Butter Beans Research Articles

Binding of Ca by three starchy legumes in the presence of Ca alone or with Fe, Zn, Mg and Cu

The Ca-binding capacity of butter beans, broad beans and lentils in the raw, cooked and fibre-rich fraction (FRF) forms, with Ca addition alone and with Fe, Zn, Mg and Cu (at amounts based on the recommended daily allowance), was investigated in conditions simulating the small intestine. Overall, more Ca was bound when Ca was added with Fe, Zn, Mg and Cu than when Ca was added alone. Cooking significantly increased the Ca-binding capacity of the raw legumes when Ca was added alone. The FRFs gave the highest Ca-binding capacity in comparison to the raw and cooked legumes. The results suggest that the mineral-binding capacity of dietary fibre may influence mineral absorption.

Phytic acid content of three legumes in the raw, cooked and fibre forms

AbstractPhytate was extracted on an anion‐exchange column and determined colorimetrically. More phytate could be extracted from beans using trichloroacetic acid and warming at 60°C than by using hydrochloric acid extraction. The phytic acid contents of three starchy legumes, namely butter beans, broad beans and lentils, in the raw forms were found to be in the range 0.86–1.5%. On cooling, phytic acid was reduced markedly in lentils and butter beans (by 60 and 50%, respectively), while for broad beans only 11% was lost. The fibre‐rich fractions of the three legumes showed low phytic acid contents (0.11–0.43%).

Degradation of Aflatoxins by Food Additives

Degradation of four aflatoxins (AFB1, AFB2, AFG1 and AFG2) by food additives was investigated. Pure aflatoxins were degraded by treatment with solutions of acidic food additives (hydrochloric acid:HCl and sulfuric acid:H2SO4), alkaline food additives (sodium bicarbonate:NaHCO3, sodium carbonate:Na2CO3, sodium hydroxide:NaOH, sodium sulfite:Na2SO3, and sodium hypochlorite:NaOCl) and neutral food additives (potassium metabisulfite:K2S2O5, sodium bisulfite:NaHSO3, sodium hydrosulfite:Na2S2O4, hydrogen peroxide:H2O2, sodium chlorite:NaClO2, and ammonium peroxodisulfate:(ÑH4)2S2O8). The aflatoxins were treated with these neutral food additives under several conditions, and the effects of treatment temperature, time, and concentration of food additives on aflatoxin degradation were studied. Potassium bromate (KBrO3), potassium nitrate (KNO3), and sodium nitrite (NaNO2) had no effect on aflatoxins. Of the aflatoxin added to corn, 20% AFB, remained after treatment with the solution of NaHSO3 (0.5%, 48 h), but all of the AFB1 was completely degraded by NaClO2 (0.25%, pH 4, 48 h) and (NH4)2S2O8 (0.25%, 48 h) at 60°C. Of the aflatoxins added to butter beans, less than 20 and 5% of AFB1 remained after boiling treatment with a 2 and 0.5% solution of Na2S2O4, respectively. These findings suggested that aflatoxins can be degraded or removed by treatment with food additives during food processing.

Comparative effects of four legume species on plasma lipids and faecal steroid excretion in hypercholesterolaemic pigs

