Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja

CYTA - Journal of Food

Volumn 8, Issue 1, 2010, Pages 7-14

  Silva Cristobal, L ^a   Osorio Diaz P ^a   Tovar, J ^b   Bello Perez L A ^a  

^a Centro de Desarrollo de Productos   (Mexico)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Black beans; Chickpeas; Dietary fiber; Indigestible fraction; Lentils; Starch digestibility

Indexed keywords

CICER ARIETINUM; LENS CULINARIS;

BLACK BEANS; CHICKPEAS; DIETARY FIBERS; INDIGESTIBLE FRACTION; LENTILS;

ANTHOCYANINS; CARBOHYDRATES; DEVELOPING COUNTRIES; PHENOLS; STARCH;

AGENTS;

EID: 77956868925     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903119218     Document Type: Article

References (41)

1. Abdel-Aal, E. S., and Hucl, P., 1999. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheat. Cereal Chemistry, 76:350–354.
2. American Association of Cereal Chemists. 2000. Approved methods of the AACC, 10th ed., St Paul, MN:The Association.
3. Bourges, R. H., 1987. Las leguminosas en la alimentación, II Parte. Cuadernos de Nutrición, 10:22–30.
4. Brand, J. C., Snow, D. J., Nabhan, G. P., and Truswell, A. S., 1990. Plasma glucose and insulin responses to traditional Pima Indian meals. American Journal of Clinical Nutrition, 51:416–420.
5. Bravo, L., Siddhuraju, P., and Saura-Calixto, F., 1999. Composition of underexploited Indian pulses. Comparison with common legumes. Food Chemistry, 64:185–192.
6. Bravo, L., Siddhuraju, P., and 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.
7. Cai, R., Klamcynska, B., and Baik, B. K., 2001. Preparation of bean curds from protein fractions of six legumes. Journal of Agricultural and Food Chemistry, 49:3068–3073.
8. Candela, M., Astiasaran, I., and Bello, J., 1997. Cooking and warm-holding:Effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris). Journal of Agricultural and Food Chemistry, 45:4763–4767.
9. Carmona-García, R., Osorio-Díaz, P., Agama-Acevedo, E., Tovar, J., and Bello-Pérez, L. A., 2007. Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv “Mayocoba”. International Journal of Food Science and Technology, 42:296–302.
10. Dueñas, M., Hernández, I., and Estrella, I., 2006. Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents. Food Chemistry, 98:95–100.
11. Duranti, M., 2006. Grain legume proteins and nutraceutical properties. Fitoterapia, 77:67–82.
12. FAOSTAT. 2004. http://faostat.fao.org (retrieved April 15, 2009)
13. Fernández-Orozco, R., Zielinski, H., and Piskula, M. K., 2003. Contribution of low-molecular-weight antioxidants to the antioxidants capacity of raw and processed lentil seeds. Die Nahrung, 47:291–299.
14. Flight, I., and Clifton, P., 2006. Cereal grains and legumes in the prevention of coronary heart disease and stroke:A review of the literature. European Journal of Clinical Nutrition, 60:1145–1159.
15. Goñi, I., García-Alonso, A., and Saura-Calixto, F., 1997. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17:427–437.
16. Goñi, I., García-Díaz, L., Mañas, E., and Saura-Calixto, F., 1996. Analysis of resistant starch:A method for foods and food products. Food Chemistry, 56:445–449.
17. Holm, J., Björck, Drews, A., and Asp, N. G., 1986. A rapid method for the analysis of starch. Starch/Stärke, 38:224–229.
18. Iqbal, A., Khalil, I. A., Ateeq, N., and Khan, M. S., 2006. Nutritional quality of important food legumes. Food Chemistry, 97:331–335.
19. Jiménez-Escrig, A., Jiménez-Jiménez, I., Pulido, R., and Saura-Calixto, F., 2001. Antioxidant activity of fresh and processed edible seaweeds. Journal of the Science of Food and Agriculture, 81:530–534.
20. Landa-Habana, L., Piña-Hernández, A., Agama-Acevedo, E., Tovar, J., and Bello-Pérez, L. A., 2003. Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.). Plants Food for Human Nutrition, 59:133–136.
