Cooked Beans Research Articles

Processing parameter optimization for obtaining dry beans with reduced cooking time

The objectives of this study were to investigate the effects of processing beans by soaking and blanching in salt solutions on the quality parameters of the common bean and, in order to obtain a dry product with a reduced cooking time using experimental design techniques. A Plackett and Burman design was used to evaluate the effects of nine factors, soaking, blanching and drying under different conditions, in bean processing. A central composite rotational 23 design was used with the factors of soaking time, concentration of NaHCO3 and drying temperature. An increase in the concentration of NaHCO3 from 0 to 4 g.100−1 mL reduced the cooking time by 10 min. However, increasing the NaHCO3 concentration increased the level of damage to the product and darkened the bean seed coat, producing greater color differences in the processed bean. The selected conditions for the production of dry quick cooking beans was a time of 13.1 h, a concentration of NaHCO3 in the soaking solution of 2.3 g.100 mL−1 and a drying temperature of 50 °C. Under the select conditions, it was possible to reduce the cooking time by 53%, with of 5.36 g.100 g−1 of damaged grains and color difference of 8.39.

Effects of Dietary Cooked Navy Bean on the Fecal Microbiome of Healthy Companion Dogs

BackgroundCooked bean powders are a promising novel protein and fiber source for dogs, which have demonstrated potential to alter microbial composition and function for chronic disease control and prevention. This study aimed to determine the impact of cooked navy bean powder fed as a staple food ingredient on the fecal microbiome of healthy adult pet dogs.Methodology/Principal FindingsFecal samples from healthy dogs prior to dietary control and after 4 wk of dietary treatment with macro- and micronutrient matched diets containing either 0 or 25% cooked navy beans (n = 11 and n = 10, respectively) were analyzed by 454-pyrosequencing of the 16S rRNA gene. There were few differences between dogs fed the control and navy bean diets after 4 wk of treatment. These data indicate that there were no major effects of navy bean inclusion on microbial populations. However, significant differences due to dietary intervention onto both research diets were observed (i.e., microbial populations at baseline versus 4 wk of intervention with 0 or 25% navy bean diets). After 4 wk of dietary intervention on either control or navy bean diet, the Phylum Firmicutes was increased and the Phyla Actinobacteria and Fusobacteria were decreased compared to baseline.ConclusionsNo negative alterations of microbial populations occurred following cooked navy bean intake in dogs, indicating that bean powders may be a viable protein and fiber source for commercial pet foods. The highly variable microbial populations observed in these healthy adult pet dogs at baseline is one potential reason for the difficulty to detect alterations in microbial populations following dietary changes. Given the potential physiological benefits of bean intake in humans and dogs, further evaluation of the impacts of cooked navy bean intake on fecal microbial populations with higher power or more sensitive methods are warranted.

Performance of improved bean varieties in Kasulu and Kibondo districts of Kigoma region, Tanzania

A project aimed at improving bean production in Kigoma Region was carried out from 2008/09 to 2010/11 in Kasulu and Kibondo districts. Soils at trial sites varied from sandy clay loams to clay, mostly acidic with pH water varying from 4.5 to 6.3 (mean 5.5  0.5) with low to medium (1.86%  0.57%) organic carbon (OC), low (0.15  0.05) total nitrogen (N), and low to medium (5.27  5.4 mg/kg) available phosphorus (P). Five improved cultivars, Jesca, Lyamungo 90, Selian 97, Uyole Njano and Uyole 98 were evaluated for yield in farmers’ fields, and assessed for farmer acceptability through a questionnaire. The varieties were compared to Kigoma Yellow , a local variety known also as Mburamutwe. The experimental design was Randomized Complete Block with farmers as replicates. Plot size was 10 m by 10 m and spacing was 50 cm by 20 cm. Yield data were analyzed using MS X-Cel and GenStat Discovery edition. Farmers’ assessment data were analyzed by SPSS (V 11.5). There were positive significant (p<0.05) correlations between bean yields of the varieties Jesca, Lyamungo 90, and Selian 97 and soil exchangeable potassium (K), and positive significant (p<0.05) correla tions between Kigoma yellow and soil available P and between Selian 97 and soil total nitrogen in the first season. In Kasulu, average yields were less than those obtained in Kibondo and ranged from 495  169 kgha -1 for Jesca to 874  583 kgha -1 for Uyole 98, compared to the range of 673  283 kgha -1 for Jesca to 1602  333 kgha -1 for Uyole Njano in Kibondo district. The results showed that Uyole Njano and Uyole 98 gave significantly (p<0.05) higher yields than all the other varieties. Farmers’ assessed uncooked beans for seed size, shape, color, marketability and over all preference. Assessment of cooked beans considered taste, smell, soup appearance, s oup color and consistence. This assessment ranked Kigoma yellow and Uyole Njano as number one and two, respectively for both uncooked and cooked beans. Lyamungo 90 and Uyole 98 ranked third and fourth, respectively for uncooked beans. There were no differences in costs of production between the different bean varieties. Economic analysis (Table 3) showed that Uyole Njano produced the highest yield value per unit cost of production followed by Uyole 98. Introduction of Uyole Njano and Uyole 98 bean varieties for production in the two districts is recommended.

Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods

Instrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans.

Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India.

The raw and processed (cooked and cooked + solid-state fermented with Rhizopus oligosporus) split beans of two landraces of coastal sand dune wild legumes (Canavalia cathartica and Canavalia maritima) of the southwest coast of India were examined for bioactive compounds (total phenolics, tannins and vitamin C) and antioxidant potential (total antioxidant activity, ferrous-ion chelating capacity, DPPH free radical-scavenging activity and reducing activity). One-way ANOVA revealed significant elevation of bioactive compounds as well as antioxidant activities in fermented beans compared to raw and cooked beans in both legumes (p < 0.001). The EC50 values in fermented beans of both legumes were significantly lowest compared to raw and cooked beans (p < 0.001). In principal component analysis, total phenolics along with antioxidant activities (total antioxidant, ferrous-ion chelating and free radical-scavenging activities) of fermented beans of C. cathartica, while total antioxidant and free radical-scavenging activities of fermented beans of C. maritima were clustered. The present study demonstrated that split beans of coastal sand dune Canavalia fermented by R. oligosporus endowed with high bioactive principles as well as antioxidant potential and thus serve as future nutraceutical source.

The effect of consuming cooked beans before a meal on post meal concentrations of gastrointestinal peptide hormones

BackgroundCooked dry beans as a source of fiber and slow eating are factors linked to control of energy intake. We examined the effect of consuming 0.5 cups of beans 15 minutes before a meal on concentrations of gastrointestinal (GI) peptides.MethodsA randomized crossover design was used to measure GI peptide responses to 2 test meals in 26 healthy obese adults.Subjects consumed a standardized breakfast meal on each test day followed by 1 of 2 test lunch meals: Control (C) a meal incorporating 0.5 cups of cooked beans, and an isocaloric Beans Before (BB) a meal in which 0.5 cups of beans were consumed 15 minutes before the meal. Blood samples were obtained prior to the meal and at 30, 60, 120, and 180 minutes following the consumption of the test meal and analyzed for unacylated ghrelin, acylated ghrelin, peptide YY, glucagon‐like peptide and oxyntomodulin by ELISA. The area under the curve (AUC; concentration*time) was evaluated using the trapezoidal method and compared using t‐tests.ResultsThe AUC for acylated ghrelin was significantly lower for the BB meal compared to the C meal with a mean (95% CI) 4.20 pg/L*min (2.60, 5.80) versus 6.05 pg/L*min (3.53, 8.57) (P=0.003); and that for glucagon‐like peptide 181 pmol/L*min (78, 285) for the BB meal versus 201 (96, 305) (P=0.02) for the C meal.ConclusionThe consumption of 0.5 cups of cooked beans before the meal acutely inhibited unacylated ghrelin and glucagon‐like peptide.Funded by the Lifestyle Centers of America.

Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS

The effects of domestic cooking on proteins, organic compounds and Fe distribution in beans (Phaseolus vulgaris L.) were investigated. Sequential extraction with different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L-1 NaCl, 70% v/v ethanol and 0.5 mol L-1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. Iron determination by graphite furnace atomic absorption spectrometry (GF AAS), proteins by Bradford method and organic compounds by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) were carried out in this work. High concentration of albumins, globulins and glutelins were found in raw beans, while in the cooked beans, albumins and glutelins are main proteins types. The MALDI-TOF MS spectra of raw and cooked beans revealed that the domestic cooking altered the molecular weight of the organic compounds, since that in the cooked beans were found compounds between 2 and 3.5 kDa, which were not presented in the raw beans. Besides this, in cooked beans were also observed the presence of four compounds of high molecular weight (12-16 kDa), being that in the raw grains there is only one (ca. 15.2 kDa). In raw grains is possible to observe that Fe is mainly associated to albumins, globulins and glutelins. For cooked grains, Fe is associated to albumins and globulins.

