly strong nonlinear behavior compared to white wheat flour dough and wholegrain wheat flour dough. Frequency sweep tests show the solid like behavior of the doughs. From the theoretical analysis of strain sweep and frequency sweep experimental results, we conclude that up to 10% substitution of chickpea flour to wheat flour does not alter the doughs rheological behavior. Temperature sweep tests show that the chickpea flour dough follows zero-order gelatinization kinetics, whereas white wheat flour dough and wholegrain wheat flour doughs follow first-order gelatinization kinetics.

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Section: Introductionmentioning

confidence: 99%

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Almusallam

Zafar²,

Sidhu³

2022

JER is an international, peer-reviewed journal that publishes f

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“…Nowadays, legumes are gaining considerable interest in developed countries because there is a positive association between their consumption and the reduction of the risk of cardiovascular diseases, obesity, diabetes type 2 and cancer (Rondini, Barrett, & Bennink, 2013;Bouchenak, & Lamri-Senhadji, 2013;Rebello, Greenway, & Finley, A C C E P T E D M A N U S C R I P T ACCEPTED MANUSCRIPT 4 reports concerning the influence of elicitation on the protein quality of sprouts. Recent studies have shown that abiotic elicitation of lentil decrease protein content while increasing free amino acids and peptides (Swieca & Baraniak, 2014;Swieca, Baraniak & Gawlik-Dziki, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans

Dueñas

Martínez‐Villaluenga

Limón

et al. 2015

Food Research International

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Ready-to-eat sprouts are becoming popular healthy fresh foods. Germination and elicitation may be used to improve phytochemical and functional quality of sprouts. The aim of this study was to unveil the efficacy of germination and the use of elicitors (500 µM ascorbic, 50 µM folic and 5 mM glutamic acid) to enhance the phenolic composition and antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of 8 day-old Phaseolus vulgaris L. var. Pinto sprouts. Sprouting produced a general decrease in flavan-3-ols and anthocyanins of sprouts that was compensated with a higher content of flavanones and flavonols. Although elicitor treatments reduced total phenolic content of sprouts, they promoted the synthesis of specific flavanones and flavonol O-glycosides, effect that was dependent on the type of elicitor. Antioxidant activity was not affected by ascorbic and folic acid treatments whereas it was slightly reduced in glutamic acid-treated sprouts. Folic acid was the only treatment that caused an outstanding increase in the ACE inhibitory activity of sprouts. In conclusion, elicitation may produce positive changes in the phenolic profile and improve healthpromoting potential of sprouts, although selection of elicitor is crucial to deliver marketplace ready to eat sprouts enriched in specific bioactive phytochemicals.

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“…In recent years, studies have demonstrated potential health benefits of pulses as nutrient-rich food, with an associated risk-reduction for some chronic diseases (Rondini et al, 2012 refer to the effect of their components on maintaining metabolic, cardiovascular and gastrointestinal health (Hosseinpour-Niazi et al, 2015;Mudryj et al, 2014). The nutrient composition varies among different pulses (see Table 10) and may be influenced by several factors including environmental conditions, storage, processing and genetics.…”

Section: Nutritional Value Of Pulsesmentioning

confidence: 99%

References

2019

Sustainable Food and Agriculture

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The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO.

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Nutrition and Human Health Benefits of Dry Beans and Pulses

Cited by 12 publications

References 139 publications

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans

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