The effect of four species of legume seeds on plasma cholesterol levels and faecal steroid excretion was studied in pigs. Thirty-six growing boars were randomly allocated in groups of six to six diets which they ate continuously for 42 d. The diets fed were: 1, a semi-purified (SP; control group 1) diet; 2, SP + 10 g cholesterol/kg (control group 2); 3, 4, 5, 6, SP + cooked legumes (70:30, w/w; respectively baked beans (Phaseolus vulgaris), peas (Pisum sativum), lentils (Lens culinaris Medik.), butter beans (Phaseolus lunatus)) + 10 g cholesterol/kg. Fasting blood samples were taken on days 0, 14, 28, and 42 for the determination of total plasma cholesterol, high-density-lipoprotein (HDL)-cholesterol and triacylglycerols. Between days 7 and 11 and days 28 and 32 complete 5 d faecal collections were made for the measurement of neutral, acidic and conjugated steroids. After 42 d total cholesterol and HDL-cholesterol levels were raised significantly in all groups, but to different extents. In comparison with control group 2, diet-induced hypercholesterolaemia was significantly inhibited in the groups consuming baked beans, peas and butter beans, although HDL-cholesterol levels were maintained. Faecal steroid excretion by the legume groups was not significantly different from that of control group 2. The results suggest that the mechanism for the hypocholesterolaemic effect does not involve increased hepatic bile acid synthesis and thereby increased cholesterol clearance via the intestinal route.

Fate of Cyanogenic Compounds in Beans during the Manufacturing Process of Bean Paste

The fate of cyanogenic compounds in butter beans and baby lima beans (Phaseolus lunatus L.) during the manufacturing process of bean paste on a laboratory scale was investigated. Linamarin, the main cyanogenic glycoside in the beans, was analyzed by FID-GC after trimethylsilylation and free cyanide was analyzed by ECD-GC using the head-space method.The changes of linamarin and free cyanide contents showed similar decreasing tendencies in both beans though there was a six-fold difference of cyanogen content between butter beans and baby lima beans. Linamarin and free cyanide decreased greatly during the soaking and refining processes, but they decreased little during the boiling process. The percentage of residual cyanogen in the final bean paste was 0.3% in both kinds of beans. Linamarin was the main cyanogenic component in the original beans and at each step.

Aflatoxin Contamination in Foods and Foodstuffs in Tokyo: 1986-1990

Aflatoxins were determined in 3054 samples of foods or foodstuffs, including cereals, nuts, beans, spices, dairy products, dry fruits, and edible oil. Samples were collected in Tokyo from 1986 to 1990. Aflatoxins were found in rice products, adlay, corn, crude sugar, peanut products, pistachio nuts, brazil nuts, sesame products, butter beans, white pepper, red pepper, paprika, nutmeg, and mixed spices. The highest incidence of aflatoxin contamination was observed in nutmeg (80%), and the highest level of aflatoxin B1 was observed in pistachio nuts (1382 ppb).

Binding of Zn by three starchy legumes in the presence of Zn alone or with Fe, Ca, Mg and Cu

Zn-binding capacity of butter beans, broad beans and lentils in the raw, cooked and fibre-rich fraction (FRF) forms; with Zn addition alone, and with Fe, Ca, Mg and Cu (at concentrations based on the recommended daily allowance) was investigated in conditions simulating the small intestine. The FRFs gave the highest Zn-binding levels with separate Zn addition, and the lowest with Zn addition in combination with other minerals. Overall, the raw and cooked forms were found to bind significantly ( P < 0.01) more Zn than the FRFs. Also more significant, ( P < 0.01), Zn-binding was noted when Zn was added together with Fe, Ca, Mg and Cu than with Zn addition alone.

The bile acids binding of the fibre-rich fractions of three starchy legumes.

The bile acid binding to undigestible fibre has a significance on bile acids excretion. This was known to result in lowering blood cholesterol (for the use of cholesterol in bile acid formation) as well as reducing the colorectal cancer risk (through decreased formation of secondary bile acids). Compared to the model fibres Solka floc and carboxymethylcellulose (CMC), the investigated fibre fractions of lentils, broad beans and butter beans, were found to bind more cholic acid and chenodeoxycholic acid under conditions simulating the small intestine.