21. Leterme, P., and Muñoz, L. C., 2002. Factors influencing pulse consumption in Latin America. British Journal of Nutrition, 88 (Suppl. 3):251S–254S.
22. Melito, C., and Tovar, J., 1995. Cell walls limit in vitro protein digestibility in processed legumes. Food Chemistry, 53:305–307.
23. Menezes, W. E., Melo, A. T., Lima, G. H., and Lajolo, F. M., 2004. Measurement of carbohydrate components and their impact on energy value of foods. Journal of Food Composition and Analysis, 17:331–338.
24. Osorio-Díaz, P., Bello-Pérez, L. A., Sáyago-Ayerdi, S. G., Reyes-Benítez, M. P., Tovar, J., and Paredes-López, O., 2003. Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L.). Journal of the Science of Food and Agriculture, 83:1283–1288.
25. Olson, A., Gray, G. M., and Chiu, M. M., 1987. Chemistry and analysis of soluble dietary fiber. Food Technology, 41:71–80.
26. Peñalver, C., Herrera, I., and Tovar, J., 2007. Indigestible starch associated to dietary fiber residues from cooked legume seeds consumed in Venezuela. Interciencia, 32:620–623.
27. Reyes-Moreno, C., Milán-Carrillo, J., Rouzand-Sandez, O., Garzón-Tiznado, J. A., and Mora-Escobedo, R., 2002. Descascarillado/suavización/extrusión (dse):alternativa tecnológica para mejorar la calidad nutricional del garbanzo (Cicer arietinum L.). Agrociencia, 36:181–189.
28. Rosin, M. P., Lajolo, M. F., and Menezes, W. E., 2002. Measurement and characterization of dietary starches. Journal of Food Composition and Analysis, 15:367–377.
29. Salinas-Moreno, Y., Rojas-Herrera, L., Sosa-Montes, E., and Pérez-Herrera, P., 2005. Composición de antocianinas en variedades de frijol negro (Phaseolus vulgaris L.) cultivadas en México. Agrociencia, 39:385–394.
30. Salinas, M. Y., Soto, H. M., Martínez, B. F., González, H. V., and Ortega, P. R., 1999. Análisis de antocianinas en maíces de grano azul y rojo provenientes de cuatro razas. Revista Fitotecnia Mexicana, 22:161–174.
31. Saura-Calixto, F., Serrano, J., and Goñi, I., 2007. Intake and bioaccesibility of total polyphenols in a whole diet. Food Chemistry, 101:492–501.
32. Saura-Calixto, F., García-Alonso, A., Goñi, I., and 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. Soler-Rivas, C., Espín, J. C., and Wichers, H. J., 2000. An easy and fast test to compare total free radical scavenger capacity of foodstuffs. Phytochemical Analysis, 11:330–338.
34. Sousa-Sánchez, M., and Delgado-Salinas, A., 1993. “ Mexican leguminoseae:Phytogeographic endemism and origins ”. In Biological diversity in México:Origins and distribution, Edited by:Ramamoorthy, T. P., Bye, R., Lot, A., and Fa, J., 459–511. New York:University Press.
35. Tovar, J., and Melito, C., 1996. Steam-cooking and dry heating produce resistant starch in legumes. Journal of Agricultural and Food Chemistry, 44:2642–2645.
36. Tovar, J., Granfeldt, Y., and Björck, I. M., 1992a. Effect of processing on blood glucose and insulin responses to starch in legumes. Journal of Agricultural and Food Chemistry, 40:1846–1851.
37. Tovar, J., Björck, I., and Asp, N. G., 1992b. 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.
38. Utrilla-Coello, R. G., Osorio-Díaz, P., and Bello-Pérez, L. A., 2007. Alternative use of chickpea flour in breadmaking:Chemical composition and starch digestibility of bread. Food Science and Technology International, 13:323–327.
39. Vargas-Torres, A., Osorio-Díaz, P., Tovar, J., Paredes-López, O., Ruales, J., and Bello-Pérez, L. A., 2004a. Chemical composition, starch bioavailability and indigestible fraction of common beans (Phaseolus vulgaris L.). Starch/Stärke, 56:74–76.
40. Vargas-Torres, A., Osorio-Díaz, P., Islas-Hernandez, J. J., Tovar, J., Paredes-López, O., and Bello-Pérez, L. A., 2004b. Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis, 17:605–612.
41. Zhao, Y. H., Manthey, F. A., Chag, S. K.C., Hou, H. J., and Yuan, S. H., 2005. Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours. Journal of Food Science, 70:S371–S376.