Effects of cultivar, growing location, and year on physicochemical and cooking characteristics of dry beans (Phaseolus vulgaris)

Cereal Chemistry

Volumn 94, Issue 1, 2017, Pages 128-134

  Wang, Ning ^a   Hou, Anfu ^b   Santos, Joseffus ^a   Maximiuk, Lisa ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b MORDEN RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CULTIVATION; PROTEINS; STARCH;

ACID CONTENT; ASH CONTENTS; BEAN CULTIVARS; COOKING CHARACTERISTICS; COOKING TIME; DRY BEANS; PHASEOLUS VULGARIS; PHYSICOCHEMICAL CHARACTERISTICS; PHYTIC ACIDS; SEED WEIGHT;

LOCATION;

EID: 85014113727     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-16-0124-FI     Document Type: Article

References (43)

1. AOAC. 2000. Official Methods of Analysis of AOAC International, 17th Ed. Association of Official Analytical Chemists: Washington, DC.
2. Ayyagari, R., Rao, B. S., and Roy, D. N. 1989. Lectins, trypsin inhibitors, BOAA and tannins in legumes and cereals and the effects of processing. Food Chem. 34:229-238.
3. Babiker, E. E., Elsheikh, E. A. E., Osman, A. G., and El Tinay, A. H. 1995. Effect of nitrogen fixation, N-fertilization and viral infection on yield, tannin and protein contents and in vitro protein digestibility of faba bean. Plant Foods Hum. Nutr. 47:257-263.
4. Bhatty, R. S., and Slinkard, A. E. 1989. Relationship between phytic acid and cooking quality in lentil. Can. Inst. Food Sci. Technol. J. 22: 137-142.
5. Bishnoi, S., and Khetarpaul, N. 1993. Variability in physicochemical properties and nutrient composition of different pea cultivars. Food Chem. 47:371-373.
6. Black, R. G., Singh, U., and Meares, C. 1998. Effect of genotype and pretreatment of field peas (Pisum sativum) on their dehulling and cooking quality. J. Sci. Food Agric. 77:251-258.
7. Borowska, J., Zadernowski, R., and Konopka, I. 1996. Composition and some physical properties of different pea cultivars. Nahrung 40:74-78.
8. Bourne, M. C. 1982. Food Texture and Viscosity: Concept and Measurement. Academic Press: New York, NY.
9. Davies, R. L. 1984. Field peas (Pisum sativum) as a feed for growing and finishing pigs 1. Nutrient levels in commercial crops. Aust. J. Exp. Agric. Anim. Husb. 24:350-353.
10. Deshpande, S. S., and Cheryan, M. 1986. Water uptake during cooking of dry beans (Phaseolus vulgaris L.). Plant Foods Hum. Nutr. 36:157-165.
11. Eppendorfer, W. H., and Bille, S. W. 1974. Amino acid composition as a function of total N (nitrogen) in pea seeds grown on soils with P (phosphorous) and K (potassium) additions. Plant Soil 41:33-39.
12. Gubbels, G. H., and Ali-Khan, S. T. 1991. Effect of seed quality on cooking quality and yield of a subsequent crop of field pea. Can. J. Plant Sci. 71:857-859.
13. Gubbels, G. H., Chubey, B. B., Ali-Khan, S. T., and Stauvers, M. 1985. Cooking quality of field pea matured under various environmental conditions. Can. J. Plant Sci. 65:55-61.
14. Hoff, J. E., and Nelson, P. E. 1965. An Investigation of Accelerated Water-Uptake in Dry Pea Beans. Indiana Agricultural Experiment Station Research Progress Report 221. Purdue University: Lafayette, IN.
15. Holl, F. B., and Vose, J. R. 1980. Carbohydrate and protein accumulation in the developing field pea seed. Can. J. Plant Sci. 60:1109-1114.
16. Jood, S., Mehta, U., Singh, R., and Bhat, C. M. 1985. Effect of processing on flatus producing factors in legumes. J. Agric. Food Chem. 33: 268-271.
17. Latta, M., and Eskin, M. 1980. A simple and rapid colorimetric method for phytate determination. J. Agric. Food Chem. 28:1313-1315.
18. Lolas, G. M., and Markakis, P. 1975. Phytic acid and other phosphorous compounds of (kidney) beans (Phaseolus vulgaris L.). J. Agric. Food Chem. 23:13-15.
19. McLean, L. A., Sosulski, F. W., and Youngs, C. G. 1974. Effects of nitrogen and moisture on yield and protein in field peas. Can. J. Plant Sci. 54:301-305.
20. Moscoso, W., Bourne, M. C., and Hood, L. F. 1984. Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid, and minerals. J. Food Sci. 49:1577-1583.
