Phytic acid in stored common bean seeds (Phaseolus vulgaris L.)

1989 ◽  
Vol 39 (3) ◽  
pp. 209-221 ◽  
Author(s):  
Hayde� Yazm�n Hern�ndez-Unz�n ◽  
Mar�a Luisa Ortega-Delgado
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phytic Acid ◽  
Phaseolus Vulgaris L

Characterisation of structural genes involved in phytic acid biosynthesis in common bean (Phaseolus vulgaris L.)

2009 ◽  
Vol 25 (3) ◽  
pp. 453-470 ◽  
Author(s):  
Marzia Fileppi ◽  
Incoronata Galasso ◽  
Giovanni Tagliabue ◽  
Maria Gloria Daminati ◽  
Bruno Campion ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phytic Acid ◽  
Structural Genes ◽  
Phaseolus Vulgaris L ◽  
Acid Biosynthesis

Isolation and characterisation of an lpa (low phytic acid) mutant in common bean (Phaseolus vulgaris L.)

2009 ◽  
Vol 118 (6) ◽  
pp. 1211-1221 ◽  
Author(s):  
Bruno Campion ◽  
Francesca Sparvoli ◽  
Enrico Doria ◽  
Giovanni Tagliabue ◽  
Incoronata Galasso ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phytic Acid ◽  
Phaseolus Vulgaris L ◽  
Low Phytic Acid

scholarly journals Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4517
Author(s):  
Francesca Sparvoli ◽  
Silvia Giofré ◽  
Eleonora Cominelli ◽  
Elena Avite ◽  
Gianluca Giuberti ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phytic Acid ◽  
Iron Bioavailability ◽  
Phaseolus Vulgaris L ◽  
Umami Taste ◽  
Beneficial Effects ◽  
Bean Flour ◽  
Positive Attribute

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec−) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec− flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec− flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.

scholarly journals Characterization of common bean ( Phaseolus vulgaris L.) germplasm for morphological and seed nutrient traits from Western Himalayas

2021 ◽  
Author(s):  
Sofora Jan ◽  
Irshad Ahmad Rather ◽  
Parvaze Ahmad Sofi ◽  
Mohd Altaf Wani ◽  
Farooq Ahmad Sheikh ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Western Himalayas ◽  
Phaseolus Vulgaris L ◽  
Nutrient Traits

scholarly journals Common bean ( Phaseolus vulgaris L.) with increased cysteine and methionine concentration

2021 ◽  
Author(s):  
Rosa Cecilia Viscarra‐Torrico ◽  
Aga Pajak ◽  
Alvaro Soler Garzón ◽  
BaiLing Zhang ◽  
Sudhakar Pandurangan ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L ◽  
Methionine Concentration

Impact of soil moisture on common bean (Phaseolus vulgaris L.) phytochemicals

2021 ◽  
Vol 99 ◽  
pp. 103883
Author(s):  
Mayra Denise Herrera ◽  
Rosalía Reynoso-Camacho ◽  
Valentín Melero-Meraz ◽  
Salvador H. Guzmán-Maldonado ◽  
Jorge A. Acosta-Gallegos
Keyword(s):  
Soil Moisture ◽  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L

scholarly journals Yield and antiyield genes in common bean ( Phaseolus vulgaris L.)

2021 ◽  
Author(s):  
Yarmilla Reinprecht ◽  
Yanzhou Qi ◽  
Fariba Shahmir ◽  
Thomas H. Smith ◽  
Karl Peter Pauls
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L
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