Protein and starch digestibility of faba bean in dependence on processing and cooking methods

Sharma, Alka; Sehgal, Salil

doi:10.1002/food.19910350820

Cited by 7 publications

(5 citation statements)

References 10 publications

(8 reference statements)

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“…Table 2 shows that both the IVPD and IVSD of the two legume seeds were increased significantly (p < 0.05) by the processing methods such as soaking, cooking, autoclaving, and germination. These results were in agreement with previous findings that various processing methods such as soaking, heat treatment, and germination improved both the IVPD and IVSD of many legume seeds such as rice bean, faba bean, quinoa seed, and amphidiploids (black gram × mung bean) (Kaur and Kapoor, 1990;Sharma and Sehgal, 1991;Kataria et al, 1992;Ruales and Nair, 1994). Compared with the control, a longer time of soaking (18 vs 12 h) as well as germination (48 vs 24 h) resulted in a significantly (p < 0.05) higher values of the IVPD and IVSD for both legume seeds (Table 2).…”

Section: Resultssupporting

confidence: 93%

Effect of Various Processing Methods on Antinutrients andin VitroDigestibility of Protein and Starch of Two Chinese Indigenous Legume Seeds

Chau

Cheung

1997

J. Agric. Food Chem.

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The effect of various processing methods on antinutrients and in vitro protein and starch digestibility of Phaseolus angularis and Phaseolus calcaratus seeds was studied. The processes, which included soaking (12 and 18 h), cooking, autoclaving, and germination (24 and 48 h), significantly reduced (p < 0.05) the levels of antinutrients including phytates, tannins, trypsin inhibitors, and amylase inhibitors and significantly improved (p < 0.05) the digestibility of protein and starch as well. Since a significant negative correlation (ranging from −0.80 to −1.00) was found between these antinutrients and the digestibility of both protein and starch, the reduction in the levels of these antinutrients might partly account for the improved digestibility. Cooking as well as autoclaving brought about a more significant (p < 0.05) improvement in the digestibility of both protein and starch as compared with soaking and germination. In this study, all processing methods were more effective in improving the starch digestibility than the protein digestibility. Keywords: Phaseolus angularis; Phaseolus calcaratus; processing; antinutrients; protein; starch; digestibility

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Section: Resultssupporting

confidence: 93%

Effect of Various Processing Methods on Antinutrients andin VitroDigestibility of Protein and Starch of Two Chinese Indigenous Legume Seeds

Chau

Cheung

1997

J. Agric. Food Chem.

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“…These values are consistent with those reported by earlier workers for ricebean (Kaur and Kapoor, 1990b) and fababean (Sharma and Sehgal, 1991a).…”

Section: In Vitro Digestibilitysupporting

confidence: 95%

Variability in Physico-chemical Properties and Nutrient Composition of Newly Released Ricebean and Fababean Cultivars

Saharan

Khetarpaul

Bishnoi

2002

Journal of Food Composition and Analysis

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“…Cooking or autoclaving treatments result in more (13.0-18.6 and 10.3-18% improvement in the white and black varieties, respectively) protein digestibility (p < 0.05) than dry heating and germination. A similar improvement of IVPD by hydrothermal treatment has also been reported in several legumes such as rice bean, faba bean, P. calcaratus, and P. angularis 16,48).…”

Section: Resultssupporting

confidence: 79%

“…However, when compared to acidic solutions, alkaline solution soaking appears to be the more effective one. Some authors have reported that soaking hardly decreases TIA in kidney bean (40) and faba bean (48). Our results show that only when mucuna beans were soaked in tamarind citric acid solutions was less reduction of protease inhibitor levels found.…”

Section: Resultscontrasting

confidence: 38%

Effect of Various Domestic Processing Methods on Antinutrients and in Vitro Protein and Starch Digestibility of Two Indigenous Varieties of Indian Tribal Pulse, Mucuna pruriens Var. utilis

Siddhuraju

Becker

2001

J. Agric. Food Chem.

118

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The effect of various domestic processing methods on antinutrients and starch fractions and in vitro protein and starch digestibilities of white and black varieties of Mucuna pruriens var. utilis was studied. Cooking or autoclaving of both raw seeds and presoaked seeds in different solutions (water, tamarind extract, sodium bicarbonate, and citric acid) significantly (p < 0.05) reduced the content of total phenolics, phytic acid, trypsin inhibitor and chymotrypsin inhibitor activities, and L-dopa compared to soaking or dry heating techniques. The germination processes (24 and 48 h) were also effective in the reduction of various antinutrients, although this reduction appeared to be more pronounced in a prolonged period of germination (72 h). Water soaking followed by dehusking was found to be ineffective in the reduction of trypsin and chymotrypsin inhibitor activities in both varieties. All of the treatments were effective in significantly (p < 0.05) reducing the resistant starch content in the presently investigated samples. Cooking as well as autoclaving brought about a more significant (p < 0.05) improvement in the digestibility of protein and starch compared to germination and dry heat treatment. Moreover, among the different processing techniques, soaking in sodium bicarbonate solution followed by cooking (29.6-34.8%) or autoclaving (33.0-37.2%) seemed to be the best method for improving starch digestibility.

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Protein and starch digestibility of faba bean in dependence on processing and cooking methods

Cited by 7 publications

References 10 publications

Effect of Various Processing Methods on Antinutrients andin VitroDigestibility of Protein and Starch of Two Chinese Indigenous Legume Seeds

Effect of Various Processing Methods on Antinutrients andin VitroDigestibility of Protein and Starch of Two Chinese Indigenous Legume Seeds

Variability in Physico-chemical Properties and Nutrient Composition of Newly Released Ricebean and Fababean Cultivars

Effect of Various Domestic Processing Methods on Antinutrients and in Vitro Protein and Starch Digestibility of Two Indigenous Varieties of Indian Tribal Pulse, Mucuna pruriens Var. utilis

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