In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.) (original) (raw)
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Starch - Stärke, 2004
In Mexico, consumption of beans represents 15% of the normal diet of the population in rural zones. Four common bean varieties cultivated in Mexico were studied regarding their chemical composition, starch digestibility and indigestible fraction. The protein level in the samples Huasteco, Tacana and TLP 19 was not different (a = 0.05), but Veracruz cultivar had the highest protein and ash content, and the lowest lipid level. Differences in chemical composition were determined in the cultivars studied. Total starch (TS) ranged between 33.6 and 36.7%, and the cultivars Tacana, TLP 19 and Veracruz were not different in starch content (a = 0.05). The available starch (AS) determined represented between 74 and 87% of TS, due to the resistant starch content and perhaps some complex formed between starch and protein or starch and polyphenols, by the high level of the indigestible fraction determined in the beans. The in vitro aamylolysis rate was similar for the different varieties, except for Veracruz cultivar which presented a slightly lower hydrolysis rate.
Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties
Journal of Food Composition and Analysis, 2004
Five common bean varieties were cooked and studied regarding starch digestibility. Cooking time of different cultivars ranged between 2.55 and 5.92 h. Available starch (AS) values decreased with the storage time and the bean sample that had the lowest AS content (control sample, without storage) showed the shortest cooking time. A similar pattern was found for resistant starch (RS); the varieties that had the longest cooking time presented the widest range in RS values, measured as the difference between the control sample and the value obtained in the sample stored during 96 h. The retrograded RS (RRS) depended on the variety and even more on the molecular structure of each starch. The in vitro a-amylolysis rate decreased with the storage time; the samples with the smallest hydrolysis percentage had the highest RS content. These results suggest that some bean varieties could be recommended depending on the specific dietetic use of beans. r
Journal of Agricultural and Food Chemistry, 1997
The starch content of black beans and cowpeas was assessed enzymatically in freshly cooked as well as in cooked, stored, and reheated samples. The available starch contents of the variously treated seeds were greater in cowpeas (32-33%, dmb) than in black beans (25-28%, dmb). All samples exhibited relatively high levels of retrograded resistant starch (RS) (8-20%, total starch basis), although beans showed higher contents of this fraction. No major difference in RS formation was observed between conventional and microwave reheating. Total starch was slightly decreased in stored/reheated black beans compared to that in the freshly cooked seeds. In vitro enzymic hydrolysis indices (HI) and corresponding predicted glycemic indices (pGI) of cowpea samples were 2-fold greater than those registered for beans. Reheating, and particularly microwaving, increased the amylolysis course parameters of black beans without altering the enzymic availability of cowpea starch.
Digestion of carbohydrate from white beans (Phaseolus vulgaris L.) in healthy humans
The Journal of …, 1998
Resistant starch (RS) is thought to be present in large amounts in legume seeds; however, it has never been quantified in healthy humans. RS from cooked (atmospheric pressure) white beans was quantified in humans and pigs, and characterized to explain its low digestibility. Six human volunteers were intubated to collect ileal digesta after an experimental meal composed of orange juice, butter and 167 g beans (dry matter basis). The reliability of the intubation method was examined in a pig study in which it was compared with another collection method, ileal cannulation. Chemical analyses, microscopy and size exclusion chromatography were performed on human and pig digesta. The pig study showed that the intubation method may underestimate the quantity of RS. However, no chemical/physical difference was observed between the RS collected by the two techniques. In the human study, 16.5 { 1.3% (11.3 g) of the ingested starch was recovered as RS. The microscopy of the digesta showed that part of the RS was enclosed in the cell walls. Although the RS was composed mainly of a-glucan molecules with a degree of polymerization (DP) 40 to 60, oligosaccharides and large molecules of DP ú 400 were also present. Retrogradation was not found to be the main factor responsible for starch malabsorption. We conclude that white beans may contain a large amount of RS formed mainly by partially degraded molecules protected by the cell walls during their transit through the gut.
Food Chemistry, 2001
The effect of various treatments such as (i) soaking in plain water and sodium bicarbonate solution, (ii) cooking of soaked seeds, (iii) autoclaving of soaked seeds, (iv) germination, and (v) frying of germinated seeds, commonly employed to destroy the flatulence factors in legumes, was investigated on available carbohydrates of Rajmah (Phaseolus vulgaris), Bengal gram (Cicer arietinum), black gram (Phaseolus mungo), red gram (Cajanus cajan), and broad bean (Vicia faba). Total soluble sugars, reducing sugars, nonreducing sugars, and starch content in above pulses ranged from 7.09 to 10.33%, 0,18 to 0.83%, 6.91 to 9.60%, and 43 to 53%, respectively. The contents of all these components decreased under various treatments. However, on germination for 24 h, the losses in the amount of total sugars, reducing sugars, and nonreducing sugars were higher than observed in seeds germinated for 48 h. On further germination up to 96 h, the contents of these sugars increased. Starch content, on the other hand, decreased. When the present observations are combined with those of a previous paper, it appears that germination of pulses for 24 h is a reasonably good treatment for reduction of flatus-producing carbohydrates as well as avoiding excess losses of the available carbohydrates.
Food Research International, 2009
The effect of common domestic processing methods, such as splitting, soaking, boiling and pressurecooking on the nutritionally significant starch fractions such as rapidly and slowly digestible starches (RDS and SDS), resistant starch (RS) and total starch (TS) in two legumes, Red kidney bean (Phaseolus vulgaris) and Yellow and Green peas (Pisum sativum) were studied. The legumes had comparatively high amount (>30%, dry basis) of RS. Soaking of all legumes resulted in reduced starch fractions, possibly due to leaching of soluble fractions. Ordinary cooking of soaked as well as unsoaked seeds led to a significant (P < 0.01) decrease in RS and increase in RDS, SDS and TS. Pressure-cooking led to even greater reduction in RS and a greater increase in RDS. Cooking of legumes gelatinizes the starch and opens up the starch structure which makes them vulnerable to a-amylase hydrolysis. Splitting of legumes markedly affects the digestibility as well as RS content of raw as well as processed legumes indicating that the seed coat plays a key role in the digestibility of starches in these seeds. Overall, the enzyme resistant starch fraction of legumes was rendered more digestible by all the domestic cooking methods used.
2019
A great diversity of bean cultivars is developed each year, but, to our knowledge, there is a dearth of information regarding the physicochemical and technological properties of the grains, as well as its starch characteristics. Therefore, this study aims to evaluate the physicochemical and technological properties of five cultivars from the carioca bean group and five cultivars from the black bean group as freshly harvested grains. Moreover, the physicochemical, crystallinity and pasting properties of isolated starch were also determined. The results showed differences in all of the studied properties as a function of genotype. High grain thickness and low seed coat percentage were associated with the low cooking time. The highest protein and starch content were exhibited by grains from the “Pérola” and “Estilo” cultivars, respectively. Similar crystalline structure was observed in all starches, but the relative crystallinity and the physicochemical and pasting properties were depe...
Digestion of Carbohydrate from White Beans (Phaseolus vulgaris L.) in Healthy Humans1
2000
Resistant starch (RS) is thought to be present in large amounts in legume seeds; however, it has never been quantified in healthy humans. RS from cooked (atmospheric pressure) white beans was quantified in humans and pigs, and characterized to explain its low digestibility. Six human volunteers were intubated to collect ileal digesta after an experimental meal composed of orange juice,