Influence of hardening procedure and soaking solution on cooking quality of common beans

Two common bean (Phaseolus vulgaris) varieties were seeded in the same location, harvested and cleaned. Three hardening procedures were used (soaking in acetate buffer, pH 4.1 at 37°C for 5 h; storage at 37°C, 100% RH for 28 days; and storage at 31–33°C, 76% RH for 120 days) to have seeds in a hard-to-cook (HTC) state. The adverse effects of HTC condition, in terms of cooking time as assessed by a Mattson bean cooker, were practically eliminated by soaking seeds in salt solutions (1% NaCl+0.75% NaHCO₃; and 0.75% NaHCO₃) instead of only water. Ultrastructural changes of cotyledon cells from fresh, HTC and softened seeds were observed. Results of this study may be used for the development of a technological procedure to utilize properly HTC beans generated by unefficient storage systems.     

Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain

Pea (Pisum sativum), faba bean (Vicia faba) and soybean (Glycine max) seeds were characterized, and protein isolates were prepared following an isoelectric point precipitation procedure. Soybean seeds showed the highest protein content (36.7%) and carbohydrate was the major constituent in the pea (59.4%) and the faba bean seeds (52.1%). Protein contents were higher than 80% in all the protein isolates. The amino acid contents in the protein isolates were, in general, higher than those in their own starting seeds. The antinutritional factor contents were reduced after the protein isolate preparation. The highest reductions achieved for tannins were 95% in the faba bean protein isolate, and for phytates (45%) and trypsin inhibitor activity (46%) in the pea protein isolate. Haemagglutinating activity was not detected in any of the protein isolates. Minimum solubility values were observed at a pH range between 4.0 and 6.0, and maximal solubilities were obtained at basic pH values. The faba bean protein isolate showed the highest water and oil absorption capacities, and the best gelling properties. The soybean protein isolate had the best foam expansion capacity. Thus, the protein isolates had an improvement in some of the characteristics compared to their original seeds with lower contents in tannins, phytates and haemagglutinating activity, but had weak functional properties.     

The saponins content of some Nigerian oil seeds

Three oil bearing seeds grown in Nigeria were found to contain saponins. The oil seeds, African oil bean seed (Pentaclethra macrophylla) rubber seed (Havea brasilienses), andMucuna uriens were defatted and saponin fractions extracted with 20% aqueous ethanol. Saponins obtained after extraction were 2.1% for African oil bean seed, 1.8% for rubber seed, and 2.1% forMucuna. These figures were similar to that of defatted soyabean with 2.4%. Results are discussed in relation to the possible beneficial or detrimental effects of saponins to man or animals that may consume these oil seeds.     

Oligosaccharides in several Philippine indigenous food legumes: Determination,localization and removal

The oligosaccharide profile of raw mature seeds of seven different legumes indigenous to the Philippines was measured in 70% ethanol extracts of the seeds by thin layer chromatography using HPTLC plates and quantified by a densitometer. Based on the results, the legumes could be ranked according to decreasing oligosaccharide content or flatulence potential as follows: Sam-samping (Clitoria ternatea)>hyacinth bean (Dolichos lablab)> sabawel (Mucuna pruriens)>lima bean (Phaseolus lunatus)>swordbean (Canavalia gladiata)>rice bean (Vigna umbellata)>jack bean (Canavalia ensiformis). Sam-samping had 4.79% total oligosaccharides and hyacinth bean or batao, 3.66%. A jack bean accession had 1.79% oligosaccharides.Simple processing methods were tested to detoxify the oligosaccharides. Soaking the batao seeds had no effect while boiling even resulted in a net 23–31% increase in the levels of raffinose, stachyose and verbascose. On the other hand, two min of dry roasting resulted in complete removal of oligosaccharides whereas germination resulted in about 30–40% decrease after 1 and 2 days, respectively.Part of MS thesis of the senior author.     

Digestibility of proteins and starch (in vitro) of amphidiploids (black gram×mung bean) as affected by domestic processing and cooking

The effects of different domestic processing and cooking methods on starch digestibility (in vitro) and protein digestibility (in vitro) of four strains of amphidiploids (black gram×mung bean) were investigated. An increase of 35 to 48% and 22 to 25% was observed in starch digestibility and protein digestibility, respectively, when the seed of amphidiploids were soaked for 18 h. Cooking (both of unsoaked and soaked seeds) and germination improved significantly the starch digestibility and protein digestibility of all the varieties.     

