Nutritional evaluation of cooked faba bean (Vicia Faba L.) and white bean (Phaseolus Vulgaris L.) cultivars

Australian Journal of Basic and Applied Sciences

Volumn 3, Issue 3, 2009, Pages 2484-2490

  Abusin, Sarah A E ^a   Hassan, Amro B ^b   Babiker, Elfadil E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b National Center for Research Sudan   (Sudan)

Author keywords

Antinutrients; Cooking; Cultivars; Faba bean; Proximate composition; White bean

Indexed keywords

EID: 77952261746     PISSN: 19918178     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (42)

1. AbdelRahaman, S.M., H.B. ElMaki, W.I. Hassan, E.E. Babiker and A.H. Eltinay, 2005. Proximate composition, Antinutritional Factors and Miniral Content and Availability of Selected Legumes and Cereal grown in Sudan. J. of Food Technology, 3(4): 511-515.
2. Abdulrahim, S.I., 2004. Effect of soaking cooking dehulling and germination on anti nutritional factors and IVPD of faba bean (Vicia faba). MSc. Thesis, Faculty of Agriculture, University of Khartoum, Sudan.
3. Alonso, R., A. Aguirre and F. Marzo, 2000. Effect of extrusion and traditional processing methods on antinutreints and invitro digestibility of protein and starch in faba bean and kidney beans. J. Food Chemistry, 68: 159-165.
4. th edn Washington, D.C.
5. Araüjo, A.H., P.C.B. Cardos, R.A. Pereira, L.M. Lima, A.S. Olivera, M.R.A. Miranda, J.X. Fillo and M.P. Sales, 2002. In vitro digestibility of globulins from cowpea (Vigna unguiculita) and xerophitic algaroba (Prosopis juliflora) seeds by mammalian digestive proteinases: a comparative study. J. Food Chemistry, 78: 143-147.
6. Bollin, R. and A. Vitable, 1981. Genetic variability in change of microheterogeneity and polypeptide composition of Phosaolus valgaris; and peptide mamps of it is the major subs units. Physiol. Plant, 52: 96-100.
7. Bourges, R.H., 1987. Las Leguminosas en la alimen-Tacion. II Parte. Publicacion del Instituto Nacional de la Nutricion, CONASUPO, sus Empresas Industriales. Cuadernos de Nutricion, 10: 22-30.
8. Clawson, A. R. and A. J. Taylor, 1993. Chemical changes during cooking of wheat. J. Food Chemistry, 47: 337- 341.
9. El-Adawy, T.A., 2002. Nutritional composition and antinutritional factors od chickpeas (cicer artietinum L.) undergoing different cooking methods and germination. Plant food for human nutrition, 57(1): 83-97.
10. Elsheikh, E.A.E., I.A. Fadul and A.H. El Tinay, 1999. Effect of nutritional status of faba bean on proximate composition, anti-nutritional factors and in vitro protein digestibility (IVPD). J. Food Chemistry, 67: 379-383.
11. Elsheikh, E.A.E., I.A. Fadul and A.H. Eltinay, 2000. Effect of cooking on anti-nutritional factors and invitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes. J. Food Chemistry, 68: 211-212.
12. Frias, J., C. Vidal-Valverde, C. Sotomayor, C. Diaz-Pollan, and Q. Urbano, 2000. Influence of processing on available carbohydrate content and aninutritional factors of chickpeas. European Food Research and Technology, 210: 340-345.
13. Genovese, M.I. and F.M. Lajolo, 2001. Atividad Inhibitoria de tripsina do feijao (Phaseolus vulgaris L.): avaliacao Critica dos metodos de determinacao. Archivos Latinoamericanos de Nutricao, 51(4): 386-394.
14. Hall, T.C., R.C. Mcleester, and F.A. Bliss, 1977. Equal expression of the maternal and paternal alleles for the polypeptides subunits of the major storage protein of the bean phaseolus vulgaris L. J. Plant physiology, 59: 1122-1124.
15. Haytowitz, D.B. and R.H. Matthews, 1983. Effect of cooking on nutrient retention of legumes. J. Cereal Foods World, 28: 362-364.
16. Kadam, S. S. and D.K. Salunkhe, 1989. Production, distribution and consumption. In D. K. Salunkhe, & S. S. Kadam (Eds.), CRC handbook of world food legumes: nutritional chemistry, processing technology and utilization (pp. 5-23). Boca Raton, FL: CRC Press Inc.
17. Kataria, A., B.M. Chauhan and D. Puria, 1989. Anti-nutrients and protein digestibility (in vitro) of Mung bean as affected by domestic processing and cooking. J. Food Chemistry, 32:9-17.
18. Khalil, A.H. and T. H. Mansour, 1995. The effect of cooking autoclaving and germination on the nutritional quality of Faba beans. J. Food Chemistry, 54: 177-182.
