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PubMed1992

In vitro enzymatic hydrolysis of protein and protein pattern change of soya and faba beans during germination.

In addition to technological processes like heat treatment, germination can be an alternative process for the improvement of protein quality of legumes. This was demonstrated by enzymatic protein hydrolysis of flour of germinated faba and soya beans, using a pepsin-pancreatin enzyme system. SDS-PAGE was used to study the changes in protein pattern of these legumes during germination. In addition, the effect of germination on the content of condensed tannins in flour from germinated faba beans and trypsin inhibitors in flour from germinated soya beans were studied. Germination for five days resulted in a maximum increase in enzymatic protein hydrolysis by 21.3% in flour from faba beans and by 25.7% in flour from soya beans after 12 hours of germination. Protein patterns, obtained with SDS-PAGE demonstrated a considerable protein breakdown during germination between day 2 and 3 in faba beans and between day 1 and 2 in soya beans. The tannin content in flour from faba beans decreased by 29.7% after seven days of germination, but the tannin content of the hulls of the faba beans did not change during that period of germination. The trypsin inhibitors in flour from soya beans decreased by 25.5% after seven days of germination. We conclude that the increased enzymatic hydrolysis of protein in both legumes cannot be explained by a decrease of tannins or trypsin inhibitors. The possible explanation is that through degradation of proteins during germination of the legumes, the cleaved protein fragments are more susceptible for hydrolysis by pepsin-pancreatin.

Adsorption↗
PubMed2006

Oviposition in Delia platura (Diptera, Anthomyiidae): the role of volatile and contact cues of bean.

The choice of a suitable oviposition site by female insects is essential for survival of their progeny. Both olfactory and contact cues of the oviposition site may mediate this choice. The polyphagous Delia platura (Diptera: Anthomyiidae), a severe agricultural pest of numerous crops, lays eggs in the soil close to germinating seeds. Maggots feed upon the cotyledons. Only little is known about the cues guiding oviposition behavior. In this study, the effects of both olfactory and contact cues of beans (Phaseolus vulgaris) on oviposition of D. platura females were tested. Egg deposition on germinated beans was preferred to egg deposition on ungerminated beans or on beans in different postgerminating developmental stages. Olfactory cues of germinating beans alone stimulated female flies to lay eggs. Additional contact cues of germinating beans seemed to enhance the response, but the difference was not significant. Surface extracts of germinating beans sprayed on surrogate beans showed that both polar and nonpolar substances stimulated oviposition of D. platura flies. Gas chromatography-electroantennographic detection recordings of head space samples of germinating beans showed positive response of females to different compounds. We conclude that olfaction plays a major role when D. platura females are searching for oviposition sites. Volatile compounds released from germinating beans such as 4-hydroxy-4-methyl-2-pentanone, 1-hepten-3-one, 1-octen-3-ol, and 3-octanone should be considered as key compounds that mediate oviposition behavior. The use of different sensory modalities by closely related species of Delia is discussed.

Animals↗
PubMed2003

Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets.

AIMS: To evaluate anti-diarrhoeal and growth enhancing properties of fermented soya beans in weaned piglets. METHODS AND RESULTS: In a first phase piglet diet, toasted full-fat soya beans (20%) were replaced with either cooked soya beans or Rhizopus microsporus or Bacillus subtilis fermented soya beans. The effect on the incidence, severity and duration of diarrhoea in enterotoxigenic Escherichia coli (ETEC)-challenged weaned piglets was determined (pen trial, 24 piglets per treatment). Severity of diarrhoea was significantly less on the diet with Rhizopus-fermented soya beans compared with the control diet containing toasted soya beans. Piglets fed fermented soya beans showed increased feed intake (13 and 12%), average daily weight gain (18 and 21%) and feed efficiency (3 and 8%) (for Rhizopus and Bacillus-fermented soya beans, respectively). However, in the treatment groups an unequal mortality and a potential unequal distribution of receptor-positive piglets were observed. CONCLUSIONS: Cooked and fermented soya beans could be beneficial in the control of diarrhoea in ETEC-challenged weaned piglets (particularly Rhizopus fermented) and significantly improved weight gain and feed intake (particularly Bacillus fermented). SIGNIFICANCE AND IMPACT OF THE STUDY: Fermented soya beans could offer benefits with respect to the control of diarrhoea and feed efficiency in piglets.

