Effect of boiling and roasting on physicochemical and antioxidant properties of dark red kidney bean (Phaseolus vulgaris)

The effects of two processing methods (boiling and roasting) on physicochemical qualities of dark red kidney bean (Phaseolus vulgaris) were investigated. Changes in total polyphenol content (TPC) and antioxidant activity due to processing were also analyzed by using Folin–Ciocaltue method and 1,1 diphenyl-2-picrylhydrazyl (DPPH) assay, respectively. Analysis of physicochemical properties exhibited substantial variations (p<0.05) in the levels of moisture, ash, protein, fat, carbohydrate, gross energy and pH of raw and processed beans. Meanwhile, there was no considerable difference (p<0.05) in the fibre content of fresh and processed beans. Investigation of total phenolic content showed the significant (p<0.05) reduction of phenolic compounds in boiled (5.53±0.74 mg GAE/ g) and roasted (8.15±1.60 mg GAE/g) beans than raw samples (12.55±1.42 mg GAE/g). DPPH radical scavenging activity was also decreased significantly (p<0.05) in boiled and roasted samples with IC50 value of 0.0608±0.0765 mg/mL and 0.0523±0.0026 mg/mL, respectively. In the case of household cooking, keeping boiling water would be advised for the preservation of minerals, vitamins and phenolic compounds. The roasting process may be used to develop high-quality health-promoting dark red kidney bean products.

EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD

Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of this study were mocaf biscuits (as a control), biscuits with substitution of soybean flour (MSF), mung bean flour (MMF), red kidney bean flour (MRF) and commercial biscuits (CB). The highest protein absorption of control, MSF and MRF were at 120 minutes with absorption percentages 27.76, 38.94, and 9.35%, respectively. Samples MMF and CB had the highest protein absorption at 60 and 90 minutes, with absorption percentages 15.58 and 37.57%. Meanwhile, the highest iron absorption of control, MSF and MMF were at 90 minutes with absorption percentages 53.86, 4.71, and 54.29%. Samples MRF and CB had highest iron absorption at 60 minutes with absorption percentages 7.97 and 69.76%, respectively. The MSF sample had highest protein absorption than other samples. Meanwhile, the MMF sample had an iron absorption value that approached to commercial biscuit.

PENGARUH SUBSTITUSI TEPUNG BATANG NANAS (ANANAS COMOSUS) DAN RED KIDNEY BEAN (PHASEOLUS VULGARIS) TERHADAP DAYA TERIMA, KADAR PATI RESISTEN & PROTEIN PADA MI INSTAN

Instant noodle is one of the most popular food in Indonesia because of the fast preparation and easily accepted by people.. However, the nutritional content and overeating instant noodle, become one of the causes metabolic syndrome which is currently increasing globally. This study was aimed to determine the eff ect of pineapple stem starch fl our and red kidney bean (jogo bean) fl our substitution on wheat fl our towards acceptability, levels of resistant starch and protein in instant noodle. The research was done by using a true experimental with a randomized design consisted of the control formula (F0), F1 substitution formula (5% pineapple stem fl our and 20% jogo bean fl our) and F2 (7% pineapple stem fl our and 28% jogo bean fl our). A total of 27 person were involved as semi-trained panelists, acceptance level was tested by Kruskall-Wallis and continued by the Mann-Whitney if the diff erence appeared signifi cant (α≤ 0.05). Resistant starch and protein content will be compared between theoretical calculations from Indonesia Food database and some research with laboratory tests. Acceptance test results state that the most favored substitution formula by panelists is F2 (28% jogo bean fl our and 7% pineapple stem fl our). The highest protein content and resistant starch was found in F2 (14.4 g and 11.3 g). Signifi cant diff erences were seen between F0 with F1 and F2 in the characteristics of color acceptability (p = 0.001) and texture (p = 0.008). Consumption of instant noodles substitution formula F2 with adding a half egg can meet the recommended consumption of one meal of resistant starch and protein which has benefi ts in preventing the metabolic syndrome.

Pengaruh Perbandingan Kecambah Kacang Merah Dan Nanas Terhadap Karakteristik Kimia Dan Sensori Selai

Jam is a processed food product that is very popular with the community. The nutritional and sensory value of jam can be improved by use red bean sprouts and pineapple as raw material to making jam. The purpose of this study was to determine the effect of ratio of red kidney bean sprouts and pinneaple on chemical and sensory of jam. This research was conducted by a one-factor completely randomized design, that was the ratio of red kidney bean sprouts and pineapple (P) which consisted of 5 levels, i.e. P1 (0%: 100%), P2 (25%: 75%), P3 (50%: 50%). ), P4 (75%: 25%), and P5 (100%: 0%) with three repetitions. The results showed that the ratio of red kidney bean sprouts and pineapple had a significantly different effect (P <0.05) on water content, protein content, fiber content, vitamin C content, organoleptic value of color, flavor and taste, and had no significant effect (P>0,05) on ash content, total sugar, and organoleptic value of spreadability. The enhancement of persentase of red kidney bean sprout will increase the protein content and fiber content of the jam. The enhancement of percentage of pineapple will increase the moisture content, vitamin C content, organoleptic value of color, flaver, and taste of jam.Keywords:red kidney bean sprouts, pineapple, jam