19. Landry, J. and T. Moureaux, 1970. Mitterogeneite des glutelines du grain de mais: extraction selective et composition en acides amines des trois fractions isolees. Bull. Soc. Chim. Biol., 52:1021.
20. Larraide, J., 1982. Estudio de algunos trastornos que se presentant en los animal tras la in gestation de semillas de Vicia faba. Rev. Esp. Fisiol., 38: 345-351.
21. Lopez, O.P., R.M. Ribera, J.G. Castaneda and M.G. Figueroa, 1986. Composition of selected food characteristics of three cultivators of bean phaseolus vulgaris. J. Food Technology, 21: 487-494.
22. Lu, C.L., K.H. Hsu and L.A. Wilson, 1984. Quality attributes and retention of selected 13-Vitamins of Canned Faba beans as affected by Soaking treatment J. Food Science, 49: 1053-1056.
23. Lyer, V., S.S. Kadam and D.K. Salunkhe, 1989. Cooking. In D.K. Salunkhe, & S.S. Kadam (Eds.), CRC handbook of world food legumes: Nutritional chemistry, processing technology and utilization (pp. 141-163) Boca Raton, FL: CRC Press Inc.
24. Monica, L.M. and E. Theresia, 1992. Nutritive composition of broth from selected bean varieties cooked for various periods. J. of the Science of Food and Agriculture, 58: 353-359.
25. Nugdallah, G.A., 2003. Effect of processing on chemical composition and biological value of cowpeas. PhD. Thesis, Faculty of Agriculture, University of Khartoum, Sudan.
26. Pearson, D., 1981. Pearson's chemical analys is of foods H. Egan, R.S. Kirk. And R. Sawyer (eds) 18th ed., London, New York.
27. Price, M.L. and L.G. Butler, 1977. Rapid visual estimation and spectrophotometric determination of tannin content of sorghum grain. J. Agric. Food Chem., 25: 1268-1273.
28. Price, M.L., Scoyoc and L.G. Bultlers, 1978. A critical evaluation of the vanillin reaction as an assay of tannins in sorghum grain. J. Agric. Chem., 26: 1214-1218.
29. Rehman, Z. and W.H. Shah, 2005. Thermal heat processing effects on antinutritions, protein and starch digestibility of food legumes. J. Food Chemistry, 91: 327-331.
30. Remero, J., M.S. Saai-Ming, R.C. Mcleester, F.A. Bliis and T.C. Hall, 1975. Heritable variation in a polypeptide subunit of the major storage protein of the bean phaseolus vulgaris L. J. Plant physiology, 56: 776-779.
31. Reyes-Moreno, C. and O. Paredes-Lopez, 1993. Hard-to-cook phenomenon in common beans-a review. Critical Review of Food Science Nutrition, 33: 227-286.
32. Santidran S., F.J. Sobrin and J. Larraide, 1981a. Proplemas que plantea is utilizacion de habas desde el punto de Visia.
33. Sathe, S.R., P.D. Rangnekar, S.S. Deshpande and D.K. Salunkhe, 1982. Isolation and partial characterization of black gram (phaseolus mungo L) starch. J. Food Science, 47: 1524-1538.
34. Saunders, R.M., M.A. Cannor, A.N. Booth, E.N. Bickoff and C.O. Kohier, 1973. Measurements of digestibility of alfalfa protein concentrate by in vitro and vivo methods. J. Nutr., 103: 530-535.
35. Shimelis, E.A and S.K. Rakshit, 2007. Effect of processing on antinutrients and invitro protein digestibility of kidney bean (phaseolus vulgaris L.) varieties grown in East Africa. J. Food Chemistry, 103: 161-172.
36. th ed.). The lowa state University Press, Ames., IA.
37. Van Buren, J.P., 1986. Snap beans texture softening and pectin solubilization caused by the presence of salt during cooking. J. Food Science, 51:131-134.
38. Vial-Valverde, C., I. Sierra, J. Frias, M. Prodanov, C. Stotomayor, C. Hedlry and G. Urbano, 2002. Nutritional evaluation of lentil flours obtained after short time soaking processing. European Food Research Technology, 215:138-144.
39. Vidal-Valverde, C., J. Estrella, and S. Valverde, 1992. Effect of Processing on the soluble carbohydrate content of lentils. J. Food. Protection, 55: 301-306.
40. Vidal-Valverde, C., J. Friaz, M. J. Gorospe, R. Ruiz, and J. Bacon, 1994. Effect of processing on some ant nutritional Facto of Lentils. J. of Agricultural Food Chemistry, 42: 2291-2295.
41. Wheeler, E.L. and R.E. Ferrel, 1971. A method for phytic acid determination in wheat and wheat fractions. J. of Cereal Chemistry, 48: 312-320.
42. Wilson, C.M., P.R. Shewry, A.J. Faulks and B.J. Kilflin, 1981. J. Exp. Bot., 32:1287-1293.