21. Nikolopoulou, D., Grigorakis, K., Stasini, M., Alexis, M. N., and Iliadis, K. 2006. Effects of cultivation area and year on proximate composition and antinutrients in three different Kabuli-type chickpea (Ciecer arientium) varieties. Eur. Food Res. Technol. 223:737-741.
22. Nikolopoulou, D., Grigorakis, K., Stasini, M., Alexis, M. N., and Iliadis, K. 2007. Differences in chemical composition of field pea (Pisum sativum) cultivars: Effect of cultivation area and year. Food Chem. 103: 847-852.
23. Owusu-Ansah, J., and McCurdy, S. M. 1991. Pea proteins: A review of chemistry, technology of production and utilization. Food Rev. Int. 7: 103-134.
24. Petterson, D., Sipsas, S., and Mackintosh, J. B. 1997. The Chemical Composition and Nutritive Value of Australian Pulses. Grains Research and Development Corporation: Canberra, Australia.
25. Reddy, N. R., Sathe, S. K., and Pierson, M. D. 1988. Removal of phytate from Great Northern beans (Phaseous vulgaris L.) and its combined density fraction. J. Food Sci. 53:107-110.
26. Reichert, R. D., and MacKenzie, L. 1982. Composition of peas (Pisum sativum) varying widely in protein content. J. Agric. Food Chem. 30: 312-317.
27. Sefa-Dedeh, S., and Stanley, D. W. 1979a. Textural implications of the microstructure of legumes. Food Technol. 33:77-83.
28. Sefa-Dedeh, S., and Stanley, D. W. 1979b. The relationship of microstructure of cowpeas to water absorption and dehulling properties. Cereal Chem. 56:379-386.
29. Sefa-Dedeh, S., Stanley, D. W., and Voisey, P. W. 1979. Effect of storage time and cooking conditions on the hard-to-cook defect in cowpeas (Vigna unguiculata). J. Food Sci. 44:790-795.
30. Singh, B., Campbell, W. F., and Salunkhe, D. K. 1972. Effects of S-triazines on protein and fine structure of cotyledons of bush beans. Am. J. Bot. 59:568-572.
31. Singh, K. B., Erskine, W., Robertson, L. D., Nakkoul, H., and Williams, P. C. 1988. Influence of pretreatment on cooking quality parameters of dry legumes. J. Sci. Food Agric. 44:135-142.
32. Singh, K. B., Williams, P. C., and Nakoul, H. 1990. Influence of growing season, location and planting time on some quality parameters of kabuli chickpea. J. Sci. Food Agric. 53:429-441.
33. Stanley, D. W., and Aguilera, J. M. 1985. A review of textural defects in cooked reconstituted legumes-The influence of structure and composition. J. Food Biochem. 9:277-323.
34. Vidal-Valverde, C., Frias, J., Hernandez, A., Martin-Alvarez, P. J., Sierra, I., and Rodriguez, C. 2003. Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds. J. Sci. Food Agric. 83:298-306.
35. Vindiola, O. L., Seib, P. A., and Hoseney, R. C. 1986. Accelerated development of the hard-to-cook state in beans. Cereal Foods World 31: 538-552.
36. Walker, A. F., and Kochhar, N. 1982. Effect of processing including domestic cooking on nutritional quality of legumes. Proc. Nutr. Soc. 41:41-51.
37. Wang, N., and Daun, J. K. 2004. Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum). J. Sci. Food Agric. 84:1021-1029.
38. Wang, N., and Daun, J. K. 2005. Determination of cooking times of pulses using an automated Mattson cooker apparatus. J. Sci. Food Agric. 85:1631-1635.
39. Wang, N., Daun, J. K., and Malcolmson, L. J. 2003. Relationship between physico-chemical and cooking properties, and effects of cooking on anti-nutrients, of yellow field peas (Pisum sativum). J. Sci. Food Agric. 83:1228-1237.
40. Wang, N., Hatcher, D. W., and Gawalko, E. J. 2008. Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum). Food Chem. 111:132-138.
41. Wang, N., Hatcher, D. W., Warkentin, T., and Toews, R. 2010. Effect of cultivar and environment on physico-chemical and cooking characteristics of field pea (Pisum sativum). Food Chem. 118:109-115.
42. Wang, N., Lewis, M. J., Brennan, J. G., and Westby, A. 1997. Effect of processing methods on nutrients and anti-nutritional factors in cowpea. Food Chem. 58:59-68.
43. Williams, P. C., Nakoul, H., and Singh, K. B. 1983. Relationship between cooking time and some physical characteristics in chickpea (Cicer arietinum). J. Sci. Food Agric. 34:492-496.