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Nutritional quality of microwave-cooked and pressure-cooked legumes

Taylor & Francis
International Journal of Food Sciences and Nutrition
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Abstract

Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient composition. Raw legumes served as control. The range of nutrients analysed in 100 g cooked samples were as follows: moisture, 62.8-69.7 g; protein, 14.7-24.3 g; fat, 0.9-5.9 g; ash, 1.7-4.6 g; iron, 3.3-8.6 mg; calcium, 50-209 mg; phosphorus, 249-429 mg; and thiamin, 0.14-0.32 mg. Cooking methods did not affect the nutrient composition of legumes. However, thiamine decreased in cooked samples. Cooking altered the dietary fibre content of some legumes. The mean in vitro protein digestibility of pressure-cooked and microwaved samples was 79.8% and 74.7%, respectively. The in vitro starch and protein digestibility of pressure-cooked samples were higher.
... La cocción por microondas del grano de maíz azul no presentó un efecto significativo en la composición química con respecto al grano crudo (Tabla 1). Estas observaciones concuerdan con las reportadas por otras investigaciones (Khatoon & Prakash, 2004;Alajaji & El-Adawy, 2006) que aplicaron cocción por microondas a diferentes tipos de leguminosas sin afectar su composición química proximal. Por otro lado, la fermentación en estado sólido (SSF) del grano de maíz azul causó un incremento significativo (p ≤ 0.05) del 31 % en el contenido de proteína (12.22 % vs 9.32 %), 33 % en lípidos (5.05 vs 3.8 %), y 23 % en cenizas (1.74 vs 1.41 %); y a su vez una ligera disminución (p ≤ 0.05) en carbohidratos (< 5 %, 80.99 vs 85.47 %), con respecto al crudo y cocido por microondas. ...
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Las parasitosis son un problema de salud pública en México. Recientemente se ha reportado que el maíz criollo tiene propiedades antimicrobianas. La cocción por microondas reduce el tiempo de preparación de los alimentos sin afectar su calidad nutricional y sensorial. Diversos autores han informado que la fermentación en estado sólido (FES) mejora las propiedades nutricionales y nutracéuticas de los granos fermentados. El objetivo del presente trabajo fue evaluar el efecto de la cocción por microondas y de la FES sobre compuestos fenólicos, propiedades antioxidantes y antiparasitarias de maíz azul. El maíz fue cocido por microondas y luego fermentado con R. oligosporus durante 108 h. Se obtuvieron los extractos libres y ligados del grano crudo, cocido por microondas y del grano fermentado, para evaluar su contenido fenólico, potencial antioxidante y antiparasitario contra G. duodenalis. La FES incrementó 31%, 28% y 19% el contenido de proteínas, fenólicos totales, y actividad antioxidante, respectivamente. La inhibición del 70% de G. duodenalis se encontró a 50 mg/mL de polifenoles para las tres muestras. La cocción por microondas y la fermentación de maíz azul presentan un potencial benéfico a la salud, incrementando sus compuestos bioactivos y permitiendo la inhibición del parásito Giardia duodenalis.
... The identification of chickpea genotypes with rich micronutrients helps breeders to identify donors for targeted Zn and Fe bio-fortification. (Khatoon and Prakash 2004). ...
