The Effect of Processing on Digestion of Legume Proteins

Drulyte, Donata; Orlien, Vibeke

doi:10.3390/foods8060224

Cited by 87 publications

(63 citation statements)

References 30 publications

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“…However, it has been observed that the behavior in the protein concentration, after the cooking process, depends on the type of legume. For example, it has been reported that in some varieties of Phaseolus vulgaris, the protein concentration decreased, while in Lens culinaris, it significantly increased [53]. Another report indicated that in these macro compounds, the main changes were not in the concentrations but in the digestibility and bioavailability of nutrients [54].…”

Section: Discussionmentioning

confidence: 99%

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

et al. 2020

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Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC). We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best effect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC.

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Section: Discussionmentioning

confidence: 99%

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

et al. 2020

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“…A higher protein content in autoclaved samples can be attributed to heat inactivating certain anti-nutrients (Trugo et al, 2000). This is contradictory to Drulyte and Orlien (2019), who found that autoclaving of legumes significantly reduced the content of crude proteins compared to the raw legumes. Boiled samples showed the highest protein percentage (19-21%).…”

Section: Nutritional Analysismentioning

confidence: 83%

Effect of heat processing on the nutritional and anti-nutritional factors of cowpea (Vigna unguiculata)

Jaichand

Dwarka

Gerrano

et al. 2020

Ann.UDJG.FoodTechnology

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Nutritionally enhanced cowpea genotypes provide considerable amounts of nutritional composition, which are useful to tackle nutritional deficiency status among rural and urban populations. However, the presence of anti-nutritional factors reduces the availability and absorption of nutrients, particularly of important micronutrients for growth and development. Therefore, the aim of this study was to assess the response of different processing method that allows availability of maximum nutrients in the seeds of test cowpea cultivars. Results showed that soaked cowpea samples had the lowest nutritional content and greatest anti-nutritional content. Boiling allowed for an improved protein content (19-21%) and was the most effective in reducing cyanogenic glycosides (0.18-0.38 mg/100 g), phytic acid (±1.21 mg/100 g), tannins (0 mg/100 g) and trypsin inhibitors (55-155 TIU/g). While, autoclaving was the most effective in reducing the oxalic acid (±2 mg/100 g) content based on the presence of water-insoluble oxalic acid.

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“…Several studies have reported that legumes, such as soybean, and Bambara groundnut, contain antinutritional or toxic components (Hwei-Ming et al, 1997), such as protease inhibitors, lectins, goitrogens, antivitamins, saponins, tannins, phytoestrogens, flatulence factors (Udensi et al, 2007), lysinoalanine, allergens, phytate (Urbano et al, 2000), soytoxin (Vasconcelos et al, 1999). Legumes consumption has been related to various deleterious effects, such as growth retardation (Martinez et al, 1995a), lowered digestibility and absorption of dietary nutrients (Drulyte & Orlien, 2019) and physiological, metabolic and immunological disturbances (Rubio, 2000). However, it is evident that the antinutrient concentration in legumes can be eliminated or reduced to tolerable level through processing methods like roasting, fermentation and soaking (Agbede & Aletor, 2003).…”

Section: Discussionmentioning

confidence: 99%

Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea)

Mbata¹,

Adeyemo²

2020

JAS

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Protein-energy malnutrition is regarded as one of the public health problems in developing countries as a result of poor feeding practices due to poverty. The study was aimed at formulating complementary foods using on maize and Bambara groundnut with a view of reducing malnutrition in low income families. The blends 70% maize, 30% Bambara groundnut were subjected into proximate, sensory and biochemical analyses using standard procedures. Nutrend (a commercial formula) was used as control. The effect of some processing techniques such as germination, roasting, fermentation, boiling, and soaking were determined. The results obtained showed protein content were 15.0% for roasted Bambara groundnut maize germinated flour (RBMGF), 13.80% for boiled Bambara groundnut maize germinated flour (BBMGF), 15.18% for soaked Bambara groundnut maize germinated flour (SBMGF), values for maize flour and nutrend had 10.4% and 23.21% respectively. Energy value of RBMGF, BBMGF, SBMGF, maize flour and nutrend were 494.9, 348.97, 356.49, 351 and 467.2 kcal, respectively. The antinutrient composition of roasted Bambara groundnut maize germinated flour (RBMGF) and boiled Bambara groundnut maize germinated flour (BBMGF) were lower than of soaked Bambara groundnut maize germinated flour (SBMGF). The overall acceptability of SBMGF was rated higher than RBMGF, BBMGF and Maize flour, but lower than Nutrend.  Microflora gradually changed from gram negative enteric bacteria such as Escherichia coli, Klebsiella spp. and Enterobacter aerogenes, mold such a Penicillium citrinum, lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum, and Lactobacillus delbrueckii subsp. bulgaricus and yeast, such as Saccharomyces cerevisae to be dominated by Gram positive lactic acid bacteria (LAB) and yeasts. Yeasts and LAB growth counts in the complementary food varied between 4.44 and 7.36 log cfu/ml. LAB number increased from 5.40 to 7.36 log cfu/ml during fermentation. Yeasts increased from 4.44 to 5.60 log cfu/ml. The use of Bambara groundnut fortification to traditional foods could promote the nutritional quality of African maize-based traditional food.

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The Effect of Processing on Digestion of Legume Proteins

Cited by 87 publications

References 30 publications

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model

Effect of heat processing on the nutritional and anti-nutritional factors of cowpea (Vigna unguiculata)

Characteristics of Microbiological and Physicochemical of Complementary Foods Based on Maize (Zea mays) Fortification With Bambara Groundnut (Vigna subterranea)

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