Animal Feed↗
PubMed1979

Effect of gamma irradiation on nutritional value of dry field beans (Phaseolus vulgaris) for chicks.

The effect of gamma irradiation (60Co) of different varieties and breeding lines of dry field beans (Phaseolus vulgaris) on chick growth was determined using a chick growth assay in which the diet contained approximately 50% beans. Total protein (N X 6.25) in beans was not changed appreciably by irradiation (21 Mrad) but protein solubility in water was decreased. Irradiation increased in vitro enzymatic digestibility of bean protein by pepsin and by a mixture of trypsin, chymotrypsin and peptidase. In the bioassay the diet was formulated to derive half of the total protein (22.6%) from beans. Autoclaved Pinto and Pink beans gave significantly better growth than Red Mexican and White Pea beans. The differences between Red Mexican and White Pea beans were not significant except for Red Mexican breeding line number RS-59. The nutritional value of all varieties of beans, based on chick growth, was significantly improved by gamma irradiation. The irradiation treatment of beans tended to increase nitrogen retention by chicks and decrease uric acid nitrogen excretion in relation to nitrogen intake.

Animal Feed↗
PubMedDate not supplied

Angioedema induced by inhalation of vapours from cooked white bean in a child.

BACKGROUND: There are few references of allergic reaction to beans in childhood. We report the case of a seven years old boy who suffered from angioedema associated to inhalation of vapours from cooked white bean. METHODS: skin prick tests (SPT) were performed by prick-by-prick with cooked white bean and legumes. It was also determined total IgE and specific IgE antibodies to bean and legumes with the use of the CAP enzymo-immunoassay. Subsequently, a oral challenge test was carried out with white bean. RESULTS: The prick-by-prick with white bean was positive in our case, and negative in ten controls patients. Specific IgE in patient serum, assayed by CAP was positive for white bean and green bean. The patient developed angioedema after ingestion cooked white bean. CONCLUSION: we demonstrated a type I hypersensitivity to white bean in a seven years old child by SPT, specific IgE antibodies and challenge test.

Acute Disease↗
PubMed1989

Raw mung beans as a protein source for bred gilts.

A study involving 546 crossbred gilts from six seasons was conducted to evaluate raw mung beans as a partial replacement for soybean meal in diets for gilts during gestation. Gilts were randomly allotted to either a control sorghum grain-soybean meal diet or a diet in which a portion of the soybean meal was replaced with mung beans. In the first three seasons, gilts were fed diets in which the protein supplement was totally soybean meal or 89% mung beans (high level) and 11% soybean meal. In the last three seasons the level of mung beans in the supplemental protein was reduced to 61% mung beans with 39% soybean meal (moderate level). Feeding the high level of mung beans decreased (P less than .05) weight gain during gestation and reduced (P less than .05) weight loss during lactation compared with gilts fed the control diet or the moderate level of mung beans. Little difference was noted in litter size at birth, but litter size at 21 d for gilts fed moderate levels of mung beans was less (P less than .05) than for gilts fed the control diet or the high level of mung beans. Little difference was noted in survival rate to 21 or 42 d or individual and litter weights at birth and 21 d. Pig and litter weights at 42 d, however were reduced in gilts fed the high level of mung beans (P less than .05 and P less than .10, respectively) compared with the control diet.(ABSTRACT TRUNCATED AT 250 WORDS)

Animal Feed↗
PubMed2003

Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value.

