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1.
Oligosaccharides, including raffinose, stachyose, ciceritol, and verbascose, are commonly found in legumes and often result in flatulence in humans. Effects of soaking, soaking with ultrasound (47 MHz), soaking with high hydrostatic pressure (HHP, 621 MPa), and subsequent cooking on the oligosaccharide content of lentils, chickpeas, peas, and soybeans were investigated. Legumes were soaked for 3 or 12 hr in water, soaked for 1.5 or 3 hr with ultrasound, or soaked for 0.5 or 1 hr with HHP. Oligosaccharides of lentils and chickpeas were mainly composed of raffinose, ciceritol, and stachyose, while those of peas and soybeans were raffinose and stachyose. Verbascose was the minor oligosaccharide in lentils and peas and was absent in chickpeas and soybeans. Ciceritol was not detected in peas and soybeans. Total oligosaccharide content of raw legumes ranged from 70.7 mg/g in yellow peas to 144.9 mg/g in chickpeas. Soaking was effective for the reduction of oligosaccharides in the tested legumes. Compared with soaking for 3 hr, soaking legumes with ultrasound for 3 hr in all tested legumes or soaking legumes with HHP for 1 hr, with exception of soybeans, appeared to be more effective for the reduction of oligosaccharides. The effect of cooking on the reduction of oligosaccharide content of presoaked legumes was evident in lentils, while oligosaccharide content of chickpeas, peas, and soybeans was either unchanged or even increased by cooking after presoaking, with or without ultrasound, probably due to the leaching of other soluble components and the release of bound oligosaccharides during cooking. During soaking or cooking of legumes, raffinose leached out faster than other oligosaccharides.  相似文献   

2.
The effects of cooking, roasting, and fermentation on the composition and protein properties of grain legumes and the characteristics of dough and bread incorporated with legume flours were determined to identify an appropriate pretreatment. Oligosaccharide content of legumes was reduced by 76.2–96.9% by fermentation, 44.0–64.0% by roasting, and 28.4–70.1% by cooking. Cooking and roasting decreased protein solubility but improved in vitro protein digestibility. Mixograph absorption of wheat and legume flour blends increased from 50–52% for raw legumes to 68–76, 62–64, and 74–80% for cooked, roasted, and fermented ones, respectively. Bread dough with cooked or roasted legume flour was less sticky than that with raw or fermented legume flour. Loaf volume of bread baked from wheat and raw or roasted legume flour blends with or without gluten addition was consistently highest for chickpeas, less for peas and lentils, and lowest for soybeans. Roasted legume flour exhibited more appealing aroma and greater loaf volume of bread than cooked legume flour, and it appears to be the most appropriate preprocessing method for incorporation into bread.  相似文献   

3.
Preparation of bean curds from protein fractions of six legumes.   总被引：1，自引：0，他引：1  
Chickpeas, lentils, smooth peas, mung beans, and faba beans were milled into flours and fractionated to protein and starch fractions. Compositions of the seeds, cotyledons, and flours were compared for each legume and the weight and protein recovery of each fraction analyzed. Bean curds were prepared from the protein fractions through heat denaturation of protein milk, followed by coagulation with calcium sulfate or magnesium sulfate. The effect of chickpea protein concentration and coagulant dosage on the texture of bean curds was evaluated using a texture analyzer. Textural analysis indicated that curd prepared at 2.3-3.0% protein concentration and 1.5% CaSO(4) dosage had better yield and better texture than curds prepared under other conditions. Bean curds prepared from chickpeas and faba beans exhibited the second highest springiness and cohesiveness after those from soybeans. Curds of mung beans and smooth peas, on the other hand, had the highest yields and the highest moisture contents. The protein yield of the first and second soluble extracts used for curd preparation accounted for approximately 90% of the total protein of the seeds.  相似文献   

