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Effect of processing on composition and Tetrahymena relative nutritive value of green and yellow peas, lentils and white peas and beans
... The crude protein content of whole raw 'hepho' flour (24.63g/100gm), Table 1 was found to be comparable with some previous reports like Akinjayeju and Ajayi [20] for P. vulgaris (23.50 gm/100gm) and it was in the protein range for lentil seeds 17-30g/100gm (Davis, 1981). But it was lower than the results of selected beans such as winged bean 30 to 40%, soybean 33 to 41% and pigeon pea 28 to 29% [22] ( Table 2). ...
... There was a significant (p <0.05) reduction in the mean crude fiber content among all the processing methods of 'hepho' bean as compared to the raw but the reduction in the dehulled TC and dehulledPC was higher than the undehulled treatments. The higher reduction in crude fiber contents in the dehulled treatments can be attributed to removal of the bean coat and loss of water soluble fractions of fiber during the cooking process (21,24). This finding was agreed with the report of Abiodun and Adepeju [24] where the cooking of red and white kidney beans caused reduction of crude fiber and Mugendi [25] reported crude fiber reduction in dehulled mucuna bean. ...
... Carbohydrate as Nitrogen Free Extract (NFE) calculated by difference for whole raw hepho flour (65.85 g/100g) ( Table 1) was well comparable with the range values of 60-65 g/100g for cowpea and common bean [22] 65-70 g/100g for Pigeon pea as reported by Duhan [27]. The result was higher than for haricot beans ranged from 56.66 to 61.63 g/100g reported by Derese [9], soybean (30-40 g/100g) by Fasoyiro [22] and lentil (34-65) by Davis [21] but it was lower than for lima bean (66.9) [17]. The result showed that 'hepho' bean contained high amount of carbohydrate as other dry beans and is a good source of carbohydrate energy. ...
Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ ( Lablab purpureus L. ). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. which is an indigenous legume in Ethiopia. The processing techniques employed were traditional cooking (TC) and pressure cooking (PC) of the dehulled and undehulled hepho bean while the raw sample was served as a control. The protein content was retained in all the processing methods while other proximate compositions showed deviations from the raw. Both PC and TC caused a significant (p < 0.05) difference in carbohydrate, fat, fiber, ash and energy content. The results also showed that the processing methods caused a significant (p < 0.05) difference in all the minerals (Ca, P and Zn) except the iron (Fe) content that was retained during all the processing employed. This legume was reach in minerals and proximate compositions and after processing the protein and iron content were determined to be stable. The high amount of iron in lablab beans and its retention during processing was noteworthy as diets in many developing countries are iron deficient. Hence, hepho or lablab can be an alternative and cheaper source of supplemental protein and other nutrients to solve protein energy malnutrition which is a prevalent problem in developing countries like Ethiopia.
... Lentils have been recognized (Bhatty et al., 1976;Savage, 1988) as having limiting levels of sulfur-containing amino acids such as methionine and cysteine. Lentils also contain significant amounts of tannins (0.27±0.40% expressed as catechin equivalents; Davis, 1981) which are detoxified by methylation, further limiting the availability of cysteine and methionine (Savage, 1988). Relative to pigs or cattle, sheep have a high requirement for sulfur-containing amino acids, particularly cysteine, in order to support wool growth (Russel, 1992). ...
... Consequently, N retention may be impaired in sheep consuming a high proportion of lentils due to restricted availability of cysteine and methionine. Lentil screenings in the present study had tannin concentrations of 1.4% (expressed as catechin equivalents), higher than those reported by Davis (1981), but likely due to differences in methodology between studies (Reed, 1995). Tannin concentrations of 1.4% have been reported to reduce N digestion in sheep but would have to be increased fourfold to elicit a similar reduction in fibre digestion (Min et al., 1998). ...
Commercial lentil screenings (LS) were substituted for barley grain and canola meal, and the resulting experimental diets (0, 12.5, 25 and 33% LS; 17–18% CP dry matter) were evaluated in situ and in digestibility and feedlot studies using Romanov×Suffolk lambs. Mature Suffolk, Dorset and Rambouillet ewes were used to evaluate LS or whole barley as protein/energy supplements for ewes in mid-gestation receiving barley silage diets. Lentil screenings included 53.4% lentils, 10.6% weed seeds, 8.27% chaff and dust, with the remainder being a mixture of field peas, barley, wheat and canola. For the lamb trial, the control diet consisted of 62% barley, 12.5% canola meal and 20% alfalfa (as fed), while for the ewe study, the control diet consisted of barley silage with a salt-mineral supplement. Comparing dietary constituents in situ, the rates of protein and dry matter (DM) disappearance were 5–6-fold lower (p
... The interaction of phytate with proteins, vitamins and minerals is considered to be one of the factors limiting the nutritive value of legume seeds (Tabekhia and Luh 1980). Tannins are another antinutritive factor present in lentils and other legume seeds (Price et al 1980 ;Davis 1981). ...
... The tannin amount was minimum in dark and with alternate watering. Therefore, 6 day germinated seed grown in these conditions is optimal for tannin content from a nutritional point of view (Davis 1981). ...
The effect of germination conditions on some antinutrients of Lens culinaris var Magda 20 seeds were studied. The seeds were germinated at 20°C under variable conditions of time, water and light. Quantitative analyses of the soyasapogenols, inositol phosphates and tannins were carried out by capillary gas chromatography, high-performance liquid chromatography and spectrophotometric techniques respectively. Germinated seeds at day 6 contained higher levels soyasapogenol B than the controls, whereas in general the tannin content was reduced. Total phytic acid amounts did not decrease after 3 days of germination but was greatly reduced after 6 days. This work shows that the optimal conditions to reduce some antinutritional factors (tannins and phytic acid) in lentils were 6 days of seed germination in dark and with alternate watering. Therefore, germination conditions offer a good opportunity to improve the nutritional quality of lentils. © 1997 SCI.