The role of cotyledon cell structure during in vitro digestion of starch in navy beans

Abstract Studies on the physico-chemical, microstructural characteristics and in vitro (under simulated gastric and small intestine conditions) starch digestibility of navy beans were carried out. The microstructure of raw and cooked beans observed through scanning electron microscopy (SEM) showed the presence of hexagonal or angular shaped cotyledon cells (50–100 μm size) containing starch granules with a size ranging between 10 and 50 μm. The extent of starch hydrolysis (%) after 120 min of in vitro gastro-intestinal digestion differed between whole navy beans (∼60%) and milled bean flour and bean starch (85–90%) after they were cooked under similar conditions. Starch hydrolysis (%) increased significantly when the cotyledon cells in the cooked whole navy beans were disrupted using high pressure treatment (French press). The storage of freshly cooked whole beans resulted in a lower (40–45%) starch hydrolysis whereas re-heating increased the same to 70–80% during in vitro small intestinal digestion. The SEM pictures of cooked navy bean digesta after different intervals of in vitro gastric and small intestinal digestion showed that the cotyledon cell structure is maintained well throughout the digestion period. However cotyledon cells appear shrunken and developed wrinkles during in vitro digestion. Particle size analysis of cooked bean paste taken before and after the in vitro gastro-intestinal digestion showed similar particle size distributions.

Formation of cereulide and enterotoxins by Bacillus cereus in fermented African locust beans

Afitin, iru and sonru are three spontaneously fermented African locust bean Benin condiments. The fermentation processes are exothermic, with temperatures mostly being above 40 °C. A total of 19 predominant Bacillus cereus isolates from afitin, iru and sonru, were investigated. The enterotoxin genes nhe (A, B, C) were present in all 19 isolates, the hbl (A, C, D) in one (afitin), and the cytK gene in three isolates (afitin). Levels of cytotoxicity to Vero cells and NheA production in BHI-broth was within the range of known diarrheal outbreak strains. Autoclaved cooked African locust beans inoculated with emetic (cereulide producing) B. cereus Ba18H2/RIF supported growth at 25, 30 and 40 °C with highly different maximum cereulide productions of 6 ± 5, 97 ± 3 and 0.04 ± 0.02 μg/g beans, respectively (48 h). For non-autoclaved cooked beans inoculated with 2, 4 and 6 log10B. cereus Ba18H2/RIF spores/g beans, cereulide production was 5 ± 4, 64 ± 8 and 69 ± 34 μg/g beans, respectively at 24 h, while it was 70 ± 43, 92 ± 53 and 99 ± 31 μg/g at 48 h of fermentation at 30 °C. Even though high toxin levels were observed, to date there are no known reports on diarrhea or vomiting due to the consumption or afitin, iru and sonru in Benin, which also according to the present study is likely to be expected from the low levels of cereulide produced at 40 °C.

Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

Growing and cooking conditions influence the quality and nutritional value of beans. The objective of this research was to determine the effect of cooking on digestibility and physicochemical properties of two varieties of bean grown under different water regimes. Black 8025 and Pinto Durango varieties were grown in irrigated and temporal (rain fed) conditions in two locations of Guanajuato, Mexico. The pasting profiles of the cooked beans showed a significant decrease in viscosity. The enthalpy of the raw and cooked beans ranged from 2.75 to 3.95 and 0.62 to 0.97J/g, respectively. The percentage of rapidly digestible starch and slowly digestible starch increased, while the percentage of resistant starch was lower in cooked samples. Black 8025 beans had lower glycemic index than Pinto Durango, but no significant difference (P<0.05) was noted between water regimes. The variety of bean had a more pronounced effect on digestibility properties than the water regime.

Process improvement as influenced by inoculum and product preservation in the production of Hawaijar - A traditional fermented Soybean

Hawaijar is a fermented soybean product of Manipur state of India, which is traditionally prepared by fermenting cooked bean wrapped with Ficus (Ficus hispida) leaves in a bamboo basket. Microorganisms isolated from the traditionally fermented product wereBacillus subtilis and Xanthomonas. Individual and combined cultures indicated that B. subtilis would be the organism of choice based on physical and organoleptic attributes. Preservation of the fresh product with acetic and citric acid combinations gave better results than sodium chloride and acetic acid. All the products were evaluated on their organoleptic attributes. The oven-dried product found acceptance by the sensory panelists and was to be similar to the sun-dried product. Key words: Hawaijar, Bacillus subtilis, preservation, ficus leaves, organoleptic evaluation.

