Skip to main content
SpringerLink
Log in

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter “L” value significantly (P < 0.05). The “a” and “b” values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • AACC (1995) Approved method of American association of cereal chemists. American Association of Cereal Chemists, St. Paul, Minnesota

    Google Scholar 

  • Antunes PL, Sgarbieri VC (1979) Influence of time and conditions of storage on technological and nutritional properties of a dry bean variety rosinha G2. J Food Sci 44:1703–1706

    Article  CAS  Google Scholar 

  • Bayram M, Oner MD, Kaya A (2004) Influence of soaking on the dimensions and colour of soybean for bulgur production. J Food Eng 61:331–339

    Article  Google Scholar 

  • Chau CF, Cheung PC, Wong YS (1997) Effect of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds. J Sci Food Agric 75:447–452

    Article  CAS  Google Scholar 

  • Chavan JK, Kadam SS, Salunkhe DK (1986) Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Crit Rev Food Sci 25:107–158

    CAS  Google Scholar 

  • Cummings JH (1981) Short chain fatty acids in the human colon. Gut 22:763–779

    Article  CAS  Google Scholar 

  • Dobois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28:350–356

    Article  Google Scholar 

  • Downing DL (1996) A complete course in canning and related processes: processing procedures for canned food products. Woodhead Publishing Limited, Cambridge, pp 274–275

    Google Scholar 

  • Englyst HN, Kingman SM, Cummings JH (1992) Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46:33–50

    Google Scholar 

  • Giami SY (2001) Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L.). Plant Foods Hum Nutr 56:325–333

    Article  CAS  Google Scholar 

  • Kaur M, Kawatra BL (2000) Effect of domestic processing on flatus producing factors in rice bean (Vigna umbellate). Nahrung 44:447–450

    Article  CAS  Google Scholar 

  • Khokhar S, Chanhan BM (1986) Antinutritional factors in moth bean (Vigna aconitifolia): varietal differences and effects of methods of domestic processing and cooking. J Food Sci 51:591–594

    Article  CAS  Google Scholar 

  • Kon S (1979) Effect of soaking temperature on cooking and nutritional quality of beans. J Food Sci 44:1329–1335

    Article  Google Scholar 

  • Lehmann U, Robin F (2007) Slowly digestible starch- its structure and health implications: a review. Trends Food Sci Technol 18:346–355

    Article  CAS  Google Scholar 

  • Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the Folin-Phenol reagent. J Biol Chem 193:265–275

    CAS  Google Scholar 

  • Nasar-Abbas SM, Plummer JA, Siddique KHM, White P, Harris D, Dods K (2008) Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening. LWT Food Sci Technol 41:1260–1267

    Article  CAS  Google Scholar 

  • Nergiz C, Gökgöz E (2007) Effects of traditional cooking methods on some antinutrients and in vitro protein digestibility of dry bean varieties (Phaseolus vulgaris L.) grown in Turkey. Int J Food Sci Technol 42:868–873

    Article  CAS  Google Scholar 

  • Nisha P, Singhal RS, Pandit AB (2005) A study on degradation kinetics of riboflavin in green gram whole (Vigna radiata L.). Food Chem 89:577–582

    Article  CAS  Google Scholar 

  • Nleya TM, Arganosa GC, Vandenberg A, Tyler RT (2002) Genotype and environment effect on canning quality of kabuli chickpea. Can J Plant Sci 82:267–272

    Article  Google Scholar 

  • Nugent AP (2005) Health properties of resistant starch. Nutr Bull 30:27–54

    Article  Google Scholar 

  • Rao RG (1974) Effect of heat on the proteins of groundnut and Bengal gram. Ind J Nutr Diet 11:268–272

    Google Scholar 

  • Rashmi S, Urooj A (2003) Effect of processing on nutritionally important starch fractions in rice varieties. Int J Food Sci Nutr 54:27–36

    CAS  Google Scholar 

  • Ratnayake WS, Hoover R, Shahidi F, Perera C, Jane J (2001) Composition, molecular structure and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars. Food Chem 74:189–202

    Article  CAS  Google Scholar 

  • Sayar S, Turhan M, Gunasekaran S (2001) Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction. J Food Eng 50:91–98

    Article  Google Scholar 

  • Seena S, Sridhar KR (2005) Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Res Int 38:803–814

    Article  CAS  Google Scholar 

  • Tharanathan RN, Mahadevamma S (2003) Grain legumes—a boon to human nutrition. Trends Food Sci Technol 14:507–518

    Article  CAS  Google Scholar 

  • Wang HL, Swain EW, Hesseltine CW, Heath HD (1979) Hydration of whole soybeans affects solids losses and cooking quality. J Food Sci 44:1510–1513

    Article  CAS  Google Scholar 

  • Williams PC, Nakoul H, Singh KB (1983) Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.). J Sci Food Agric 34:492–496

    Article  Google Scholar 

  • Wu XF, James R, Anderson AK (2005) Mineral contents in seed coat and canning quality of selected cultivars of dark red kidney beans (Phaseolus vulgaris L.). J Food Process Preserv 29:63–74

    Article  Google Scholar 

  • Youssef MM, Bushuk W, Murray ED, Zillman R, Shehata AME (1982) Relationship between cookability and some chemical and physical properties of faba beans. J Food Sci 47:1695–1697

    Article  CAS  Google Scholar 

Download references

Acknowledgment

The authors would like to thank to the Scientific Research Projects Units of University of Mersin, grant number BAP-FBE GM (DG) 2008-2YL for providing financial support.

Author information

Authors and Affiliations

  1. Department of Food Engineering, University of Mersin, 33343, Mersin, Turkey

    Demet Güzel & Sedat Sayar

Authors
  1. Demet Güzel
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sedat Sayar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sedat Sayar.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Güzel, D., Sayar, S. Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean. J Food Sci Technol 49, 89–95 (2012). https://doi.org/10.1007/s13197-011-0260-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-011-0260-0

Keywords

Search

Navigation