Thesis
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An experiment was conducted during Rabi 2023-24 in three locations (Bidar, Kalaburagi and Raichur) to identify high yielding and stable chickpea genotypes for ready to roast traits. At each of the locations, the stability of 12 ready to roast genotypes and four commercial checks viz., JG 11, A-1, SA-1 and GULAK were tested in Randomized Block Design with three replications. The experiment followed recommended agronomic practices for the region. Stability analysis as per Eberhart and Russel (1966) model revealed highly significant genotype × environment interaction for days to 50 per cent flowering, plant height (cm), number of branches per plant, number of pods per plant, seed yield per plant (g), test weight (g) and iron content (ppm). Among three locations, Bidar was found most favourable environment for expression of the traits. The study revealed that none of the genotypes exhibited stability across all three locations where as RG-2016-134, ICCV-191151, ICCV-191251, ICCV-191161, ICCV-191126, JG-11 and SA-1 are appropriate for favourable environments. Significant genetic variation was observed, particularly in traits like swelling and hydration capacity, which displayed high genotypic and phenotypic co-efficient of variation, indicating strong genetic variability with minimal environmental influence. High heritability and genetic advance were noted for traits like test weight and iron content, suggesting they are influenced by additive genetic factors. Key yield-related traits identified include the number of pods per plant, number of branches per plant and test weight. The study also found positive correlations among swelling capacity, hydration capacity, cooking time and test weight. Roasting traits like expansion index and puffing index had negative correlation with yield Traits such as plant height, primary branches and pods per plant demonstrated strong positive effects on yield, underscoring their importance for breeding programs aimed at improving chickpea productivity. Genotypes such as ICCV-191256, ICCV-191156, ICCV-191151 and ICCV-191159 were better in roasting as well as in terms of seed yield.
... The identification of chickpea genotypes with rich micronutrients helps breeders to identify donors for targeted Zn and Fe bio-fortification. (Khatoon et al., 2004 Rashid et al. (2020) and Prasanthi et al. (2021) Genotype KCD 20-03 that exhibited high content in all three quality parameters viz., protein, iron and zinc content, which can be further used in breeding program. ...
Thesis
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The present investigation was conducted at ZARS, Kalaburagi during rabi 2022-23 involving fourteen chickpea genotypes. The research aimed to identify stable chickpea genotypes, assess genetic variability, associations for yield and its attributing traits and screening against fusarium wilt and dry root rot. Stability analysis as per Eberhart and Russel model (1966) revealed highly significant genotype × environment interaction for days to first flowering, leaf area index, 100 seed weight, plant height, number of branches per plant, number of pods per plant, yield per plant and hydration capacity for different dates of sowing. KCD-11, KCD-134, KCD-20-03, BGD-111-1, GJG-1913 and ICCV-4958 were stable genotypes with respect to the seed yield and appear to be ideal genotypes for achieving high yields under different environment and these genotypes are well adapted to across sowing window. Genotypes SA-1, JG-11, GBM-2, KCD-21-6, KCD-20-8 were specifically adapted to unfavorable environments (late sown) whereas KCMH-20-17 is Specifically adapted to favorable environments (timely sown). SA-1, KCMH-20-17, KCD-134, KCD-11 and KCMH-2 genotypes were shown to be moderately resistant to wilt. However, genotypes KCD-20-8, KCD-20-03, ICCV-4958, JG-14, BGD 111-1 and JG-62 were highly susceptible. GBM-2 was moderately resistant to dry root rot, while genotypes KCMH-20-17, JG-14, and BG212 were highly susceptible. The genetic variability has indicated that all characters are not influenced by the environment to the same extent, in all the five dates of sowing. High heritability coupled with high to moderate genetic advance was observed for most of the traits indicating the presence of additive gene action. The association study identified number of pods and branches per plant as key contributors to seed yield. This research provides valuable insights for chickpea breeders, aiding in the selection of stable cum high yielding genotypes with specific adaptability and disease resistance emphasizing traits crucial for enhancing crop productivity.
... A total of 100 g of washed, peeled, and cut yellow-fleshed potato samples was weighed into a glass beaker (Khatoon and Prakash 2004). The oils used in sous-vide cooking (thyme, garlic, olive oil) were used in the same way. ...
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... [36] . Previous findings on horse gram reported 28.8% total dietary fibers, mainly insoluble dietary fiber 27.82% and soluble dietary fiber 1.13% [37] . High content of dietary fiber in horse gram might be helpful in terms of maintaining positive effect on intestine and colon physiology, beside other homeostatic and therapeutic functions in human nutrition [28] . ...
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... The dietary fibre content ranged from 188 g/kg for tomato peel to 227 g/kg for chickpea (control), without significant differences. The dietary fibre values of the chickpea agree with those published by other authors [34]. Concerning the dietary fibre constituents, statistically significant differences were found in all reducing sugars analysed. ...
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Thesis (M.S.)--Kansas State University, 1980. Includes bibliographical references (leaves 52-60). Typescript (photocopy).