Comparison of Nutrient Density and Nutrient-to-Cost Between Cooked and Canned Beans

Consumption of nutrient rich foods such as beans and peas is recommended because these foods provide key nutrients and relatively little energy. Many consumers are unfamiliar with dried beans or do not have the time to prepare them. The purpose of this study was to compare nutrient density and nutrient-to-cost among dried cooked, canned (liquid and solids), and canned/drained black, garbanzo, kidney, lima, pinto, white beans, and black-eyed peas. Prices were obtained from 60 grocery stores in January 2009. Nutrient content per 100 g was calculated using the U.S. Department of Agriculture Nutrient Database for Standard Reference, Release 22, and Nutrition Data System for Research (for canned/drained). Nutrient density scores were estimated using the Nutrient Rich Food Index 9.3 (NRF9.3). Nutrient-to-cost ratio (NTCR) was computed as the NRF 9.3 score (per 100 kcal) divided by the cost per half-cup servings per package (12) or per can (3.5). Compared to canned beans, dried cooked beans were significantly more energy dense, contained more protein, fiber, iron, potassium and magnesium; and less sodium than canned beans (p < 0.05 for all). Canned/drained beans contained more sodium than cooked beans (p < 0.05). NRF9.3 scores were 7.3, 2.8, and 4.8 for cooked, canned, and canned/drained beans, respectively. NTCR for cooked, canned, and canned/drained beans was 63.4, 8.9, and 15.2, respectively. Results highlight the benefits of choosing dried beans and also illustrate that canned beans, when drained, provide a healthy alternative. Beans, regardless of type/form, are a nutrient rich food and should be encouraged as part of an overall healthy diet.

Studies on Petroleum-like Off-flavour Production in Commercial Cooked Beans

Studies on Petroleum-like Off-flavour Production in Commercial Cooked Beans

Effect of Salts on the Hardness of Cooked Beans

Effect of Salts on the Hardness of Cooked Beans

Nutritional and biological qualities of the ripened beans of Canavalia maritima from the coastal sand dunes of India

Raw and pressure-cooked ripened beans of Canavalia maritima were assessed for nutritional quality. The beans possess high protein, carbohydrate, fiber and energy contents. Potassium, magnesium, zinc and manganese of the raw and cooked beans meet NRC/NAS recommended pattern for infants. The essential amino acids (threonine, valine, isoleucine, leucine, tyrosine/phenylalanine and lysine) in raw and cooked ripened beans fulfill the FAO/WHO/UNU recommended pattern for adults. Oleic acid in raw beans and linolenic acid in cooked beans were highest and linoleic and arachidonic acids were confined to raw beans. Cooking lowered the total phenolics, while tannins were negligible and devoid of orthodihydric phenols and trypsin inhibitors. Hemagglutinating activity decreased up to 50% in cooked beans. Rats fed with a pressure-cooked bean diet showed significant elevation of all growth and nitrogen balance parameters ( P < 0.05 ) than the rats which received the raw bean diet. The low protein quality of beans warrants appropriate thermal processing to eliminate antinutritional factors. To cite this article: B. Bhagya et al., C. R. Biologies 332 (2009).

The Effect of Quantitative Replacement of Soybean Meal with Cooked and Toasted Lima Bean Meal on Growth Performance and Carcass Quality Values of Broiler Finisher Birds

The effect of cooked and toasted lima bean meal in boiler finisher diets was assessed using seventy five (75) Anak broiler birds. The beans were cooked for ninety (90) minutes, oven dried at 60 C and o toasted to brownness. It was quantitatively used to replace soybean at 5%, 10%, 15%, and 20% levels of inclusion. The birds aged twenty eight (28) days were divided into five (5) treatments and each treatment replicated three (3) times. The birds were assigned to the diets in a completely randomized design experiment. The result of growth performance showed that the mean feed intake values showed no significant (P>0.05) difference for all the diets while there were significant (P<0.05) differences for values of weight gain and feed conversion ratio. The values are 42.8, 46.6, 41.2, 35.4, 23.3 and 3.45, 2.70, 2.84, 3.27, 4.93 for weight gain and feed conversion ratio respectively. The cutparts showed that the birds on the test diets have values comparable to those on the control diet Based on the above results, normal market live weight and cost per kilogram weight gain, 5% cooked and toasted lima bean meal can quantitatively replaced soybean meal without adverse effect on the growth performance and carcass quality values and hence recommended.

