Content of antinutritional factors and HCl-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking
ABSTRACT White bean seeds were subjected to soaking in distilled water for 1, 2 and 3 days. In order to perform complete processing, the seeds were cooked until soft. Effects of soaking and/or cooking of white bean seeds on antinutritional factors, mineral contents and HCl-extractability were studied. Phytic acid and polyphenol contents of all cultivars were reduced. Soaking alone and soaking, followed by cooking, reduced mineral contents of the cultivars, but HCl-extractability was significantly (P ⩽ 0.01) improved to varying extents, depending on cultivar type. Soaking and/or cooking treatment was thus found to be an effective technique and caused further improvement in the availability of both major and trace minerals in white bean.
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ABSTRACT: The Australian grown faba beans of different seed coat colours were either soaked, boiled or autoclaved, and analysed for phenolic contents and antioxidant activity using an array of reagent-based assays. Soaking, boiling and autoclaving were shown to lower the level of active compounds in faba beans. A significant amount of active compounds was leached to the soaking and cooking medium. Boiling was a better method in retaining active compounds in beans than autoclaving. The boiled beans had more active compounds than those of resulting cooking broths, which was the opposite observation when autoclaving. The buff-genotypes had a similar level of active compounds to red- and green-genotypes. The high performance liquid chromatography-post column derivatisation (HPLC-PCD) system detected a dense collection of high antioxidant HPLC peaks ('humps') in extracts of raw, soaked and boiled beans. The present findings encouraged consumption of faba beans together with cooking broth for the maximum potential health benefits.Food Chemistry 01/2014; 142:461-8. · 3.33 Impact Factor
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ABSTRACT: The biochemical and functional properties of 2 hard-to-cook common bean cultivars (Phaseolus vulgaris, L.) were investigated after the extrusion process. Beans of BRS pontal and BRS grafite cultivars were milled and extruded at 150 degrees C, with a compression ratio screw of 3 : 1, 5-mm die, and screw speed of 150 rpm. Extrudate flours were evaluated for water solubility (WS), water absorption index (WAI), oil absorption capacity (OAC), foaming capacity (FC), emulsifying activity (EA), antinutritional factors, and in vitro protein and starch digestibility. Results indicated that the extrusion significantly decreased antinutrients such as phytic acid, lectin, alpha-amylase, and trypsin inhibitors, reduced the emulsifying capacity and eliminated the FC in both BRS pontal and BRS grafite cultivars. In addition, the WS, WAI, and in vitro protein and starch digestibility were improved by the extrusion process. These results indicate that it is possible to produce new extruded products with good functional and biochemical properties from these common bean cultivars.Journal of Food Science 04/2010; 75(3):C286-90. · 1.78 Impact Factor
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ABSTRACT: The aim of this study was to investigate the effect of fermentation and/or cooking on the antinutritional factors (polyphenols, tannins and phytates), protein digestibility, total and extractable minerals of two Sudanese winter season cultivars (locally named as Abu Ragaba and Abu Kunjara) and one summer season cultivar (Wad Ahmed) as control. High tannin and phytate characterized Abu Kunjara, while high polyphenol characterized Wad Ahmed. The results obtained showed that the antinutritional factors of all cultivars were significantly (P ≤ 0.05) decreased after fermentation and cooking. The reduction in antinutritional factors was concomitant with a significant (P ≤ 0.05) increase in protein digestibility after processing of the samples. Total minerals contents (Ca, P, Fe and Mg) were fluctuated after fermentation and cooking. HCl-extractability of Ca, P, Fe and Mg was significantly (P ≤ 0.05) increased after fermentation and cooking of the samples. However, HCl-extractability of such minerals of the raw samples was deceased after cooking for all cultivars. The increment in minerals extractability is attributed to the reduction in antinutritional factors.Australian Journal of Basic and Applied Sciences. 12/2013; 7(12):229-237.