Black Kidney Bean Research Articles

Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes

Effects of soaking and cooking methods were studied on neutral detergent fibre (NDF), acid detergent fibre (ADF), cellulose, hemicellulose and lignin contents of five food legumes. Black grams, chickpeas, lentils, and red and white kidney beans were soaked in tap water and sodium bicarbonate solution (1% w/v). Slight but significant increases in ADF (0.85–4.57%) and cellulose (344–6.59%) were observed on soaking food legumes in tap water. Soaking in sodium bicarbonate solution led to appreciable increase of hemicellulose (44.43–58.86%) and cellulose (5.67–12.5%) but lignin contents remained unchanged. The insoluble dietary fibre components were reduced to various contents on cooking water-presoaked legumes, by three different methods. However, pressure cooking showed a more pronounced effect on the reduction of these insoluble dietary fibre components than ordinary and microwave cooking methods. Pressure cooking caused reduction in NDF (28.5–35.3%), ADF (11.6–21.8%), cellulose (17.0–35.8 and hemicellulose (37.5–42.4%) whereas increase in lignin content (15.2–27.8%) was observed. Reduction in hemicel1ulose content was distinctly more than cellulose content as a result of cooking the food legumes by these three cooking methods.

Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.).

This investigation was conducted to determine the structures and amounts of anthocyanins obtained from seed coats of kidney bean (Phaseolus vulgaris L.) cultivated in Korea. Anthocyanins in the seed coat of kidney bean were extracted with 1% HCl/20% CH(3)OH, and the crude anthocyanin extracts were purified by semipreparative HPLC. Five major anthocyanins were isolated, and their chemical structures were identified by spectroscopic methods (UV-vis, LC/ES-MS, and 1H and 13C NMR). The structures of these five anthocyanins were elucidated as cyanidin 3,5-diglucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, and pelargonidin 3-glucoside. Using RP-HPLC with photodiode array detection, each of the five anthocyanins was separated within 12 min by using a gradient elution. It was proved that the application of RP-HPLC could be an excellent method for determining the composition and contents of anthocyanins in kidney bean. The preponderance of pelargonidin 3-glucoside and delphinidin 3-glucoside are observed in red and black kidney beans, respectively. However, in this study, it is reported for the first time that the contents and composition of anthocyanins in speckled seed depend on the classes of speckle color. The contents of cyanidin 3,5-diglucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, pelargonidin 3-glucoside, and total anthocyanins in seed coats of 16 kidney beans cultivated in Korea were in the ranges of 0-0.04, 0-2.61, 0-0.12, 0-0.17, 0-0.59 and 0-2.78 mg/g of dried seed coats, respectively.

Variability for Starch Digestibility in Dry Bean (Phaseolus vulgaris L.)

Undigested starch is a major contributor to gastrointestinal discomfort experienced from eating cooked dry beans (Phaseolus vulgaris L.). Plant breeders are interested in identifying genetic stocks of beans with highly digestible starch to use in food quality improvement programs. Before a selection program for starch digestibility can be initiated, genetic variability must be ascertained. Breeding lines and cultivars from several dry bean market classes were evaluated for their starch digestibility using a laboratory procedure involving the determination of total dietary fiber with 3-enzymes. Grinding raw and cooked beans using a mill with the same-size screen (either 40 or 60 mesh) resulted in larger particles in the raw than in the cooked bean sample and inflated the amount of indigestible starch in the raw bean samples. In an experiment in which cooked and raw beans were ground with different size sieves, we found that in order to obtain cooked and raw beans with comparable particle sizes (thus providing accuracy and reliability to indigestible starch determinations), the cooked beans should be ground and sieved through a 40-mesh screen, and raw beans through a 60-mesh screen. Navy bean was the market class with the most digestible starch (≈10%). Black beans and kidney bean had the least digestible—starch >15%. Manteca, a Latin American market class with a pale yellow seed coat, was similar in digestibility to navy beans. Although the evidence is anecdotal, Manteca beans are favored for their qualities of taste, texture, and good digestibility. The current research on indigestible starch appears to confirm the high digestibility, low-flatulence attributes of Manteca bean.

Determination of total, soluble and insoluble dietary fibre in two new varieties of Phaseolusvulgaris L. using chemical and enzymatic gravimetric methods

Two new varieties of uncooked legumes were analysed by proximal analysis and biochemical methods. The ‘Montalban’ variety of black kidney beans showed values of protein, fat, carbohydrate and ash very similar to those of the ‘Tacarigua’ variety. The application of chemical-gravimetric methods to measure acid detergent fibre (ADF) and neutral detergent fibre (NDF) yielded higher values of NDF (32.1%) for ‘Montalban’ than for ‘Tacarigua’ (15.4%), while ADF values were higher for ‘Tacarigua’ (14.5%) than for ‘Montalban’ (6.9%). The application of the Hellendoorn enzymatic-gravimetric method showed similar values of unavailable carbohydrate for both varieties; however, these values (21.6%) were higher than those previously reported for food grain legumes in the literature using the same method. The determination of soluble dietary fibre (SDF) yielded insignificant values for the ‘Tacarigua’ variety; the insoluble dietary fibre (IDF) was higher for the ‘Montalban’ variety (16.8%) and the total dietary fibre was higher for the ‘Montalban’ variety (19.9%) using the Prosky method. These differences could possibly be due to the higher content of SDF and to the starch quality of the ‘Montalban’ variety.