4.
《Cereal Chemistry》2017,94(1):49-57
Protein content has been a leading trend in product development in recent years. Similarly, a growing desire for non‐animal‐based protein sources has led to an interest in plant‐based protein such as cereals and pulses. Pulses constitute the dried seeds of nonoilseed legume crops, including dried peas, chickpeas, beans, and lentils. Their crude protein content (typically 21–26% by weight) positions pulses as plant‐based alternatives to meats within international dietary guidelines. A major consideration with respect to the inclusion of pulses in processed foods relates to the quality of the dietary protein. Protein quality is generally assessed as a function of the ability of the constituent amino acids found within the food to meet the biological needs of the consumer. Different methods exist to determine the quality of dietary proteins, each with their own advantages and disadvantages. Because preparation methods also alter the product's protein quality, these factors must also be considered. This review will discuss recent advances in the determination of protein quality and the factors that influence the quality of pulse proteins for use in human foods.  相似文献   

5.
Random amplified polymorphic DNA (RAPD) profiles were used to differentiate between several food and feed legume species. Template DNA was extracted from 63 seed meal samples representing 27 legume species (common, scarlet runner, lima, moth, and adzuki beans; broadbeans; soybeans; swordbeans; jackbeans; Florida velvetbeans; common, pigeon, and broad-leaved peas; chickpeas; grasspeas; green, black, and Bengal grams; horsegram; lentils; alfalfa; lupins; common sainfoin; and birdsfoot and sweet trefoil) with sodium dodecyl sulfate-containing buffer and purified by chloroform/isoamyl alcohol treatment and precipitation with 2-propanol. Amplification was performed with commercial RAPD-PCR beads and six 10-mer primers. Three primers (1, 5, and 6) generated RAPD profiles with all 63 templates. Two of these primers produced identical profiles only for two species of the same genus. Identification of all 27 species in homogeneous food or feed samples such as meals was demonstrated by applying either primer 5 or primer 6 and primer 3 to differentiate between swordbeans and jackbeans.  相似文献   

6.
Phytochemicals for health, the role of pulses   总被引：3，自引：0，他引：3  
Pulses are the seeds of legumes that are used for human consumption and include peas, beans, lentils, chickpeas, and fava beans. Pulses are an important source of macronutrients, containing almost twice the amount of protein compared to cereal grains. In addition to being a source of macronutrients and minerals, pulses also contain plant secondary metabolites that are increasingly being recognised for their potential benefits for human health. The best-studied legume is the soybean, traditionally regarded as an oilseed crop rather than a pulse. The potential health benefits of soy, particularly with respect to isoflavone content, have been the subject of much research and the focus of several reviews. By comparison, less is known about pulses. This review investigates the health potential of pulses, examining the bioactivity of pulse isoflavones, phytosterols, resistant starch, bioactive carbohydrates, alkaloids and saponins. The evidence for health properties is considered, as is the effect of processing and cooking on these potentially beneficial phytochemicals.  相似文献   

7.
Legumes are valuable plant sources of protein and energy and extrusion is one of the most common processing methods for manufacturing both human food and animal feeds. In the present study, three different legumes (field peas, chickpeas, and faba beans) were ground and processed in a pilot‐scale extrusion line. Various preconditioning and dryer temperatures were applied to each legume separately that reflected or differed from standard manufacturing conditions. Although literature exists regarding the effects of extrusion temperature and moisture on legume antinutrients, no data are available on the respective effects of preconditioning and drying. The aim of the study was to evaluate the effects of processing on both nutritional and antinutritional factors for each processing combination. Proximate composition, starch, oligosaccharides, total nonstarch polysaccharides (NSP), soluble (S‐NSP), and insoluble (I‐NSP) levels were evaluated. The antinutritional factors phytic acid, tannins, and trypsin inhibitors were also determined. Chickpea and field pea NSP values were not drastically affected by processing, while for most processing conditions, total NSP, S‐NSP, and I‐NSP were slightly reduced in faba beans. Preconditioning before extrusion processing generally improved the nutritional value of the ingredients by significantly reducing trypsin inhibitor level. Phytate and total tannin levels were greatly reduced irrespective of the preconditioning and drying treatment. Wet preconditioning can be used in combination with extrusion to improve the nutritional value of legumes, while drying at 90–150°C does not significantly further reduce antinutritional factor levels.  相似文献   

