Comparative study of the chemical composition of wild and cultivated beans (Phaseolus vulgaris)

Five wildPhaseolus vulgaris beans were compared with five cultivatedPhaseolus vulgaris beans in proximate composition, total (true) protein, amino acid composition, and toxic and antinutritional factors. The wild beans contained more protein (25.5% vs. 21.7%), ash (5.15 vs. 4.15%), crude fiber (7.08% vs. 5.04%) compared to cultivated beans while the former contained less fat (0.56 vs. 0.89%) and carbohydrates (61.64 vs. 68.05%). Sulfur amino acids were found to be limiting in both groups of bean as expected; however, the cultivated beans had a higher content of the limiting amino acids. Therefore, the cultivated beans showed a better amino acid profile than the wild beans. Toxic factors were not found in either type of bean; the determinations included saponins, alkaloids, and cyanogenic glycosides. The antinutritional factors investigated were hemagglutinins (lectins) and trypsin inhibitors. The wild beans presented a higher content of trypsin inhibitors (28 TUI per mg) and lectins (9.6) than the cultivated beans did (21 TUI per mg and 7 respectively). From the chemical point of view, domestication seems to be positive; however, the better protein nutritive quality of the cultivated beans should be further confirmed by biological assays.     

发酵方式对海南可可豆特性和风味的影响分析

检测了木箱子发酵、竹盘子发酵、堆积发酵和智能培养箱发酵等不同发酵方式下的海南可可豆的单粒重、吸光度、水分、pH、色度,并采用电子鼻测定了未烘烤和烘烤后的可可豆风味,对响应结果进行了主成分分析（PCA）。结果表明：不同发酵方式下的可可豆特性差异明显,采用木箱子和堆积发酵后的可可豆与竹盘子和智能培养箱发酵后的可可豆在电子感官风味分析上差异较大。认为木箱子发酵和堆积发酵为适合海南可可豆的发酵方式,利用该技术可以提高海南可可发酵豆的品质。     

In vitro enzymatic hydrolysis of protein and protein pattern change of soya and faba beans during germination

In addition to technological processes like heat treatment, germination can be an alternative process for the improvement of protein quality of legumes. This was demonstrated by enzymatic protein hydrolysis of flour of germinated faba and soya beans, using a pepsinpancreatin enzyme system. SDS-PAGE was used to study the changes in protein pattern of these legumes during germination. In addition, the effect of germination on the content of condensed tannins in flour from germinated faba beans and trypsin inhibitors in flour from germinated soya beans were studied. Germination for five days resulted in a maximum increase in enzymatic protein hydrolysis by 21.3% in flour from faba beans and by 25.7% in flour from soya beans after 12 hours of germination. Protein patterns, obtained with SDS-PAGE demonstrated a considerable protein breakdown during germination between day 2 and 3 in faba beans and between day 1 and 2 in soya beans. The tannin content in flour from faba beans decreased by 29.7% after seven days of germination, but the tannin content of the hulls of the faba beans did not change during that period of germination. The trypsin inhibitors in flour from soya beans decreased by 25.5% after seven days of germination. We conclude that the increased enzymatic hydrolysis of protein in both legumes cannot be explained by a decrease of tannins or trypsin inhibitors. The possible explanation is that through degradation of proteins during germination of the legumes, the cleaved protein fragments are more susceptable for hydrolysis by pepsin-pancreatin.     

A comparison of faba beans and peas as whole-crop forages

Faba beans and peas were compared as spring sown whole-crop forages in two trials at Lough-gall. No herbicide, insecticide or N fertilizer was used. Harvesting took place at the end of July. As pure stands, tic beans (cv. Blaze) yielded up to 10 t of dry matter (DM) ha⁻¹. Lower yields were obtained at lower seed rates, or with horse beans (cv. Stella Spring), broad beans (cv. Polar) or peas (cvs Minerva and Krupp). Tic and horse bean forage had a mean DM concentration of 166 g kg⁻¹, which was higher than those of broad bean and peas. Crude protein (CP) concentration at a mean of 159 g kg⁻¹ was similar in tic beans and peas. Faba beans mixed with cereals yielded less than beans alone, but peas with cereals yielded slightly more than peas alone. The inclusion of a cereal raised forage DM contents but lowered CP contents. Perennial ryegrass-white clover mixtures undersown in faba beans established well, but poorer swards were obtained in some of the pure pea stands which lodged severely. It is concluded that, as pure stands, tic beans have advantages over peas. Some of the disadvantages of peas can be overcome by growing a mixture of peas with cereals.     

Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris,Tamazulapa variety)

This paper presents the effect that the traditional cooking process of black beans (Phaseolus vulgaris, Tamazulapa variety) has on the quantity and composition of soluble (SDF) and insoluble (IDF) dietary fiber of beans, as well as on its protein digestibility and protein quality. There was an increase of IDF from 18.1% in cooked beans to 22.4% in fried beans, and a decrease in SDF from 8.4% to 6.6%, respectively. Starch content decreased from 34.5% to 31.3%. No change was found in lignin. The xylose content was higher in IDF than in SDF and decreased to some extent from cooked to fried beans. Arabinose content was similar in IDF and SDF with no change caused by processing. The fraction containing glucose, mannose and galactose in IDF was higher than in SDF, the content increasing in IDF and decreasing in SDF, with processing. Protein content in IDF was higher than in SDF, with no major change when processing. About 29.5% of the total protein of beans was bound in DF. Protein digestibility and protein quality decreased from cooked to fried beans and was positively related to IDF.     

The nutritional value of diets based on starchy foods and common beans

Feeding trials were carried out to determine the minimum amount of common beans, with and without methionine supplementation, needed to obtain positive weight gains of rats fed cassava, sweet potato, plantain and potato flours. The protein content of these materials was 1.4, 3.8, 3.1 and 9.5% on a dry weight basis as compared to 22.8% in common beans. The amount of beans added varied from 0 to 40.0% without and with 0.3% methionine. Without methionine addition, the amount of beans required to maintain body weight was 24.8% for plantain, 19.3% for cornstarch, 20.0% for cassava and 40.1% for sweet potatoes. With just potato flour in the diet, the animals gained weight. With methionine addition, the amount of beans required for body weight maintenance was: 20.1% for plantain, 10.1% for cornstarch, 14.5% for cassava, 14.6% for potato and 29.3% for sweet potatoes. Mixtures of potatoes with as little as 10% beans with methionine gave excellent protein quality values. The results confirm previous findings on sulfur amino acid contents of beans. It is of interest to point out that factors other than a low level of protein in the starchy food tested are influencing the level of beans needed in the presence or absence of methionine supplementation.INCAP Publication I-1355.     

香草兰豆荚加工过程物性测定与风味电子感官分析

香草兰豆荚加工过程分为杀青、发汗、干燥和陈化四个阶段,期间豆荚颜色改变并产生香味。为了探究香草兰豆荚加工过程中物理状态变化对生香反应的影响及表征作用,本文对加工四个阶段豆荚水分含量、p H等物理性质进行了检测,并对三种不同处理方式的豆荚进行了感官分析。实验结果表明:鲜豆荚及杀青豆荚为鲜绿色,发汗后的豆荚变为褐色后逐渐变深;杀青豆荚水分含量最高,加工中水分含量逐渐减少,整个加工过程豆荚p H小于5.5且呈降低趋势;鲜豆荚豆腥味较重,陈化后豆荚豆腥味弱而香草味强;电子感官分析结果表明经过冷冻捣碎和加水磨浆处理的豆荚嗅觉和味觉属性均不同,添加香兰素对味觉属性有影响但对嗅觉属性影响较小,煮沸对豆荚味觉属性有影响。     

Impact of microwave heating on hemagglutinins,trypsin inhibitors and protein quality of selected legume seeds

Selected legume seeds (dry and soaked) including faba beans, peas, chickpeas, soybeans, lentils and common beans containing 8 and 25% moisture, respectively, were subjected to microwave heating, and to a conventional cooking method to determine the heating effect on toxic compounds and protein quality. Trypsin inhibitors, hemagglutinins and available lysine were analyzed, and laboratory rats were used to determine digestibility and protein efficiency ratio (PER). Results indicated that microwaving destroyed trypsin inhibitors to a similar degree to that observed in beans cooked using the conventional method without affecting PER for raw seeds with low antinutrients content (faba beans, peas, chickpeas and lentils). Microwave-heated soaked soybeans had a higher amount of destroyed trypsin inhibitors, along with a higher PER, compared with microwave-heated dry soybeans. Microwave heating of common beans failed to destroy hemagglutinins and trypsin inhibitors, and consequently their digestibility and PER values were poor. Finally it was concluded that microwave heating constitutes an adequate method for destroying hemagglutinins and trypsin inhibitors without affecting protein quality of most legume seeds, except for common beans that despite of this process retained the antinutritional substances.     