Determination of Insoluble and Soluble Dietary Fiber in Foods and Food Products: Collaborative Study

Abstract A collaborative study was conducted to validate a method to determine the Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that for determining total dietary fiber, which was adopted as final action by AOAC and further modified to Include changes in the concentration of buffer and base and substitution of hydrochloric acid for phosphoric acid. Thirty-nine collaborators were each sent 7 test samples In a staggered design for duplicate blind analysis. They were also sent a standard containing 4.3-5.4% IDF and 1.5-2.7% SDF. The 22 foods that were analyzed for IDF and SDF were cabbage, carrots, French beans, kidney beans, butter beans, okra, onions, parsley, chick peas, brussels sprouts, barley, rye flour, turnips, soy bran, wheat germ, raisins, Callmyrna figs, prune powder, Black Mission figs, apple powder, peach powder, and apricot powder. Both IDF and SDF values were calculated as the weight of residue minus the weight of protein and ash reported on a dry weight basis. The reproducibility relative standard deviation (RSDR) of the IDF results ranged from 3.68 to 19.44% for the foods analyzed; almost half the test samples had an RSDR &amp;lt;10%. The RSDR values for the SDF results were somewhat higher. Approximately 50% of the foods analyzed had an RSDR &amp;gt;20%, and 45% had an RSDR between 10 and 20%. An RSDR approaching 45% was calculated for the 2 test samples with the lowest SDF content, 1.35 and 1.90%. Raisins and prune powder had high RSDR values for both SDF and IDF. A major reason for high RSDR values seems to be filtration problems, which are avoidable by analyzing 0.5-0.25 g test samples. The method for the determination of SDF requires further study, but the method for the determination of IDF was adopted first action by AOAC International.

Binding of iron by three starchy legumes in the presence of iron alone, with calcium or with calcium, zinc, magnesium and copper

Iron (Fe) binding capacity of butter beans, broad beans and lentils in the raw, cooked and fibre-rich fraction (FRF) forms; with Fe addition alone, with calcium (Ca) and with Ca, zinc (Zn), magnesium (Mg) and copper (Cu) at concentrations based on physiological and dietary considerations, was investigated in conditions simulating the small intestine. The FRFs were found to bind significantly more Fe, indicating the substantial role of dietary fibre in Fe binding. More Fe was bound to legumes studied when Fe was added together with Ca than separate Fe addition. Further more Fe binding was noted in the presence of Ca, Zn, Mg and Cu.

Essential Elements in Dry and Canned Butter Beans (Phaseolus limensis L.)

Ten essential elements were determined in dry and canned butter beans (Phaseolus limensis L.) by atomic absorption spectrophotometry. Samples were taken at different stages during the canning process to determine where changes in element content occurred. The content of each sample was compared statistically to other samples taken within the process. Element retention, excluding chloride and sodium, ranged from 51 to 84% on a dry weight basis, and 14 to 24% on wet weight basis.

Enzymatic analysis of cyanogenic glycosides. II. A simple method by using a microdiffusional apparatus.

A simple method for the determination of cyanogenic glycosides by using a Conway's microdiffusional apparatus was investigated. The hydrolysis of cyanogenic glycosides by enzymes and the isolation of cyanide liberated were simultaneously performed in the same apparatus. The liberated hydrogen cyanide was determined by Epstein's method using pyridine-pyrazolon reagent. By this method, the recoveries of linamarin and amygdalin were over 90% and the coefficients of variation were 0.2 to 3.6% for both glycosides in the range of 0.5-400 μg of cyanide. This method was applied to the determination of cyanogenic glycosides in pastes of butter beans and apricot kernels and the results were compared with those obtained by the steam distillation method.

Effects of graded sucrose additions on taste preference, acceptability, glycemic index, and insulin response to butter beans

Dried beans, because of their high-fiber content and low-glycemic index, are especially suitable for diabetic diets. Most South African bean recipes contain sucrose, and since a restriction of artificial sweeteners seems desirable, replacing sucrose would be impractical. Hence, we examined the effects of 10, 20, and 30% sucrose additions to cooked dried butter beans on taste preference and acceptability in 29 diabetic patients and 11 control subjects. The effect of sucrose additions on glycemic index and insulin response to butter beans was determined in control subjects. Both diabetic and control subjects preferred beans with sucrose additions (p less than 0.005). Additions of sucrose up to 20% of total carbohydrate had no adverse effects on glycemic index or insulin response of butter beans (p less than 0.05), which indicates that addition of moderate amounts of sucrose to a low glycemic index food may improve palatability without impairing the favorable effect on blood glucose and insulin response.