EVALUATION OF SEVERAL GROWING MEDIA FOR USE IN NITROGEN FIXATION RESEARCH

A wide range of methodologies, ranging from Leonard jar to growth pouch have been used to investigate the nitrogen fixation process in leguminous crops. The effectiveness of most of these research methods have been questioned. Problems encountered vary from difficulty in root separation to water log conditions. This study was undertaken to determine the effect of different growing media on nodule development and harvestability. Black and Red seed coat kidney bean were surface sterilized and inoculated with the Rhizobium phaseoli strain UMR 1899. Seeds were planted in 8.5 cm diameter sterile clay pots containing the respective growing medium. These growing media were sand, Promix GM, Promix BX, and fritted clay. The black seed coat kidney bean had higher germination rate under all media for all dates recorded. Black kidney bean grown in sand and fritted clay had plant heights significantly greater than ones grown in the other media on the third harvest date. Nodule activities as measured by shoot dry weight and nodule number were significantly higher in both beans grown in fritted clay than in other media. Promix GM plants with dry weight of .45g for the black bean and .32g for the red beans were the lowest. Nodule separation from the growing media was easiest when plants were grown in sand, however, this was not significantly different from that of plants grown in fritted clay.

Parameters involved in binding of porcine pancreatic α-amylase with black bean inhibitor: role of sulfhydryl groups, chloride, calcium, solvent composition and temperature

The amylase inhibitor of black (kidney) beans ( Phaseolus vulgaris; MW 53 000) forms a 1:1 stoichiometric complex with porcine pancreatic α-amylase (MW 52 000) at pH 5.40. The single sulfhydryl group of the inhibitor and the two sulfhydryl groups of α-amylase are not involved in recognition and binding. Chloride ions, required for activity of α-amylase at both pH 5.40 and 6.90, are important for inhibitor-enzyme binding at pH 6.90 but not at pH 5.40. Calcium-free α-amylase binds with the inhibitor. An increase in the ionic strength of the solvent increases the rate of binding of the inhibitor with α-amylase; a decrease in the dielectric constant decreases the rate of binding; and decreasing the temperature increases the dissociation constant, K d, of the complex. These data support the hypothesis that hydrophobic interaction is of primary importance in complex formation. The activation energy, E a, for complex formation was found to be 12.4 kcal/mol at pH 5.40 and 24.2 kcal/mol at pH 6.90. In the presence of the poor substrate, p- nitrophenyl-α- D-maltoside , the E a for complex formation was 4.1 kcal/mol at pH 6.90.

Studies on the Functional Characteristics and Digestibility of Starches from Phaseolus vulgaris Biotypes

AbstractThe functional properties of starches from black bean, kidney bean, navy bean, northern bean and pinto bean, all biotypes of Phaseolus vulgaris, were examined. Starch granule sizes ranged from 22 – 39 μm (length) to 19 – 28 μm (width) and shapes varied from elliptical to oval. Amylose content ranged from 30.2 – 37.3%. A highly ordered crystalline structure of granules (Ca) was suggested by restricted swelling power and solubility, resistance to α‐amylase attack, high gelatinization temperature and stable amylographic viscosities. Moreover, the existence of a crystalline structure of the highest and lowest order of stability among the Phaseolus starches was indicated for pinto bean and black bean, respectively, which were substantially different than those of kidney, northern and navy bean. The higher stability of pinto bean starch indicated a higher degree of associative bonding forces, namely, hydrogen and covalent, between oxygen and hydrogen atoms of closely packed parallel amylose chains. The wide range in amylographic viscosities was a reflection of crystalline stability, amylose exudation, granule swelling and pH of slurry. Gels exhibited a higher degree of retrogradation at +4 °C than at – 15 °C. Scanning electron microscopy showed that α‐amylase‐treated corn starch granules were degraded from the inside out by the formation of large circular holes, whereas those of kidney bean were less extensively degraded and showed only scaling and roughening of the surface as evidence of granule deterioration.

Fractionation of proteins from kidney beans ( Phaseolus vulgaris)

Proteins extracted from the seeds of black kidney beans have been separated by ammonium sulfate fractionation and free-flow electrophoresis into fractions: two soluble in salt solutions and nine water-soluble. Four of these fractions had hemagglutinating activity, but only two different hemagglutinating proteins could be demonstrated with reasonable certainty. Amino acids and sugars were determined in all fractions; rhamnose, fucose, galactose, xylose, mannose, arabinose, glucose, an amino sugar, and one unidentified reducing compound were detected in one or several of the hydrolyzed proteins. Immunological cross reactions could be detected by a double-diffusion technique between the different hemagglutinating fractions as well as between the inactive fractions. Six different precipitation lines were observed when the water-soluble proteins containing the six fraction, which precipitate with ammonium sulfate, were submitted to immunoelectrophoresis. Similar extracts from red or white varieties of Phaseolus vulgaris gave very different patterns.