Effect of blanching time and salt concentration on pectolytic enzymes,texture and acceptability of fermented green beans

Effect of blanching time, salt concentration and fermentation on texture of green beans (var. Tuf) was determined. Beans were blanched at 90 °C for 1, 10 or 20 minutes and fermented with brine containing 3.08 and 4.6% salt (corresponding to 1.2 and 1.8% salt in the finished product). The beans were assessed for texture mechanically using Universal Testing Machine (Model 1011, Instron). Sensory evaluation was carried out to assess the taste, texture and overall acceptability of the products. Pectolytic enzyme (pectinestarase and exopolygalacturonase) activities were determined in fresh and fermented beans. Increase in blanching time improved the texture significantly. Significant (p<0.05) decreases in shearing energy of the beans were observed in the first two days of fermentation and, thereafter, there were no significant (p>0.05) changes except for samples blanched for one minute. Salt concentration showed a small but significant effect on texture only in samples blanched for one minute and this was probably due to activation by salt of residual pectolytic enzymes in the beans. Most acceptable beans were those blanched for 20 minutes and fermented with 1.2% salt brine.     

Comparative study of enzymes related to proline metabolism in tepary bean (Phaseolus acutifolius) and common bean (Phaseolus vulgaris) under drought and irrigated conditions,and various urea concentrations

There are several mechanisms used by plants for survival in adverse environments such as drought, high temperature and salinity. The objective of this study was to evaluate the drought tolerance of tepary bean as a function of biochemical processes linked to isozyme synthesis and changes in enzymatic activity related to proline metabolism. Mature seeds of common beans var. flor de mayo, Phaseolus vulgaris and tepary beans Phaseolus acutifolius were grown under two water conditions (irrigation and drought), and four levels of urea. Vertical electrophoresis and spectrophotometric techniques were used to evaluate protein patterns, glutamate dehydrogenase (GDH), proline oxidase (PO) and pyrroline-5-carboxylate reductase (P5C reductase) enzyme activities. These enzymes were studied because they are directly related to protein synthesis. Electrophoretic patterns showed more proteins in tepary beans than in common beans with limited irrigation. GDH showed only one isozyme, with a molecular weight between 240 to 270 kDa. A decrease in PO activity was observed in common beans under drought stress with a value of 237 mol/min, in comparison to irrigation conditions of 580 mol/min. GDH and P5C reductase enzymes have had higher activity in common beans than in tepary beans under water stress. There was a significant difference only in glutamate dehydrogenase enzyme with respect to urea level. The results suggest that drought tolerance of tepary beans is due to biochemical processes related to proline metabolic enzymes.     

Tannins,Trypsin Inhibitors and Lectin Cytotoxicity in Tepary (<Emphasis Type="Italic">Phaseolus acutifolius</Emphasis>) and Common (<Emphasis Type="Italic">Phaseolus vulgaris</Emphasis>) Beans

This study compared the levels of antinutritional components and cytotoxic effect of extracts, from tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans. Antinutritional factors were evaluated by determining their effect on the viability of epithelial cells isolated from rat small intestine. The protein and carbohydrates content were similar in all the genotypes studied (20 and 60%, respectively). Common beans presented higher content of trypsin inhibitors, tannins and lectins than tepary beans. There was not a significant correlation between tannins and cooking time. However, water absorption and cooking time correlated significantly (p < 0.05). Considerable variation was observed in lectin activity (1302–18161 Ul/mg) of extracts from different beans. Tannins, lectins, trypsin inhibitors and fat content differed between bean varieties whereas protein content was similar. The percent cellularity on rat epithelial cells was significantly different among protein extracts from different bean cultivars and ranged between 53.5% and 87.4% (p < 0.05). These results suggest that the incorporation of tepary beans in the diet would not alter the current nutritional contribution of common beans or introduce adverse toxic effects. The agronomic characteristics of tepary beans make them attractive for cultivation. However, the harder to cook phenomenon may be a limiting factor that needs further consideration.     

钙佳美在菜豆上的应用效果初步研究

【目的】研究钙佳美在菜豆上的应用效果。[方法】针对于钙佳关尚未在菜豆的试验报道,设置不同浓度在莱豆上进行田间喷施试验。【结果】不同浓度的钙佳美对菜豆的产量、地上部质量、地下部质量、叶片质量、茎部质量、荚长、单荚质量、单荚豆粒数、豆荚质量均有较大影响。经过回归分析,初步证明最高产量喷施浓度为0．1246％、最高产量为11691kg／hm^2。【结论]钙佳美对菜豆的生长具有促进作用.     

