Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India

Seena, Sahadevan; Sridhar, Kandikere R.

doi:10.1016/j.foodres.2005.02.007

Cited by 117 publications

(83 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The amounts of solids lost from legume seeds, used in this study, were in the range of 8.7 to 14.5% of the dry seed weight (Table 4). The total solids loss was reported to be between 2 and 19% of the dry legume seeds during soaking and cooking, depending on the water temperature, type of seed, and physiochemical defects on seed (Kon, 1979;Wang et al, 1979;Seena and Sridhar, 2005). In the current study, HPC tended to increase the solid loss for all legume seeds.…”

Section: Resultsmentioning

confidence: 99%

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Güzel

Sayar

2011

J Food Sci Technol

View full text Add to dashboard Cite

The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P>0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P<0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Güzel

Sayar

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…The promotion of grain legumes has been mainly linked to them being rich sources of protein, low in saturated fat, as well as possessing certain important micronutrients (zinc, folate and calcium and tocopherols) [11][12][13]. In this regard, legumes could contribute significantly to diets of rural households if consumed as compliments to starch.…”

Section: Introductionmentioning

confidence: 99%

“…To date, there has been separate attempts by crop scientists [16][17][18][19][20][21][22] and nutritionists [11][12][13] to address the knowledge gap on legumes. These efforts have been disciplinary and the information is yet to be consolidated so as to make meaningful impact on policy.…”

Section: Introductionmentioning

confidence: 99%

Expounding the Value of Grain Legumes in the Semi- and Arid Tropics

2017

View full text Add to dashboard Cite

Approximately 70% of the population in the semi-and arid tropics reside in rural areas and depend on agriculture for their livelihood. Crop production is primarily focused on a few starchy staple crops. While this can ensure adequate calories, it inadvertently neglects the need for dietary diversity. Consequently, food and nutritional insecurity remains prevalent in the semi-and arid tropics. We reviewed the legume value chain with the aim to identify opportunities and challenges to unlocking their value and promoting them in the tropics. Several grain legumes are rich in proteins and micronutrients. They also possess adaptability to marginal environmental conditions such as drought and low input systems which typify rural landscapes. Adaptability to abiotic stresses such as drought makes them key to agriculture in areas that will receive less rainfall in the future. However, this potential was currently not being realized due to a range of challenges. Aspects related to their seed systems, production, post-harvest handling and marketing remain relatively under-researched. This was especially true for minor legumes. There is a need for transdisciplinary research which will address the entire value chain, as has been done for major starchy crops. This could also unlock significant economic opportunities for marginalized groups such as women. This will unlock their value and allow them to contribute meaningfully to food and nutrition security as well as sustainable and resilient cropping systems.

show abstract

“…Chickpea is a protein (19-29 g/100 g) and carbohydrates (60-65 g/100 g) rich legume (Boye et al 2010) and it is a source of B complex vitamins and minerals (Seena and Sridhar 2005). These nutritional properties can be even improved using processing methods like germination, cooking or toasted that increase the protein digestibility (Almeida Costa et al 2006;Xu et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Germinated, toasted and cooked chickpea as ingredients for breadmaking

et al. 2016

View full text Add to dashboard Cite

The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on the resulting flours characteristics and their potential for obtaining gluten free breads. Rheological properties of dough were recorded using Mixolab Ò and breads were analyzed for their instrumental quality, nutritional and sensory properties. Chickpea based doughs showed low consistency and their rheological behavior was defined by the starch gelatinization and gelification. The bread made with cooked chickpea flour exhibited the lowest specific volume (0.58 mL/g), brightest crumb (L* = 76.20) and the softest texture, but cooking decreased the content of carbohydrates, ash and protein, although increased the protein digestibility. The highest specific volume was obtained in bread made with toasted chickpea flour, although crumb hardness was higher. Overall, processing of chickpea beans, concretely toasting and cooking led to flours that could be used for obtaining gluten free breads with the nutritional characteristics of the legumes and acceptable sensory characteristics.

show abstract

Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India

Cited by 117 publications

References 41 publications

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Expounding the Value of Grain Legumes in the Semi- and Arid Tropics

Germinated, toasted and cooked chickpea as ingredients for breadmaking

Contact Info

Product

Resources

About