... The levels of total phenolics found by Asami, Hong, Barret, and Mitchell (2003) in air-dried strawberries, marionberries and corn were 16-43% lower than those found in frozen or freeze-dried samples. Decreases in phenol content of the legume grains during cooking and dehydration may be ascribed to the binding of polyphenols with other compounds (proteins) or the alterations in the chemical structure of polyphenols which can not be extracted and determined by available methods (Davis, 1981). The changes that may occur in the content of the different phenolic families as a consequence of processing depend on the type of legume and cultivar. ...
... The ratio proanthocyanidin/catechin, a relative approximation of the polymerisation degree of proanthocyanidins, showed a similar tendency in all samples. It is important from a nutritional point of view that the degree of polymerisation of proanthocyanidin be low, because the extent of proanthocyanidin-protein interactions increases with the degree of polymerisation (Davis, 1981;Ricardo-da-Silva, Cheynier, Souquet, & Moutounet, 1991). In these samples the degree of polymerisation decreased significantly as a consequence of soaking and cooking, while an increase occurred during dehydration process. ...
Dehydrated foods are specially designed for patients with mastication or/and deglutition problems. This study has assessed the effects of soaking, cooking and industrial dehydration treatments on antinutrient factors and also on protein digestibility in legume flours (chickpea, lentil and bean). A general decline of phytic acid was observed during dehydration, being the most accentuated in case of lentil (44%), followed by white beans and pink-mottled cream beans. Beans were the legumes that showed the highest levels of enzyme inhibitors and lectins, however processing such as cooking and dehydration significantly reduced (p < 0.05) their levels further to negligible concentrations. The dehydration did not cause further effects than ordinary cooking in reduction of the concentration of polyphenolic compounds of flours. However, a higher increase of in vitro protein digestibility (IVPD) was produced by dehydration in all legumes from 12% to 15%. Thus, dehydrated legume flours could be considered ready-to-use for special meals to specific populations.
... According to Asami et al. (2003), air-drying at temperatures above 60 • C is considered unfavorable for the extraction efficiency of phenolic compounds due to the risk of oxidative condensation or decomposition of thermolabile compounds such as (+)-catechin. The extent of proanthocyanidin-protein interactions increases with the degree of polymerization, so it is nutritionally important that this compound does not polymerize to a high degree (Davis, 1981). ...
... Processing, especially dehulling, can eliminate tannins, which are predominantly present in the seed coat. Tannins decrease the digestibility of proteins by interacting with lysine and methionine, which makes them less readily accessible during digestion (Davis 1981). Lentil with zero-tannin content have been developed (Matus et al. 1993) and the investigation of its inheritance showed that the zero-tannin trait was governed by one recessive gene (tan) (Mirali et al. 2017). ...
... Les résidus de méthionine réagissent également avec les tanins les rendant indisponibles pendant la digestion (Davis, 1981). Ils inhibent aussi les enzymes digestives et réduisent ainsi la digestibilité de la plupart des nutriments, en particulier des protéines et des glucides . ...
En Afrique de l’ouest, la graine du Néré (Parkia biglobosa) est utilisée en pharmacopée traditionnelle et surtout en alimentation humaine sous forme d’un condiment. Cette légumineuse très riche en protéines et en lipides demeure une source de protéines encore mal exploitée. Notre thèse porte sur la valorisation des graines du Néré pour le développement de nouveaux produits riches en protéines d’origine végétale comme alternative à l’usage du soja comme ingrédient de base. Les objectifs visés ont été : (i)la caractérisation biochimique et physico-chimique d’isolats protéiques issus de farine de graines de Néré en fonction du procédé d’extraction, (ii) la sélection de bactéries lactiques protéolytiques capables de fermenter le jus de Néré, réduire les facteurs antinutritionnels afin d’accroître la biodisponibilité des nutriments, (iii) obtention d’un modèle alimentaire riche en protéines.A partir d’une farine de graines de Néré, les rendements d’extraction en protéines par extraction en solution aqueuse ont été déterminés en fonction du pH, de la force ionique et de la présence de la matière grasse. Les protéines isolées présentent une solubilité maximale à pH bas 2-3 et pH élevé 8-10. Le profil des protéines par SDS-PAGE est similaire à celui d’autres légumineuses à graines : albumines, globulines et leurs sous-unités.Les effets de l’utilisation de souches de Lactobacillus plantarum sur la réduction des facteurs antinutritionnels et l’amélioration de la digestibilité des protéines contenues dans le jus cru et fermenté de la graine du Néré ont été étudiés. Le traitement thermique réduit considérablement les facteurs antinutritionnels comme les phytates, les tanins, les inhibiteurs de la trypsine. Toutes les souches de Lactobacillus plantarum utilisées ont amélioré la digestibilité des protéines (in vitro) et contribué, de façon variable, à la réduction des teneurs en facteurs antinutritionnels.L’aptitude à la gélification thermique des isolats protéiques d’albumines et globulines du Néré a été déterminée en fonction du pH. A pH 7, la concentration minimale pour la formation de gel thermique est comprise entre 100-120g/l. Il apparait que le développement d’un modèle alimentaire à partir d’isolats de protéines est peu adapté à l’Afrique de l’ouest, car il semble préférable de limiter les pertes de protéines dans un long processus de séparation/purification des fractions protéiques. Ainsi un modèle permettant de maximiser l’utilisation des protéines disponibles dans la graine de Néré a été mis en place. Sur la base de la technique du tofu de soja, des jus de Néré et de soja ont subi un traitement thermique en présence de sels bivalents (MgCl2 et CaCl2) à différentes concentrations. Les échantillons de tofu préparés avec les concentrations 20 et 40 mM de MgCl2 et CaCl2 respectivement, présentaient un coagulum important et permettaient l’obtention d’un type de tofu « ferme ». L'analyse en compression uni-axiale a révélé que la dureté et la cohésion des échantillons sont fonction de la nature et la concentration en sels bivalents, tandis que l’adhésion n'est pas affectée de manière significative. La rhéologie à contrainte imposée a permis d’observer une prédominance du caractère élastique sur le caractère visqueux. La meilleure combinaison a permis d’obtenir un tofu de Néré avec une matière sèche de 30,9 % et des teneurs de 13 % en protéines et 7,2 % en matière grasse.Les travaux de cette thèse montrent une voie de valorisation des potentialités nutritionnelles de cette légumineuse tropicale et de développement de produits alimentaires de type boisson et tofu destinés à l’alimentation humaine en Afrique.