Production and chemical evaluation of some food condiments of Nigeria

The study was aimed at investigating the nutrient and tannin composition of fermented legume seeds (oil bean, castor oil bean and African locust bean) used as food condiments in Nigeria. The legume seeds were purchased from local retailers, cleaned and subjected to varied fermentation periods. Standard assay techniques were adopted to analyze the parameters selected for use. The 4-day fermentation period caused the highest increases in protein and tannin and decreases in ash, lipids and non-protein nitrogen (NPN). The pulp of African locust bean had more protein an ash and the oil bean seeds less lipids and NPN. Fermentation times had varied effects on mineral levels. Fermentation for 4 d increased zinc, sodium and phosphorus except sodium for the African locust bean. The pulp had lower Zn and phosphorus than the seed. Fermentation for 4 d offers a greater advantage over other periods for production of nutritious and cheap food condiments in Nigeria.     

Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds

Seeds of African locust bean, melon, castor oil bean and soybean were processed and fermented for 3 days to produce local condiments in the laboratory with a method that simulated the traditional production process. Microorganisms associated with their fermentation and the organoleptic properties of the products were compared.Altogether, seven species of bacteria were involved in the fermentation. These included fiveBacillus spp. and one species each ofPseudomonas andStaphylococcus. Their occurrence vary between the seeds on the different days of fermentation. However,Bacillus spp. were present in all the seeds throughout the fermentation period. The sensory evaluation preference rating for the four products was highest for soybean condiment, followed by that made from locust bean. Melon condiment was the least preferred among the four products. Statistical analysis showed that there were significant differences (P0.05) among the four products for each of the four organoleptic properties evaluated by the judges and also for titratable acidity. Glutamic acid level of soybean condiment was highest (0.31%) among the four products with that of melon being the lowest (0.04%). These results could serve as useful indices for the development of starter culture and optimization of production process in commercializing the production of these local condiments.     

Variability of Nutritional and Cooking Quality in Bean (Phaseolus vulgaris L) as a Function of Genotype

Screening of natural biodiversity for the better quality traits are of prime importance for quality breeding programs. The objective of this investigation was to select candidate accession of bean having high concentrations of protein as well as macro and micro minerals with good cooking quality for use as parents in breeding programme for these compounds. Thirty-five accessions of bean (Phaseolus vulgaris L) were field grown and their seeds were analyzed for their cooking quality and nutritional composition. Wide variations were observed in most of the measurements e.g. protein (18.7–26.2%), iron (79.4–137.6 ppm) and hardness after cooking (4.65–9.88 Kg) suggesting that there are considerable levels of genetic diversity. Across all accessions the concentration of potassium was negatively correlated with protein (r = −0.43, P < 0.05). Concentrations of protein was significantly greater in accessions VIII, XIII and XIX compared to other accessions analyzed. Iron concentrations were greatest (137 ppm) in XIX and lowest (79 ppm) in XXVII. Lines with less cooking time were line III, X, XXVI, XXX and XXXI. Bean line XIX contains high protein (24.9%) with high zinc (33.3 ppm) and highest iron (137.6 ppm), but it has high hardness after cooking (7.32 kg). Four clusters were computed by cluster analysis that explained quite a good variation in the traits. The great variability for these attributes suggests that these selected accessions may be useful as parents in hybridization programs to produce bean with value-added traits. This information was also potentially useful for pulse breeders working on the development of new varieties.     

The feeding value of roasted castor oil bean (Ricinus communis) to growing chicks

A nutritive evaluation of roasted castor oil bean (Ricinus communis) was made using 150 day old crossbred progeny of barred Plymouth rock × Nigerian local chicken. The chicks were divided into five groups of 30 birds each. Each group was fed one of five iso-nitrogenous and iso-caloric diets A, B, C, D and E containing 0% (control), 10% non-roasted castor oil bean seeds (NRCOB), or 10, 15 or 20% roasted castor oil bean seeds (RCOB), respectively. Roasting was done at 140°C for 20 minutes in order to destroy the ricin component of the castor oil bean seed. There were significant (P<0.05) differences in average feed intake, daily gain, and feed conversion ratio between birds among the treatments. The best results were obtained with inclusion of RCOB at the 10% level. The birds fed the 20% roasted bean diets had the worst performance. The diet containing the 10% NRCOB supported little or no growth, and also resulted in a high mortality (83%) among the birds. There were no significant (P<0.05) differences in mortality rates between the control diet and the other diets containing RCOB.     

