Common bean flour as an extender in beef sausages

The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume flours in the mixtures resulted in different viscoelastic properties of the dough. The results showed a weakening of the protein network depending on the amount of legume flour added and on the specific legume flour. On the contrary, all samples with a higher proportion of legume flour showed an increased resistance to starch retrogradation. All flours had the ability to produce a sufficient volume of fermenting gases, with the exception of flours with a higher addition of broad bean flour, and the baking test confirmed a lower bread volume for bread with this addition. The results of the sensory evaluation indicated that legume flour additions resulted in breads with an acceptable sensory quality, in the case of additions of 5% at the same level as the bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread with red lentil.

Download Full-text

Common Bean (Phaseolus vulgaris L.) Flour Can Improve the Gut Microbiota Composition and Function in Mice Fed a High-Fat Diet

Current Developments in Nutrition ◽

10.1093/cdn/nzab054_014 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 1159-1159

Author(s):

Juste Contin Gomes Mariana ◽

Juliana Soares da Silva ◽

Andressa Assis ◽

Elvira Gonzalez de Mejia ◽

Hilário Cuquetto Mantovani ◽

...

Keyword(s):

Gut Microbiota ◽

Common Bean ◽

High Fat Diet ◽

Protein Hydrolysate ◽

Microbiota Composition ◽

Gut Health ◽

High Fat ◽

Bean Flour ◽

Cecum Content ◽

And Function

Abstract Objectives To evaluate the effects of whole flour and protein hydrolysate from common bean on gut health in mice fed a High-Fat Diet. Methods BALB/c adults mice (n = 48) where divided in 4 groups (n = 12 each): normal control (NC standard diet AIN-93M); High-Fat Diet (HFD) only; HFD plus bean flour (HFBF) and HFD plus bean protein hydrolysate (HFPH; 700 mg/kg of body/day). After 9 weeks, the animals were euthanized. Cecum weight was measured and cecum content was collected. Cecum content was used to analyze moisture by gravimetric method, lipids by extraction in Soxhlet apparatus, short chain fatty acids (SCFA) by HPLC and DNA extraction and sequencing of the gut microbiota. Total genomic DNA was extracted from fecal samples and loaded using the Illumina MiSeq platform at Argonne National Laboratory. Data were analyzed by ANOVA and post-hoc of Newman-Kews. Nonparametric and independent samples were submitted to Kruskal-Wallis with a Dunn's multiple comparison test (P < 0.05). Results HFBF increased cecum weight (+69%), moisture (+104.6%) and lipids (+11.5%) in the feces compared to HFD group (P < 0.05), and the Beta diversity was different from HFD. Acetic acid concentration decreased (−37.7%) in cecal content of HFBF group compared to HFD group (P < 0.05), and propionic and butyric acids cecal concentration did not differ (P > 0.05) among experimental groups. The abundance of Bacteroidetes increased and the Firmicutes/Bacteroidetes ratio decreased in the HFBF compared to control groups. The operational taxonomic units (OTUs) enriched by HFBF were mainly assigned to Muribaculaceae family, which show high potential to improve gut health. The functional analysis of the microbiota shown beneficial changes in the host's genetic capacity, especially in the metabolic pathways involved with glucose metabolism. KEGG metabolic pathways involved with starch and sucrose metabolism, as well as the galactose metabolism were enriched in the HFBF group compared to the HFD group (P < 0.05). Conclusions The intake of common bean flour modulates the microbiota composition and abundance of SCFA-producing bacteria, and attenuates the effects of HFD, showing potential to improve gut microbiota composition and function of mice. Funding Sources CNPq, CAPES, Fapemig and Fulbright (Brazil).

Download Full-text

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

Food Science and Technology International ◽

10.1177/1082013210367559 ◽

2010 ◽

Vol 16 (5) ◽

pp. 427-434 ◽

Cited By ~ 27

Author(s):

M. Reyes-Bastidas ◽

E.Z. Reyes-Fernández ◽

J. López-Cervantes ◽

J. Milán-Carrillo ◽

G.F. Loarca-Piña ◽

...

Keyword(s):

Common Bean ◽

G Protein ◽

Water Solubility ◽

Antioxidant Properties ◽

Protein Digestibility ◽

Essential Amino Acids ◽

Efficiency Ratio ◽

Bean Flour ◽

Phenolics Content

The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.

Download Full-text

PHYSICO-CHEMICAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT, HIGH-ADDED WATER BEEF SAUSAGE EXTENDED WITH COMMON BEAN FLOUR

Journal of Muscle Foods ◽

10.1111/j.1745-4573.2000.tb00420.x ◽

2000 ◽

Vol 11 (2) ◽

pp. 129-142 ◽

Cited By ~ 2

Author(s):

T. DZUDIE ◽

J. SCHER ◽

J. HARDY ◽

C. SANCHEZ

Keyword(s):

Common Bean ◽

Rheological Properties ◽

Low Fat ◽

Bean Flour ◽

Physico Chemical ◽

Added Water

Download Full-text

Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute

Ciência Rural ◽

10.1590/0103-8478cr20200543 ◽

2021 ◽

Vol 51 (9) ◽

Author(s):

Jamila dos Santos Alves ◽

Angela Souza Rodrigues ◽

Karine Inês Bolson Moro ◽

Caroline Pagnossim Boeira ◽

Augusto Tasch Holkem ◽

...

Keyword(s):

Common Bean ◽

Protein Content ◽

Nutritional Value ◽

Egg Yolk ◽

Cholesterol Content ◽

Partial Substitution ◽

Partial Replacement ◽

Bean Flour ◽

The World ◽

Physical Composition

ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.

Download Full-text

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12604 ◽

2015 ◽

Vol 40 (2) ◽

pp. 270-278 ◽

Cited By ~ 3

Author(s):

Claudia I. Gamboa-Gómez ◽

Abigail Muñoz-Martínez ◽

Nuria E. Rocha-Guzmán ◽

J. Alberto Gallegos-Infante ◽

Martha R. Moreno-Jiménez ◽

...

Keyword(s):

Common Bean ◽

Antioxidant Potential ◽

Fermentation Time ◽

Bean Flour

Download Full-text

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

Nutrients ◽

10.3390/nu13124517 ◽

2021 ◽

Vol 13 (12) ◽

pp. 4517

Author(s):

Francesca Sparvoli ◽

Silvia Giofré ◽

Eleonora Cominelli ◽

Elena Avite ◽

Gianluca Giuberti ◽

...

Keyword(s):

Phaseolus Vulgaris ◽

Common Bean ◽

Phytic Acid ◽

Iron Bioavailability ◽

Phaseolus Vulgaris L ◽

Umami Taste ◽

Beneficial Effects ◽

Bean Flour ◽

Positive Attribute

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec−) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec− flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec− flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.

Download Full-text