scholarly journals Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1415
Author(s):  
Prit Khrisanapant ◽  
Sze Ying Leong ◽  
Biniam Kebede ◽  
Indrawati Oey
Keyword(s):  
Kinetic Modelling ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Protein Digestion ◽  
Hydrothermal Processing ◽  
Processing Times ◽  
Optimal Processing ◽  
Kidney Beans ◽  
Intestinal Digestion

Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15–120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing. All three legumes showed rapid initial texture decay in the first 30 min of processing. Chickpeas showed the fastest rate of texture degradation with processing duration, whereas texture degradation of kidney bean was slower but reached the lowest hardness value among all beans when processed up to 120 min. The rate of starch and protein digestion increased with prolonged processing duration, whilst showing an inverse relationship with texture values. The extent of starch digestion continually increased with processing duration for all three legumes, whereas the extent of protein digestion decreased after 60 min in cowpeas. This study systematically demonstrated how choosing different processing times can modulate the rate of texture degradation, starch and protein digestion in legumes. The findings of this study can aid consumers and manufacturers on optimal processing to achieve the desired texture or modulate starch and protein digestibility.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

scholarly journals In vitro techniques for the assessment of the nutritive value of feed grains for pigs: a review

1999 ◽  
Vol 50 (5) ◽  
pp. 871 ◽  
Author(s):  
Paul J. Moughan
Keyword(s):  
Nutritive Value ◽  
Protein Digestibility ◽  
In Vitro Assays ◽  
In Vitro Digestibility ◽  
In Vitro Techniques ◽  
Ileal Digestibility ◽  
Plant Fibre ◽  
Gross Energy

The philosophy inherent in developing in vitro digestibility assays for dietary energy and protein is reviewed and an historical account is given of the development of such assays for the pig. General principles to be considered in the development of in vitro digestibility assays are discussed, as are limitations of the in vitro approach. The importance of choosing the most appropriate in vivo measures of digestibility for the evaluation of in vitro assays is stressed. For protein sources that do not contain anti-nutritional factors or plant fibre, ‘true’ ileal digestibility should be the in vivo baseline, while plant proteins should be tested against ‘real’ ileal digestibility. There is a dearth of adequately conducted validation studies for in vitro digestibility assays. It appears that the 3-step (pepsin, pancreatin, Viscozyme) closed in vitro system to allow prediction of organic matter and gross energy digestibility in the pig has particular promise for practical feed evaluation. Similarly based protein digestibility assays may require further development before they can be applied with confidence.

scholarly journals Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 206
Author(s):  
Katharina Pälchen ◽  
Ben Van den Wouwer ◽  
Dorine Duijsens ◽  
Marc E. Hendrickx ◽  
Ann Van Loey ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Physicochemical Characteristics ◽  
Protein Digestion ◽  
Hydrothermal Processing ◽  
Extrinsic Factors ◽  
Food Ingredients ◽  
Structural Architecture ◽  
Digestion Kinetics ◽  
Cotyledon Cells

Processing results in the transformation of pulses’ structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed to investigate the interrelated effect of intrinsic and extrinsic factors on pulses’ structural architecture and resulting digestive consequences. Three commercially relevant pulses (chickpea, pea, black bean) were selected based on reported differences in macronutrient and cell wall composition. Starch and protein digestion kinetics of hydrothermally processed whole pulses were assessed along with microstructural and physicochemical characteristics and compared to the digestion behavior of individual cotyledon cells isolated thereof. Despite different rates of hardness decay upon hydrothermal processing, the pulses reached similar residual hardness values (40 N). Aligning the pulses at the level of this macrostructural property translated into similar microstructural characteristics after mechanical disintegration (isolated cotyledon cells) with comparable yields of cotyledon cells for all pulses (41–62%). We observed that processing to equivalent microstructural properties resulted in similar starch and protein digestion kinetics, regardless of the pulse type and (prolonged) processing times. This demonstrated the capacity of (residual) hardness as a food structuring parameter in pulses. Furthermore, we illustrated that the digestive behavior of isolated cotyledon cells was representative of the digestion behavior of corresponding whole pulses, opening up perspectives for the incorporation of complete hydrothermally processed pulses as food ingredients.

scholarly journals The effect of cooking on in vitro digestibility of selected legumes

