Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'

International Journal of Food Science and Technology

Volumn 42, Issue 3, 2007, Pages 296-302

  Carmona García, Roselis ^a   Osorio Díaz, Perla ^a   Agama Acevedol, Edith ^a   Tovar, Juscelino ^b   Bello Pérez, Luis Arturo ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Bean; Glycaemic index; Legumes; Soaking; Starch

Indexed keywords

PHASEOLUS VULGARIS;

EID: 33847285504     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01218.x     Document Type: Article

References (48)

1. AACC (2000). Approved methods, 10th edn. St. Paul, MM: American Association of Cereal Chemists.
2. Asp, N.G. (1992). Resistant starch. Proceedings from the second plenary meeting of EURESTA. European Journal of Clinical Nutrition, 46 (Suppl. 2) S1.
3. Björck, I.M., Granfeldt, Y., Liljerberg, H., Tovar, J. & Asp, N.G. (1994). Food properties affecting the digestion and absorption of carbohydrates. The American Journal of Clinical Nutrition, 59, 699S-705S.
4. Bravo, L., Siddhuraju, P. & Saura-Calixto, F. (1998). Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian pulses. Journal of Agricultural and Food Chemistry, 46, 4667-4674.
5. Bravo, L., Siddhuraju, P. & Saura-Calixto, F. (1999). Composition of underexploited Indian pulses. Comparison with common legumes. Food Chemistry, 64, 185-192.
6. Englyst, H.N., Kingman, S.M. & Cummings, J.H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, S33-S50.
7. Foster-Powell, K. & Brand-Miller, J. (1995). International tables of glycemic index. The American Journal of Clinical Nutrition, 62, 871S-893S.
8. Frias, J., Vidal-Valverde, C., Sotomayor, C., Diaz-Pollan, C. & Urbano, G. (2000). Influence of processing on available carbohydrate content and antinutritional factors of chickpeas. European Food Research Technology, 210, 340-345.
9. Garcia-Alonso, A., Goǹi, I. & Saura-Calixto, F. (1998). Resistant starch formation and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans). Zeitschrift für Lebensmitte-luntersuchung und Forschung A, 206, 284-287.
10. Goñi, I., Garcia-Diaz, L., Mañas, E. & Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry, 56, 445-449.
11. Granfeldt, Y. (1994). Food factors affecting metabolic responses to cereal products. Pp. 27-29. Doctoral Dissertation, University of Lund, Sweden.
12. Granfeldt, Y., Björck, I., Drews, A. & Tovar, J. (1992). An in vitro method based on chewing to predict metabolic responses to starch in cereal and legumes products. European Journal of Clinical Nutrition, 46, 649-660.
13. Holm, J., Björck, I., Asp, N.G., Sjöberg, L.B. & Lundquist, I. (1985). Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat. Journal of Cereal Science, 3, 193-206.
14. Holm, J., Björck, I., Drews, A. & Asp, N.G. (1986). A rapid method for the analysis of starch. Starch/Starke, 38, 224-229.
15. Hoover, R. & Zhou, Y. (2003). In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes - a review. Carbohydrate Polymers, 54, 401-417.
16. Jacinto-Heránndez, C., Hernández-Sánchez, H., Azpiróz-Rivero, H.S., Acosta-Gallegos, J.A. & Bernal-Lugo, I. (2002). Caractcrización de una población de líneas endogénicas de frijol común por su calidad de cocción y algunos componentes nutrimentales. Agrociencia, 36, 451-459.
17. Jenkins, D.J.A., Thorne, M.J., Camelon, K. et al. (1982). Effect of processing in digestibility and the blood glucose response: study of lentils. The American Journal of Clinical Nutrition, 36, 1093-1101.
18. Jenkins, D.J.A., Wolever, T.M.S., Collier, G.R. et al. (1987). Metabolic effects of a low-glycemic-index diet. The American Journal of Clinical Nutrition, 46, 968-975.
19. Kataria, A. & Chauhan, B.M. (1988). Contents and digestibility of carbohydrates of mung beans (Vigna radiate L.) as affected by domestic processing and cooking. Plant Foods For Human Nutrition, 38, 51-59.
20. Landa-Habana, L., Piña-Hernández, A., Agama-Acevcdo, E., Tovar, J. & Bello-Pérez, L.A. (2004). Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.). Plant Foods For Human Nutrition, 59, 133-136.
21. Martin-Cabrejas, M.A., Jaime, L., Naranja, C. & Downie A.J. (1999). Modifications to physicochemical and nutritional properties of hard-to-cook beans (Phaseolus Vulgaris L) by extrusion cooking. Journal of Agricultural and Food Chemistry, 47, 1174-1182.
22. Melito, C. & Tovar, J. (1995). Cell walls limit in vitro protein digestibility in processed legumes. Food Chemistry, 53, 305-307.
23. Osorio-Diaz, P., Agama-Acevedo, E., Carmona-García, R., Tovar, J., Paredes-López, O. & Bello-Pérez, L.A. (2004). Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (Phaseolus coccineus). Interciencia, 29, 510-514.
24. Osorio-Diaz, P., Tovar, J., Paredes-López, O., Acosta- Gallegos, J.A. Bello-Pérez, L.A. (2005). Chemical composition and in vitro starch bioavailability of Phaseolus vuilgaris (L) cv Mayocoba. Journal of the Science of Food and Agriculture, 85, 499-504.