Purification and properties of beta-D-glucosidase (linamarase) from the butter bean, Phaseolus lunatus.

A beta-D-glucosidase (linamarase) was purified 11,700-fold from the butter bean, Phaseolus lunatus L., by means of successive procedures including extraction, ammonium sulfate fractionation, acetone treatment, and chromatographies on CM-Sephadex, DEAE-Sephadex, and Sephadex G-200. The final preparation gave a single protein band on both disc polyacrylamide gel electrophoresis and SDS-polyacrylamide gel electrophoresis. In spite of its electrophoretic purity, the final enzyme preparation showed four glycosidase activities; beta-D-glucosidase, beta-D-galactosidase, beta-D-fucosidase, and beta-D-xylosidase. The molecular weight of the enzyme was determined to be 124,000 +/- 9,000 by Sephadex G-200 gel filtration, and 59,000 +/- 2,400 by SDS-disc gel electrophoresis. The enzyme showed a pH optimum in the range of 5.1 to 6.0 with p-nitrophenyl beta-D-glucoside, 4-methylumbelliferyl beta-D-glucoside, and linamarin. Among natural substrates containing a beta-glucosyl terminal, linamarin, prunasin, and salicin were hydrolyzed by the enzyme from butter beans, but amygdalin, cellobiose, gentiobiose, and laminarin were hardly hydrolyzed.

Chemical studies on "Ann" manufacture using beans containing cyanogenic glycosides. Part VI. Cyanogenic glycosides in butter bean (Phaseolus lunatus L.).

Butter beans imported from Burma are mainly processed to "Ann" in Japan. Significant amounts of cyanogenic glycosides are contained in the beans. This work was carried out to identify cyanogenic glycosides in them. Cyanogenic glycosides in butter beans were extracted with 80% ethanol, and isolated by silica gel chromatography with chloroform-methanol (5:1) solvent. Two cyanogenic glycosides were obtained as crystals. These glycosides were analyzed by GC, FD-MS, PMR and IR. Two cyanogenic glycosides were identified to be linamarin and lotaustralin. The former was main cyanogenic glycosides in butter beans.

Enzymatic analysis of cyanogenic glycosides. I. Hydrolysis of cyanogenic glycosides by various .BETA.-glucosidases.

Hydrolyses of cyanogen glycosides, amygdalin and linamarin, by various β-glucosidases were examined. The β-glucosidases from almond emulsin and apricot stone hydrolyzed amygdalin, but little hydrolyzed linamarin. On the other hand, the enzymes from lima bean and butter bean hydrolyzed linamarin, but did not hydrolyze amygdalin. These results show that the ability to hydrolyze amygdalin or linamarin is restricted to certain β-glucosidase species. An application of β-glucosidase is useful for the analysis of cyanogenic glycosides in food. However, it should be noted that the substrate specificities of the enzymes are rather complex.

A survey of the nutritional and haemagglutination properties of legume seeds generally available in the UK.

