A Preliminary Evaluation of Black and Navy Bean Productivity in Virginia

Black and navy beans (Phaseolus vulgaris L.) are economically important crops for US Agriculture and provide nutritious food for humans. These crops are predominantly grown in Colorado, Idaho, Michigan, Nebraska, North Dakota, and Washington states. We are interested in introducing these crops in Virginia as alternative summer crops. Four cultivars each of black (Eclipse, T-39, Zenith and Zorro) and navy bean (Alapena, Avalanche, Norstar, and Vista) were grown in the field at Randolph Farm of Virginia State University in Ettrick, Virginia during 2016. We planted these twice (May 26 and June 30) by using two inter-row spacings (37.5 and 75 cm). Results indicated that yields of black bean (1691 kg/ha) didn't differ significantly from that of navy bean (1402 kg/ha). Effects of cultivars and row spacings were not significant. Seed yield for May planting date (883 kg/ha) was significantly lower than that for June planting (2210 kg/ha). Concentrations of protein, P, K, Ca, Mg, S, Al, B, Cu, Fe, Mn, fructose, glucose, sucrose, raffinose, stachyose, verbascose, total sugar, insoluble dietary fiber, and total dietary fiber in black and navy bean seeds were not different. Black bean had significantly higher soluble dietary fiber concentration (4.46%) as compared to navy bean (3.68%). Nutritional quality traits of black and navy bean seed produced in Virginia compared well with values in the literature. Based on desirable seed yield levels and nutritional quality, it was concluded that black and navy bean are potential new/alternate crops for Virginia and adjoining areas in the mid-Atlantic region of United States of America.

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The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

Sustainability ◽

10.3390/su13095317 ◽

2021 ◽

Vol 13 (9) ◽

pp. 5317

Author(s):

Sonja Simić ◽

Jovana Petrović ◽

Dušan Rakić ◽

Biljana Pajin ◽

Ivana Lončarević ◽

...

Keyword(s):

Particle Size ◽

Sugar Beet ◽

Dietary Fiber ◽

Wheat Flour ◽

Nutritional Quality ◽

Sugar Beet Pulp ◽

Sensory Characteristics ◽

Total Dietary Fiber ◽

Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

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Determination of Total, Soluble, and Insoluble Dietary Fiber in Foods—Enzymatic-Gravimetric Method, MES-TRIS Buffer: Collaborative Study

Journal of AOAC International ◽

10.1093/jaoac/75.3.395 ◽

1992 ◽

Vol 75 (3) ◽

pp. 395-416 ◽

Cited By ~ 161

Author(s):

Sungsoo C Lee ◽

Leon Prosky ◽

Jonathan W De Vries

Keyword(s):

Dietary Fiber ◽

Collaborative Study ◽

Gravimetric Method ◽

Tris Buffer ◽

Total Dietary Fiber ◽

Method Performance ◽

Insoluble Dietary Fiber ◽

Heat Stable ◽

Assay Precision

Abstract A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based on a modification of the AOAC TDF method 985.29 and the SDF/IDF method collaboratively studied recently by AOAC. The principles of the method are the same as those for the AOAC dietary fiber methods 985.29 and 991.42, Including the use of the same 3 enzymes (heat-stable α-amylase, protease, and amyloglucosldase) and similar enzyme Incubation conditions. In the modification, minor changes have been made to reduce analysis time and to Improve assay precision: (1) MES-TRIS buffer replaces phosphate buffer; (2) one pH adjustment step Is eliminated; and (3) total volumes of reaction mixture and filtration are reduced. Eleven collaborators were sent 20 analytical samples (4 cereal and grain products, 3 fruits, and 3 vegetables) for duplicate blind analysis. The SDF, IDF, and TDF content of the foods tested ranged from 0.53 to 7.17, 0.59 to 60.53, and 1.12 to 67.56 g/100 g, respectively. The respective average RSDR values for SDF, IDF, and TDF determinations by direct measurements were 13.1, 5.2, and 4.5%. The TDF values calculated by summing SDF and IDF were in excellent agreement with the TDF values measured independently. The modification did not alter the method performance with regard to mean dietary fiber values, yet It generated lower assay variability compared with the unmodified methods. The method for SDF, IDF, and TDF (by summing SDF and IDF) has been adopted first action by AOAC International.

