Effect of cooking in whey on the biological value of beans

Natalia Shamkova,Asmaa Abdulhamid,Natalia Bugaets,A Valiev,D.A Zyukin,I Safiullin,M Nizamutdinov,W Heijman,F Nezhmetdinova,M Kalimullin,R Nizamov,A Taylan,B Ziganshin,D.I Zhilyakov

doi:10.1051/bioconf/20213700051

Natalia Shamkova, Asmaa Abdulhamid + Show 12 more

Open Access

https://doi.org/10.1051/bioconf/20213700051

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Abstract

Beans are an essential food and the primary protein source for many people worldwide, and there is a need to develop affordable and nutritious bean-based food products, particularly for individuals who are unable to consume animal protein due to financial or health constraints. This study aimed to investigate how cooking beans in whey can affect the biological value and the activity of protease inhibitors (TIA) of the bean puree obtained. Bean seeds were soaked in water for (5–6) hours, then cooked in the whey after discarding water. Boiled beans were then coarsely ground and followed by fine grinding after removing cooking liquid; the obtained bean puree was cooled to 20 °C. Following the same method, the control sample was prepared using water as a cooking liquid. Bean puree obtained from whey-cooking (BPCW) was compared to control (bean puree obtained from water-cooking (BPW)) in terms of trypsin inhibitor activity (TIA) and the relative biological value (RBV%) using the test organism (Tetrahymena Pyriformis). TIA in BPCW decreased by (6,7 %; 3,8 % – for water soluble and salt soluble TIA respectively). RBV % showed a significant increase (25 %) after treating samples with whey compared to control, demonstrating the efficacy of incorporating bean puree obtained by this method to develop highly nutritious bean-based foodstuffs for specialized and functional purposes.

Highlights

Bean seeds are known as a cheap, widespread staple food, which plays an important role in human nutrition with protein levels ranging from 21.4% to 23.6% [1]
Boiling beans in water effectively reduces the activity of proteolytic enzyme inhibitors [12], the nutritional and biological value of the final product is significantly reduced because many water-soluble nutrients and vitamins are partially or completely leached into the cooking medium [13]
The results of (TIA) determination in the processed bean products are shown in figure (2) and indicate that (TIA) the concentration was lower in BPCW by (6.67% and 3.79%) for water-soluble and salt-soluble Trypsin inhibitor activity (TIA) respectively compared to BPW

Summary

Introduction

Bean seeds are known as a cheap, widespread staple food, which plays an important role in human nutrition with protein levels ranging from 21.4% to 23.6% [1]. Bean protein is considered to be of low quality due to the lack of the essential amino acids methionine and cysteine, as well as the presence of some anti-nutritional factors such as protease inhibitors [3, 4]. These are substances of a protein nature that reduce the digestibility of proteins due to the formation of complexes with proteolytic enzymes [5]. The use of acid or alkaline during cooking can reduce the activity of protease inhibitors since low or high pH affects enzyme activity

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