The effect of soaking in domestic processing, on the nutritive value of the common bean (Phaseolus vulgaris, L.) cv IAC-Carioca, was studied. Five treatments were carried out with experimental diets, and offered to male, recently weaned Wistar rats. The protein sources were, respectively, control diet (casein) (CC), casein plus the soluble solids found in the soaking water (CSS), freeze dried bean cooked without soaking (BNS), freeze dried bean cooked with the non-absorbed soaking water (BSW), freeze dried bean cooked without the non-absorbed soaking water (BSNW). and an aproteic diet (AP) for corrective purposes. The anti-nutritional factors (phytates and tannins), were determined in the differently processed beans and in the soaking water. The following values for the reduction of phytates were obtained: BNS (20.9%), BSNW (60.8%) and BSW (53.0%), and the tannins were reduced by: BNS (86.6%), BSNW (88.7%) and BSW (89.0%). No significant differences were observed between the various treatments using the common bean as protein source, with respect to the net protein ratio (NPR). With respect to the digestibility corrected by non-protein diet, values varying between 94.1% and 94.6% for casein, and between 57.5% and 61.4% for the common bean, were observed, the treatment BNS being more digestible. It was concluded that soaking did not interfere with the NPR of the experimental diets containing the common bean as protein source, nor did it reduce the tannin content. However soaking was capable of reducing the phytate levels in the common bean. On the other hand, soaking was unable to increase the protein digestibility of the common bean, since the treatment BNS showed the highest value for digestibility.

Amino Acids↗
PubMed1991

[Effect of reheating on iron availability and the protein nutritive value of cooked black bean (Phaseolus vulgaris)].

In Guatemala, at the rural level, beans are prepared for family consumption every two days. Beans are cooked again every 12 hours for 15 minutes prior to their consumption. Due to the adverse effect that the process causes on nutritive value, the present study evaluated the method and preparation practice of beans on protein value; tannin and soluble and ionizable iron content. As to the effect of re-cooking on protein level, findings revealed that there were no significant statistical effects on net protein ratio (NPR) or in protein efficiency ratio (PER) and number of bean cooking. Nevertheless, a constant effect in quality in the first and second cooking procedure was detected. The second cooking gave a similar value as the first. Also, the first and second heating reduced protein digestibility, but the third gave a value similar to the initial one. No changes were observed in the digestibility of dry matter. Relatively high amounts of protein were found in the cooking broth, which was not affected by the number of heating. It was also found that the bean broth contained high levels of tannins in the initial heating, decreasing later significantly. The same was observed in the cooked beans alone and in beans with their broth. With respect to iron, findings showed a relatively high transference of beans to broth, in total iron as well as in soluble, ionizable and insoluble iron. No changes were observed in whole beans without broth caused by number of heatings, on total, soluble or ionizable iron. In beans with their broth, a similar effect was observed, although a slight increase in insoluble iron was detected at the end of heating. A decrease in soluble and insoluble iron was observed in broth with number of heatings. Correlations were calculated among the parameters studied, which suggested an effect of tannins on the bioavailability of iron caused by tannins.

Fabaceae↗
PubMed1985

[Evaluation of a device to measure the hardness of the bean grain (Phaseolus vulgaris) and its use in the determination of cooking time].