Influence of spices on protein utilisation of winged bean (Prophocarpus tetragonolobus) and horsegram (Dolichos biflorus)

The influence of a mixture of eleven spices commonly consumed in India on the utilisation of protein from boiled winged bean (Psophocarpus tetragonolobus) and horsegram (Dolichos biflorus) was studied at 10 and 20 percent level of protein intake in experimental rats. Spices used in the mixture include red chillies (Capsicum annum), black pepper (Piper nigrum), coriander (Coriandrum sativum), cumin (Cuminum cyminum), garlic (Allium sativum), ajowan (Carum copticum), turmeric (Curcuma longa), caraway seeds (Carum carui) and fennel seeds (Foeniculum vulgare). Addition of this spice mixture at 1.5% level of the diet decreased the TD of both legumes, significantly only in the case of horsegram. A significant increase was observed in the BV of both the legumes at both levels of protein tested.     

Amino acid profile of winged bean (Psophocarpus tetragonolobus (L.) DC): a rich source of vegetable protein

Twenty one cultivars of winged bean (17 of Indian origin and 4 exotic strains obtained from Sri Lanka) were cultivated on marginal (alkaline) soils in the sub-tropics and evaluated for their food value. Whereas the seeds showed wide variations in total protein content (38.1 to 45 per cent), the amino acid compositions were in close proximity to those of soybean. Nevertheless, some strains of winged bean registered higher levels of certain amino acids as compared to soybean.     

Studies on α-amylase and trypsin inhibitors in legume seeds using agar diffusion and isoelectric focusing techniques

Amylolytic and tryptic inhibitors of faba bean extracts were determined by an agar diffusion test. The amylolytic inhibitor had protein characters. Furthermore, water-soluble trypsin inhibitors ofCicer arietinum, Lens esculenta, Lupinus termis, Phaseolus vulgaris, Pisum sativum, Trigonella foenum-graecum andVicia faba which were separated by polyacrylamide gel isoelectric focusing (PAGIF) in thin-layers, showed species specific patterns. Negative staining showed 10 bands for French beans, 9 for fenugreek seeds, 8 for lentils and chickpeas, 7 for peas and 6 for faba beans. Lupin seeds were free from trypsin inhibitors. Treatments (soaking, germination and heat processing) of faba beans reduced the number of trypsin inhibitors in PAGIF patterns, less after soaking and germination, but more after roasting and frying. No inhibitors were detected after cooking.     

Effect of preparation and cooking on the nutritive value of local kidney bean

Nutritive value and protein quality of kidney bean before and after different methods of preparation and cooking had been studied. This was done to find out whether the nutritive value and protein quality of kidney bean seeds are affected by soaking them before boiling or not.Kidney bean seeds (var. Giza 3) were either boiled or soaked and then boiled.Moisture, crude protein, fat, Carbohydrate, ash, fiber, caloric value and some minerals including Calcium phosphorus and iron were determined in both raw and prepared seeds.Evaluation of the protein quality was done by determining the protein efficiency ratio, net protein ratio and serum analysis of rats fed diets containing either raw or prepared seeds. Serum analysis included the estimation of total serum proteins, albumin/globulin ratio and free non essential to essential amino acids ratio.The results showed that kidney bean is rich in carbohydrate and protein, poor source of dietary calcium and reasonably good source of dietary iron.It was also clear that although seeds, boiled without soaking contained higher percentages of minerals than those boiled after soaking, yet, they were lower in protein quality. This was proved by the results of all the methods used for protein quality evaluation.

