Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans)

Worku, Anteneh; Sahu, Omprakash

doi:10.1016/j.btre.2017.09.001

Cited by 30 publications

(22 citation statements)

References 24 publications

(25 reference statements)

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“…Apart from the incorporation of flours and/or powders of pulses in food formulations, current research trends are on the nutraceutical functionalities of pulses (Chávez‐Mendoza & Sánchez, ; Díaz‐Sánchez, Guajardo‐Flores, Serna Guerrero, Gutierrez‐Uribe, & Jacobo‐Velázquez, ; Jamdar, Deshpande, & Marathe, ; Jing et al., ) as influenced by different processing methods (López‐Martínez, Leyva‐López, Gutiérrez‐Grijalva, & Heredia, ) or, more specifically, bioactivity of peptides and hydrolysates (Carbonaro, Maselli, & Nucara, ; Luna‐Vital et al., ) as well as hydrolyzability of the proteins and related physicochemical characteristics (Ghribi et al., ; Jamdar et al., ; Torres, Rutherfurd, Muñoz, Peters, & Montoya, ; Worku & Sahu, ). Other studies involve in vitro starch digestion (Bhattarai, Dhital, Wu, Chen, & Gidley, ; Dhital, Bhattarai, Gorham, & Gidley, ; Edwards et al., ; Ma, Wang, Wang, Jane, & Du, ; Pallares Pallares et al., ; Rovalino‐Córdova, Fogliano, & Capuano, ).…”

Section: Toward Increased Utilization Of Pulses: Current Trendsmentioning

confidence: 99%

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: Toward Increased Utilization Of Pulses: Current Trendsmentioning

confidence: 99%

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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“…Similarly to resistant starch, the colonic fermentation of oligosaccharides is also responsible for the production of short-chain fatty acids, acetate, propionate and butyrate, related to several health benefits [33]. To control the flatulence and reduce the content of oligosaccharides in legumes, many populations, especially in Asia and Africa, consume fermented legumes as an interesting nutritive food alternative [34].…”

Section: Fructooligosaccharidesmentioning

confidence: 99%

Two Sides of the Same Coin: The Impact of Grain Legumes on Human Health: Common Bean (Phaseolus vulgaris L.) as a Case Study

Mecha¹,

Figueira²,

Patto³

et al. 2019

Legume Seed Nutraceutical Research

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Data from Food and Agriculture Organization indicate the worrying scenario of severe food insecurity in the world and the contrasting high prevalence of obesity (13% of the world adult population) in both developing and developed countries. Sustainable agriculture systems with increased inclusion of grain legume species and the boosting of public awareness about legume importance on diet should be a priority issue to eradicate malnutrition and promote public health. However, grain legume production and consumption are in constant state of decline, especially in the European Union. Assigned as the "poor man's meat", "promoters of flatulence", or incorrectly classified as "starchy foods", grain legumes have a negative image in modern societies. In fact, legumes represent an important source of protein, fiber, vitamins (e.g. folate) and minerals (e.g. magnesium). Moreover, legumes are rich in bioactive compounds (e.g. phenolic compounds, protease and α-amylase inhibitors) acting as a "double-edged sword" in human health. They may impair nutrients availability exerting at the same time beneficial biological activities in lipid profile, inflammation, glycaemia and weight. The present chapter is focused on the advantages of a legume-rich diet for health promotion at a global scale, reviewing legume nutritional and bioactive compounds, with particular emphasis on common bean.

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“…The fermentation process on legume-based substrates can also influence the presence of various bioactive components, such as vitamins, natural phenolics, and bioactive peptides, [20] and it can promote the reduction of anti-nutritional factors, as oligosaccharides, allergenic proteins, proteinase inhibitors, and phytates, which limit their consumption and affect the digestibility and the bioavailability of nutrients. [21] Moreover, it was reported that the lactic fermentation of adzuki beans and lentils allowed the accumulation of γ-aminobutyric acid (GABA), a blood pressure regulator, [22,23] while cowpeas fermentation with Lactobacillus plantarum led to changes in phenolic composition and improved antioxidant activity. [24] The fermenting strain chosen for this work, Lactobacillus paracasei (LP) CBA L74, has already been studied in recent works by Gallo et al [25,26] and Salameh et al [27] for cereal-based substrate fermentation.…”

Section: Introductionmentioning

confidence: 99%

Lactic fermentation of cooked navy beans by Lactobacillus paracaseiCBA L74 aimed at a potential production of functional legume‐based foods

et al. 2020

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In recent years, scientific interest in the development of non‐dairy‐based functional foods is increasing progressively and the fermentation of cereals, legumes, fruits and vegetable‐based foods is becoming an important scientific research topic for the production of new probiotic products. In particular, legumes represent a possible alternative to protein foods from animal origins and an adequate fermentation substrate as they contain high amount of nutrients, such as proteins, carbohydrates, fibres, vitamins, and minerals, which are all useful to the growth and metabolic activity of certain microorganisms. This work focuses on the feasibility of developing a dry legume‐based functional product using a fermentation process carried out on a 10% w/v navy bean suspension, in a lab‐scale stirred batch reactor. After soaking and cooking dried navy beans, the fermentation tests performed on the resulting medium using Lactobacillus paracasei CBA L74 showed a maximum bacterial count of 109 CFU/mL after 20 hours and a maximum lactic acid concentration of 1.9 g/L after 16 hours of process time. A freeze‐drying process was performed on the fermented bean suspension, showing a 2‐log microbial reduction and a bacterial viability in the resulting probiotic powder of 3.7 × 108 CFU/g.

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Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans)

Abstract: Graphical abstract

Cited by 30 publications

References 24 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

Two Sides of the Same Coin: The Impact of Grain Legumes on Human Health: Common Bean (Phaseolus vulgaris L.) as a Case Study

Lactic fermentation of cooked navy beans by Lactobacillus paracaseiCBA L74 aimed at a potential production of functional legume‐based foods

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