Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness

Nyembwe, Patricia; Minnaar, Amanda; Duodu, Kwaku G.; Kock, Henrietta Letitia De

doi:10.1016/j.foodchem.2015.01.070

Cited by 20 publications

(9 citation statements)

References 28 publications

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“…According to the literature, the roasting process affects the phenolics of nuts such as cashew nut, hazelnut and peanut, leading to alteration of their antioxidant activities [112,113]. Nyembwe et al [114] reported that the contents of gallic acid and protocatechuic acid were increased from 34.8 and 78.0 to 81.0 and 123.0 mg/100 g DW of flour, respectively, upon roasting at 150 °C for 30 min, possibly due to the release of bound phenolics during the process. Chandrasekara and Shahidi [115] reported that the protection factor by the Rancimat assay and total phenolic content of phenolic extracts from the cashew nuts was increased by both the low and high temperature roasting treatment and discussed that the improvement can be induced by liberation of bound phenolics during the roasting process.…”

Section: Resultsmentioning

confidence: 99%

Insoluble-Bound Phenolics in Food

2016

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Abstract:This contribution provides a review of the topic of insoluble-bound phenolics, especially their localization, synthesis, transfer and formation in plant cells, as well as their metabolism in the human digestive system and corresponding bioactivities. In addition, their release from the food matrix during food processing and extraction methods are discussed. The synthesis of phenolics takes place mainly at the endoplasmic reticulum and they are then transferred to each organ through transport proteins such as the ATP-binding cassette (ABC) and multidrug and toxic compound extrusion (MATE) transporter at the organ's compartment membrane or via transport vesicles such as cytoplasmic and Golgi vesicles, leading to the formation of soluble and insoluble-bound phenolics at the vacuole and cell wall matrix, respectively. This part has not been adequately discussed in the food science literature, especially regarding the synthesis site and their transfer at the cellular level, thus this contribution provides valuable information to the involved scientists. The bound phenolics cannot be absorbed at the small intestine as the soluble phenolics do (5%-10%), thus passing into the large intestine and undergoing fermentation by a number of microorganisms, partially released from cell wall matrix of foods. Bound phenolics such as phenolic acids and flavonoids display strong bioactivities such as anticancer, anti-inflammation and cardiovascular disease ameliorating effects. They can be extracted by several methods such as acid, alkali and enzymatic hydrolysis to quantify their contents in foods. In addition, they can also be released from the cell wall matrix during food processing procedures such as fermentation, germination, roasting, extrusion cooking and boiling. This review provides critical information for better understanding the insoluble-bound phenolics in food and fills an existing gap in the literature.

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Section: Resultsmentioning

confidence: 99%

Insoluble-Bound Phenolics in Food

2016

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“…Marama beans were collected from the Masokaphala area, Botswana (Nyembwe, Minnaar, Duodu, de Kock, 2015). Wheat flour (Snowflake, Premier, South Africa), cassava starch (CS) (Nature's Choice, Atlantis, South Africa), instant yeast and salt were obtained from retail stores.…”

Section: Methodsmentioning

confidence: 99%

Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Nyembwe

Kock

Taylor

2018

LWT

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Marama bean is a drought-tolerant oilseed legume. Isolated marama bean protein has high foaming capacity, strong dough extensibility and good elasticity characteristics. The dough properties of composites of defatted marama flour (DMF) and cassava starch (CS) were compared with wheat flour dough with the aim of determining the potential of DMF as a functional nutritious gluten-free ingredient in bread. DMF-CS doughs with similar strength to wheat flour dough could be produced. However, they had much shorter Mixolab development time and stability. Alveography revealed that the DMF-CS doughs could inflate into a bubble, with the 33:67 DMF-CS ratio having the most similar bubble size, extensibility and deformation energy to wheat flour dough; with a higher proportion of DMF (57:43) these parameters were lower. Rheofermentometry showed that the DMF-CS composites could also hold gas produced by yeast fermentation. Confocal laser scanning microscopy revealed that as the proportion of DMF to CS was increased, the DMF protein tended to aggregate rather distribute throughout the dough, probably because the highly hydrophilic marama protein and pectin had great affinity for each other. Nevertheless, defatted marama flour appears to have considerable potential as a functional gluten replacement for making protein-and fibre-rich gluten-free bread.

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“…It well known that process of roasting may lead to significant changes in the chemical composition of legume seeds (Nyembwe et al, 2015). With several exceptions (e.g.…”

Section: Resultsmentioning

confidence: 99%

Analysis of nutrients and compounds potentially reducing risks of overweightness and obesity-related diseases in raw and roasted Adenanthera pavonina seeds from Samoa

Huml¹,

Drábek²,

Pohořelá³

et al. 2020

Emir J Food Agric

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Recently, Samoans have faced to alarming increase in the prevalence of obesity related diseases, which are connected to the consumption of imported calorie-rich and nutrient-poor food products. It is believed that the re-introduction of native diet may mitigate these negative trends. In Samoa, the seeds of Adenanthera pavonina, an underutilized leguminous tree, are popularly eaten when roasted. Although the seeds are also used in traditional medicine to treat inflammatory and cardiovascular diseases, information on their nutrients and any compounds potentially reducing risks of related health disorders is very limited. Therefore, the objective of this study was to analyse the nutrients and compounds potentially reducing risks of overweight- and obesity-related health problems in raw and roasted A. pavonina seeds from Samoa. The standard analytical and microbiological methods, namely gas chromatography–mass spectrometry, inductively coupled plasma optical emission spectrometry, high-performance liquid chromatography with fluorescence detection, ultrahigh-performance liquid chromatography-tandem mass spectrometry, and Czech technical standard methods, were used for the determination of fatty acids, minerals, tocopherols, phenolic compounds, and B vitamins, respectively. The analyses showed that the lignoceric (17.59% and 18.24%), linoleic (39.80% and 37.88%), and oleic acids (14.67% and 14.75%) were the most abundant in the oil of raw and roasted seeds, with the unsaturated forms present in higher amounts than saturated. The seeds were found to be rich of vitamin E (33.09 and 15.94 mg/100 g), whereas the contents of vitamins B1, B2, B3, and B6 were rather low. Calcium, magnesium, phosphorus, potassium, and sulphur were the minerals found in the highest concentrations. Salicylic acid (201.01 and 151.95 µg/100 g) has been detected in higher amounts than other phenolic compounds. In summary, the findings of this study indicate that the both raw and roasted seeds of A. pavonina are good sources of various health-beneficial nutrients, including those reducing the negative effects of obesity.

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Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness

Cited by 20 publications

References 28 publications

Insoluble-Bound Phenolics in Food

Insoluble-Bound Phenolics in Food

Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Analysis of nutrients and compounds potentially reducing risks of overweightness and obesity-related diseases in raw and roasted Adenanthera pavonina seeds from Samoa

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