Amperometric Detection of 3-(3,4-Dihydroxyphenyl)-l-alanine (l-Dopa) in Raw and Cooked Mucuna Bean Seeds Employing Micro-HPLC

Amperometric detection of 3-(3,4-dihydroxyphenyl)-l-alanine (l-dopa) on a glassy carbon electrode at oxidation potential of +0.70 V in Mucuna pruriens after micro-high performance liquid chromatography separation is reported. Optimised eluent consisted of 0.87 mM 1-octane sulphonic acid sodium salt, 18.2 mM citric acid, and 82.8 mM sodium acetate with pH adjusted to 2.18 using 85% orthophosphoric acid. Detection of low concentrations of l-dopa up to 5.12 ng mL−1 was achieved. The method was employed to determine l-dopa in raw and cooked beans after water extraction through a 0.45 μm membrane with no further sample treatment.

Protein and starch content of raw, soaked and cooked beans ( Phaseolus vulgaris L.)

Organoleptic qualities are an important factor in the market value of legumes, especially in developed countries. Unfortunately, the molecules that have the greatest influence on the texture of beans undergo important transformations during soaking and cooking. Moreover, the extent to which these changes are linear is unknown, making uncertain the use of raw beans in chemical screenings for sensory properties. Results of our experiments show that the amount of protein and amylose present in raw beans provides a good indicator of these substances in cooked beans (correlation coefficients between raw and cooked beans = 0.91, p ⩽ 0.001 and 0.87, p ⩽ 0.01, respectively). The Mg content in the raw seed coat also shows a strong correlation with that found in the cooked seed coat ( r = 0.86, p ⩽ 0.01). The correlations found for the other traits are weaker, indicating that the evaluation of raw samples is not predictive of the findings in cooked beans.

Differential Effects of Cooked Beans and Cooked Lentils on Protein Metabolism in Intestine and Muscle in Growing Rats

Aims: The effect of diets based on cooked beans or lentils on protein metabolism in intestines and muscles was studied in rats. Method: The cooked seeds were used as the unique protein source in balanced diets (containing 229 and 190 g of crude protein per kg dry matter) fed to young growing rats for 20 days. Their effects were compared with those of the control casein diet in pair-fed rats. Protein synthesis rates in small and large intestines and in gastrocnemius and soleus muscles were determined in vivo, in a fed state, by the flooding dose method, using ¹³C-valine. Results: In the small and large intestine tissues of the legume fed groups, protein, RNA relative masses (mg·100 g BM^–1) and protein synthesis rates (FSR and ASR) were higher than in the control rats (p < 0.05). In gastrocnemius and soleus muscles,protein and RNA contents (in mg) and protein synthesis rates were significantly (p < 0.05) lower in the legume-fed groups than in the control rats. Conclusion: The chronic intake of cooked legumes increased protein synthesis rates in intestinal tissues and decreased them in muscles. This effect was greater for beans than for lentils in the large intestine and in gastrocnemius muscle.

Fermented Phaseolus vulgaris: acceptability and intestinal effects

Dry beans such as Phaseolus vulgaris are an important source of nutrients, especially in developing countries. However, their consumption is limited by the flatulence problem, which occurs in the gut after their ingestion, owing to the presence of highly fermentable compounds, such as α-galactosides, soluble dietary fibre, and resistant starch. It has been shown that natural fermentation reduces the content of these compounds by about 90%. In the present work, the effects of the consumption of unfermented and fermented beans (P. vulgaris) on the bowel habits (frequency and faecal volume) and on the main adverse intestinal symptoms usually associated with bean consumption were compared. This study was carried out for 28 days with ten women, whose age ranged between 25 and 40 years, eating 45 g of fermented-cooked and cooked beans for 7 days, with a 2-week break between the experimental periods. A sensorial evaluation with 51 panellists was performed revealing that 56% of the panel gave the fermented samples a score between 6 and 9, corresponding to “slightly like it” and “really like it”, respectively. The consumption of fermented beans significantly decreased the flatulence problem by 56.1%, the intestinal noises by 48% and the nausea by 80%. Abdominal bloating was reduced by 11%. It was concluded that the fermented and cooked beans were palatable and that the process could decrease the flatulence problem that is usually caused by the consumption of P. vulgaris by humans.