Baked Beans Research Articles

Beans, peas and pulses for improved public and planetary health: Changing UK consumption patterns

Beans, peas and pulses offer significant nutritional, health and environmental benefits (1,2,3, 4) and the FAO states that including pulses in agrifood systems is key to achieving the Sustainable Development Goals(5). Recommended intakes vary across national food-based dietary guidelines(6), but higher intakes are associated with benefits including increased satiety, reduced blood pressure, lower risk of cardiovascular disease and improved gut microbiota composition and activity(7). Worldwide, the average consumption of pulses is 21g per person per day(8) but published analysis of UK intakes is scarce. The aim of this review was to analyse consumption trends using two UK government datasets.The Family Food module of the Living Costs and Food Survey details food and drink purchases from approximately 5000 households per year(9). The ‘UK – household purchases’ data include the average (mean) quantities purchased per person per week. Categories relating to beans, peas and pulses were identified, and data were presented as graphs of purchasing trends (1974–2021).The National Diet and Nutrition Survey (NDNS)(10) assesses the nutritional status of 1000 participants (1.5 years and over) annually. Personal-level dietary data (2008-2019) were evaluated for subgroups ‘baked beans’ and ‘beans and pulses including ready meal and homemade dishes’, including fresh, frozen and canned beans and pulses, and recipes containing them. Peas/ green beans were excluded because of the nature of the data aggregation. Food-level dietary data (2018-19) were assessed for the frequency of consumption of different types of peas, beans and pulses.Our analysis of the Family Food datasets shows that, at 28g per person per day, the current average (mean) consumption of beans, peas and pulses in the UK is suboptimal. Our parallel analysis of NDNS data showed that more than 40% of participants were not eating any beans and pulses (excluding peas).Dietary trends are shifting. The overall consumption of beans, peas and pulses has been falling steadily since the late 1980s. This is mostly due to the drop in consumption of peas and baked beans, though these are still the most frequently consumed legume categories in the UK diet. Canned pea purchases fell from 88g per person per week in 1974 to 14g per person per week in 2020-21. Baked bean purchases peaked at 133g per person per week in 1986, dropping to 78g in 2020-21.Purchases of other canned beans and pulses (excluding baked beans) have increased noticeably in the last decade, from 17g per person per week 2015-16 to 32g in 2020-21. Purchases of dried pulses have remained consistent, averaging 11g per person per week in 2020-21.This analysis indicates significant scope to deliver affordable, accessible health and environmental benefits through increased consumption of beans, peas and pulses in the UK.

Nutrient content and cost of canned and dried legumes and plant-based meat analogues available in New Zealand supermarkets.

Plant-based eating patterns are recommended for human and planetary health. Plant-based protein sources in supermarkets include traditional options and plant-based meat analogues. This cross-sectional survey examined the nutritional content, healthiness, cost and labelling of these products. Nutrient content and claims on canned legumes (plain [N = 64] and flavoured [N = 25]), canned baked beans (N = 23), dried legumes (N = 21), tofu (plain [N = 8] and flavoured [N = 5]), falafels (N = 14), meat analogues (meat-free burgers [N = 11], meat-free sausages [N = 10] and 'other' meat-free products [N = 20]) were obtained from a database of packaged foods in New Zealand. Mean (SD) energy, protein, total fat, saturated fat, sodium and dietary fibre content (per 100 g) was calculated for each category. Healthiness was assessed using an estimated Health Star Rating (Rating ≥3.5 considered 'healthy'). Product data were linked with household purchasing data from the 2019 Nielsen IQ® consumer panel to calculate mean purchase price/100 g/category. The number and type of nutrition claims were compared across categories. The highest mean protein content was 'other' meat-free products (14.8 ± 6.9 g/100 g). Meat-free sausages had the highest sodium and saturated fat content (643 ± 148 mg/100 g, 3.7 ± 4.5 g/100 g). Overall, few meat analogues (N = 5, 12%) scored an estimated Health Star Rating ≥3.5. Dried legumes were the cheapest plant protein (mean ± SD) purchase price = NZ $0.30 ± 0.16/100 g), compared with 'other' meat-free products (purchase price = NZ $2.57 ± 0.88/100 g). The most common nutrition claims on meat analogues were about protein content. Dietary fibre claims were the most common on canned and dried legumes. Meat analogues offer convenience, however, may be less healthy and more expensive than traditional plant-based proteins. This study assists dietitians in providing accurate consumer messaging about healthy plant-based proteins.

