Fortification of white flat bread with sprouted red kidney bean (phaseolus vulgaris)

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 13, Issue 1, 2014, Pages 27-34

  Viswanathan, Kiruthika ^a   Ho, Peter ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Flat bread; In vitro protein digestibility; Protein; Red kidney beans; Sprouting

Indexed keywords

AMINO ACIDS; BIOCHEMISTRY; DEVELOPING COUNTRIES; FOOD PRODUCTS;

ESSENTIAL AMINO ACIDS; FLAT BREAD; IN-VITRO; PHASEOLUS VULGARIS; PROTEIN DIGESTIBILITY; RED KIDNEY BEAN; SPROUTING; TOTAL PROTEIN CONTENTS;

PROTEINS;

ARTICLE; BREAD; CHEMISTRY; DIET SUPPLEMENTATION; FABACEAE; FLOUR; FOOD HANDLING; GERMINATION; METHODOLOGY; NUTRITIONAL VALUE; PHASEOLUS; PHYSIOLOGY; PROTEIN INTAKE;

BREAD; DIETARY PROTEINS; FABACEAE; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; GERMINATION; NUTRITIVE VALUE; PHASEOLUS;

EID: 84891076878     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2014.1.2     Document Type: Article

References (32)

1. Abdelaal E.S.M., Sosulski F.W., Youssef M.M., Shehata A.A.Y., 1993. Selected nutritional, physical and sensory characteristics of pan and fl at breads prepared from composite fl ours containing fababean. Plant Foods Human Nutr. 44, 227-239.
2. Anderson J.W., Baird P., Davis R.H., Ferreri S., Knudtson M., Koraym A., Waters V., Williams C.L., 2009. Health benefits of dietary fiber. Nutr. Rev. 67, 188-205.
3. Anjum F.M., Ahmad I., Butt M.S., Sheikh M.A., Pasha I., 2005. Amino acid composition of spring wheats and losses of lysine during chapati baking. J. Food Comp. Anal. 18, 523-532.
4. Buchanan R.A., 1969. In vivo and in vitro methods of measuring nutritive value of leaf-protein preparations. British J. Nutr. 23, 533.
5. Chang K.C., Harrold R.L., 1988. Changes in selected biochemical- components, invitro protein digestibility and amino-acids in 2 bean cultivars during germination. J. Food Sci. 53, 783.
6. Deshpande S.S., Rangnekar P.D., Sathe S.K., Salunkhe D.K., 1983. Functional-properties of wheat-bean composite fl ours. J. Food Sci. 48, 1659-1662.
7. Fenn D., Lukow O.M., Humphreys G., Fields P.G., Boye J.I., 2010. Wheat-legume composite fl our quality. Inter. J. Food Prop. 13, 381-393.
8. Flat bread technology. 1996. Ed. J. Qarooni. Chapman and Hall.
9. Giannou V., Kessoglou V., Tzia C., 2003. Quality and safety characteristics of bread made from frozen dough. Trends Food Sci. Techn. 14, 99-108.
10. Jung S., Rickert D.A., Deak N.A., Aldin E.D., Recknor J., Johnson L.A., Murphy P.A., 2003. Comparison of Kjeldahl and Dumas methods for determining protein contents of soybean products. J. Am. Oil Chem. Soc. 80, 1169-1173.
11. Khalil M.M., 2001. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. Nahrung-Food 45, 246-250.
12. Khattab R.Y., Arntfield S.D., Nyachoti C.M., 2009. Nutritional quality of legume seeds as affected by some physical treatments. Part 1. Protein quality evaluation. LWT - Food Sci. Techn. 42, 1107-1112.
13. Khattak A.B., Zeb A., Bibi N., 2008. Impact of germination time and type of illumination on carotenoidcontent, protein solubility and in vitro protein digestibility of chickpea (Cicer arietinum L.) sprouts. Food Chem. 109, 797-801.
14. Kimanya M.E., Mamiro P.R.S., Van Camp J., Devlieghere F., Opsomer A., Kolsteren P., Debevere J., 2003. Growth of Staphylococcus aureus and Bacillus cereus during germination and drying of finger millet and kidney beans. Int. J. Food Sci. Techn. 38, 119-125.
15. Martín-Cabrejas M.A., Díaz M.F., Aguilera Y., Benítez V., Mollá E., Esteban R.M., 2008. Infl uence of germination on the soluble carbohydrates and dietary fibre fractions in non-conventional legumes. Food Chem. 107, 1045-1052.
16. McGorrin R.J., 2009. One hundred years of progress in food analysis. J. Agric. Food Chem. 57, 8076-8088.
17. Mubarak A.E., 2005. Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chem. 89, 489-495.
18. Mwikya S.M., Van Camp J., Rodriguez R., Huyghebaert A., 2001. Effects of sprouting on nutrient and antinutrient composition of kidney beans (Phaseolus vulgaris var. Rose coco). Eur. Food Res. Techn. 212, 188-191.
19. Nergiz C., Gokgoz E., 2007. Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey. Int. J. Food Sci. Techn. 42, 868-873.
20. Obatolu V.A., 2002. Nutrient and sensory qualities of extruded malted or unmalted millet/soybean mixture. Food Chem. 76, 129-133.
21. Official methods of analysis of AOAC. 1995. Ed. P. Cunniff. AOAC Intern., Intern. Arlington.
22. Prodanov M., Sierra I., Vidalvalverde C., 1997. Effect of germination on the thiamine, ribofl avin and niacin contents in legumes. Z. Lebensm. Unters. F, A 205, 48-52.
23. Ribotta P.D., Arnulphi S.A., Leon A.E., Anon M.C., 2005. Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour. J. Sci. Food Agric. 85, 1889-1896.
24. Sangronis E., Rodriguez M., Cava R., Torres A., 2006. Protein quality of germinated Phaseolus vulgaris. Eur. Food Res. Techn. 222, 144-148.
25. Saunders R.M., Connor M.A., Booth A.N., Bickoff E.M., Kohler G.O., 1973. Measurement of digestibility of alfalfa protein concentrates by in-vivo and in-vitro methods. J. Nutr. 103, 530-535.
26. Shimelis E.A., Rakshit S.K., 2007. Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chem. 103, 161-172.
27. Siro I., Kapolna E., Kapolna B., Lugasi A., 2008. Functional food. Product development, marketing and consumer acceptance. A review. Appetite 51, 456-467.
28. Vidal-Valverde C., Frias J., Estrella I., Gorospe M.J., Ruiz R., Bacon J,. 1994. Effect of processing on some antinutritional factors of lentils. J. Agric. Food Chem. 42, 2291-2295.
29. Vidal-Valverde C., Frias J., Sierra I., Blazquez I., Lambein F., Kuo Y.H., 2002. New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. Eur. Food Res. Techn. 215, 472-477.
30. Wang J.Y., Jiang L.M., Chu Q.C., Ye J.N., 2010. Residue analysis of melamine in milk products by micellar electrokinetic capillary chromatography with amperometric detection. Food Chem. 121, 215-219.
31. Weder J.K.P., Telek L., Vozari-Hampe M., Saini H.S., 1997. Antinutritional factors in anasazi and other pinto beans (Phaseolus vulgaris L.). Plant Foods Human Nutr. 51, 85-98.
32. Yasmin A., Zeb A., Khalil A.W., Paracha G.M., Khattak A.B., 2008. Effect of processing on anti-nutritional factors of red kidney bean (Phaseolus vulgaris) Grains. Food Bioproc. Techn. 1, 415-419.