Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.)

2015 ◽  
Vol 6 (4) ◽  
pp. 1345-1351 ◽  
Author(s):  
A. Romano ◽  
C. V. L. Giosafatto ◽  
P. Masi ◽  
L. Mariniello
Keyword(s):  
Phaseolus Vulgaris ◽  
Chemical Properties ◽  
Common Beans ◽  
Protein Digestion ◽  
Phaseolus Vulgaris L ◽  
Bean Flour ◽  
Physico Chemical ◽  
Vitro Protein

The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.

In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder

2021 ◽  
pp. 39
Author(s):  
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Protein Digestibility ◽  
Vital Role ◽  
Green Gram ◽  
In Vitro Protein Digestibility ◽  
Physico Chemical ◽  
Thiamine Content ◽  
Vitro Protein

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.

Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.)

LWT ◽  
2019 ◽  
Vol 102 ◽  
pp. 330-337 ◽  
Author(s):  
Julián de la Rosa-Millán ◽  
Erick Heredia-Olea ◽  
Esther Perez-Carrillo ◽  
Daniel Guajardo-Flores ◽  
Sergio Román Othon Serna-Saldívar
Keyword(s):  
Phaseolus Vulgaris ◽  
Starch Digestion ◽  
Phaseolus Vulgaris L ◽  
Black Beans ◽  
Vitro Protein

Bioaccessibility of phenolic compounds in common beans ( Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

2020 ◽  
Vol 97 (3) ◽  
pp. 670-680
Author(s):  
Alicia P. Cárdenas‐Castro ◽  
Jara Pérez‐Jiménez ◽  
Luis A. Bello‐Pérez ◽  
Juscelino Tovar ◽  
Sonia G. Sáyago‐Ayerdi
Keyword(s):  
Phenolic Compounds ◽  
Phaseolus Vulgaris ◽  
Common Beans ◽  
Phaseolus Vulgaris L ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion
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