The nutritional quality and toxin content of wild and cultivated lima beans (Phaseolus lunatus)

Proximal analysis, amino acid profile, trypsin inhibitor content, hemagglutinin content and HCN generated from cyanogenic glucosides were determined in four wild and three cultivated varieties ofPhaseolus lunatus. All the wild beans showed a higher protein content than the cultivated beans, but no big differences were found in the other nutrients. The essential amino acid percentage was higher in the cultivated beans than in the wild seeds, which was reflected in the PER determination. The most remarkable difference found between wild and cultivated beans was the high concentration of HCN in all wild varieties. The high concentration of protein found in the wild seed could be a false result from the nitrogen provided by the cyanogenic glucosides.     

Effects of soaking,cooking and fermentation on composition,in-vitro starch digestibility and nutritive value of common beans

A common bean variety, grown in Burundi, was either fermented, soaked and/or cooked, and then assessed for nutrient composition, in-vitro starch digestibility and protein nutritive value. A decrease in ash, most minerals, vitamins, and some essential amino acids was noted for soaked, cooked and soaked-cooked beans. Compared to untreated beans, soaking decreased soluble sugar (9.8 percent) but increased starch (7.3 percent) and soluble fiber (16.9 percent). In cooked beans, an increase in soluble sugar (1.5 percent), and a decrease in thiamine (81.7 percent), starch (24.6 percent) and soluble fiber (16.6 percent) and nitrogen (2.9 percent) contents were observed. Crude fiber (6.9 percent) and starch (10.0 percent) increased while fat (17.6 percent), fatty acids (linoleic: 10.7 percent; linolenic: 14.3 percent) and soluble sugars (25.4 percent) and nitrogen (14.4 percent) decreased in soaked-cooked beans. Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans. However, the in-vitro starch digestibility was greatly improved (12.3 percent) by cooking while it decreased in soaked beans (29.2 percent). Soaking-cooking and fermentation did not have any significant effect on the digestibility of common bean starch. Finally, among the five treatments applied to common beans, only fermentation showed a significant improvement (8.3 percent) on the protein nutritive value of this legume.     

Antinutritional factors in anasazi and other pinto beans (Phaseolus vulgaris L.)

Antinutritional factors of anasazi bean were compared to traditional pinto bean (Phaseolus vulgaris L.). Anasazi beans contained less (p<0.001) soluble and bound condensed tannins compared to pinto beans. No differences (p>0.05) in stachyose and raffinose content were found between the two bean types; verbascose was not detected at all. Significant (p<0.05) differences in lectin content were observed between anasazi and pinto bean. The lectins of anasazi beans were classified as non toxic and those of the pinto beans as toxic types. No differences (p>0.05) in inhibitor activity against human and bovine trypsin and chymotrypsin were found between the two bean types.     

Pretreatment of African Yam Bean (<Emphasis Type="Italic">Sphenostylis stenocarpa</Emphasis>): Effect of Soaking and Blanching on the Quality of African Yam Bean Seed

The effect of pretreatment (soaking in sodium salts and blanching) on hydration coefficient (HC), chemical composition, texture, and color of African yam bean (AYB) was investigated. Soaking in water and in salt solutions increased the HC and about 90% of final HC values were attained at 12 and 4 hr of soaking for whole and dehulled beans, respectively. Protein content was slightly increased by soaking and blanching while ash and fat contents were reduced. Generally, a combination of dehulling and wet-processing reduced firmness of the beans more than soaking or blanching of the whole beans. Antioxidant activity was lowest (3260 TE³100 g) in cream-colored beans and highest (16,600 TE/100 g) in brown-colored beans. The tannin contents of unprocessed cream-colored beans and dehulled wet-processed marble variety were not significantly different (p > 0.05). The levels of tannins in the marble variety were reduced by blanching for 40 min (19.2%), soaking for 12 hr (16.0%), dehulling (72.0%), dehulling and blanching (88.8%). The whiteness of bean flours was increased significantly by dehulling, slightly by wet-processing of marble variety, and reduced significantly by wet-processing of cream-colored beans. TE: micromole equivalents of Trolox (TE) per 100 g of a sample. L^∗ value value: determined by McBeth colorimeter (Minolta Co., Japan).     