A simple equipment named DUR-INCAP was developed to study the factors responsible for the hard-to-cook beans and for other purposes related to this problem. The instrument measures objectively the hardness of individual beans, expressing the result as gram-force. The document describes the equipment. As a first step in establishing the usefulness of the equipment, a study using four white, four black and four red-colored beans, purchased in the market, was undertaken. Likewise, a black bean (Tamazulapa) harvested in January, 1983, and stored for one year at 5 degrees and 25 degrees C, and the same cultivar harvested in January, 1984, were also used. All beans were cooked in boiling water (95 degrees C) at atmospheric pressure for 30, 60, 100, 140 and 180 min. At each cooking time, a sample was withdrawn and its hardness measured individually on 25 kernels, with the DUR-INCAP. With the help of experienced persons in cooking, the hardness at each cooking time was classified into soft cooked beans (less than 100 g-force), medium (between 100-200 g-force) and hard (above 200 g-force). Results were as follows: white and black beans reached softness at 140 min of cooking, with the exception of one black sample which required 180 min. Two of the four red beans required 180 min, and the other two, needed 40 additional min. The effects of storage time and temperature on hardness became evident in the study with the black bean Tamazulapa. The sample stored for one year at 25 degrees C needed 140 min cooking time, while the sample stored at 5 degrees C and the one harvested in January, 1984, required 100 min. These initial results suggest that the DUR-INCAP instrument may be useful for the study of the hard-to-cook bean problem; however, additional analyses are required.

Fabaceae↗
PubMed1982

[Significance of various antiphysiological and nutritional factors on the biological evaluation of various cultures of the common bean (Phaseolus sp.)].

Raw and cooked samples of beans supplemented with methionine were used to prepare 35 rat diets containing different amounts of methionine, tannins, and trypsin inhibitors. The effect of these diets on weight gain, mortality and protein utilization was measured. The weight gain/protein consumption ratio increased while mortality decreased as the proportion of raw beans decreased in the diet. The effects of diet, beans and their interaction were significant. Supplementation with methionine had no effect in diets with high proportions of raw beans, but it had a significant effect on the biological response to diets with high proportions of cooked beans. The high and early mortality that occurred with diets with a high content of raw beans did not permit the adequate determination of apparent digestibility. In diets with a high concentration of cooked beans, digestibility was higher for white than for black or red beans. Since methionine supplementation had no effect on digestibility, it is suggested that heat-induced changes in the protein could be of great importance in the improvement of bean protein. At the same time, heat destroys the antiphysiological factors, since no definite detrimental effect was observed in the cooked samples due to these factors. It is concluded that the low nutritive value of cooked beans is due to a deficiency of sulfur-containing amino acids, and that the structure of the protein is a factor of the utmost importance in determining its digestibility.

Animals↗
PubMed2001

Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.

Raw, soaked, germinated, autoclaved and cooked both of guar and faba bean were chemically and biologically evaluated. Crude protein, crude fiber and ash contents of guar and faba bean decreased as a result of all treatments with the exception of protein content in both germinated guar and faba bean. A slight decrease in lipid content was noticed during germination, while there were no changes in lipids after soaking, autoclaving and cooking. Protein content of guar was higher than of faba bean, and showed higher values for all amino acids than faba bean protein except for lysine and tryptophan. Germination caused a slight increase in total essential amino acids, while soaking caused a slight decrease in both of guar and faba bean. There was a slight decrease in the mineral contents by the heat processes with the exception of Mg and Mn for guar and Na, Mn for faba bean due to the cooking process. Germinated guar and faba bean showed noticeable decrease in Na, K, Cu, Mn and Mg and a slight increase in Fe and Zn than the raw materials. Germination was more effective in reducing phytic acid than heat treatment, and therefore it improves the nutritional quality of both guar and faba bean. Protein efficiency ratio (PER), true digestibility (DT) and biological value (BV) were estimated in all treatments under study using rat bioassay procedures. Data revealed pronounced improvements of the nutritive value as a result of all processes under study especially germination being the most effective.

Amino Acids↗
PubMed2002

Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.

Coffee beans of Coffea liberica (robusta) variety were roasted using convection and microwave heating. For roasting we used green coffee beans of 7.5% moisture content, and beans wetted to 10% moisture content and dried to 5% moisture content. The content of 5-hydroxytryptamides of carboxylic acids C-5-HT (determined by TLC) as the index of substances irritating alimentary canal was investigated in the roasted beans, depending on the bean treatment before roasting and applied roasting method. Analytical results show that predrying of the coffee beans caused 15-30% loss of C-5-HT, depending on the applied drying conditions. The content of C-5-HT in the roasted beans depended on the roasting method and preliminary treatment of the beans prior to roasting. A higher C-5-HT loss occurred in the case of beans subjected to two-stage processing, predrying and roasting. Convection roasting caused higher degradation of C-5-HT than microwave roasting.