8.
《Cereal Chemistry》2017,94(1):11-31
The United Nations has declared 2016 as the International Year of Pulses. Pulses are narrowly defined as leguminous crops that are harvested as dry seeds. Although some pulse crops are harvested green (e.g., green peas), these are classified as vegetables because the pods are often consumed along with the mature and sometimes immature seeds. Other dried legumes such as soybean and peanut meet the definition of being a leguminous crop that is harvested as dry seeds; however, these crops are grown primarily for oil content and, thus, are not categorized as pulses. There are hundreds of pulse varieties grown worldwide; these include, for example, dry edible beans, chickpeas, cowpeas, and lentils. This review will cover the proximate (e.g., protein, carbohydrates, vitamins, and minerals), and phytonutrient (e.g., polyphenolics and carotenoid) composition of dry edible beans, peas, lentils, and chickpeas. Soybean and peanuts will not be covered in this review. The effects of processing on composition will also be covered. The health benefits related to folates, fiber, and polyphenolics will be highlighted. The health benefits discussed will include cardiovascular disease, cancer, diabetes, and weight control. The current review will not cover antinutrient compounds; this topic will be covered in a separate review article published in the same issue.  相似文献   

9.
The effects of soaking, cooking, and industrial dehydration treatments on soluble carbohydrates, including raffinose family oligosaccharides (RFOs), and also on total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble (SDF) dietary fiber fractions were studied in legumes (lentil and chickpea). Ciceritol and stachyose were the main alpha-galactosides for chickpea and lentil, respectively. The processing involved a drastic reduction of soluble carbohydrates of these legumes, 85% in the case of lentil and 57% in the case of chickpea. The processed legume flours presented low residual levels of alpha-galactosides, which are advisable for people with digestive problems. Processing of legumes involved changes in dietary fiber fractions. A general increase of IDF (27-36%) due to the increase of glucose and Klason lignin was observed. However, a different behavior of SDF was exhibited during thermal dehydration, this fraction increasing in the case of chickpea (32%) and decreasing in the case of lentil (27%). This is probably caused by the different structures and compositions of the cell wall networks of the legumes.  相似文献   

10.
Starches of wheat, corn, smooth and wrinkled peas, and chickpeas were modified to a free‐flowing powder of granular cold‐water gelling (GCWG) starch using liquid ammonia and ethanol at 23°C and atmospheric pressure. Amylose content of starches was 26.3% in wheat, 27.1% in corn, 35.4% in chickpeas, 43.2% in smooth peas, and 79.9% in wrinkled peas. The modified starches remained in granular form with an increased number of grooves and fissures on the surface of the granules compared with native starch, while the crystallinity was mostly lost, as shown by X‐ray diffractograms and DSC endothermic enthalpies. Pasting viscosity of modified starches at 23°C was 171 BU and 305 BU in wheat and corn, respectively, and much higher in legume starches, ranging from 545 BU to 814 BU. Viscosities of modified legume starches at 23°C were at least twice as high as those of native starches determined at 92.5°C. Swelling power of modified starches at 23°C ranged from 8.7 g/g to 15.3 g/g, while swelling power of native starches heated to 92.5°C ranged from 4.8 g/g to 16.0 g/g. GCWG starches exhibited higher dextrose equivalent (DE) values of enzymatic hydrolysis, ranging from 25.2 to 27.0 compared with native starches (1.5–2.9). Modified starches from wheat, corn, smooth peas, and chickpeas formed weak gels without heat treatment and experienced no changes in gel hardness during storage, while native starch gels formed by heat treatment showed an increase in hardness by 1.1–7.5 N during 96 hr of storage at 4°C.  相似文献   

11.
Plantago ovata F. are small tan‐colored seeds with ≈30% weight husk. Plantago's husk high content of soluble fiber makes it a good lubricant of the intestinal track with demonstrated effects in lowering plasma cholesterol levels in humans and experimental animals. Plantago seeds grown in Northern Mexico were analyzed for proximate composition, combustion heat, soluble and insoluble dietary fiber, fatty acids, amino acids, and protein fractionation. In vitro digestibility and digestibility of dry matter, apparent and true digestibility, and net protein ratio (in vivo) were also analyzed. Plantago seeds had 17.4% protein, 6.7% fat, 24.6% total dietary fiber, 19.6% insoluble fiber, 5.0% soluble fiber, and a combustion heat of 4.75 kcal/g. Osborne fractionation (based on solubility) yielded albumin 35.8%, globulin 23.9%, and prolamin 11.7%. The oil from plantago seeds had a high percentage of linoleic acid (40.6%) and oleic acid (39.1%) and a minor proportion of linolenic acid (6.9%). In vitro protein digestibility of the plantago seed was 77.5%, suggesting a highly digestible protein. Lysine content was 6.82 g/100 g of protein, higher than wheat and oats (2.46 and 4.20 g/100 g of protein, respectively). Rat bioassays showed values of 89.6% digestibility of dry matter, 86.0% apparent digestibility, 88.1% true digestibility, and 4.40 net protein ratio corrected (NPRc). The importance of these findings is that plantago whole grain shows favorable nutritional quality when compared with cereals and legumes.  相似文献   