... The effect of these compounds ranges from relatively inoffensive polyphenols to the relatively harmful protease inhibitors. Alkaloids 38 , phytic acid, phenolic compounds such as saponins and tannins 14,27 are some nonprotein ANCs. ...
... Inactivity of trypsin and chymotrypsin enzymes causes difficulties in lysis proteins into small peptides and eventually affects the release of amino acids from small peptides. Tannins are phenolic inhibitors that bind to proteins via Lys or Met cross-links (Davis, 1981) and make insoluble complexes with carbohydrates (Reddy et al., 1985). In lentils, trypsin and chymotrypsin inhibitors and phytic acids are present in seed cotyledons, whereas tannins are concentrated mainly in the seed coat (Dueñas et al., 2002). ...
Lentil (Lens culinaris Medik.) is a nutritionally dense crop with significant quantities of protein, low-digestible carbohydrates, minerals, and vitamins. The amino acid composition of lentil protein can impact human health by maintaining amino acid balance for physiological functions and preventing protein-energy malnutrition and non-communicable diseases (NCDs). Thus, enhancing lentil protein quality through genetic biofortification, i.e., conventional plant breeding and molecular technologies, is vital for the nutritional improvement of lentil crops across the globe. This review highlights variation in protein concentration and quality across Lens species, genetic mechanisms controlling amino acid synthesis in plants, functions of amino acids, and the effect of antinutrients on the absorption of amino acids into the human body. Successful breeding strategies in lentils and other pulses are reviewed to demonstrate robust breeding approaches for protein biofortification. Future lentil breeding approaches will include rapid germplasm selection, phenotypic evaluation, genome-wide association studies, genetic engineering, and genome editing to select sequences that improve protein concentration and quality.
... They have the property of adhering to proteins with hydrogen bonds and with the hydrophobic interactions created, they reduce the nutritional value of lentil seeds (Hahn et al. 1984). When bound to proteins they react with lysine or methionine, making the compounds formed unavailable during digestion (Davis 1981). However, the degree of polymerization of these polyphenolic compounds plays an important role both in the effect of protein digestion and in the availability of vitamins and minerals (Suschetet 1975). ...
Lentil is an ancient legume crop cultivated thousands of years for its nutritious seeds, its ability to improve soil colonized by nitrogen fixing symbiotic bacteria, and providing income to local farmers at semiarid areas. During the centuries, numerous landraces and traditional varieties have been developed, providing a wealth of genetic material for lentil cultivation and use by local communities worldwide. However, current improved lentil varieties suffer from many biotic and abiotic challenges, and breeding new cultivars should exploit the breadth of genetic potential reserved within the Lens gene pool. Landraces and wild relatives are more tolerant to adverse environmental conditions and can provide valuable genes to develop improved varieties in modern agriculture, adapted to environmental abiotic and biotic stresses, suitable as well for other industrial non-food uses, such as biomass production and use as energy crop. Molecular tools to assist breeding efforts in lentil are less well developed in comparison with other crops, although progress has been made in germplasm characterization using molecular markers. Genomic research is delayed by the large (4.3 GB) lentil genome size, and progress towards the release of the complete lentil genome sequence is expected to accelerate breeding efforts. In this chapter we review current knowledge on lentil domestication and landrace distribution, cultivar improvement and breeding, efforts to characterize abiotic and biotic stress tolerance, the research strategies and major advancements made by modern molecular technologies for identification and utilization of important markers/QTLs in lentil breeding, and future prospects for this important legume crop.
... They have the property of adhering to proteins with hydrogen bonds and with the hydrophobic interactions created, they reduce the nutritional value of lentil seeds (Hahn et al. 1984). When bound to proteins they react with lysine or methionine, making the compounds formed unavailable during digestion (Davis 1981). However, the degree of polymerization of these polyphenolic compounds plays an important role both in the effect of protein digestion and in the availability of vitamins and minerals (Suschetet 1975). ...
Lentil is an ancient legume crop cultivated thousands of years for its nutritious seeds, its ability to improve soil colonized by nitrogen fixing symbiotic bacteria, and providing income to local farmers at semiarid areas. During the centuries, numerous landraces and traditional varieties have been developed, providing a wealth of genetic material for lentil cultivation and use by local communities worldwide. However, current improved lentil varieties suffer from many biotic and abiotic challenges, and breeding new cultivars should exploit the breadth of genetic potential reserved within the Lens gene pool. Landraces and wild relatives are more tolerant to adverse environmental conditions and can provide valuable genes to develop improved varieties in modern agriculture, adapted to environmental abiotic and biotic stresses, suitable as well for other industrial non-food uses, such as biomass production and use as energy crop. Molecular tools to assist breeding efforts in lentil are less well developed in comparison with other crops, although progress has been made in germplasm characterization using molecular markers. Genomic research is delayed by the large (4.3 GB) lentil genome size, and progress towards the release of the complete lentil genome sequence is expected to accelerate breeding efforts. In this chapter we review current knowledge on lentil domestication and landrace distribution, cultivar improvement and breeding, efforts to characterize abiotic and biotic stress tolerance, the research strategies and major advancements made by modern molecular technologies for identification and utilization of important markers/QTLs in lentil breeding, and future prospects for this important legume crop.
... The effect of these compounds ranges from relatively inoffensive polyphenols to the relatively harmful protease inhibitors. Alkaloids 38 , phytic acid, phenolic compounds such as saponins and tannins 14,27 are some nonprotein ANCs. ...
The biggest problem faced by the humanity in the present 21st century is ensuring the food security for the burgeoning billions. Since early civilization in different continents across the globe, grain legumes have been a part of balanced diets together with cereals. India is one of the developing countries of the world where malnutrition and poverty has become one of the major thinking issues of present date. In India, people are mostly vegetarian in dietary habits and depend mostly on cereals and pulses as their staple food to fulfill their dietary requirements. Grain legumes popularly known as pulses are dietary protein in the daily diet of human beings as well as animal feed also. A sustainable diet for vegetarians may not be possible without the protein-rich grain legumes. India has not yet attained self-sufficiency in pulses production and still have to depend on foreign countries too some extent. This is not always only because of inefficiency of the local producers. Post-harvest losses in pulses is also claimed to be major causes for unavailability of healthy pulse products in the market. Actually the farmers, field staffs, extension workers, rural entrepreneurs also have lack of knowledge regarding the post-harvest management, processing of pulses and derivation of value added products. So, improving the different post-harvest aspects of pulses is the most important way forward.