Quantitative analysis and health risk assessment of bisphenols in selected canned foods using the modified QuEChERS method coupled with gas chromatography-mass spectrometry

A QuEChERS-based extraction method, followed by derivatization prior to gas chromatography-mass spectrometric detection, was used to determine the presence and levels of bisphenol A and four of its derivatives in canned fish, baked beans and corned beef. The best conditions for derivatization of the five bisphenols were found to be 25°C over 60 min using a multivariate procedure based on central composite design and bis(trimethylsilyl) trifluoroacetamide as the derivatizing agent. Good method validation parameters were observed with recoveries ranging from 80% to 98% at three spiking levels, while method detection and quantitation limits were in the 0.794–3.81 and 2.41–11.5 µg kg−1 range, respectively. Bisphenol A was detected in all food categories (16.5–191 µg kg−1) while bisphenol B was detected in baked beans only with concentration ranges of 15.4–49.2 µg kg−1. The estimated daily intake for bisphenol A due to consumption of all the three food categories was estimated at 0.57 µg kg−1 bw per day. This value was within the temporary tolerable daily intake set by the European Union. A health risk assessment prediction using the hazard quotient showed that the potential for non-carcinogenic effects in adults due to a lifetime consumption of the studied canned foods was minimal but detrimental to vulnerable groups especially babies. In this regard, detection of these bisphenols in the studied food samples remains a concern and regular monitoring is necessary to ensure they remain within permissible migration levels.

Baked beans on toast and beating the gender odds

This invited Commentary examines responses to the book, Beating the Odds: A practical guide to navigating sexism in Australian universities. The book is relevant to the theme of the Special Issue, as women leading teaching and learning are doing so in a sexist environment that limits their opportunities to lead and that under-values their contributions when they do manage to achieve leadership roles. The editors invited me to write this Commentary, explaining that they were seeking “… a contemporary, thought-provoking piece by a leader in the topic of the Special Issue”. They suggested the Commentary might be “…an examination of the impact of the book and the emotive response it has generated in higher education”. Reactions to the book are discussed in terms of: resonance with the book’s contents; value for young/early career women; value for men; mixed emotions and value in taking action. The Commentary ends with a call to action related to baked beans on toast.

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting.

Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide formation in baked adzuki beans obeys the exponential growth function during the baking process, where a rapid increase in acrylamide content occurs at a critical temperature and low moisture content. The critical temperature that leads to a sudden increase in acrylamide content is 116.5 °C for the moisture content of 5.6% (w.b.) in microwave baking and 91.6 °C for the moisture content of 6.1% (w.b.) in drum roasting. The microwave-baked adzuki beans had a higher formation of the kinetics of acrylamide than that of drum-roasted beans due to the microwave volumetric heating mode. The acrylamide content in baked adzuki beans had a significant correlation with their color due to the Maillard reaction. A color difference of 11.1 and 3.6 may be introduced to evaluate the starting point of the increase in acrylamide content under microwave baking and drum roasting, respectively. Heating processes, including microwave baking and drum roasting, for adzuki beans generate characteristic volatile compounds such as furan, pyrazine, ketone, alcohols, aldehydes, esters, pyrroles, sulfocompound, phenols, and pyridine. Regarding flavor formation, beans baked via drum roasting showed better flavor quality than microwave-baked beans.

The Changing Landscape of Legume Products Available in Australian Supermarkets.

Evidence supports regular dietary inclusion of legumes due to their positive effects on both human and planetary health. Intake within Australia is suboptimal, with consumer data suggesting that an inability to integrate legumes into usual dietary patterns is a barrier to consumption. This places the food industry in a unique position to offer Australians the ability to incorporate legumes into usual dietary patterns via innovative new products. The aim of this study was to explore the legume category and compare nutrition product data and the use of nutrition and health claims between 2019 and 2021. An audit of legume products from four major metropolitan Sydney supermarkets (Aldi, Coles, IGA, Woolworths) collected ingredient lists, nutrition information and on-pack claims for baked beans, legume dips, legume flours, legume snacks (including subcategories of legume chips and whole legume snacks), canned legumes, dried legumes, frozen legumes, and pulse pasta. The total number of legume products available on the market nearly doubled from 2019 (n = 312) to 2021 (n = 610); this was driven by traditional plain canned and dried legumes and some new and convenient options, particularly snacks (legume chips) where the largest growth occurred. Of all legume products (n = 610), 82% met the Nutrient Profiling Scoring Criteria, 86.8% were at least a source of dietary fibre, and 55.9% were at least a source of protein. Nutrition content claims relating to dietary fibre, gluten free and protein more than doubled since 2019, with each featuring on over one third of the products identified in 2021. Vegan/vegetarian on-pack claims more than doubled since 2019, and claims related to the term plant-based/plant protein and environmental sustainability emerged on packs in 2021. By addressing barriers to consumption, such as lack of time and knowledge on how to prepare legumes, innovative legume products may help influence future consumption patterns.

Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products

Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values

Baked Corn (Zea mays L.) and Cooked Common Bean (Phaseolus vulgaris L.) Snack Consumption Reduced Inflammation and Upregulated NRF2 and SOD2 in Chronic Colitis In Vivo

Abstract Objectives This research aimed to evaluate the effect of the consumption of a baked corn and bean snack in the intestinal oxidative stress and energetic metabolism in chronic colitis in vivo. Methods The polyphenolic composition of baked 70% nixtamalized corn (Zea mays L.) and 30% cooked common bean (Phaseolus vulgaris L.) snack (70/30) was characterized by UHPLC-QTOF/MS. Dextran sodium sulfate (DSS, 2% v/v) was used as chemical inductor of colitis in 45 CD-1/ICR male mice (6–8 weeks age) randomly distributed in 5 groups (treatment 5 weeks): G1 (basal diet: BD + water), G2 (BD), G3 (20 g 70/30/kg body weight: BW/day + BS), G4 (40 g 70/30/kg BW/day + BS), and G5 (60 g 70/30/kg BW/day + BS). G2-G5 groups were administered DSS every other week, during 5-weeks. BW and disease activity indexes (DAI) were measured weekly. Liver and colon histopathological and immunohistochemical (TGF-b and Ki-67) analysis was performed. Serum antioxidant capacity, pro-inflammatory cytokines, and fecal composition (polyphenols and short-chain fatty acids) were quantified. The colonic mRNA expression of genes associated with oxidative stress and energy metabolism was performed using a mice gene array. Results p-Coumaric and ferulic acids were the main identified phenolics (72–103 mg/g snack, respectively). G3 and G4 exhibited the highest BW (+2.94%) and lowest DAI scores (0.5–1.5) (p < 0.05) among the DSS-induced groups, compared to G2. G4 showed preservation of colon architecture from 70/30-administered groups (histological score: 4.30 ± 0.13), while G3 and G4 exhibited the highest seric antioxidant capacity values (130–147 mg equivalents Trolox/mL). Snack-added groups displayed the lowest IL-6 and TNF-a values (598–657 pg/mL and 82–277 pg/mL, respectively) (p < 0.05) and the highest amount of fecal polyphenols and short-chain fatty acids (21–25 mM). G1 and G4 were clustered in the same groups from the gene analysis (p < 0.05), being the adiponectin receptor 1 (ADIPOR1) (-0.17 fold), erythroid-derived 2-like 2 (NRF2) (0.32–0.34 fold), and superoxide dismutase (SOD2) (0.58–1.25 fold) the main regulated genes, compared to G2. Conclusions Results suggested that 70/30 baked corn and bean snack consumption protects the colon from inflammatory symptoms, decreasing oxidative stress in vivo. Funding Sources The funding received by CONACyT is appreciated.