12.
Bread was prepared from wheat flour and wheat flour fortified with either 3, 5, and 7% legume hulls or insoluble cotyledon fibers, or with 1, 3, and 5% soluble cotyledon fibers isolated from pea, lentil, and chickpea flours. Incorporation of hulls or insoluble fibers resulted in increases in dough water absorption by 2–16% and increases in mixing time of dough by 22–147 sec. Addition of soluble fiber resulted in decreases in water absorption as the substitution rate increased and similar mixing times to the control dough. Loaf weights of breads containing hulls or insoluble fibers were generally higher than that of control bread at 149.4–166.5 g. However, the loaf volume of breads fortified with legume hulls and fibers (685–1,010 mL) was lower than that of the control bread (1,021 mL). Breads containing soluble fibers were more attractive in terms of crumb uniformity and color than breads containing either hulls or insoluble fibers. Breads fortified with legume hulls and fibers were higher in moisture content than control bread regardless of the type, source, or fortification rate. Bread fortified with up to 7% hulls or insoluble cotyledon fibers or up to 3% soluble cotyledon fibers, with the exception of 7% insoluble pea fiber, exhibited similar firmness after seven days of storage compared with the control bread, despite their smaller loaf volume. Breads containing hull fibers exhibited the lowest starch transition enthalpies as determined by DSC after seven days of storage, while the starch transition enthalpies of breads containing added soluble or insoluble fiber were not significantly different from the control bread.  相似文献   

13.
Microwave cooking of legumes such as chickpeas and common beans was evaluated by assessing the cooking quality (cooking time, firmness, cooking losses, and water uptake) and the physicochemical, nutritional, and microstructural modifications in starch and nonstarch polysaccharides. Compared to conventional cooking, microwave cooking with sealed vessels enabled a drastic reduction in cooking time, from 110 to 11 min for chickpeas and from 55 to 9 min for common beans. The solid losses, released in the cooking water, were significantly less after microwave cooking than after conventional cooking (6.5 vs 10.6 g/100 g of dry seed in chickpeas and 4.5 vs 7.5 g/100 g of dry seed in common beans). Both cooking procedures produced a redistribution of the insoluble nonstarch polysaccharides to soluble fraction, although the total nonstarch polysaccharides were not affected. Increases in in vitro starch digestibility were similar after both cooking processes, since the level of resistant starch decreased from 27.2 and 32.5% of total starch in raw chickpeas and beans, respectively, to about 10% in cooked samples and the level of rapidly digestible starch increased from 35.6 and 27.5% to about 80%. SEM studies showed that the cotyledons maintained a regular structure although most of the cell wall was broken down and shattered by both cooking procedures. In addition, the ultrastructural modifications in the cotyledon's parenchima and cells are consistent with the chemical modifications in NSP and the increase in starch digestibility after cooking.  相似文献   

14.
《Cereal Chemistry》2017,94(3):392-399
Eleven green pea, five yellow pea, and six lentil varieties were analyzed for their composition and pasting and thermal properties. Lentils had higher protein content (25.8–28.6%) than peas (22.2–27.6%). However, peas had higher fiber content (19.8–31.4%) than lentils (17.8–21.8%). Both peas and lentils showed similar starch content (41.5–52.3 and 43.5–50.0%, respectively), and they were both low in fat (<1.6%). Micro‐Visco‐Amylograph tests showed C‐type amylograph patterns, except for Richlea variety. Thermal properties of flours were measured at 20, 40, 60, and 80% moisture content with a differential scanning calorimeter. Linear trends with a decrease in peak temperatures (T p) were observed with an increase in moisture from 20 to 60%, and beyond 60% T p was constant. Currently, peas and lentils are sold by mixing different varieties into classes based on the similarities in color and size of the seeds. However, significant differences were observed in chemical compositions and pasting and thermal properties among varieties tested. This suggests that it may be a good practice to use single varieties or group varieties based on their composition and functional properties, so that the end user may have a consistent final product when using the peas.  相似文献   