Quick-cooking beans (Phaseolus vulgaris L.): I. Investigations on quality

Soaking three beans cultivars (Phaseolus vulgaris L.: Great Northern, kidney, and pinto) in mixed salt solution (sodium chloride 2.5% + sodium bicarbonate 1.5% + sodium tripolyphosphate 1.0% + sodium carbonate 0.5%) resulted in 80%–85% reduction in cooking time over corresponding controls. Irradiation (-rays) at 500 krads of soaked and dehydrated beans caused a reduction of nearly 50% in cooking time. Water uptake and leaching losses for each treatment during soaking at 22°, 37°, and 45°C were investigated. High temperature (37° and 45°C) and pH (9.0) caused greater water imbibition and total solid loss than at room temperature (22°C). Organoleptic evaluation revealed that quick-cooking Great Northern beans appear to be more acceptable than kidney and pinto beans. Quick-cooking cooked beans had better in vitro protein digestibility than conventionally cooked beans. Phenolic content was found to be inversely related to in vitro digestibility.Utah Agricultural Experiment Station Journal article no. 2481.     

Effect of soaking,cooking and germination on the oligosaccharide content of selected Nigerian legume seeds

The identity and quantity of and effect ofprocessing on raffinose oligosaccharides in raw,mature seeds of lima beans (Phaseolus lunatus),pigeon peas (Cajanus cajan), African yam beans(Sphenostylis sternocarpa) and jackbeans (Canavalia ensiformis) were investigated. Sucrose,raffinose, stachyose and verbascose were identified byHPLC in all the legume seeds. The total-galactoside contents of the seeds in decreasing order were African yam beans3.84 mg/100 mg; white lima beans 3.62 mg/100 mg; creampigeon peas 3.51 mg/100 mg; red lima beans3.37 mg/100 mg; jackbeans 2.83 mg/100 mg and brownpigeon peas 2.34 mg/100 mg. The predominantoligosaccharide was verbascose in pigeon peas andstachyose in the other three legumes. Cooking unsoakedseeds brought about a greater reduction in the total-galactoside content than soaking for ninehours. The removal of oligosaccharides was higher inlegumes cooked in alkaline solution than in water.Germination quantitatively reduced raffinose,stachyose and verbascose while sucrose was increasedin all seeds except red lima beans and jackbeans.     

The effect of slow-cooking on the trypsin inhibitor and hemagglutinating activities and in vitro digestibility of brown beans (Phaseolus vulgaris,var.Stella) and kidney beans (Phaseolus vulgaris,var.Montcalm)

Brown beans and kidney beans were subjected to two modes of cooking in a household slow cooker: (A), a fixed low setting for 10 h, and (B), a high setting for 2.5 h and a low setting for 7.5 h. Temperature changes in the beans were recorded. With treatment A over 90% of the hemagglutinating and trypsin inhibitor activities occurred after 6 h at which time the temperature had reached 80°C. With treatment B inactivation of these activities was almost complete at the end of 2 h when a maximum temperature of 100°C had been attained. The in vitro digestibility of the bean protein was considerably increased by either treatment. By way of contrast, only 20 min of heating was required to destroy these activities when the beans were brought to a boil in an open vessel.     

Effect of preparation and cooking on the nutritive value of broad beans

Nutritive value and protein quality of dried local broad beans (Giza 1) were studied before and after preparation and cooking, according to the methods commonly used in Egypt. Dried broad beans were: 1) germinated, 2) germinated and boiled, which is the method commonly used to make ‘Nabeet Soup’ and 3) Stewed, to make ‘Medammes’ the popular breakfast dish in Egypt and Middle East. Moisture, crude protein, fat, carbohydrate, ash, fiber, caloric value and some minerals including calcium, phosphorus and iron, were determined in both dried and prepared seeds. The methods used for evaluating proteins quality involved, the determination of both ‘protein efficiency ratio’ (P.E.R.) and ‘net protein ratio’ (N.P.R.) using weanling albino rats. Besides, analysis of serum of rats maintained on, diets containing both dried and prepared beans were done to study the effect of their proteins on some blood criteria. These, involved the determination of:

1. Total serum proteins.
2. Serum albumin/globulin ratio.
3. Free non essential/essential amino acids ratio.

The results showed that germination, boiling and stewing slightly improved the P.E.R. values of broad beans. The stewed beans had slightly higher value than either germinated or boiled germinated beans which have more or less the same P.E.R. value. It was also clear that using, in diets of rats, either germinated, boiled germinated or stewed beans instead of dried ones, it caused a slight increase in both total serum proteins and albumin/globulin ratios and a decrease in the non essential/essential amino acids ratios. The effect was more marked with boiled germinated beans than with other kinds of preparation.