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

AbstractPulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive compounds; and the impact on antioxidant capacity (AOX) of 10 selected pulses. Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) revealed that thermal processing causes modifications to the main storage proteins in pulses. Heating decreased saponin content from 12% to 44% in most heat‐processed samples; phytates were reduced 30%–84%, and polyphenol content decreased 28%–66%. In addition, the in vitro protein digestibility (IVPD) was enhanced 2.5%–9.5%, 3.5%–10.7%, and 2.2%–8.4% by extrusion, cooking, and baking, respectively. AOX showed an improvement in all processed samples (compared to raw flour) evaluated by the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method and by the oxygen radical absorbance capacity (ORAC). Fe2+ chelation showed that extruded and baked chickpea exhibited a decrease in IC50 by 40% and 70%, respectively. Extruded green and yellow split pea presented the highest Fe2+ chelation, improving by 11%–17% and 13–80%, respectively, when compared to the raw samples. Reducing power was enhanced by 26% in extruded chickpea, 18% and 29% in extruded and baked faba bean, respectively, and 50% in baked navy bean, when compared to the raw samples. Extrusion showed the highest β‐carotene AOX improvements (IC50 90%–96%). In this study, it was demonstrated that pulses AOX attributes can be enhanced by thermal processing; however, this will depend on the legume species and heating process applied. Furthermore, cooking seems to be the most effective thermal method to decrease saponins and phenolics, while extrusion reduced effectively phytic acid on bean samples, and cooking for the rest of pulses. All heating treatments affected positively IVPD, while the highest in vitro protein‐digestibility corrected amino acid score (IVPDCAAS) values were observed for baked pulses. Employing adequate processing methods represents an effective strategy to improve the digestibility of their proteins, as well as increasing the antioxidant potential of the resulting ingredients.

Which companies dominate the packaged food supply of New Zealand and how healthy are their products?

Improvement of national food supplies are an opportunity to improve a country's health. Our aim was to identify the major food companies manufacturing packaged foods and non-alcoholic beverages available in New Zealand supermarkets in 2018; to assess the healthiness of products using (1) the Health Star Rating (HSR) system, (2) Australian Dietary Guidelines classification (core/discretionary), and (3) by level of processing; to compare the healthiness of products displaying and not displaying the HSR and; to assess potential for food reformulation within selected food sub-categories. Information on packaged foods was obtained from the Nutritrack supermarket database. Companies that manufactured each food and brand were identified using company websites and the New Zealand companies register. In total, 13,506 packaged products were mapped to 1,767 brands and 1,214 companies. Based on market share of products available for sale (Euromonitor data), there were 22 dominating companies producing 31% of products and 17% of brands. Fifty-nine percent of products were classified as unhealthy (HSR <3.5/5 stars), 53% as discretionary, and 69% as ultra-processed. Products displaying the HSR on the package had a higher mean HSR ±SD than if the HSR was not displayed (3.2±1.3 versus 2.5±1.4, p = 0.000). Efforts to improve the healthiness of products should be directed to the 22 food companies dominating this market share, particularly in the core foods groups which are currently less likely to meet Heart Foundation reformulation targets (bread, breakfast cereals, cheese, canned baked beans, yoghurt). The New Zealand supermarket packaged food supply included in the Nutritrack database is dominated by a small number of companies and is mostly unhealthy. Government leadership is required to improve the healthiness of the packaged food supply and provide adequate information to consumers. This includes interventions setting reformulation targets for core food groups, setting population nutrient intake targets and mandating that the HSR is displayed on all products.

Consumption of a baked corn and bean snack reduced chronic colitis inflammation in CD-1 mice via downregulation of IL-1 receptor, TLR, and TNF-α associated pathways

Ulcerative colitis (UC) is a condition that has been rising in the number of cases around the world. Food products made from natural ingredients such as corn and common bean might serve as alternatives for the treatment of UC. This study aimed to assess the anti-inflammatory effect of the consumption of a baked corn and bean snack (CBS) in an in vivo model of UC using 2% dextran sodium sulfate (DSS) as inductor of colitis. CD-1 mice (45, n = 9/group) were randomly separated into 5 groups, treated for 6-weeks as follows: G1 (basal diet, BD), G2 (2% DSS), G3 (20 g CBS/body weight BW/day + BD), G4 (40 g CBS/BW/day + BD) and G5 (60 g CBS/BW/day + BD). BW, Disease Activity Index (DAI), and feces were collected throughout the treatment. After euthanasia, organs (spleen, liver, and colon) were excised and weighed. Feces were analyzed for β-glucuronidase (β-GLUC) activity and gas-chromatography. The colons were analyzed for histopathology, myeloperoxidase (MPO) activity, and gene analysis. At the end of treatments, among the DSS-induced groups, G3 exhibited the lowest BW losses (11.5%), MPO activity (10.4%) and β-GLUC (8.6%). G4 presented the lowest DAI (0.88), relative spleen weight, and histological inflammation score (p < 0.05). Compared to G2, CBS consumption significantly (p < 0.05) reduced serum TNF-α, IL-10, and MCP-1 levels. The fecal metabolome analysis ranked 9-decenoic acid, decane, and butyric acid as the main contributors of pathways associated with the β-oxidation of fatty acids. G4 showed the highest fecal/cecal contents of short-chain fatty acids among all the DSS-induced groups. For the gene expression, G4 was clustered with G1, showing a differential inhibition of the pro-inflammatory genes Il1r1, Il1a, Tlr4, Tlr2, and Tnfrsf1b. In conclusion, CBS consumption decreased the inflammatory state and reduced the expression of the IL-1 receptor, TLR, and TNF-α-associated pathways in DSS-induced UC in CD-1 mice.