15.
Characterization of yam bean (Pachyrhizus erosus) proteins   总被引：1，自引：0，他引：1  
Seed proteins from Mexican yam bean seeds (Pachyrhizus erosus L.) were sequentially extracted according to the Osborne classification. Albumins were the major fraction (52.1-31.0%), followed by globulins (30.7-27.5%). The minor protein fraction was prolamins (0.8%). Defatting with chloroform/methanol remarkably affected the distribution of protein solubility classes; albumins were the most affected fraction (4.3-17.5%). Electrophoretic patterns of albumins showed bands at 55, 40, 35, and 31 kDa. After reduction of the globulin fraction exhibited two triplets, one from 35 to 31 kDa and the second from 19 to 21 kDa, these could be compared to the acid and basic polypeptides of 11S-like proteins. Prolamins showed one band at 31 kDa, and glutelins after reduction showed three main bands at 52, 27, and 14 kDa. Trypsin inhibitors were assayed in saline extracts; the values found (1232-2608 IU/g of meal) were lower than those of other legumes. In general, yam bean seed proteins showed an excellent balance of all essential amino acids; albumins contain the highest amount of essential amino acids.  相似文献   

16.
《Cereal Chemistry》2017,94(3):524-531
The aim of this study was to characterize the physicochemical, functional, and digestion properties of bagasses derived from broad beans, chickpeas, lentils, and white beans, and to isolate the starch and a fiber‐rich fraction that can be used as a food ingredient. The bagasses showed different chemical compositions that were related to their botanical origin. The further processing that involved mechanical separation of starch yielded up to 69.65% with ≥80.12% recovery and high purity (≥94.42%), and a fiber‐rich fraction (total dietary fiber content ≥72.75%) in which the majority was insoluble fiber. The starch digestion fractions of the isolated lentil starch showed the highest amount of slowly digestible starch (30.76%), whereas the white bean contained the highest resistant starch content (15.65%). All starches showed predicted glycemic indexes ≤ 66.90, which classify them as medium glycemic foods. In vitro protein digestion was higher for the bagasse fraction (up to 89.78%), followed by the fiber‐rich fraction (84.36%). This research demonstrates that it is possible to revalorize the use of pulses bagasse, which could contribute to enhance the technological and economic output of the protein isolation process, rendering two potentially functional fractions.  相似文献   

17.
In organic farming systems, it has been demonstrated that grain pulses such as peas often do not enhance soil N supply to the following crops. This may be due to large N removals via harvested grains as well as N‐leaching losses during winter. In two field‐trial series, the effects of legume (common vetch, hairy vetch, peas) and nonlegume (oil radish) cover crops (CC), and mixtures of both, sown after peas, on soil nitrate content, N uptake, and yield of following potatoes or winter wheat were studied. The overall objective of these experiments was to obtain detailed information on how to influence N availability after main‐crop peas by adapting cover‐cropping strategies. Cover crops accumulated 56 to 108 kg N ha–1 in aboveground biomass, and legume CC fixed 30–70 kg N ha–1 by N2 fixation, depending on the soil N supply and the length of the growing period of the CC. Nitrogen concentration in the aboveground biomass of legume CC was much higher and the C : N ratio much lower than in the nonlegume oil radish CC. At the time of CC incorporation (wheat series) as well as at the end of the growing season (potato series), soil nitrate content did not differ between the nonlegume CC species and mixtures, whereas pure stands of legume CC showed slightly increased soil nitrate content. When the CC were incorporated in autumn (beginning of October) nitrate leaching increased, especially from leguminous CC. However, most of the N leached only into soil layers down to 1.50 m and was recovered more or less by the following winter wheat. When CC were incorporated in late winter (February) no increase in nitrate leaching was observed. In spring, N availability for winter wheat or potatoes was much greater after legumes and, after mixtures containing legumes, resulting in significantly higher N uptake and yields in both crops. In conclusion, autumn‐incorporated CC mixtures of legumes and nonlegumes accomplished both: reduced nitrate leaching and larger N availability to the succeeding crop. When the CC were incorporated in winter and a spring‐sown main crop followed even pure stands of legume CC were able to achieve both goals.  相似文献   

