Abstract
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.
This is a preview of subscription content, log in via an institution to check access.
References
Salunkhe DK, Kadam SS (1989) CRC Handbook of World Food Legumes Nutritional Chemistry, Processing Technology and Utilization, Vol. 1 Boca Raton, FL: CRC Press.
Koehler HH, Chang CH, Scheier G, Burke DW (1987) Nutrient composition, protein quality and sensory properties of thirty-six cultivars of dry beans (Phaseolus vulgaris). J Food Sci 52: 1335–1340.
Doughty T, Walker A (1982) Etude FAO: Alimentation et nutrition. Rome: FAO.
Bressani R (1993) Grain quality of common beans. Food Rev Int 9: 237–297.
Deshpande, SS, Cheryan, M. (1983) Changes in phytic acid, tannins, and trypsin inhibitory activity on soaking of dry beans (Phaseolus vulgaris). Nutr Rep Int 27: 371–377.
Nnann IA, Phillips RD (1990) Protein and starch digestibility and flatulence potential of germinated cowpeas (Vigna unguiculata). J Food Sci 55: 151–153.
Buckle KA, Sambudi H (1990) Effect of soaking and boiling treatments on the quality of winged bean seeds. J Sci Food Agric 53: 379–388.
Van der Poel TFB, Blonk J, van Zuilichem DJ, Van Dort MG (1990) Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality. J Sci Food Agric 53: 215–228.
Akinlosotu A, Akinyele IO (1991) The effect of germination on the oligosaccharide and nutrient content of cowpeas (Vigna unguiculata). Food Chem 39: 157–165.
Chattopadhyay H, Banerjee S (1953) Effect of germination on the biological value of proteins and the trypsin inhibitor activity of common indian pulses. Ind J Med Res 41: 185–189.
Barampama Z, Simard RE (1993) Nutrient composition, protein quality and antinutritional factors of some varieties of dry beans (Phaseolus vulgaris) grown in Burundi. Food Chem 47: 159–167.
Lopez OP, Harry GI, Rivera RM (1987) Development of a fermentation procedure to produce a tempeh related food using common beans as substrate. Biotechnol Letter 9: 333–338.
Ibrahim MH, Antai SP (1986) Chemical changes during the fermentation of African locust bean (Parkia filicoidea Welw) seeds for production of Daddawa. Qual Plant Foods Hum Nutr 36: 179–184.
Ejiofor MAN, Oti E (1987) Studies on the fermentation of seeds of the African oil bean tree (Pentaclethra macrophylla). Int Tree Crops J 4: 135–144.
AOAC (1980) Official Methods of Analysis, 13th ed. Washington, DC: Association of Official Analytical Chemists.
Spackmann DH, Stein WH, More S (1958) Automatic recording apparatus for use in the chromatograph of amino acids. Anal Chem 30: 1190–1206.
Slack PT (1987) Analytical methods manual Second Edition Food RA method: qualitative fat extraction (room temperature), method 5.
Bannon CD, Craske JD, Hai NT, Harper NL, O'Rourke KL (1982) Analysis of fatty acid methyl esters with high accuracy and reliability, II: Methylation of fats and oils with boron trifluoride-methanol. J Chromat, 247: 63–69.
AOAC (1980) Official Methods of Analysis, 13th ed. Washington, DC: Association of Official Analytical Chemists.
Cerning J, Guilbot J (1973) Changes in carbohydrate composition during maturation of wheat and barley kernel. Cereal Chem 50: 220–225.
Clegg KM (1956) The application of the anthrone reagent to the estimation of starch in cereals. J Sci Food Agric 7: 40–43.
Yemm EW, Willis AJ (1954) The estimation of carbohydrates in plant extract by anthrone. Biochem J 57: 508–510.
AACC (1980) Approved methods of the AACC, 8th ed. St-Paul, MN: American Association of Cereal Chemists.
Singh U, Kherdekar MS, Jambunathan R (1982) Studies on Desi and Kabuli chickpea (Cicer arietinum L.) cultivars. The levels of amylase inhibitors, levels of oligosaccharides and in-vitro starch digestibility. J Food Sci 47: 510–512.
Stott JA, Smith H (1966) Microbiological assay of protein quality withTetrahymena pyriformis W. Br J Nutr 20: 663–673.
Steel RGD, Torrie JH (1980) Principles and procedures of statistics, 2nd ed. New York: McGraw-Hill.
Odunfa SA, Adesomoju A (1986) Fatty acid composition of African locust beans (Parkia bilobosa). Chem Microbiol Technol Lebesm 10: 125–127.
Augustin J, Beck CB, Kalffleish G, Kagel LC (1981) Variation in the vitamin and mineral content of raw and cooked commercialPhaseolus vulgaris classes. Food Technol 3: 75–76.
Eka OU (1980) Effect of fermentation on the nutrient status of locust beans. Food Chem 5: 303–308.
El Nahry F, Darwish NM, Tharwat S (1977) Effect of preparation and cooking on the nutritive value of local kidney bean (Phaseolus vulgaris). Qual Plant 2: 141–150.
Mital BK, Steinkraus KH (1975) Utilization of oligosaccharides by lactic acid bacteria during fermentation of soy milk. J Food Sci 40: 114–118.
Akinyele IO, Akinlosotu A (1991) Effect of soaking, dehulling and fermentation on the oligosaccharides and nutrient content of cowpea (Vigna ungiculata). Food Chem 41: 43–53.
Bishnoi S, Khetarpaul N (1993) Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chem 47: 177–182.
de Leon LF, Elias LG, Bressani R (1992) Effects of salt solutions on the cooking time, nutritional and sensory characteristics of common beans (Phaseolus vulgaris). Food Res Inter 25: 131–136.
Chompreeda PT, Fields ML (1984) Effects of heat and natural fermentation on amino acids, flatus producing compounds, lipid, oxidation and trypsin inhibitor in blends of soybean and cornmeal. J Food Sci 49: 563–565.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Barampama, Z., Simard, R.E. Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans. Plant Food Hum Nutr 48, 349–365 (1995). https://doi.org/10.1007/BF01088494
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01088494