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Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v11i2.14854 ◽

2020 ◽

Vol 11 (2) ◽

pp. 64-68

Author(s):

Stefani Limanto ◽

Elisa Julianti ◽

Zulkifli Lubis

Keyword(s):

Dietary Fiber ◽

Sweet Potato ◽

Fiber Content ◽

Calorie Intake ◽

Potato Flour ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Daily Energy ◽

Sweet Potato Flour ◽

Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

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Rapid Integrated Method for Total Dietary Fiber

10.1094/aaccintmethod-32-60.01 ◽

2021 ◽

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

High Performance ◽

Enzymatic Digestion ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Food Ingredients ◽

Insoluble Dietary Fiber ◽

Integrated Method ◽

Intestinal Digestion

This method determines total dietary fiber (TDF) in foods and food ingredients, as defined by Codex Alimentarius. The method measures soluble and insoluble dietary fiber, including resistant starch, as well as nondigestible oligosaccharides. In this method, enzymatic digestion is used to simulate human intestinal digestion. Insoluble dietary fiber (IDF) and soluble dietary fiber that precipitates in 78% ethanol (SDFP) are separated by filtration and quantified gravimetrically. Additionally, highly soluble oligosaccharides (SDFS) are quantified by chromatographic separation. TDF is reported as the sum of the gravimetric and high-performance liquid chromatography (HPLC) results. The digestion and chromatographic conditions of this method have been modified from those of AACC Approved Methods 32-45.01 and 32-50.01 in an attempt to better simulate human digestion and to allow for more exact quantitation.

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Urea Enzymatic Dialysis Procedure for Determination of Total Dietary Fiber

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/72.4.677 ◽

1989 ◽

Vol 72 (4) ◽

pp. 677-681

Author(s):

Joseph L Jeraci ◽

Betty A Lewis ◽

J Peter ◽

Van J Soest ◽

James B Robertson

Keyword(s):

Dietary Fiber ◽

Crude Protein ◽

Gravimetric Method ◽

New Method ◽

Locust Bean Gum ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Aoac Method ◽

Locust Bean

Abstract A method that uses urea and enzymes for determination of total dietary fiber (TDF) in foods has been developed and compared with the AOAC enzymatic-gravimetric method (43.A14-43.A20). In the evaluation, results for crude protein and ash contamination were higher by the AOAC method, particularly for samples that form gels during ethanol precipitation. The new urea enzymatic dialysis (UED) method quantitatively recovered, with less variation, more of the purified and semipurified dietary fiber products. TDF recoveries for carboxymethylcellulose and locust bean gum were 98% (SD 3.3) and 95% (SD 6.1) by the AOAC method and 99% (SD 1.0) and 100% (SD 0.6) by the UED method, respectively. The UED method was the more effective in removing starch. For kale samples, starch recovery was 3.5 and 0.2% from TDF residues obtained using the AOAC and UED methods, respectively. Differences were not significant among replicate values for determination of TDF in foods by the UED method (P >0.01). Preliminary studies suggest that the new method can separately determine soluble and insoluble dietary fiber. The data indicate that the UED method is more precise and accurate than the AOAC method.

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Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

Molecules ◽

10.3390/molecules25204739 ◽

2020 ◽

Vol 25 (20) ◽

pp. 4739 ◽

Cited By ~ 1

Author(s):

Mariem Haj Romdhane ◽

Hassiba Chahdoura ◽

Lillian Barros ◽

Maria Inês Dias ◽

Rúbia Carvalho Gomes Corrêa ◽

...

Keyword(s):