18.
Increasing nitrogen fixation in legume crops could increase cropping productivity and reduce nitrogen fertilizer use. Studies have found that crop genotype, rhizobial strain, and occasionally genotype-specific interactions affect N fixation, but this knowledge has not yet been used to evaluate or breed for greater N fixation in US crops. In this study five USDA varieties of lentils (Lens culinaris Medik.) and five varieties of peas (Pisum sativum L.) were tested with 13 to 15 commercially available strains of Rhizobium leguminoserum bv. viciae to identify the better N fixing rhizobial strains, crop varieties, and specific pairings. Peas and lentils inoculated with individual strains were grown in growth chambers for 6 week. Plants received (15NH4)2 SO4 (5 at.%) starter fertilizer to measure N fixation by isotope dilution. Below- and above-ground biomass, numbers of nodules, and the proportion of plant N supplied by fixation (PNF) were determined. The percent of N fixed was significantly affected by crop variety and significantly correlated with number of nodules in both lentils and peas. This implies that one strategy for enhancing crop N fixation is developing varieties that have higher rhizobium infection rates. Total N fixation in lentils was significantly influenced by both crop variety and rhizobial strain. Eston variety lentil and Shawnee variety pea had the highest PNF of 80.8% and 91.3%, respectively. The different strains of R. leguminoserum affected PNF in lentils but not in peas. These findings suggest that N fixation improvement in lentils and peas may be addressed most effectively by breeding crops for greater N fixation hosting capacity.  相似文献   

19.
Three unfertilized spring sown species of lupins (Lupinus angustifolius) and peas (Pisum sativa) were compared in terms of N fixation and subsequent leaching under a following winter barley crop in an organically managed rotation. Fallow plots were included to assess the potential weed burden and the ability of the sown crops to compete with weeds when no herbicides were applied. Although peas out-yielded lupins (5.4 t compared with 3.5 t grain respectively), the yellow lupin (Wodjil) fixed more N than peas (180 compared with 120 kg N/ha) and all three lupins had higher protein contents (>30%) than peas (22%). Winter leaching amounted to >50 kg nitrate-N/ha from winter barley, regardless of whether it followed treatments which were previously fallow or cropped with legumes. There were no significant differences in leaching between the lupin species. Leachate in the first 350 mm of drainage under winter barley, following the different legume species, exceeded the European Union limit for nitrate in drinking water in all treatments. Yields of winter barley, grown without fertilizers or herbicides following legumes, were not significantly different (mean 4 t/ha), but there were higher levels of P and K in the grain compared with the amounts made available from the previously fallow soil. At this site in SW England, the crops grew well and our results suggest that lupins could provide a useful break crop in an organic arable cropping rotation and an alternative source of home-grown, high protein feed.  相似文献   

20.
Buckwheat (Fagopyrum esculentum), a highly nutritious pseudocereal rich in bioactive compounds, is principally cultivated in central and eastern European countries. Buckwheat groats and husks of 10 cultivars were subjected to nutritional composition analysis and in vitro starch digestibility determination. Significant genetic variation was detected in buckwheat groats for 1,000‐kernel weight (16.5–39.8 g), protein content (10.2–17.9%), soluble dietary fiber (1.4–3.4%), insoluble dietary fiber (2.3–8.6%), total dietary fiber (3.6–10.6%), free phenolics (4.5–17.1 mg of gallic acid equivalent [GA]/g), and total phenolics content (6.8–20.7 mg of GA/g). The buckwheat husks exhibited large differences between cultivars in protein content (3.0–6.5%), bound phenolics (6.7–26.1 mg of GA/g), and total phenolics content (32.4–58.6 mg of GA/g), which was 1.5–8 times higher than in the groat. Cooked and cooled buckwheat groats exhibited lower starch digestibility and greater resistant starch content than raw buckwheat groats. Buckwheat cultivars with unique nutritional composition, such as Co901 and Ta‐1, were identified for future breeding.  相似文献   

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