... Tannins are primarily located in the seed coat and can be removed by processing (e.g., dehulling). Tannins can reduce protein digestibility by reacting with lysine and methionine and making them available in a smaller amount during digestion [76]. Zero tannin lentils are now available [77]. ...
Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
... Nutritional quality is affected by these factors that interact with the intestinal tract such as phytate, tannins and oxalates which reduce protein digestibility and amino acid absorption (Nowacki, 1980;Davis, 1981). However, these substances need to be destroyed either by heat or other treatments otherwise concentration of toxins will exert adverse physiological effects when ingested by man and animals (Liener, 1994). ...
The objective of this study was to determine the effect processing on proximate and mineral compositions of raw and processed seeds of black climbing bean "hepho" (Phaseolus coccineus L.). The experiment was conducted on raw, dehulled and undehulled black climbing bean flour. The processing techniques employed were traditional (TC) and pressure cooking (PC), while the raw sample served as control. The processing techniques showed deviations in nutrient content from the raw by the all tested processing techniques particularly, PC which caused a significantly (p < 0.05) difference in all the proximate contents except the carbohydrate content, whereas TC showed a significant (p < 0.05) difference in only some of the proximate composition. Generally, both the traditional cooking (DTC and UTC) and pressure cooking (DPC and UPC) techniques caused significant difference (p < 0.05) in some of the mineral profile of hepho (Ca, P and Fe) except the zinc content which has non-significant (p>0.05) difference. Although all the process technique applied in this study have significant effect in the composition of hepho bean contents; DPC and UPC which have the most suitable techniques to prevent the loss of protein and minerals (Ca, P, Fe and Zn). Hence, the black climbing bean seeds "hepho" is an alternative and cheaper source of protein and contribute to solve the problem of malnutrition which is a prevalent problem in developing world especially, Ethiopia.
... Phytate content of the samples was done as described by Davis 17 and total cyanide content in the samples was analyzed using the alkaline titration method using AOAC (1990) methods. 13 ...
This study aimed at evaluating the contribution of cassava recipe in meeting Recommended Dietary Allowance (RDA) of the under five children for the selected nutrients (protein, fat, iron and zinc) in Mtwara rural district. This was achieved by identifying the common cassava recipes and the consumption pattern by using a 24h dietary recall and Food Frequency Questionnaire (FFQ). Proximate composition, mineral contents and anti-nutrients (cyanide and phytate contents) were also determined. The rate of consumption of a child was computed based on food portion and consumption frequency in a day. The sufficiency of nutrient of cassava recipes was determined on the basis of the quantity of food eaten per day. Computed nutrient intake was evaluated against the RDA of respective nutrient for respective age category. The findings indicate that the contribution of cassava to the RDAs of the respective nutrients were 19.4% for iron, 21% for zinc, 0.527% for fat and 4.26% for protein among the under five children which is extremely low. The anti-nutrient (phytate) content was far above the tolerable level of 25 mg/100g but cyanide was within the acceptable level. The computed Individual Dietary Diversity Score (IDDS) of 2.5 was similarly far below the target IDDS of 5. This implies an extremely poor dietary diversity indicative of very low consumption of food varieties including those of animal origin. It is thus important to develop strategies which encourage and make easy for dietary diversification among community members in order to complement cassava based recipes with readily available foods rich in macro and micronutrients. The strategy should also consider dietary practices such as control of intake of inhibitors e.g. of iron absorption and increase intake of enhancers of absorption in a given meal. These strategies can also include cassava recipe supplementation and fortification.
... On the other hand, protease inhibitors can act as anticarcinogenic agents [72]. Polyphenols, such as tannins, crosslink with proteins by reacting with lysine or methionine amino acids making them inactive during digestion [73] or making the proteins insoluble [74]. Phytic acid present in legume seeds is responsible for the reduction of bioavailability of essential minerals [75]. ...
... Condensed tannins have been reported to occur in appreciable amount in lentils. They can crosslink with protein by reacting with lysine or methionine, making them unavailable during digestion (Davis 1981). However, the degree of polymerization of these polyphenolic compounds significantly affect protein digestibility and the availability of vitamins and minerals (Suschetet 1975). ...
Lentil is a highly nutritious legume with an ample quantity of carbohydrates and good amount of proteins, minerals, vitamins, phytochemicals and fibres. Although it has been used as staple food since ancient times, its usage has been limited in developed countries, especially due to the lower protein digestibility, presence of anti-nutritional factors, flatulence and poor cooking qualities. Processing of lentils including dehulling and splitting and isolation of major fractions, e.g., proteins and starches are some of the strategies that can be adopted to add value and increase consumption of these legumes. This review paper intends to provide detailed overview of lentil's global production, nutritional composition and processing methods of lentil. Methods of isolation/characterization of lentil protein and starch and their subsequent application in foods are also presented.
... Although RFO cause stomach discomfort, 2 tannins bind mineral ions thereby reducing their bio-availability to humans. 3 High-throughput transcriptomic studies involving deep sequencing have contributed valuable genomic resources for lentil. 4 RNA extracted from mixed tissues which included young and mature leaf tissues, stem, flowers, and immature and mature pods was used to construct a cDNA library for transcriptome sequencing, which identified over 84,000 unigenes and enabled validation of sets of eSSR primer pairs for polymorphisms among cultivated genotypes as well as among non-domesticated genotypes. ...