Carboxylic Acids↗
PubMed1992

Feeding differently processed soya bean. Part 2. An assessment of haematological responses in the chicken.

The use of differently processed soya bean as a major source of dietary protein was evaluated in a haematological study using broiler chickens in which groundnut cake (GNC), raw soya bean (RSB), roasted soya bean (RtSB), cooked soya bean (CSB) and soya bean oil cake (SBC) were fed on equi-protein basis. The results showed that: 1. Red blood cell (RBC) count and haemoglobin content of blood significantly (P less than 0.05) increased in chicks fed RSB relative to the other soya bean diets. Feeding differently processed soya bean significantly (P less than 0.05) influenced mean cell haemoglobin (MCH) and mean corpuscular volume (MCV) while the mean corpuscular haemoglobin concentration (MCHC) was not significantly influenced. 2. Both the total white blood cell (WBC) count and the monocytes were significantly (P less than 0.05) influenced by the dietary treatments. Chicks fed processed soya bean generally had higher number of monocytes. 3. Physical properties determined were specific gravity and erythrocyte sedimentation rate. The latter was significantly (P less than 0.05) lower in all the processed soya bean-fed chicks. 4. Minerals determined in blood were Na, K, Ca, Mg, Fe, Cu and P. Of all these, chicks fed RSB had significantly (P less than 0.01) lower levels of blood Mg and marked decrease in Ca.

Animal Feed↗
PubMed1996

Efficiency of some technological processes on reducing the residues of malathion and pirimiphos methyl in mature broad bean seeds.

Residue study was performed on several insecticides which could contaminate local Egyptian beans. The effect of storage periods and various processing steps on lowering the residues of malathion and pirimiphos methyl in treated seeds and their processed products were investigated. The data indicated that malathion and pirimiphos methyl persisted for more than 90 days on and in stored mature dry broad beans after postharvest treatment. However, stored broad beans could be safely used for human consumption after 90 days when the insecticide residues reached safe levels. Washing removed 69 and 75% of malathion and pirimiphos methyl residues of treated broad beans, respectively. Malathion residue was not detected in various processed products. More than 89 and 99% of malathion residues were absent in dehulled and heated dehulled broad beans. In addition, pirimiphos methyl residues were reduced to 92, 97, 87, 99, 99, and 95% from the initial levels in treated beans following dehulling, cooking of dehulled beans, germination, cooking of germinated beans and cooking of the beans by the common method and under pressure, respectively.

Chromatography, Gas↗
PubMed1995

Comparative nutritive value of winged bean (Psophocarpus tetragonolobus (L) DC) and other legumes grown in Tanzania.

Chemical analyses and feeding experiments using rats were conducted to evaluate the nutritive value of winged bean and other legumes (soyabean, green gram, bambarra nuts, pigeon peas, field beans, cow peas) sources grown in Tanzania. Proximate analyses showed that the composition of winged bean was similar to soyabean, while the composition of the other legumes differed considerably. This was also the case for antinutritional constituents and minerals. As to the amino acid composition, the lysine level was high with the highest value in winged bean (7.5 g/16 g N). However, the concentration of methionine and cystine was low which limits their protein quality. Another important amino acid, threonine, was generally high, especially in winged bean (4.3 g/16 g N). With exception of field bean, true protein digestibility was above 80%, soyabean having the highest value (90.7%). The biological value was also highest in soyabean (76.1%) followed by winged bean (69.9%). Utilizable protein was high in soyabean (28.8%) and somewhat lower in winged bean (23.4%). Energy digestibility was around 80%, soyabean having the highest value of 85.8%. The study findings support the idea that winged bean is a good alternative plant protein source in Tanzania.