2009 ◽  
Vol 57 (5) ◽  
pp. 13-18
Author(s):  
Ranjani Amarakoon ◽  
Stanislav Kráčmar ◽  
Ignác Hoza ◽  
Pavel Budinský
Keyword(s):  
Glycine Max ◽  
Pisum Sativum ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Cooking Time ◽  
Cooking Methods ◽  
In Vitro Digestibility ◽  
Pressure Cooking ◽  
Dry Matter Digestibility

The aim of this study was to investigate the effect of various cooking methods on nutritional qua­li­ty by evaluating in vitro digestibility of some selected legumes (two cultivars Pisum sativum and Glycine max). Samples were soaked in 0.2% NaHCO3 for 6 hours and then cooked by normal (20, 25, 30 and 35 min) pressure (8, 10, 12 and 14 min) and microwave (8, 10, 12 and 14 min) cooking. In vitro protein and dry matter digestibility were investigated. Pressure cooking and microwave cooking are recommended after soaking with the cooking time between 8–14 mins for P. sativum (Xantos and Svit) and G. max. Based on in vitro protein digestibility of all the cooking treatments, pressure cooking is the most effective.

scholarly journals Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples

2013 ◽  
Vol 61 (1) ◽  
pp. 227-232 ◽  
Author(s):  
Petra Vojtíšková ◽  
Stanislav Kráčmar
Keyword(s):  
Phytic Acid ◽  
Crude Protein ◽  
Dry Matter ◽  
Protein Digestibility ◽  
The Other ◽  
In Vitro Digestibility ◽  
Common Beans ◽  
Commission Regulation ◽  
Phytate Content

The aim of this study was to determine crude protein, fibre and phytic acid in vitro digestibility of selected legumes and buckwheat products. All analyses except the phytic acid contents were performed in the line with the Commission Regulation (EC) No. 152/2009. A modified version of Holt’s Method was used for phytic acid (phytate) determination. None of all samples contained more than 11% of moisture. Soybeans are rich in crude protein; they contain nearly 40% of this compound. The content of crude protein in buckwheat flours was about 14%. The highest amount of phytate was found in common beans and soybeans-about 2 g/100 g of dry matter. On the other hand, the lowest phytate content was observed in buckwheat pasta (< 1 g/100 g). The quantification of phytate in F. esculentum groats was 1.9 g per 100 g of dry matter. In vitro digestibility was determined using an incubator Daisy and pepsin enzymes and the combination of pepsin and pancreatin. The highest coefficient of crude protein digestibility was discovered to be in peels and wholemeal flour. The greatest fibre digestibility coefficients were obtained for peels, which contain about 65% of fibre in their dry matter. When pepsin was used, a higher phytic acid digestibility coefficient for G. max, Ph. vulgaris, peels, flour, groats and broken groats was observed; while when the combination of pepsin and pancreatin was used, higher phytic acid digestibility coefficients for peas, lentil and wholemeal flour were observed.

scholarly journals High Fiber Cakes from Mediterranean Multipurpose Oilseeds as Protein Sources for Ruminants

Animals ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 918 ◽  
Author(s):  
Francesco Serrapica ◽  
Felicia Masucci ◽  
Emiliano Raffrenato ◽  
Maura Sannino ◽  
Alessandro Vastolo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Neutral Detergent Fiber ◽  
In Vitro Digestibility ◽  
Ether Extract ◽  
Protein Supplements ◽  
High Fiber ◽  
Alternative Protein

Fifteen oilseed cakes from sunflower, pomegranate, cardoon, tobacco and hemp were characterized with regard to chemical composition, Cornell Net Carbohydrate and Protein System (CNCPS) fractionation, in vitro digestibility of dry matter, neutral detergent fiber, and crude protein. All the cakes presented low moisture, rather variable ether extract contents and medium to high levels of crude protein and neutral detergent fiber. The cakes significantly differed in terms of CNCPS partitioning and in vitro digestibility. Tobacco and hemp cakes presented high contents of slow degradable fractions of crude protein and carbohydrate joined to good post-ruminal protein digestibility. Cardoon cakes presented the highest rumen protein degradability. Based on crude protein content and intestinal digestibility of rumen undegraded protein, cakes of tobacco and hemp showed the better potential as alternative protein supplements for ruminants, while pomegranate appears to be the least suitable for ruminant feeding.

scholarly journals Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Warinporn Klunklin ◽  
Geoffrey Savage
Keyword(s):  
Wheat Flour ◽  
Antioxidant Activities ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Antioxidant Compounds ◽  
In Vitro Digestibility ◽  
High Fiber ◽  
Overall Acceptability

Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

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