Mass Spectrometry ◽

Dietary Fiber ◽

High Performance ◽

Biological Activities ◽

Biological Evaluation ◽

Abelmoschus Esculentus ◽

Volatile Components ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber

The aim of this work was to perform an unprecedented in-depth study on the bioactive phytochemicals of Abelmoschus esculentus L. Moench Tunisian landrace (Marsaouia). For this purpose, its nutritional, aroma volatile, and phenolic profiles were characterized, and sundry biological activities were assessed in vitro. The approximate composition revealed that total dietary fiber as the most abundant macronutrient, mainly insoluble dietary fiber, followed by total carbohydrates and proteins. In addition, okra pods were rich in K, Ca, Mg, organic acids, tocopherols, and chlorophylls. Gas Chromatography-Electron Impact Mass Spectrometry (GC-EIMS) analysis showed that oxygenated monoterpenes, sesquiterpene hydrocarbons, and phenylpropanoids were the predominant essential volatile components in A. esculentus pods. A total of eight flavonols were detected by High-Performance Liquid Chromatography coupled to a DAD detector and mass spectrometry by electrospray ionization (HPLC-DAD-MS/ESI); with quercetin-3-O-glucoside being the majority phenolic component, followed by quercetin-O-pentosyl-hexoside and quercetin-dihexoside. This pioneering study, evidences that Tunisian okra display promising antioxidant and cytotoxic actions, in addition to relevant inhibitory effects against α-amylase and α-glucosidase enzymes, and interesting analgesic activity.

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Dry Edible Bean Class and Cultivar Response to Dimethenamid and Metolachlor

Weed Technology ◽

10.1614/wt-07-092.1 ◽

2009 ◽

Vol 23 (1) ◽

pp. 73-80 ◽

Cited By ~ 6

Author(s):

Kyle W. Poling ◽

Karen A. Renner ◽

Donald Penner

Keyword(s):

Field Study ◽

Leaf Area ◽

Seed Yield ◽

Growth Stage ◽

Navy Bean ◽

Planting Dates ◽

Application Timing ◽

Black Bean ◽

Pinto Bean ◽

Dry Edible Bean

Dry edible bean class and cultivar response to dimethenamid and metolachlor was investigated in the greenhouse and field. Kidney and cranberry cultivars, as well as a small red cultivar, were not injured by dimethenamid applied PRE at 2,100 g ai/ha in the greenhouse, whereas pinto bean tolerance varied and navy and black bean cultivars were injured by this rate. Injury to navy bean was greater in the greenhouse when dimethenamid and metolachlor were placed in the zone above and including the seed, compared with placement in the seed, root, or root plus seed zone. In an application timing field study, dimethenamid at 1,300 g/ha applied at the crook or unifoliate growth stage caused injury to navy bean, delayed maturity, and reduced seed yield. Metolachlor at 1,400 g ai/ha delayed maturity when applied at the unifoliate growth stage but did not reduce seed yield. Dimethenamid or metolachlor PRE, at 1,300 or 2,800 g ai/ha, respectively, injured navy and black bean cultivars, but seed yield was not reduced in a cultivar tolerance field study. In a planting date study, dimethenamid PRE at 2,300 g/ha reduced leaf area and delayed maturity compared with the nontreated control when pooled over five planting dates and cultivars in each of 2 yr. Metolachlor PRE at 2,800 g/ha reduced leaf area in 1 yr and delayed maturity in both years when pooled over planting dates and cultivars. If weed control and herbicide costs are comparable, metolachlor at a standard use rate is a safer choice than dimethenamid for use in navy and black bean production.

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Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters

Brazilian Journal of Pharmaceutical Sciences ◽

10.1590/s1984-82502014000300005 ◽

2014 ◽

Vol 50 (3) ◽

pp. 473-482 ◽

Cited By ~ 3

Author(s):

Juliana Maria de Mello Andrade ◽

Erna Vogt de Jong ◽

Amélia Teresinha Henriques

Keyword(s):

Dietary Fiber ◽

Fiber Type ◽

Fiber Content ◽

Drying Methods ◽

Chemical Parameters ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Juice Extraction ◽

Physical And Chemical Parameters ◽

Physical And Chemical

In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.

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White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽

10.3390/molecules26195908 ◽

2021 ◽

Vol 26 (19) ◽

pp. 5908

Author(s):

Ivana Lončarević ◽

Biljana Pajin ◽

Jovana Petrović ◽

Ivana Nikolić ◽

Nikola Maravić ◽

...

Keyword(s):

Physical Properties ◽

Dietary Fiber ◽

Resistant Starch ◽

Nutritional Composition ◽

Fiber Content ◽

Sensory Characteristics ◽

Food Ingredient ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

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Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1490 ◽

2019 ◽

Vol 38 (04) ◽

Author(s):

Y Yesritha ◽

R Jaganmohan ◽

A Surendra Babu

Keyword(s):

Particle Size ◽

Dietary Fiber ◽

Paired Comparison ◽

Ash Content ◽

Fiber Content ◽

Black Gram ◽

Soluble Dietary Fiber ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

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