Amino Acids↗
PubMed1995

Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans.

A common bean variety, grown in Burundi, was either fermented, soaked and/or cooked, and then assessed for nutrient composition, in-vitro starch digestibility and protein nutritive value. A decrease in ash, most minerals, vitamins, and some essential amino acids was noted for soaked, cooked and soaked-cooked beans. Compared to untreated beans, soaking decreased soluble sugar (9.8 percent) but increased starch (7.3 percent) and soluble fiber (16.9 percent). In cooked beans, an increase in soluble sugar (1.5 percent), and a decrease in thiamine (81.7 percent), starch (24.6 percent) and soluble fiber (16.6 percent) and nitrogen (2.9 percent) contents were observed. Crude fiber (6.9 percent) and starch (10.0 percent) increased while fat (17.6 percent), fatty acids (linoleic: 10.7 percent; linolenic: 14.3 percent) and soluble sugars (25.4 percent) and nitrogen (14.4 percent) decreased in soaked-cooked beans. Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans. However, the in-vitro starch digestibility was greatly improved (12.3 percent) by cooking while it decreased in soaked beans (29.2 percent). Soaking-cooking and fermentation did not have any significant effect on the digestibility of common bean starch. Finally, among the five treatments applied to common beans, only fermentation showed a significant improvement (8.3 percent) on the protein nutritive value of this legume.

Amino Acids↗
PubMed2005

Tannins, trypsin inhibitors and lectin cytotoxicity in tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans.

This study compared the levels of antinutritional components and cytotoxic effect of extracts, from tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans. Antinutritional factors were evaluated by determining their effect on the viability of epithelial cells isolated from rat small intestine. The protein and carbohydrates content were similar in all the genotypes studied (20 and 60%, respectively). Common beans presented higher content of trypsin inhibitors, tannins and lectins than tepary beans. There was not a significant correlation between tannins and cooking time. However, water absorption and cooking time correlated significantly (p < 0.05). Considerable variation was observed in lectin activity (1302-18161 Ul/mg) of extracts from different beans. Tannins, lectins, trypsin inhibitors and fat content differed between bean varieties whereas protein content was similar. The percent cellularity on rat epithelial cells was significantly different among protein extracts from different bean cultivars and ranged between 53.5% and 87.4% (p < 0.05). These results suggest that the incorporation of tepary beans in the diet would not alter the current nutritional contribution of common beans or introduce adverse toxic effects. The agronomic characteristics of tepary beans make them attractive for cultivation. However, the harder to cook phenomenon may be a limiting factor that needs further consideration.

Animals↗
PubMed2003

Status of free radicals in Indian monsooned coffee beans gamma-irradiated for disinfestation.

Free radicals in two cultivars of Indian monsooned coffee beans, gamma-irradiated for hygienic and quarantine purposes, were examined by entrapping the small amount of samples in potassium chloride powder in ESR quartz tubes. In contrast to a prominent free radical signal at g = 2.002, observed in spermoderm (silver skin) and cotyledon (whole seed without skin) parts of normal coffee beans, the same was not discernible in monsooned coffee bean parts of both cultivars. The ESR signal was found to be more prominent in the spermoderm than in the whole seed portion of the normal coffee beans. Common practices of roasting and powdering were found to generate quantitatively more free radicals in coffee beans than gamma-irradiation alone. Phenols, contributing maximally to observed free radical signals in coffee beans, were significantly different in normal and monsooned coffee beans. These observations on insignificant free radical population in irradiated monsooned coffee beans may be attributed to their inherent possession of high water activity, favoring decay of free radicals produced. Textural studies with monsooned coffee beans, before and after mild heat treatments, supported these findings.

Chlorogenic Acid↗