Productivity Improvement in a Vegetable Canning Manufacturing Facility

This paper investigates current productivity levels of baked beans in a fast manufacturing consumer goods (FMCG) company. The market demand for baked beans on average has increased by 14% year on year over the past two to three years. This growth was unexpected and was unplanned for, hence equipment was utilized to maximum capacity, at times ignoring maintenance issues. The outcome of this approach was a major concern of unplanned stoppages on the production line. The canning process has manual activities such as soaking and sorting. Blanching is semi¬automatic while filling and seaming are fully automated. The filling station was identified as the bottleneck station due to its slow speed (145 cans/minute) as compared to the seamer (200 cans/minute). The major objective of this study was to evaluate how the productivity of the canning process was achieved. Efforts were made to increase the output of soaking, sorting and blanching. This led to the reduced cycle time of the filler and the elimination of sources of contaminations. Industrial engineering tools such as autonomous maintenance, total productive maintenance, total quality management and some of the 20 keys were used to improve the plant’s production output. This paper contributes to the theory of productivity improvement and to industry practitioners it highlights challenges faced when improving productivity.

Dimension Why: How to Save the Universe Without Really Trying by John Cusick

Reviewed by: Dimension Why: How to Save the Universe Without Really Trying by John Cusick Kiri Palm Cusick, John Dimension Why: How to Save the Universe Without Really Trying. HarperCollins, 2020 [336p] (Dimension Why) Trade ed. ISBN 9780062937582 $16.99 E-book ed. ISBN 9780062937605 $9.99 Reviewed from digital galleys R Gr. 4-8 An unexpected sneeze blasts Lola Ray a thousand years into the future, where she is chased by the killer robots and bog mutants of the Temporal Transit Authority, an agency created by a sinister master race called the Phan to capture any time travelers. Luckily for Lola, she also meets Phineas T. Fogg, the brilliant, lonely, and spoiled heir to the Fogg-Bolus Hypergate and Baked Beans Corporation and another unwilling pawn in the Phan's schemes. Cusick's middle grade debut moves at lightspeed, jumping between galaxies, perspectives, and occasionally time. The book's wit lies in snappy descriptions, throwaway lines, and chaotic absurdity. Lola and Phin prove excellent foils for each other as Lola smooths Phin's sharp edges and Phin encourages Lola to take risks and lighten up. As the plot unfolds with increasing silliness, seemingly insignificant bits and pieces come together in gaspand giggle worthy resolutions. This is clever and upbeat pastiche; nods to Doctor Who, Star Trek, and other media will delight fans without isolating newcomers, and the epilogue's cliffhanger allows readers a sigh of hope while promising excitement in the next outing. Budding sci-fi fans and humor aficionados are bound to team up for this hysterical intergalactic adventure. [End Page 79] Copyright © 2020 The Board of Trustees of the University of Illinois

Determination of some heavy metals in baked beans

This study aim to determine the level of some heavy metals in baked bean samples in Maiduguri metropolis Borno State, Sample collection and preparation were carried out using atomic absorption spectrophotometer (A.A.S). The concentration of all the metals studied was observed to be present in tolerable levels lower than the maximum tolerated limit as given by World Health Organization (WHO). Based on the research findings the baked beans samples studied are safe for human consumption.

Homogenization of food samples for gamma spectrometry using tetramethylammonium hydroxide and enzymatic digestion

We have developed a method of food sample preparation for gamma spectrometry involving the use of tetramethylammonium hydroxide (TMAH) and/or enzymes such as α-amylase or cellulase for sample homogenization. We demonstrated the effectiveness of this method using food matrices spiked with 60Co, 131I, 134,137Cs, and 241Am radionuclides, homogenized with TMAH (mixed salad, parmesan cheese, and ground beef); enzymes (α-amylase for bread, and cellulase for baked beans); or α-amylase followed by TMAH (cheeseburgers). Procedures were developed which are best compromises between the degree of homogenization, accuracy, speed, and minimizing laboratory equipment contamination. Based on calculated sample biases and z-scores, our results suggest that homogenization using TMAH and enzymes would be a useful method of sample preparation for gamma spectrometry samples during radiological emergencies.