RNA isolation from polysaccharide-and phenolics-rich plant tissues such as developing lentil (Lens culinaris Medik.) seeds is challenging. High-quality RNA is needed in adequate quantities for transcriptome analysis to study seed quality traits. To date, a suitable method to isolate high-quality and-quantity RNA from lentil seeds has not been reported. The objective of this study was to develop a simple and reproducible method to isolate high-quantity and-quality RNA from developing lentil seeds for gene expression analysis. Methods based on Trizol™ reagents and phenol:guanidine gave low yields of RNA. A method based on hexadecyltrimethylammonium bromide followed by a lithium chloride precipitation yielded RNA in high quantity (210–260 µg from 200 mg of seeds) and quality (A 260/280 ratio of about 2.2). Isolated RNA was used to study the expression of the granule-bound starch synthase I (GbssI) during lentil seed development by RNA gel blot and quantitative real-time polymerase chain reaction. The expression pattern of the GbssI was similar to that reported for pea GbssI gene.
... Though legumes are important sources of dietary proteins for both human and animals, their usefulness have been hindered by the presence of some anti-nutritional factors known as toxins (Onyeike et al., 1995;Aremu et al., 2010). Nutritional quality is affected by these factors that interact with the intestinal tract such as phytate, tannins and oxalates which reduce protein digestibility and amino acid absorption (Nowacki, 1980;Davis, 1981). However, these substances need to be destroyed either by heat or other treatments otherwise concentration of toxins will exert adverse physiological effects when ingested by man and animals (Liener, 1994). ...
Investigating the effect of different processing methods on nutritional composition of a lesser known crop (black turtle bean) was carried out with a view to providing adequate information towards effective utilization of this crop in various food applications in Africa and other parts of the world. The seeds of black turtle bean (Phaseolus vulgaris L.) were collected from Bokkos town of Plateau State, Nigeria and processed into raw dried, boiled, cooked, roasted, sprouted and fermented flours. Proximate, mineral and amino acid compositions were investigated using standard analytical techniques. The processing methods showed deviations in nutrients from the raw seeds. Crude protein was found to be enhanced by cooking (13.5%), roasting (4.64%) and sprouting (14.35%) methods while all the processing methods were found to reduce the contents of crude fat, fatty acids and metabolizable energy. Processing significantly (p < 0.05) affected the content of some minerals in Phaseolus vulgaris seeds. All the processing methods (boiling, cooking, roasting, sprouting and fermenting) increased magnesium, zinc and manganese contents by 44.16, 121.43 and 130.00%; 25.85, 100.00 and 150.00%; 35.54, 74.83 and 70.00%; 31.76, 107.14 and 110.00%; 31.28, 128.57 and 120.00%, respectively whereas sprouting decreased calcium and iron contents by 14.26 and 4.76%, respectively. Generally, raw and processed Phaseolus vulgaris seeds were found to be good sources of essential minerals and harmful lead was not at the detectable range of AAS. The amino acid profile revealed that all the processing methods increased the concentrations of total amino acid (TAA) while only cooking and roasting methods increased the concentrations of total essential amino acid (TEAA) with histidine by 1.46 and 1.95% compared with the raw value. The limiting amino acids (LAA) for both the raw and processed samples were either Met + Cys, Ile or Val. Sufficient proportions of the essential amino acids were retained after processing of the black turtle bean (Phaseolus vulgaris) to meet FAO/WHO dietary requirement.
... Similarly, tannins bind with lysine or methionine thereby decreasing the bioavailability of these essential amino acids during digestion (Davis, 1981). Phytic acid binds to create a phytate-mineral-protein complex and can decrease the bioavailability of essential minerals including zinc, magnesium, phosphorus, calcium, and iron (Deshpande & Cheryan, 1984). ...
... The antinutritional compounds found in pulse crops can be categorized as protein nd not detected Bravo et al. (1999) ANCs and non-protein ANCs (Duranti and Gius 1997). Nonprotein ANCs include alkaloids (Markievicz et al. 1988), phytic acid, phenolic compounds such as tannins (Davis 1981) and saponins (Hudson and El-Difrawi 1979). The presence of antinutritional factors, such as phenols, tannins (Cardador-Martinez et al. 2002), phytic acid (Urbano et al. 2000) and flatulence-causing oligosaccharides (Udensi et al. 2007) are now being considered as potential antioxidants. ...
Horse gram is an underutilized pulse crop grown in
wide range of adverse climatic conditions. It occupies an
important place in human nutrition and has rich source of
protein, minerals, and vitamins. Besides nutritional importance,
it has been linked to reduced risk of various diseases
due to presence of non-nutritive bioactive substances. These
bioactive substances such as phytic acid, phenolic acid, fiber,
enzymatic/proteinase inhibitors have significant metabolic
and/or physiological effects. The importance of horse gram
was well recognized by the folk/alternative/traditional medicine
as a potential therapeutic agent to treat kidney stones,
urinary diseases, piles, common cold, throat infection, fever
etc. The inception of nutraceutical concept and increasing
health consciousness the demand of nutraceutical and functional
food is increased. In recent years, isolation and utilization
of potential antioxidants from legumes including horse
gram are increased as it decreases the risk of intestinal diseases,
diabetes, coronary heart disease, prevention of dental
caries etc. Keeping in view the increasing demand of food
having nutraceutical values, the present review ascribed with
recent scientific knowledge towards the possibilities of exploring
the horse gram, as a source of food and nutraceuticals
compounds.
... Condensed tannins have been reported to occur in appreciable amount in lentils. They can cross-link with protein by reacting with lysine or methionine, making them unavailable during digestion (Davis, 1981). However, the degree of polymerization of these polyphenolic compounds plays an important role in both the effect on protein digestibility and the availability of vitamins and minerals (Suschetet, 1975). ...
Changes in the trypsin inhibitor activity and in the phytic acid, tannin, and catechin content of lentils (Lens culinaris var. Vulgaris) were investigated after soaking in distilled water, citric acid, and sodium bicarbonate solutions. The effect of cooking, after the seeds mere presoaked in the above-mentioned solutions and both the soaking and cooking solutions were discarded, was also studied. Finally, two varieties of lentils (L. culinaris var. Vulgaris and Variabilis) were germinated for 6 days, and the effect on the trypsin inhibitor activity and the phytic acid, tannin, and catechin contents was also measured. Soaking did not modify the trypsin inhibitor activity, decreased the phytic acid content, and increased the tannin and catechin contents. Cooking the presoaked seed brought about the total removal of trypsin inhibitor activity, a reduction of the phytic acid level, and an increase of the content of tannins and catechins. The trypsin inhibitor activity and the phytic acid content showed a large decrease after 6 days of germination, while amounts of tannins and catechins in the two lentil varieties studied increased. Cooking and germination seem to be good procedures to improve the quality of lentil flour from the nutritional point of view, despite the fact that a large variation on the effects of processing, related to the different legume varieties, has been observed.
