scholarly journals Variability in Phytochemicals, Á-Galactosides, Sucrose Composition and in vitro Protein Digestibility of Common Bean (Phaseolus vulgaris L.) Varieties

2008 ◽  
Vol 2 (1) ◽  
Author(s):  
S Admassu
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Protein Digestibility

Association of Gluconacetobacter diazotrophicus with roots of common bean (Phaseolus vulgaris) seedlings is promoted in vitro by UV light

2006 ◽  
Vol 84 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Alejandra Trujillo-López ◽  
Oscar Camargo-Zendejas ◽  
Rafael Salgado-Garciglia ◽  
Horacio Cano-Camacho ◽  
Víctor M. Baizabal-Aguirre ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Secondary Metabolite ◽  
Uv Light ◽  
Root Hairs ◽  
Bacterial Cells ◽  
Gluconacetobacter Diazotrophicus ◽  
Seedling Roots ◽  
Metabolite Accumulation

Gluconacetobacter diazotrophicus is a diazotrophic endophyte that is a potential biofertilizer. Little is known about the mechanisms of G. diazotrophicus interaction with its host plants. We tested the effect of UV light, as an inducer of secondary metabolite accumulation, on the association between common bean ( Phaseolus vulgaris L.) seedling roots and G. diazotrophicus. UV light irradiation of seedlings 4 h prior to bacterial inoculation increased the number of bacterial cells associated with the roots by 5.65-fold with respect to a nonirradiated control (p < 0.05). Gluconacetobacter diazotrophicus associates with root hairs and root border cells. Aggregation of bacterial cells was observed in root structures from UV-induced seedlings. Secondary metabolite accumulation was also observed in roots from UV-irradiated seedlings.

scholarly journals Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris)

Processes ◽  
2021 ◽  
Vol 9 (10) ◽  
pp. 1782
Author(s):  
Rosa María Mariscal-Moreno ◽  
Cristina Chuck-Hernández ◽  
Juan de Dios Figueroa-Cárdenas ◽  
Sergio O. Serna-Saldivar
Keyword(s):  
Phaseolus Vulgaris ◽  
Nutrient Content ◽  
Protein Digestibility ◽  
Phaseolus Coccineus ◽  
Crude Fiber ◽  
Black Bean ◽  
Physicochemical Composition ◽  
And Control ◽  
Vitro Protein

The objective of this study was to examine the physicochemical composition, thermal properties, quality, and sensorial characteristics of bread with substitution of wheat flour with ayocote bean (Phaseolus coccineus) or black bean (Phaseolus vulgaris) flours at 10, 20, and 30%. Ayocote and black bean contain 21.06 and 23.94% of protein, 3.06 and 5.21% of crude fiber, and 3.1 and 5.21% of ash, respectively, directly influencing bread composition. Bread with ayocote and black bean presented higher values in those components in contrast with control bread. The protein content increased in a range of 14–34%; ash increased by 10% to double, and crude fiber also increased. In vitro protein digestibility was similar for bread with 10% of substitution and control, and it decreased in samples with 30% of wheat substitution. Thermal analysis by DSC denoted that the addition of those legumes reduces retrogradation, as seen in 45.33–65.65 °C endotherm, producing higher endotherms of amylose-lipid complexes and protein denaturalization. Finally, the addition of black bean and ayocote bean decreased specific volume when the replacement percentage was 30% black bean and 20 and 30% for ayocote. An increase in nutrient content without sensorial properties affectation could be observed in substitution around 10 and 20%.

Erratum: Association of Gluconacetobacter diazotrophicus with roots of common bean (Phaseolus vulgaris) seedings is promoted in vitro by UV light

2006 ◽  
Vol 84 (3) ◽  
pp. 514 ◽  
Author(s):  
Alejandra Trujillo-López ◽  
Oscar Camargo-Zendejas ◽  
Rafael Salgado-Garciglia ◽  
Horacio Cano-Camacho ◽  
Víctor M. Baizabal-Aguirre ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Uv Light ◽  
Gluconacetobacter Diazotrophicus

Effect of the Addition of Common Bean (Phaseolus vulgaris L.) Flour on the In Vitro Digestibility of Starch and Undigestible Carbohydrates in Spaghetti

2010 ◽  
pp. no-no ◽  
Author(s):  
Jose-Alberto Gallegos-Infante ◽  
Luis Arturo Bello-Perez ◽  
Nuria Elizabeth Rocha-Guzman ◽  
Ruben Francisco Gonzalez-Laredo ◽  
Martha Avila-Ontiveros
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
In Vitro Digestibility ◽  
Phaseolus Vulgaris L

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

2010 ◽  
Vol 16 (5) ◽  
pp. 427-434 ◽  
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.

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