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Zusammenfassung Nährwert und Eiweißqualität von reifen weißen Bohnen(Phaseolus vulgaris) wurden vor und nach verschiedenen Zubereitungs- bzw. Kochmethoden untersucht. Zuerst war festzustellen, ob der Nährwert und die Eiweißqualität Weißer Bohnen-Samen durch Vorquellung vor dem Kochen beeinflußt werden.Weiße Bohnen-Samen (Sorte Giza 3) waren entweder gekocht oder vorgequollen und dann gekocht. Gehalte an Trockensubstanz, Rohprotein, Fett, Kohlehydraten, Asche, Rohfaser, Kalorien und einigen Mineralstoffen (Ca, P, Fe) wurden in trockenen Bohnen und in zubereitetem Zustand bestimmt, ferner das Protein Efficiency Ratio und das Net Protein Ratio im Versuch an entwöhnten Albino-Ratten, dort auch das gesamte Serum Protein, das Serum-Albumin/Globulin-Verhältnis und schließlich das Verhältnis der freien nichtessentiellen zu den essentiellen Aminosäuren.Die Ergebnisse zeigen, daß gekochte Samen ohne Vorquellung einen höheren Prozentsatz an Mineralien aufweisen als solche, die nach Vorquellung gekocht wurden, sie zeigen jedoch eine geringere Proteinqualität. Diese Beobachtung wurde bei allen angewandten Versuchsmethoden der Proteinqualitätsbestimmung gemacht.

     

Growth,yield and nitrogen performance of faba bean intercrops with oat and triticale at varying seeding ratios

Intercropping of grain legumes with cereals may offer several advantages over sole crops for forage production and is commonly used, particularly in low‐input agriculture. Faba bean (Vicia faba L.), oat (Avena sativa L.) and triticale (×Triticosecale Wittmack) sole crops as well as the intercrops of faba bean with each of the above cereals, in three seeding ratios (75:25, 50:50 and 25:75), were compared for dry‐matter (DM) yield, nitrogen (N) concentration, chlorophyll content, growth rate and plant height in a 2‐year field experiment. Triticale sole crop and faba bean intercrops with triticale provided higher DM yield than faba bean sole crop and the intercrops of faba bean with oat. Growth rates of faba bean, oat and triticale in mixtures were lower than those in sole crops. Faba bean plants were taller in the intercrops than in the sole crop at 3 weeks after tillering (WAT), whereas at 6 WAT, the trend was different as faba bean plants in the sole crop were taller than in the intercrops. N concentration was higher for the cereals when faba bean was included in the mixture. Crude protein (CP) concentration was the highest in faba bean sole crop followed by the faba bean intercrops with oat. However, triticale sole crop and faba bean mixtures with triticale provided higher CP yield than all other crops because of their highest DM yield. Thus, mixtures of faba beans with triticale could be a promising alternative for increased forage production because of their capacity for high DM and protein yields.     

Aluminum contents of the edible portions of the winged bean,Psophocarpus tetragonolobus (L.) DC. (Fabaceae): Field study and caveat

The winged bean,Psophocarpus tetragonolobus (L.) DC has been widely recognised as a potentially useful source of protein for tropical regions of the world. A neglected aspect of the plants nutritional quality has been the reporting of the accumulation of aluminum (Al) in the edible parts of the plant; the leaves, pods, seeds and tubers. The accumulation of Al in the plant on acidic tropical soils and the implication of Al to human health problems further justified the inclusion of Al in nutritional analysis. Field experiments on two varieties of the winged bean, the USDA-releaseHi-Flyer and an unnamed variety from the Phillipines, showed that all edible portions of the plant accumulate Al from high to very high levels when compared to an average of usually less than 300 ppm in other crop plants. Aluminum accumulation is generally highest in the youngest tissues particularly in the young roots with levels recorded as high as 25,000 ppm and these contents are as high as levels for recognised Al accumulators such as the leaves ofPinus and tea. Future improvement breeding programs for the winged bean will necessarily require identifying and taking advantage of possible variation in Al accumulation between varieties.     

Preparation and antinutritional characteristics of dry bean (Phaseolus vulgaris L.) protein concentrates

Protein concentrates and starches were prepared by a wet extraction process from five dry bean (Phaseolus vulgaris L.) cultivars. The protein contents ranged from 69.7–76.4%. Concentrates prepared from dehulled beans under similar conditions had higher protein contents (80.6–87.9%). Each additional washing of the concentrates with distilled water increased their protein content. However, the protein recovery progressively decreased. The yield of starch ranged from 48.0–51.1% of the starting material. The solubility of bean proteins was minimal at pH 4.0, and under alkaline conditions, it was influenced by the tannin contents of the concentrates. Protein concentrates had lower trypsin, chymotrypsin, and amylase inhibitory activities as well as lower phytic acid and tannin contents compared to whole bean flours.     