25. Preston, K.R. (1998). Interaction: The Keys to Cereal Quality (edited by R.J. Hamer & R.C. Hoseney). Pp. 81-93. St Paul, MN: American Association of Cereal Chemists.
26. Prodanov, M., Sierra, I. & Valverde-Vidal, C. (2004). Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes. Food Chemistry, 84, 271-277.
27. Rehman, Z., Salariya, A.M. & Zafar, S.I. (2001). Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.). Food Chemistry, 73, 351-355.
28. Reyes-Moreno, C. (1992). Endurecimiento del frijol común-desarrollo de procedimientos para su prevención y cambios fisicoquímicos durante la reversibilidad. de este fenómeno. Pp. 209. Tesis CINVESTAV-IPN, Irapuato, Mexico.
29. Reyes-Moreno, C. & Paredes-López, O. (1993). Hard-to-cook phenomenon in common beans - a review. Critical Reviews in Food Science and Nutrition, 33, 227-286.
30. Sangronis, E., Ibarz, A., Barbosa-Cánovas, G.V. & Swanson, B.G. (2002). Efecto de la alta presión hidrostática (APH) en la imbibición de agua, tiempos de cocción y microcstructura de Phaseolus vulgaris. Archivas Latìnoamericanos de Nutrición, 52, 301-306.
31. Saura-Calixto, F., Goñi, I., Bravo, L. & Mañas, E. (1993). Resistant starch in foods: modified method for dietary fiber residues. Journal of Food Science, 58, 642-643.
32. Saura-Calixto, F., García-Alonso, A., Goñi, I. & Bravo, L. (2000). In vitro determination of the indigestible fraction in foods: an alternative to dietary fiber analysis. Journal of Agricultural and Food Chemistry, 48, 3342-3347.
33. Siddhuraju, P. & Becker, K. (2001). Effect of various domestic, processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens var. utilis. Journal of Agricultural and Food Chemistry, 49, 3058-3067.
34. Tovar, J. 0994). Bioavailability of carbohydrates in legumes. Digestible and indigestible fractions. Archivas Latinoamericanos de. Nutrition, 44, 36S-40S.
35. Tovar, J. (2001). Métodos para la determination de almidón resistante en los alimentes, En: Fibra Dietética en Iberoamérica: Tecnología y Salud. Obtention, caracterì zación, efecto fisiológico y aplicación en alimentOs. Pp. 143-154. Sao Paulo: editorial Varela.
36. Tovar, J. & Melito, C. (1996). Steam-cooking and dry heating produce resistant starch in legumes. Journal of Agricultural and Food Chemistry, 44, 2642-2645.
37. Tovar, J., Björck, I. & Asp N.G. (1990). Analytical and nutritional implications of limited enzymic availability of starch in cooked red kidney. Journal of Agricultural and Food Chemistry, 38, 488-493.
38. Tovar, J., de Francisco, A., Björck, I. & Asp, N.G.(1991). Relationship between microstructure and in vitro digestibility of starch in precooked leguminous seed flours. Food Structure, 10, 19-26.
39. Tovar, J., Björck, I.M. & Asp, N.G. (1992a). Incomplete digestion of legume starches in rats: a study of precooked flours containing retrograded and physically inaccessible starch fractions. Journal of Nutrition, 122, 1500-1507.
40. Tovar, J., Granfeldt, Y. & Björck, I.M. (1992b). Effect of processing on blood glucose and insulin responses to starch in legumes. Journal of Agricultural and Food Chemistry, 40, 1846-1851.
41. Tovar, J., Melito, C., Herrera, E., Rascón, A. & Pérez, E. (2002). Resistant starch formation does not parallel syneresis tendency in different starch gels. Food Chemistry, 76, 455-459.
42. Tovar, J., Sáyago-Ayerdi, S.G., Peñalver, C., Paredes-López, O. & Bello-Pérez, L.A. (2003). In vitro starch hydrolysis index and predicted and glycemic index of corn tortilla, black beans (Phaseolus vulgaris L), and Mexican "taco". Cereal Chemistry, 80, 533-535.
43. Vargas-Torres, A., Osorio-Diaz, P., Tovar, J., Paredes-López, O., Ruales, J. & Bello-Pérez, L.A. (2004a). Chemical composition, starch bioavailability and indigestible fraction of common beans (Phaseolus vulgaris L.). Starch /Stärke, 56, 74-78.
44. Vargas-Torres, A., Osorio-Diaz, P., Islas-Hernándcz, J.J., Tovar, J., Paredes-López, O. & Bello-Pérez, L.A. (2004b). Starch bioavailability of five cooked black bean (Phaseolus vulgaris L) varieties. Journal of Food Composition and Analysis, 17, 605-612.
45. Velasco, Z.I., Rascon, A. & Tovar, J. (1997). Enzymic availability of starch in cooked black beans (Phaseolus vulgaris L) and cowpeas (Vigna spp.). Journal of Agricultural and Food Chemistry, 45, 1548-1551.
46. Vidal-Valverde, C., Frias, J., Estrella, I., Gorospe, M.J, Ruiz, R. & Bacon, J. (1994). Effect of processing on some antinutritional factors of lentils. Journal of Agricultural and Food Chemistry, 42, 2291-2295.
47. Vidal-Valverde, C., Sierra, I., Frias, J. et al. (2002). Nutritional evaluation of gentil flours obtained alter short-time soaking process. European Food Research Technology, 215, 138-144.
48. Würsch, P., Del Vedovo, S. & Koellreuter, B. (1986). Cell structure and starch nature as key determinants of the digestion rate of starch in legumes. The American Journal of Clinical Nutrition, 43, 25-29.