... Polyphenols, such as tannins, crosslink with proteins by reacting with lysine or methionine amino acids making them inactive during digestion (Davis 1981) or making the proteins insoluble (Salunkhe and others 1982). Polyphenols are implicated in decreasing the activities of digestive enzymes and proteins and amino acid availabilities (Table 2) (Salunkhe and others 1982). ...
The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.
Horsegram is an important crop that has significant role in sustainable farming and nutritional security in developing countries. The nutritional values of the legume are comparable to other pulses and provide cheap source of various nutrition. It has good therapeutic properties and has been traditionally used to cure kidney stones, asthma, inflammation, pain, bronchitis, leucoderma, urinary discharges, heart diseases, piles, etc. The nutritional composition, anti-nutritional factor and nutraceutical and medicinal properties of horsegram have been summarized in this chapter.
Background
Lentil is considered a high protein source. However, it is low in sulphur amino acids (SAA) and their metabolic availability (MA) is further affected by anti-nutritional factors in lentils. The combination of lentils with grains such as rice can enhance the protein quality of a lentil-based meal but the MA of SAA in lentils must first be known.
Objectives
The objectives of the current study were to assess the MA of methionine in lentils and to test the effect of complementing lentils with rice in young adults.
Methods
Five healthy young men (<30 y, BMI < 25) were each studied at 8 or 10 levels of methionine intakes in random order; 4 levels of L-methionine; 0.5, 1, 2 and 3 mg.kg–1.d–1 (reference diet), 3 intakes of methionine from lentils and 3 intakes from the mixed meal of lentils + rice (test diets). The MA of methionine and the effect of complementation were assessed by comparing the IAAO response to varying intakes of methionine in cooked Canadian lentils, and in rice + lentils combined, compared with the IAAO response to L-methionine intakes in the reference protein (crystalline AA mixture patterned after egg protein) using the slope ratio method. L-[1–13C] phenylalanine was used as the indicator. Data was analyzed using the procedure “MIXED” with subject as a random variable, and oxidation day as repeated measure.
Results
The MA of methionine from lentils was 69%. Complementation of cooked lentils with rice decreased the oxidation of L-[1–13C] phenylalanine by up to 16% (P < 0.05).
Conclusions
The content and MA of methionine are low in lentils. However, combination of lentils with rice in a 1:1 ratio can improve the protein quality of lentil-based diets, resulting in increased protein synthesis in young healthy adults.
Clinical Trial Registration number: NCT03110913.
The study aimed at evaluating the effect of cooking duration and toasting on proximate composition, vitamins, minerals, amino acid and phytochemical contents of kidney bean seed. The seeds were obtained from Akwanga market in Akwanga L.G.A. of Nasarawa State, Nigeria, cleaned and extraneous materials like dry leaves, stones, and dirt were removed and cooked for 1, 2, 3 and 4 hours; another portion was toasted using aluminum pan where toasting was done until the seeds turn brown, producing sweet aroma as that ground nut cake. The cooked ones were labeled T2, T3, T4, and T5 for 1, 2, 3 and 4 hours of cooking duration, respectively while the raw and toasted were labeled as T1 and T6, respectively. Samples of each treatment were analyzed for nutrients and anti-nutrients compositions. The cooking durations showed significant (P<0.05) increase in nutrients and decrease in anti-nutrient compositions compared to the unprocessed seeds. Similarly, toasting showed deviations in all the nutrients and anti-nutrients analyzed. The low phytochemical values recorded in cooked and toasted seeds were within safe limits for both human and animals' consumption. It is therefore concluded that Kidney bean must be cooked at least for 3 hours or toasted before feeding to monogastric animals to prevent deleterious effects.
Effect of processing methods such as cooking, frying, roasting, fermentation, germination and soaking as well as treatment with chemical additives on in vitro carbohydrate digestibility (IVCD) of cereals (rice, bajra, jowar, wheat semolina) and legumes (greengram, redgram, Bengalgram, blackgram) was studied, using salivary and pancreatic amylases, individually. Cooking, fermentation and germination enhanced the digestibility, in contrast to decrease in case of roasting and frying. Results on the effect of some additives, such as salt fat and legume hulls extract, on in vitro carbohydrate digestibility indicated that fat decreased the digestibility, whereas addition of salt increased it. Addition of ethyl acetate extract of hulls to respective legume decreased the digestibility, with the exception of greengram extract, which improved the digestibility of the cereals. In vitro digestibility also improved in the fermented products of cereals and legumes, such as dhokla and idli as well as roasted products like papad, whereas it decreased in fried products such as shev.
Dry peas are an important protein source for people and for animals. This paper reviews various aspects of the protein in dry peas, including variations in protein content, biochemical characteristics of the major protein components, and amino acid composition. The existing technology for the production of concentrated sources of pea protein (i.e., concentrates and isolates) is described. Finally the utilization of dry peas, pea flours, pea protein concentrates, and pea protein isolates is discussed. That discussion includes studies of the nutritonal value of peas and of the functional properties of dry pea ingredients in model systems and in food products. Topics for future research to enhance utilization of dry peas form the conclusion of this paper.