Intercropped wheat (Triticum aestivum L.) and bean (Vicia faba L.) as a whole-crop forage: effect of harvest time on forage yield and quality

Abstract Sole crops and intercrops of wheat (Triticum aestivum L.) and bean (Vicia faba L.), at three harvest dates, representing successive growth stages, were evaluated for biomass production of whole‐crop forage and quality characteristics of crude protein (CP), neutral‐detergent fibre (NDF), acid‐detergent fibre (ADF), water‐soluble carbohydrate (WSC) concentrations and ash content. These tests were carried out for two field experiments, respectively, drilled during the spring of 1997 and autumn of 1997 on Imperial College Farm, Wye, UK. Results indicated that optimum forage yield and quality were obtained from the second to third harvest dates for the spring‐drilled experiment and the second harvest for the autumn‐drilled experiment. Wheat and bean intercrops were higher in total forage dry matter (DM) yield than either wheat or bean grown as sole crops. Field bean intercropped with wheat led to increased forage quality (CP and NDF concentrations) compared with sole wheat, and higher WSC concentrations compared with sole bean. Intercrops also enhanced weed suppression compared with sole bean. It is suggested that winter wheat–bean intercrops may have considerable potential as a moderate‐yielding, relatively high‐quality, low‐input and environmentally benign forage crop with considerable potential with regard to yield and quality and warrant further study.     

Evaluation of the protein quality of rice supplemented with bean or crayfish in rats

Weanling male rats (45–60 g) were used to compare the supplemental effects to rice protein of bean or crayfish protein. Rats were fed various combinations of rice plus bean (B) or crayfish (C) to provide 1.6 g N/100 g of the daily diet for 28-day growth studies and a 7-day N balance period. Five different diets were fed. Six rats were assigned to each diet on the basis of body weight. Combinations of R:B of 80:20 and of R:C of 80:20 produced food intake, weight gain, PER, N intake, digested and retained N; and liver weight values that were comparable. However, increasing C to 30% of the dietary protein led to reduced value for food intake, weight gain, PER, N intake, digested and retained N, BV, NPU, and liver weight when compared with values obtained when B was increased to 30% (P<0.05). The results appear to indicate that, above a certain level of supplementation, brown bean protein is superior to crayfish as a supplement to rice protein.     

Chemical changes during the fermentation of African locust-bean (Parkia filicoidea Welw) seeds for production of ‘Daddawa’

African locust-bean (Parkia filicoidea Welw) seeds were allowed to ferment under natural conditions and the chemical changes occurring during the fermentation were studied. Chemical analysis of fermented and unfermented beans showed a marked decrease in the total sugar content; crude and true protein levels all increased. The results of the chemical analyses indicate that fermentation resulted in protein enrichment of the fermented locust bean (daddaw). Fermentation also imparts a characteristic flavour and odour to the beans.     

Protein,energy and mineral utilization in rats fed rice-legume diets

Protein, energy and mineral utilization were examined in growing rats fed cooked, dry legume seeds in combination with polished rice. The legumes tested included 3 varieties of common beans, black, white and brown (Phaseolus vulgaris), lentils (Lens esculenta) and peas (Pisum sativum). The rice:legume mixtures (1:1 N ratio) were the only dietary sources of protein, Zn, Fe and Cu. The rice:black bean mixture was also tested at a 4:1 N ratio. Nutrient utilization was studied by balance trials and mineral utilization was further assessed by tissue analyses. True protein digestibility (TD) and energy digestibility of the rice:legume (1:1) mixtures were high. Biological value (BV) varied only little but was lowest in the rice:lentil mixture. The rice:brown bean mixture had the lowest amount of utilizable protein (UP). The (1:1) rice:legume mixtures did not adversely affect Fe status, as measured by liver Fe content and blood hemoglobin and hematocrit, or Cu status, as measured by liver Cu content and plasma ceruloplasmin. However, femur zinc content indicated a sub-optimal Zn status. Increasing the dietary N from rice in combination with black beans resulted in a substantial improvement of BV, NPU and Zn status of the animals but had a negative effect on UP and Fe status of the rats.