Eighty-five samples from fifteen different legume seed lines generally available in the UK were examined by measurements of their net protein utilization by rats and by haemagglutination tests with erythrocytes from a number of different animal species. From these results the seeds were classified into four broad groups. Group a seeds from most varieties of kidney (Phaseolus vulgaris), runner (Phaseolus coccineus) and tepary (Phaseolus acutifolius) beans showed high reactivity with all cell types and were also highly toxic. Group b, which contained seeds from lima or butter beans (Phaseolus lunatus) and winged bean (Psophocarpus tetragonolobus), agglutinated only human and pronase-treated rat erythrocytes. These seeds did not support proper growth of the rats although the animals survived the 10 d experimental period. Group c consisted of seeds from lentils (Lens culinaris), peas (Pisum sativum), chick-peas (Cicer arietinum), blackeyed peas (Vigna sinensis), pigeon peas (Cajanus cajan), mung beans (Phaseolus aureus), field or broad beans (Vicia faba) and aduki beans (Phaseolus angularis). These generally had low reactivity with all cells and were non-toxic. Group d, represented by soya (Glycine max) and pinto (Phaseolus vulgaris) beans, generally had low reactivity with all cells but caused growth depression at certain dietary concentrations. This growth depression was probably mainly due to antinutritional factors other than lectins. Lectins from group a seeds showed many structural and immunological similarities. However the subunit composition of the lectin from the tepary bean samples was different from that of the other bean lectins in this or any other groups.

The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables.

1. Non-haem iron absorption from a variety of vegetable meals was studied in parous Indian Women, using the erythrocyte utilization of radioactive Fe method.2. The studies were undertaken to establish whether Fe absorption could be correlatedwith the chemical composition of the foodstuff.3. Addition of the following organic acids commonly found in vegetables, improved the geometric mean Fe absorption from a basic rice meal as follows: from 0·028 to 0·085 with 1 g citric acid, from 0·031 to 0·081 with 15 mg ascorbic acid, from 0·048 to 0·095 with 1 g L-malic acid, from 0·041 to 0·096 with 1 g tartaric acid. The only exception was oxalic acid; the addition of 1 g calciumoxalate to cabbage (Brassica oleraceae) was associated with some depression in Fe absorption from 0·320 to 0·195.4. There was a marked inhibition of the geometric mean absorption when 500 mg tannic acid was added to a broccoli (Brassica oleraceae) meal (0·015v. 0·297). Sodium phytate (2 g) caused a similar, though less profound inhibition (0·035 to 0·152).5. When 3 mg ferrous sulphate was added to different vegetables the geometric mean absorption varied widely. Vegetables of low Fe bioavailability were wheat germ (Triticum aestivum) 0·007, aubergine (Solanum melongena) 0·007, butter beans (Phaseolus lunatus) 0·012, spinach (Spinacea oleraceae) 0·014, brown lentils (Lens culinaris) 0·024, beetroot greens (Beta vulgaris) 0·024 and green lentils (Lens culinaris) 0·032. In contrast, bioavailability was moderate or good with carrot (Daucus carota) 0·098, potato (Solanum tuberosum) 0·115, beetroot (Beta vulgaris) 0·185, pumpkin (Cucurbita mixta) 0·206, broccoli 0·260, tomato (Lycopersicon esculentum) 0·224, cauliflower (Brassica oleraceae) 0·263, cabbage 0·320, turnip (Brassica rapa) 0·327 and sauerkraut 0·327.6. All the vegetables associated with moderate or good Fe bioavailability contained appreciable amounts of one or more of the organic acids, malic, citric and ascorbic acids.7. Poor Fe bioavailability was noted in vegetables with high phytate contents (e.g. wheat germ 0·007, butter beans 0·012, brown lentils 0·024 and green lentils 0·032).8. The fact that a number of vegetables associated with low Fe-absorption turned bluish-black when Fe was added to them, suggested that the total polyphenol content in them was high. The vegetables included aubergine spinach, brown lentils, green lentils and beetroot greens. When the total polyphenol content in all the vegetables tested was formally measured, there was a significant inverse correlation (r 0·859, P &lt; 0·001) between it and Fe absorption. The inverse correlation between the non-hydrolysable polyphenol content and Fe absorption wasr0·901 (P &lt; 0·001).9. The major relevance of these findings is the fact that the total absorption of non-haem-Fe from a mixed diet may be profoundly influenced by the presence of single vegetables with either marked enhancing or inhibiting effects on Fe bioavailability.