Spectra of methanolic solutions of free, esterified, and insoluble-bound fractions of phenolic acids isolated from Triton canola were recorded between 250 and 520 nm. These spectra were then analyzed as linear combinations of Gaussian bands using the CHAOS-B (Curve Handling for the Analysis of Overlapping Spectre, version B) computer program. The analysis indicated that between 250 and 520 nm the spectra of the free and esterified fractions were composed of three separate component bands at approximately 280, 300, and 328 nm. The insoluble-bound phenolic acid fraction was composed of four bands at 254, 282, 319, and 384 nm. All three fractions displayed a shorter wavelength (<250 nm) component that could be represented, for lambda > 250 nm, by a Gaussian band located between 217 and 235 nm. The second and fourth theoretical derivative spectra yielded a very good fit to the corresponding spectra obtained from the numerical derivative of the experimental data; The methodology was tested using a model system consisting of mixtures of protocatechuic and sinapic acids. The content of sinapic acid may be estimated with an accuracy of 6%.
Acid proteinate (AP), magnesium proteinate (MAP), and calcium proteinate (CAP) extracted from yellow pea flour at different pH (P) and temperature (degrees-C, T) levels were analyzed. The yield (grams per 100 g of flour) of AP (maximum 20.2 %; T = 32.1-degrees-C, P = 9.8) was significantly affected (P < 0.10) by different combinations of temperature and pH during extraction, while the yield of CAP was only affected (P < 0.001) by pH (max = 19.0%; T = 27.0-degrees-C, P = 10.8). MAP (max = 16.8%) was not affected by either factor. There were no significant differences in nitrogen content (70.7 % protein) for the three proteinates due to temperature and pH variables. Hydrophilic amino acid contents of AP, MAP, and CAP were 64.2, 61.8, and 62.1 %, respectively. Cysteine and methionine contents were the lowest for all proteinates. Gel electrophoresis of all proteinates showed similar molecular weight subunit patterns, ranging from 17 000 to 84 000 with disulfide bond generally at MW of 63 000->100 000 for all proteinates.
Phenolic compounds of ten genotypes of dry beans (Phaseolus vulgaris L.) were investigated using four different methods. Assayable tannins using the 0.5% vanillin assay ranged from 49–306 mg catechin equivalents/100 g beans. Significant differences were observed for tannins measured by the vanillin and the protein precipitable phenol tests. Of the two redox assays, the Prussian blue assay gave significantly higher total phenol values than the Folin-Ciocalteu assay. Both these reagents were more sensitive to tannic acid than to catechin. Although tannin values varied 2–3 fold for a given variety, excellent correlation was observed between the different assays employed for bean tannin analysis.
Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatures (28C, 35C and 42C) and concentrations (79 g/1, 150 g/1 and 221 g/1). Samples were analysed to establish the changes of total protein content and in vitro protein digestibility, trypsin inhibitor activity (TIA) and phenolic compound content during natural fermentation of lentils. The preparation of lentil flour suspensions to be fermented caused a slight increase in total protein and in vitro protein digestibility content, a decrease of TIA and a sharp decrease the tannin/catechin ratio. During the whole fermentation procedure, the minimum initial lentil concentration and temperature used (79 g/1, 28C) achieved the maximum protein content and the lowest tannin/catechin ratio. The TIA was more affected by temperature than by concentration, and a 62.5% reduction was observed at 42C and 79 g/1.
These studies have demonstrated that peas and lentils can be used as protein sources for flours, concentrates and isolates. Less research attention has been devoted to lentil protein extraction, probably because of the greater cost of lentils as compared to peas. Pin-milling and air classification is well adapted to extracting pea flours to produce pea protein concentrates. Apparently, air-classification can be applied successfully to starch rich legumes, but will not give satisfactory results with lipid rich legumes.
Wet processes, including alkaline and salt and acid solubilization, together with isoelectric precipitation or ultrafiltration, have been developed. The pea and lentil protein extracts of these processes exhibit comparable and complementary functionality to homologous soybean products. Air-classified pea protein concentrates are different from soy protein concentrates because of residual starch which can be useful for particular functional applications. Pea isolates appear to exhibit better foaming properties and more solubility than soy isolates, but pea isolates have to be more concentrated than soy isolates to produce viscous dispersions. The economic feasibility of pea and lentil protein extracts is related directly to protein content of the flour, unique functionality of the extracts, marketability of the by-products of extraction and the cost of peas or lentils.
Pulse crops are cool season, annually grown legume crops, which are harvested for their seeds. They are invaluable agricultural commodities which are produced and imported by many regions of the world. Pulse seeds are a valuable source of dietary protein, carbohydrates, fiber and an important source of essential vitamins and minerals. Their nutritional characteristics have been associated with a reduction in the incidence of various cancers, HDL cholesterol, type-2 diabetes and heart disease. Pulses also contain protein and non-protein antinutritional factors, which may cause deleterious effects on the host when the seeds or processed seeds are consumed raw. Conversely, recent studies have demonstrated that protein antinutritional compounds such as lectins, protease inhibitors and the non-antinutritional component, angiotensin I-converting enzyme (ACE) inhibitor may have beneficial properties. Lectins have been associated with reducing certain forms of cancer, activating innate defense mechanisms and managing obesity. Protease inhibitors such as trypsin and chymotrypsin inhibitors have been demonstrated to reduce the incidence of certain cancers and demonstrate potent anti-inflammatory properties. Angiotensin I-converting enzyme (ACE) inhibitor has been associated with a reduction in hypertension.
The leaves of Xanthosomas mafaffa, Ipomoea involucrata, Launaea taxaracifolia and Euphorbia hirta were analysed for their nutritive value and antinutritional factors. Protein content of the leaves ranged between 2.60 and 3.42%, while fibre and mineral (ash) contents were 1.15–7.73% and 1.48–2.86%, respectively. The amino acid spectrum revealed that the leaf proteins were generally deficient in more than one amino acid. Methionine was the most limiting amino acid in X. mafaffa, E. hirta and L. taxaracifolia, while lysine was most limiting in I. involucrata. The highest chemical score was recorded for the E. hirta protein while L. taxaracifolia registered the lowest scores. Therefore, L. taxaracifolia leaf protein was the poorest in quality. E. hirta leaves contained the highest concentration of calcium (175 mg%), copper (14.7 mg%), iron (45.8 mg%) and lead (26.4 mg%). A high level of phosphorus (34.1 mg%) was observed in I. involucrata. In terms of antinutritional principles, all the leaves studied had comparatively lower concentrations of oxalate, phytate, tannins, alkaloids and saponins.