Microbial, Nutritional and Sensory Qualities of Baked Cooked and Steamed Cooked Lima Beans

Lima bean (Phaseolus lunatus) is a nutritious under- utilized food legume in Nigeria. The need for utilization of lima beans for a healthy and functional food informed this study. Hence the study assessed the microbial, nutritional and sensory qualities of baked cooked and steamed cooked lima beans. Lima beans were processed into baked beans and cooked beans. The time for bake cooking and steam cooking for the lima beans samples were compared. Microbial counts in the two lima beans samples were determined. The processed lima beans samples were evaluated for proximate composition, phytochemicals and antioxidants content. The products were also subjected to sensory evaluation. Total processing time for baked cooked lima beans (BCLB) was shorter (10 h) compared to steamed cooked lima beans (SCLB) (12h). The total viable count was higher in SCLB (3.66 cfu g-1). Baked cooked lima beans (BCLB) recorded the highest protein (14.97 %), the least fat (1.02%) and the highest fibre content (5.88 %) when compared with steamed cooked lima bean (SCLB). Phenolics, flavonoids and lycopene content were higher in BCLB (18.5 GAE/g, 104.5 mg/100g and 12.7 mg/100g) respectively compared to SCLB. SCLB was significantly higher (p < 0.05) in tannin, phytate and trypsin inhibitor compared to BCLB. BCLB samples were the most preferred in all the sensory attributes tested when compared with SCLB samples. The study shows that both baked cooked and steamed cooked lima beans have great utilization potentials, but BCLB has a higher potential in terms of shorter cooking time as well as antioxidant and phytochemicals benefits. Baked cooked lima beans could be explored at household and commercial level for improved nutrition and income generation.

Levels and temporal trend of bisphenol A in composite food samples from Canadian Total Diet Study 2008–2012

Food composite samples from the Canadian Total Diet Study which was conducted each year from 2008 to 2012 rotating between different cities were analysed for bisphenol A (BPA). The overall levels of BPA in the composite food samples from each of the five years from 2008 to 2012 were similar in general with averages (range) of 7.7 ng/g (0.20–106 ng/g), 7.8 ng/g (0.26–110 ng/g), 6.9 ng/g (0.20–84 ng/g), 7.7 ng/g (0.20–105 ng/g) and 9.0 ng/g (0.15–90 ng/g) for 2008, 2009, 2010, 2011 and 2012, respectively. Levels of BPA in most of the non-canned food composite samples were low and no particular trends were observed. In contrast, the trend of BPA levels in canned food composite samples over the five years (2008–2012) varies. BPA levels in most of the canned food composite samples from 2008 to 2012 were consistent in general (e.g. canned luncheon meat: 10–18 ng/g, canned baked beans: 18–25 ng/g). While BPA levels over the five years were found to decrease for some canned food composite samples (e.g., canned fish: 109 ng/g in 2009 vs. 51 ng/g in 2012), they were also found to increase for some other canned food composite samples (e.g. canned meat soups: 90–104 ng/g in 2011–2012 vs. 29 ng/g in 2008). Thus, recent changes in can coating for food packaging to BPA-free alternatives may have not been fully reflected in all canned food products over the period from 2008 to 2012. Continued monitoring is necessary to more fully assess the potential impact on dietary exposure by the use of BPA alternatives in food contact materials.

Sensory profiles and consumer acceptability of a range of sugar-reduced products on the UK market

