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.

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

2010 ◽  
Vol 119 (4) ◽  
pp. 1544-1549 ◽  
Author(s):  
J.A. Gallegos-Infante ◽  
N.E. Rocha-Guzman ◽  
R.F. Gonzalez-Laredo ◽  
L.A. Ochoa-Martínez ◽  
N. Corzo ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Phaseolus Vulgaris L ◽  
Bean Flour

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

scholarly journals A Combined In Vitro (Caco-2 Cell) and In Vivo (Gallus gallus) Assessment Reveals the Iron Benefits of Consuming the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.) (P10-114-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jason Wiesinger ◽  
Raymond Glahn ◽  
Karen Cichy ◽  
Nikolai Kolba ◽  
Jon Hart ◽  
...  
Keyword(s):  
Latin America ◽  
Phaseolus Vulgaris ◽  
In Vitro Digestion ◽  
Gallus Gallus ◽  
Iron Bioavailability ◽  
Phaseolus Vulgaris L ◽  
Funding Sources ◽  
Total Body

Abstract Objectives The common dry bean (Phaseolus vulgaris L.) is a globally produced pulse crop and an important source of protein and micronutrients for millions of people across Latin America and Africa. In these regions, energy for cooking is expensive or scarce and long cooking times deter consumers from purchasing beans. In addition, many of the preferred black and red seed types have phytate and polyphenols that limit the absorption of trace minerals. Yellow beans are unique because their seed coats are rich in kaempferol 3-glucoside, a recently discovered promoter of iron absorption. Several market classes of yellow beans are sold throughout Latin America and Africa, where they are marketed at premium prices for their fast cooking tendencies. Exploring the yellow bean's unique heritage to develop new fast cooking varieties that deliver more absorbable iron would be useful for regions where inhabitants have limited access to fuelwood for cooking. This study compared the iron bioavailability of three fast cooking yellow beans from Africa with contrasting seed coat colors (Manteca, Amarillo, Njano) to slower cooking white and red kidney commercial varieties from North America (Table 1). Methods Cooked beans were formulated into diets with the complementary food crops of potato, rice and cabbage. Iron bioavailability was measured as ferritin formation in an in vitro digestion Caco-2 bioassay and the ability to maintain total body iron hemoglobin (Hb-Fe) during a 6 week in vivo (Gallus gallus) feeding trial. Results Animals fed yellow bean diets had faster growth rates, accumulated more dietary iron and had higher Hb-Fe than animals fed either kidney bean diet (Figure 1). In contrast to yellow beans, the kidney beans had almost no kaempferol 3-glucoside (Table 2). When compared to the other four bean based diets, the fast cooking Manteca yellow bean diet had the highest Caco-2 ferritin formation in vitro (Table 3) and delivered the largest increase in Hb-Fe in vivo (Figure 1). Conclusions Through the added benefit of fast preparation times and improved iron quality after cooking, this study provides evidence that the Manteca market class is worthy of germplasm enhancement as a new convenience food to help alleviate trace mineral deficiencies in regions where beans are widely accepted as a dietary staple. Funding Sources USDA-NIFA. Supporting Tables, Images and/or Graphs

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

Effect of the Addition of Common Bean (Phaseolus vulgaris L.) Flour on the In Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti

2010 ◽  
pp. no-no ◽  
Author(s):  
Jose-Alberto Gallegos-Infante ◽  
Luis Arturo Bello-Perez ◽  
Nuria Elizabeth Rocha-Guzman ◽  
Ruben Francisco Gonzalez-Laredo ◽  
Martha Avila-Ontiveros
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
In Vitro Digestibility ◽  
Phaseolus Vulgaris L

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.

Sign in / Sign up

Export Citation Format

Share Document