Proteins are major components of legume seeds. Their nutritional and functional properties dramatically affect the overall quality of the seed and its technological performance. In this review legume seed proteins are considered, taking into account both their molecular and nutritional properties. Other compounds of non-protein origin affect the utilization of grain legumes for food and feed. They have also been reviewed both for their involvement in the seed life cycle and for human nutrition. The perspectives for improvement of legume traits, starting from the molecules considered and also including the biotechnological approaches, are also discussed.
Effects of dehulling on phytic acid; trypsin, chymotrypsin, and α-amylase inhibitory activities; and tannins of ten cultivars of dry beans (Phaseolus vulgaris L.) were investigated. Phytic acid content of whole beans ranged from 1.16-2.93%. Dehulling significantly increased the phytic acid content of beans (range 1.63-3.67%). Dehulling also increased trypsin, chymotrypsin, and α-amylase inhibitory activities of the beans. Tannin contents of whole and dehulled beans ranged from 33.7-282.8 and 10.0-28.7 me. catechin equivalent/100g beans, respectively. Removal of seed coats lowered the tannin content of beans by 68–95%. Tannins were not detected in white seeded cultivars of Sanilac, Great Northern, and Small White. Dehulling significantly improved the in vitro digestibility of bean proteins.
The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables. Data on phytic acid intake are evaluated and daily phytic acid intake depending on food habits is assessed. Degradation of phytate during gastro-intestinal passage is summarised, the mechanism of phytate interacting with minerals and trace elements in the gastro-intestinal chyme described and the pathway of inositol phosphate hydrolysis in the gut presented. The present knowledge of phytate absorption is summarised and discussed. Effects of phytate on mineral and trace element bioavailability are reported and phytate degradation during processing and storage is described. Beneficial activities of dietary phytate such as its effects on calcification and kidney stone formation and on lowering blood glucose and lipids are reported. The antioxidative property of phytic acid and its potentional anticancerogenic activities are briefly surveyed. Development of the analysis of phytic acid and other inositol phosphates is described, problems of inositol phosphate determination and detection discussed and the need for standardisation of phytic acid analysis in foods argued.
Phenolic substances occur primarily in fruits and vegetables and in the seeds of certain pigmented cultivars of sorghum, millets, and legumes. One of the major difficulties encountered in polyphenol research is the lack of a standard quantitative method for the analysis of phenolics that would be suitable for a wide range of seeds, forage crops, and food products and under a variety of experimental conditions. Some methods measure "total phenol", which may not be a true index of the nutritional quality of foods and thus does not distinguish polyphenols of nutritional concern from other low-molecular-weight phenols that also occur naturally in these products. Tannic acid (a hydrolyzable gallotannin) is commonly used as a "reference standard", but this may be a questionable practice since its biological properties differ from those of tannins of flavonoid origin. Polyphenols of cereals and legumes are predominantly of the latter type. Also, commercially available tannic acid has been shown to be a mixture of four phenolic compounds, the relative proportions of which vary with the samples. Thus, the choice of a suitable standard for tannin analysis is also important. The quantitative extraction of the condensed tannins from plant tissue is always difficult, since it may be complexed to a carbohydrate or protein matrix which could be quite insoluble due to a high degree of polymerization. The literature on tannin methodology is diverse and at times conflicting. Currently available methods for tannin analysis range from simple colorimetric, UV spectrophotometric, chromatographic, and enzymic to more sophisticated and expensive nuclear magnetic resonance (NMR) techniques. None of these methods of analyses is completely satisfactory nor can it be applied to different food products with the same degree of success. This review covers physical and chemical methods for tannin analysis of different food products, the problems in analysis and interpretation of data, and future research needs in this area.
Beans of Phaseolus are an important food crop both economically and nutritionally, and are cultivated and consumed worldwide. With ever rising costs of meats and fresh fruits and vegetables, dry beans are expected to contribute more to the human nutrition in coming years. Traditionally, they have been referred to as "poor man's meat" and have contributed significantly to the diets of many people of several countries in Asia, Africa, Middle East, and South America. In recent years, a renewed interest in bean research in Western European countries and the U.S. is evident. In this review, certain biochemical, technological, nutritional, and toxicological aspects are discussed and the limitations and problems associated with dry beans of Phaseolus as human food are addressed.
Beans of Phaseolus are important food crops both economically and nutritionally and are cultivated and consumed worldwide. With ever‐rising costs of meats and fresh fruits and vegetables, dry beans are expected to contribute more to the human nutrition in coming years. Traditionally, they have been referred to as “poor man's meat” and have contributed significantly to the diets of many people of several countries in Asia, Africa, Middle East, and South America. In recent years, a renewed interest in bean research in Western European countries and the U.S. is evident. In this review, certain biochemical, technological, nutritional, and toxicological aspects are discussed and the limitations and problems associated with dry beans of Phaseolus as human food are addressed.
Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatures (28 degrees C, 35 degrees C and 42 degrees C) and concentrations (79 milligrams, 150 milligrams and 221 milligrams). Samples were analysed to establish the changes of total protein content and in vitro protein digestibility, trypsin inhibitor activity (TIA) and phenolic compound content during natural fermentation of lentils. The preparation of lentil flour suspensions to be fermented caused a slight increase in total protein and in vitro protein digestibility content, a decrease of TIA and a sharp decrease the tannin/catechin ratio. During the whole fermentation procedure, the minimum initial lentil concentration and temperature used (79 milligrams, 28 degrees C) achieved the maximum protein content and the lowest tannin/catechin ratio. The TIA was more affected by temperature than by concentration, and a 62.5% reduction was observed at 42 degrees C and 79 milligrams.
Phenolics are ubiquitous compounds found in all plants as their secondary metabolites. These include simple phenols, hydroxybenzoic acid and cinnamic acid derivatives, flavonoids, coumarines and tannins, among others. The extraction of phenolics from source materials is the first step involved in their analysis. While chemical methods are used for determination of total content of phenolics, chromatographic and spectrometric analyses are employed for identification and quantification of individual compounds present. This paper provides a summary of background information and methodologies used for the analysis of phenolics in foods and nutraceuticals.
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