Current UK intake of non-milk extrinsic sugars (NMES) is above recommendations. Reducing the sugar content of processed high sugar foods through reformulation is one option for reducing consumption of NMES at a population level. However, reformulation can alter the sensory attributes of food products and influence consumer liking. This study evaluated consumer acceptance of a selection of products that are commercially-available in the UK; these included regular and sugar-reduced baked beans, strawberry jam, milk chocolate, cola and cranberry & raspberry juice. Sweeteners were present in the reformulated chocolate (maltitol), cola (aspartame and acesulfame-K) and juice (sucralose) samples. Healthy, non-smoking consumers (n=116; 55 men, 61 women, age: 33±9years; BMI: 25.7±4.6kg/m2) rated the products for overall liking and on liking of appearance, flavor and texture using a nine-point hedonic scale. There were significant differences between standard and reduced sugar products in consumers' overall liking and on liking of each modality (appearance, flavor and texture; all P<0.0001). For overall liking, only the regular beans and cola were significantly more liked than their reformulated counterparts (P<0.0001). Cluster analysis identified three consumer clusters that were representative of different patterns of consumer liking. For the largest cluster (cluster 3: 45%), there was a significant difference in mean liking scores across all products, except jam. Differences in liking were predominantly driven by sweet taste in 2 out of 3 clusters. The current research has demonstrated that a high proportion of consumers prefer conventional products over sugar-reduced products across a wide range of product types (45%) or across selected products (27%), when tasted unbranded, and so there is room for further optimization of commercial reduced sugar products that were evaluated in the current study. Future work should evaluate strategies to facilitate compliance to dietary recommendations on NMES and free sugars, such as the impact of sugar-reduced food exposure on their acceptance.

Importance of being flexible in nurse education.

British Journal of Nursing, 2014, Vol 23, No 15 847 © 2 01 4 M A H ea lth ca re L td T his September sees the first cohorts of student graduates who undertook the BSc (Hons) programme developed on the basis of the Nursing and Midwifery Council (NMC) Standards published in 2010. Being the first cohort of a new programme is always a challenge as, inevitably, there will be a few glitches as the programme is introduced. However, these students have also commenced their nursing careers at a time when healthcare organisations have undergone significant reorganisation, and health care—and nursing in particular—have faced constant negative media attention. It therefore seems timely to reflect on how nurse education has responded to the criticisms and changes in health care over the last 3 years in order to ensure that these students are fit for purpose and practice. Critics of the move to an all-degree profession felt that nurses would be ‘too posh to wash’. However, this argument cannot be substantiated given that the students are only just about to qualify and there is no evidence as yet that having a degree means a nurse is less willing to participate in care. All the students are assessed in practice by qualified mentors on their ability to deliver patient care in a compassionate and professional manner. This is core to all elements within a practiceassessment document. Skills and simulations are now an integral part of the curriculum, offering students an opportunity to rehearse the fundamental skills of nursing in a safe environment prior to practising them in the real world; failure to demonstrate the required skills will affect their ability to progress. Service user involvement has become an essential part of the nursing curricula. Local education and training boards that commission nurse education programmes require universities to demonstrate how service users are involved in their programmes at all levels. Role players and service users are increasingly being involved in simulations as well as recruitment processes. For example, at my university, service users with a learning disability, who are members of the Baked Bean Theatre Company, are an important part of our simulations and teaching and Karen Elcock

Assessment of the Safety of Some On-The-Shelf Canned Food Products Using PCR-Based Molecular Technique

Study on the assessment of bacteria load of some on-the-shelf canned food products bought from different shops in the open markets in Owerri, Imo State, Nigeria was undertaken. Eleven canned food products including 2 cans of tomato paste (TP), 2 of fish-in-tomato-sauce (FTS), 3 of sweet corn (SC), baked beans (BB), 1 of green peas (GP) and 2 kidney beans (KB) were collected randomly and used for the analysis. Culture-based identification depicts the presence of Bacillus sp., Staphylococcus sp., Vibrio parahaemolyticus, Salmonella sp., Klebsiella sp., Proteus sp., Pseudomonas sp. and Escherichia coli. Plasmid profiling of culture-dependent isolates showed visible bands except Staphylococcus sp., Klebsiella sp. and Bacillus sp. Randomly amplified polymorphism DNA [RAPD] profiling using varying oligonucleotide primers specific for identification of 16SrRNA genes of some organisms of public health concern, confirmed the presence of coliforms, Staphylococcus sp., Vibrio sp., S. typhi and S. enteritidis on gel electrophoresis field. In the context of possible risk of consuming contaminated canned food products, this study was designed to show that most on-the-shelf canned food products can possibly habour organisms of public health importance which can be ascertained through molecular characterization using PCR-based technique. There is also the possibility of these organisms posing food safety issues and pharmaceutical risks in case of possible out break, assayed through plasmid profiling of the culture-dependent isolates. A major concern in this study is the lack of adherence to food safety regulations. The products still been marketed on the shelves and analyzed in this study must have outlived the shelf stability period.