Comparison of Color, Anti-nutritional Factors, Minerals, Phenolic Profile and Protein Digestibility Between Hard-to-cook and Easy-to-cook Grains from Different Kidney Bean () Accessions

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2017 Mar 18

PMID 28303053

Citations 28

Authors

Naincy Parmar

Narpinder Singh

Amritpal Kaur

Sheetal Thakur

Affiliations

Soon will be listed here.

Abstract

The present study was aimed to evaluate the differences among anti-nutritional factors in relation to mineral absorption and protein digestibility of Easy-to-cook (ETC) and Hard-to-cook (HTC) grains from different kidney bean (KB) accessions.HTC grains showed lower (redness to yellowness) and (greenness to blueness) values and value than ETC grains. HTC grains had significantly higher Ca and Zn and lower Cu, Mn and Fe than ETC grains. ETC and HTC grains showed significant variation in mineral, total phenolic content (TPC), tannin and phytic acid content. TPC and tannin content were significantly higher for HTC grains, on the contrary phytic acid content was lower than counterpart ETC grains. Protein and in vitro protein digestibility (IVPD) also varied significantly between HTC and ETC grains and was found to be lower for HTC grains. Majority of phenolic compounds (PCs) were present in bound state in both ETC and HTC grains. Moreover, HTC grains showed higher amount of chlorogenic acid and catechin content than ETC grains in bound form. ETC and HTC grains from dark color accessions showed higher catechin content.

Citing Articles

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean ( L.): A Systematic Review.

Zhang Z, Liu C, Wu S, Ma T Foods. 2023; 12(19).

PMID: 37835350 PMC: 10572541. DOI: 10.3390/foods12193697.

Nutritional, bioactive components and health properties of the milpa triad system seeds (corn, common bean and pumpkin).

Sanchez-Velazquez O, Luna-Vital D, Morales-Hernandez N, Contreras J, Villasenor-Tapia E, Fragoso-Medina J Front Nutr. 2023; 10:1169675.

PMID: 37538927 PMC: 10395131. DOI: 10.3389/fnut.2023.1169675.

The Dietary Use of Pigeon Pea for Human and Animal Diets.

Abebe B ScientificWorldJournal. 2022; 2022:4873008.

PMID: 35110974 PMC: 8803422. DOI: 10.1155/2022/4873008.

Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles.

Tchouatcheu G, Mboene Noah A, Lieberei R, Niemenak N J Food Sci Technol. 2019; 56(5):2621-2627.

PMID: 31168144 PMC: 6525676. DOI: 10.1007/s13197-019-03749-y.

Extraction of bioactive compounds from mango ( L. . ) seed kernel with ethanol-water binary solvent systems.

Lim K, Cabajar A, Lobarbio C, Taboada E, Lacks D J Food Sci Technol. 2019; 56(5):2536-2544.

PMID: 31168135 PMC: 6525705. DOI: 10.1007/s13197-019-03732-7.

References

Champ M . Non-nutrient bioactive substances of pulses. Br J Nutr. 2002; 88 Suppl 3:S307-19. DOI: 10.1079/BJN2002721. View

Masum Akond A, Crawford H, Berthold J, Talukder Z, Hossain K . Minerals (Zn, Fe, Ca and Mg) and Antinutrient (Phytic Acid) Constituents in Common Bean. Am J Food Technol. 2018; 6(3):235-243. PMC: 5983041. DOI: 10.3923/ajft.2011.235.243. View

Reyes-Moreno C, Paredes-Lopez O . Hard-to-cook phenomenon in common beans--a review. Crit Rev Food Sci Nutr. 1993; 33(3):227-86. DOI: 10.1080/10408399309527621. View

Xu B, Chang S . Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes. Food Chem. 2015; 110(1):1-13. DOI: 10.1016/j.foodchem.2008.01.045. View

Singh B, Singh N, Thakur S, Kaur A . Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledon. J Food Sci Technol. 2017; 54(4):921-932. PMC: 5336447. DOI: 10.1007/s13197-016-2356-z. View

Oomah B, Blanchard C, Balasubramanian P . Phytic acid, phytase, minerals, and antioxidant activity in Canadian dry bean ( Phaseolus vulgaris L.) cultivars. J Agric Food Chem. 2008; 56(23):11312-9. DOI: 10.1021/jf801661j. View

Machado C, Ferruzzi M, Nielsen S . Impact of the hard-to-cook phenomenon on phenolic antioxidants in dry beans (Phaseolus vulgaris). J Agric Food Chem. 2008; 56(9):3102-10. DOI: 10.1021/jf072861y. View

Mbofung C, Rigby N, Waldron K . Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product). Plant Foods Hum Nutr. 2000; 54(2):131-50. DOI: 10.1023/a:1008169000428. View

Donangelo C, Woodhouse L, King S, Toffolo G, Shames D, Viteri F . Iron and zinc absorption from two bean (Phaseolus vulgaris L.) genotypes in young women. J Agric Food Chem. 2003; 51(17):5137-43. DOI: 10.1021/jf030151w. View

10.

Reyes-Moreno C, Milan-Carrillo J . Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on quality. Plant Foods Hum Nutr. 2000; 55(3):229-41. DOI: 10.1023/a:1008106229189. View

11.

Singh B, Singh J, Shevkani K, Singh N, Kaur A . Bioactive constituents in pulses and their health benefits. J Food Sci Technol. 2017; 54(4):858-870. PMC: 5336453. DOI: 10.1007/s13197-016-2391-9. View

12.

Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M . Free radical scavenging properties of wheat extracts. J Agric Food Chem. 2002; 50(6):1619-24. DOI: 10.1021/jf010964p. View

13.

Liu K . Cellular, biological, and physicochemical basis for the hard-to-cook defect in legume seeds. Crit Rev Food Sci Nutr. 1995; 35(4):263-98. DOI: 10.1080/10408399509527702. View

14.

Akeson W, STAHMANN M . A PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION. J Nutr. 1964; 83(3):257-61. DOI: 10.1093/jn/83.3.257. View

15.

Khanbabaee K, van Ree T . Tannins: classification and definition. Nat Prod Rep. 2002; 18(6):641-9. DOI: 10.1039/b101061l. View

16.

Mathers J . Pulses and carcinogenesis: potential for the prevention of colon, breast and other cancers. Br J Nutr. 2002; 88 Suppl 3:S273-9. DOI: 10.1079/BJN2002717. View

17.

Beninger C, Hosfield G . Antioxidant activity of extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes. J Agric Food Chem. 2003; 51(27):7879-83. DOI: 10.1021/jf0304324. View

18.

Parmar N, Singh N, Kaur A, Thakur S . Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean () accessions. J Food Sci Technol. 2017; 54(4):1023-1034. PMC: 5336461. DOI: 10.1007/s13197-017-2538-3. View