Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
Main Author: | |
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Publication Date: | 2018 |
Other Authors: | , , |
Format: | Article |
Language: | eng |
Source: | Repositório do Instituto de Tecnologia de Alimentos |
Download full: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/272 |
Summary: | Brazil is the world’s largest producer of common beans (Phaseolus vulgaris L.), which are one of the most widely consumed grain legumes in the world. Seven improved genotypes of dry, coloured, Brazilian common beans were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) and protein quality (amino acid profile, amino acid score, trypsin inhibitor activity and in vitro protein digestibility). The grain bean cultivars studied showed a high content of fibre, with some aromatic amino acids present at higher levels than the Food and Agriculture Organization reference protein. The dry beans had intermediate protein digestibility, ranging from 50.3% in the BRS Notável cultivar to 66.9% in the Jalo Precoce cultivar. The studied dry beans contained anti-nutritional and flatulence factors, such as trypsin inhibitors and oligosaccharides. However, total phenolic compounds and antioxidant activity were high. Improved grain beans have important nutritional characteristics that need to be preserved, and some negative, anti-nutritional characteristics. The results presented in this study can be used to assist the identification of appropriate processing techniques that maintain the positive features of dry beans and eliminate their negative attributes. |
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Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)Antioxidant capacityChemical compositionBrazil is the world’s largest producer of common beans (Phaseolus vulgaris L.), which are one of the most widely consumed grain legumes in the world. Seven improved genotypes of dry, coloured, Brazilian common beans were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) and protein quality (amino acid profile, amino acid score, trypsin inhibitor activity and in vitro protein digestibility). The grain bean cultivars studied showed a high content of fibre, with some aromatic amino acids present at higher levels than the Food and Agriculture Organization reference protein. The dry beans had intermediate protein digestibility, ranging from 50.3% in the BRS Notável cultivar to 66.9% in the Jalo Precoce cultivar. The studied dry beans contained anti-nutritional and flatulence factors, such as trypsin inhibitors and oligosaccharides. However, total phenolic compounds and antioxidant activity were high. Improved grain beans have important nutritional characteristics that need to be preserved, and some negative, anti-nutritional characteristics. The results presented in this study can be used to assist the identification of appropriate processing techniques that maintain the positive features of dry beans and eliminate their negative attributes.v. 38421427Campinas, SPBrasilmtb@ital.sp.gov.brPacheco, Maria Teresa BertoldoRezende, Amanda AlvesSilva, Vera Sônia Nunes daFerreira, Tânia Aparecida Pinto de Castro2022-04-13T18:50:44Z2022-04-13T18:50:44Z2018info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Science and Technology, Campinas, v. 38, n. 3, p. 421-427, 20180101-2061http://repositorio.ital.sp.gov.br/jspui/handle/123456789/272info:eu-repo/semantics/openAccessengreponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL2023-06-27T20:11:07Zoai:http://repositorio.ital.sp.gov.br:123456789/272Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-06-27T20:11:07Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) |
title |
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) |
spellingShingle |
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) Pacheco, Maria Teresa Bertoldo Antioxidant capacity Chemical composition |
title_short |
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) |
title_full |
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) |
title_fullStr |
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) |
title_full_unstemmed |
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) |
title_sort |
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.) |
author |
Pacheco, Maria Teresa Bertoldo |
author_facet |
Pacheco, Maria Teresa Bertoldo Rezende, Amanda Alves Silva, Vera Sônia Nunes da Ferreira, Tânia Aparecida Pinto de Castro |
author_role |
author |
author2 |
Rezende, Amanda Alves Silva, Vera Sônia Nunes da Ferreira, Tânia Aparecida Pinto de Castro |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
mtb@ital.sp.gov.br |
dc.contributor.author.fl_str_mv |
Pacheco, Maria Teresa Bertoldo Rezende, Amanda Alves Silva, Vera Sônia Nunes da Ferreira, Tânia Aparecida Pinto de Castro |
dc.subject.por.fl_str_mv |
Antioxidant capacity Chemical composition |
topic |
Antioxidant capacity Chemical composition |
description |
Brazil is the world’s largest producer of common beans (Phaseolus vulgaris L.), which are one of the most widely consumed grain legumes in the world. Seven improved genotypes of dry, coloured, Brazilian common beans were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) and protein quality (amino acid profile, amino acid score, trypsin inhibitor activity and in vitro protein digestibility). The grain bean cultivars studied showed a high content of fibre, with some aromatic amino acids present at higher levels than the Food and Agriculture Organization reference protein. The dry beans had intermediate protein digestibility, ranging from 50.3% in the BRS Notável cultivar to 66.9% in the Jalo Precoce cultivar. The studied dry beans contained anti-nutritional and flatulence factors, such as trypsin inhibitors and oligosaccharides. However, total phenolic compounds and antioxidant activity were high. Improved grain beans have important nutritional characteristics that need to be preserved, and some negative, anti-nutritional characteristics. The results presented in this study can be used to assist the identification of appropriate processing techniques that maintain the positive features of dry beans and eliminate their negative attributes. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2022-04-13T18:50:44Z 2022-04-13T18:50:44Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Science and Technology, Campinas, v. 38, n. 3, p. 421-427, 2018 0101-2061 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/272 |
identifier_str_mv |
Food Science and Technology, Campinas, v. 38, n. 3, p. 421-427, 2018 0101-2061 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/272 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Campinas, SP Brasil |
publisher.none.fl_str_mv |
Campinas, SP Brasil |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311819146690560 |