The Anti-depressant Activity of Fixed Oil of Phaseolus vulgaris Linn. in Mice

Phaseolus vulgaris Linn commonly known as red kidney bean, it is enriched in protein, carbohydrates and dietary fibres. Beans have nutritional and health benefits and also possess antimicrobial, antihyperglycemic, antioxidant and anticancer activity due to presence of bio-active chemical constituents. The following study was carried out to evaluate the anti-depressant activity of Phaseolus vulgaris fixed oil (PVFO) using forced swim test and tail suspension test in mice. In this study animals assigned into four groups (n=7). Group I: Control normal saline (2 mL/Kg), Group II: PVFO I (2 mL/Kg), Group III: PVFO II (4 mL/Kg) and Group IV: standard amitriptyline (10 mg/Kg). The results were significant and indicated the possible anti-depressant role of Phaseolus vulgaris fixed oil.

Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): −2.52, 95% confidence interval (95%CI): −3.29 to −1.75, p (p-value) < 0.001; SMD: −0.72, 95%CI: −1.26 to −0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: −0.69, 95%CI: −2.33 to 0.96, p < 0.001) and red kidney bean (SMD: −0.39, 95%CI: −2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: −0.67, 95%CI: −0.87 to −0.47, p < 0.001; SMD: −0.63, 95%CI: −1.15 to −0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.

ACCEPTABILITY AND NUTRIENT CONTENT OF INSTANT DRINK MADE FROM YELLOW SWEET POTATO AND RED KIDNEY BEAN AS AN ALTERNATIVE SUPPLEMENTARY DRINK FOR PREGNANT WOMEN WITH CHRONIC ENERGY DEFICIENCY

Providing supplementary food or drink for pregnant women with chronic energy defi ciency (CED) is one form of specifi c interventions to increase the nutritional intake of pregnant women which is quite eff ective. Supplementary drink made from local food are very appropriate to be developed by considering its nutritional and sensory aspects. This study aimed to develop and to analyze instant powder drink made from yellow sweet potato and red kidney bean as an alternative supplementary drink for pregnant women with chronic energy defi ciency (CED). This study used a completely randomized factorial design with two factors and two replications. The ratio between yellow sweet potato and red kidney beans as the fi rst factor and the addition of maltodextrin as the second factor. Results showed that from 6 formulas, formula with ratio 3:1 of yellow sweet potato and red bean also the addition of 5% maltodextrin (F5) was chosen as the best formula. Based on acceptance test results, instant drink was accepted by pregnant women with percentage of acceptance 89.5% of overall sensory characteristics. Nutrient content analysis showed that instant drink contained 423 kcal of energy, 3.75% of water, 1.52% of ash, 14.28% of protein, 9.92% of fat, 70.53% of carbohydrates, 7.27% of dietary fi ber, 14.4 mg of β-carotene, and 74.22% of protein digestibility. This product can be suggested as an alternative supplementary drink for CED pregnant women because it was acceptable by sensory and the nutrient content had fulfi lled nutritional content requirements of supplementary food for CED pregnant women

Functional Component Isolated from Phaseolus vulgaris Lectin Exerts In Vitro and In Vivo Anti-Tumor Activity Through Potentiation of Apoptosis and Immunomodulation

Phytohemagglutinin (PHA), the lectin purified from red kidney bean (Phaseolus vulgaris), is a well-known mitogen for human lymphocyte. Because it has obvious anti-proliferative and anti-tumor activity, PHA may serve as a potential antineoplastic drug in future cancer therapeutics. However, the literature is also replete with data on detrimental effects of PHA including oral toxicity, hemagglutinating activity, and immunogenicity. There is a critical need to evaluate the functional as well as the toxic components of PHAs to assist the rational designs of treatment with it. In this report, we performed SDS-PAGE to identify components of PHA-L, the tetrameric isomer of PHA with four identical L-type subunits, and then characterized biological function or toxicity of the major protein bands through in vitro experiments. It was found that the protein appearing as a 130 kD band in SDS-PAGE gel run under the condition of removal of β-mercaptoethanol from the sample buffer together with omission of a heating step could inhibit tumor cell growth and stimulate lymphocyte proliferation, while most of the 35 kD proteins are likely non-functional impurity proteins and 15 kD protein may be related to hemolytic effect. Importantly, the 130 kD functional protein exhibits promising in vivo anti-tumor activity in B16-F10 melanoma C57 BL/6 mouse models, which may be achieved through potentiation of apoptosis and immunomodulation. Altogether, our results suggest that PHA-L prepared from crude extracts of red kidney bean by standard strategies is a mixture of many ingredients, and a 130 kD protein of PHA-L was purified and identified as the major functional component. Our study may pave the way for PHA-L as a potential anticancer drug.