Cooking Of Beans Research Articles

ẢNH HƯỞNG CỦA BÍ ĐỎ VÀ KHOAI LANG ĐỎ ĐẾN CÁC TÍNH CHẤT HÓA LÝ VÀ CẢM QUAN CỦA KEM TƯƠI THỰC VẬT

With the rise in healthy diets and growing concerns about the environment and health, plant-based ice cream has become attractive to those who want to avoid animal products, food synthetic preservatives and additives. Recently, carbohydrates have been used as stabilizers to create gel structures and retain large amounts of free water in the food system. This study aimed to investigate the impact of pumpkin (PP), red sweet potato (SP), and their mixture on the physicochemical properties and sensory acceptance of plant-based ice cream prepared with a base of liquid obtained during the cooking of Lima beans (called aquafaba) and coconut milk. The recipe for the fresh plant-based ice cream mixture (% wt. of aquafaba) was as follows: sugar 20%; citrus fiber 1%; coconut milk powder 12%; coconut oil 6%; vanilla 0.6%. Four different formulas, which included the addition of 35% of PP (PP35), 35% of SP (SP35) and 35% of a mixture (M35) of PP and SP in a 1:1 ratio (by wt.), and a control sample (CS) with no addition were examined for cream viscosity, overrun (OR), water holding capacity (WHC), texture properties, melting rate and sensory evaluation. The results showed that, due to the advantages of both PP and SP, the ice cream M35 had the lowest melting rate with the dripping loss significantly reduced by 43-45% (%wt.) compared to PP35 and SP35. Besides, the sensory evaluation score of M35 was the highest, so M35 was considered the optimal supplement formula. This study contributes to the use of natural emulsion stabilizers in plant-based ice cream.

Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste

For the formation of mung bean paste, heat treatment is required where different process conditions will affect the degree of the denatures. The protein on the exterior surface of the cotyledon cells encapsulates the starch particles, thereby triggering the disintegration and relation of pectin present in the intercellular spaces between the mung bean cotyledon cells, namely the resultant to form mung bean paste. The optimum processing conditions of mung bean paste were investigated by response surface methodology using three levels (such as soaking time, cooking temperature, and time) of response surface analysis. Complete information on the physical properties and microstructure with color changes during the cooking of mung beans was established to observe the changes in the color of mung beans after cooking. The results showed that a high yield (65%) mung bean paste with minimally damaged starch (1.5%) was obtained by soaking at 30 °C for 2 h and cooking at 110 °C for 40–50 min. To the best of our knowledge, no study has investigated the formation mechanism and physicochemical properties of mung bean paste. Various physicochemical changes in mung beans were analyzed to reveal the production of mung bean paste under optimal conditions, which will help factories precisely control the production quality of mung bean paste-based foods.

Low asparagine wheat: Europe's first field trial of genome edited wheat amid rapidly changing regulations on acrylamide in food and genome editing of crops.

We review the undertaking of a field trial of low asparagine wheat lines in which the asparagine synthetase gene, TaASN2, has been knocked out using CRISPR/Cas9. The field trial was undertaken in 2021-2022 and represented the first field release of genome edited wheat in Europe. The year of the field trial and the period since have seen rapid changes in the regulations covering both the field release and commercialisation of genome edited crops in the UK. These historic developments are reviewed in detail. Free asparagine is the precursor for acrylamide formation during high-temperature cooking and processing of grains, tubers, storage roots, beans and other crop products. Consequently, work on reducing the free asparagine concentration of wheat and other cereal grains, as well as the tubers, beans and storage roots of other crops, is driven by the need for food businesses to comply with current and potential future regulations on acrylamide content of foods. The topic illustrates how strategic and applied crop research is driven by regulations and also needs a supportive regulatory environment in which to thrive.

Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans

Compartmental water uptake model of pulses during hydrothermal processing: Example of application to cooking of navy beans

CONSTRUCTION AND PERFORMANCE EVALUATION OF AN INTEGRATED SOLAR COOKING AND DRYING SYSTEM

An integrated solar cooking and solar drying system was developed using locally available materials. The system performs both functions of cooking and drying simultaneously. Performance evaluation of the system was carried out using tomatoes for drying; while rice, beans and eggs were used to carryout cooking experiment. For the purpose of performance evaluation, total global radiation, ambient temperature, humidity, water temperature were monitored, taken and recorded. Results obtained from the system and that of the non-integrated systems were compared using excel as a statistical tool for analysis to ascertain the performance of the integrated system. The average temperatures recorded in the integrated system during drying were 45.3, 46.0 and 45.9, while that of the non-integrated system were 40.2, 39.9 and 39.7. The average temperatures recorded during cooking of egg, beans and rice using the integrated system were 83.1, 83.4 and 78.2, while that of the non-integrated system were 68.8, 86.3 and 65.0. This indicates higher heat generation and faster drying and cooking rates in the integrated system than the non-integrated system. The system has a total cost estimate of N30,600 with an added advantage of cooking and drying simultaneously. It is portable and can help in improving the ambient air quality. Furthermore, the integrated system will occupy less space and gives higher efficiency compared to the conventional single use systems.

Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans

Hard-to-cook (HTC) is a textural defect that delays the softening of common bean seeds during cooking. While this defect is commonly associated with conventionally stored beans, soaking/cooking of beans in CaCl2 solutions or sodium acetate buffer can also prolong the cooking time of beans due to formation of Ca2+ crosslinked pectin retarding bean softening during cooking. In this study, the role of the cell wall-bound Mg2+/Ca2+ content and the degree of pectin methyl esterification (DM) was quantified, as important factors for bean texture-related changes stipulated in the pectin-cation-phytate hypothesis, the most plausible hypothesis of HTC development. Evaluation of texture changes during cooking of conventionally aged beans (35 °C and 83% RH for up to 20 weeks), beans soaked/cooked in CaCl2 solutions (0.01 to 0.1 M) or soaked in 0.1 M sodium acetate buffer (pH 4.4) revealed large bean-to-bean variations. Therefore a texture-based classification approach was used to better capture the relation between texture characteristics and cell wall polymer, in particular pectin, related changes. While cell wall-bound Ca2+ and pectin DM did not change/were not related to the texture variation during cooking of fresh beans, increased cell wall-bound Ca2+ and decreased pectin DM were associated with prolonged conventional storage of beans and their texture changes during subsequent cooking (due to pectin cross linking, retarding its solubilization during cooking). Exogenously added Ca2+ from pre-treating beans in CaCl2 solutions promoted to a great extent the cell wall-bound Ca2+ during soaking but even more so during cooking, complementing the harder texture associated with these beans during cooking (compared to conventionally stored and fresh beans). Similarly, free Ca2+ endogenously generated by phytase-catalysed phytate hydrolysis (beans treated by acetate buffer) promoted crosslinking of pectin by Ca2+ (cell wall-bound Ca2+), delaying softening of beans during cooking.

The effects of elevation and soaking conditions on dry bean cooking time

AbstractDry beans and other pulses (e.g., chickpeas and cowpeas) are nutrient‐dense foods that promote human and environmental health. However, consumption is declining in many regions around the world. Addressing barriers to greater pulse intake is important to reverse this trend. Cooking time is one such barrier, with consumers viewing the long cooking times of many pulses as a hurdle to higher consumption due to lack of time or fuel availability. Equipping consumers with simple, accessible ways to reduce pulse cooking time is one way to mitigate this barrier. Accordingly, this study assessed changes to cooking time when pinto beans (Phaseolus vulgaris L.) were cooked at four elevations using different soaking conditions, which reflect a combination of the soaking method and salt added to the soaking solution. There were seven different cooking conditions: soaking via the overnight or quick soak method in only water or in 1% sodium chloride (NaCl) or sodium bicarbonate (NaHCO3) solutions and a no soak with no salt added comparison. Using an overnight (12‐h) soak or a quick soak resulted in similar reductions in cooking time compared to unsoaked beans. Soaking in NaCl and NaHCO3 solutions further decreased cooking time than when only water was used, with the shortest cooking times seen for NaHCO3. Elevation also impacted cooking time, with the longest cooking time being for unsoaked beans at the highest testing elevation. Adding either salt to the soaking water reduced the effect of elevation. This information was synthesized to give consumers practical tips to reduce cooking time.

Mechanistic understanding of the effect of sodium citrate soaking of red kidney beans on their cooking behaviour

In this study, the role of soaking beans in a sodium citrate solution (a cation chelator) at pH = 4.4 and 41 °C in directing/improving the cooking behaviour of common beans was explored. The cooking behaviour of the pre-soaked red kidney beans was determined and the corresponding changes of phytate, minerals, starch, protein and pectin were quantified. Soaking beans in citrate buffer could accelerate softening of the beans during cooking in deionised water while subsequent cooking of beans in this buffer had a limited additional effect on softening compared to cooking in deionised water. Phytate hydrolysis during soaking in citrate buffer results in a release of Mg2+ and Ca2+. Both cations were leached into the soaking medium, higher amounts being observed for Mg2+ release to the soaking media because of the lower affinity of Mg2+ for pectin. It was observed that the pectin solubilisation rate in beans treated by sodium citrate buffer was positively correlated to bean softening. All of these results point out that soaking in a citrate buffer prohibits pectin Ca2+ cross linking therefore enhancing pectin solubilisation and thus increasing the bean softening rate constants during cooking, while starch and protein were not responsible for texture evolution.

Effect of bio-chemical changes due to conventional ageing or chemical soaking on the texture changes of common beans during cooking

To establish the HTC defect development, the cooking kinetics of seeds of ten bean accessions (belonging to seven common bean market classes), fresh and conventionally aged (35 °C, 83% RH, 3 months) were compared to those obtained after soaking in specific salt solutions (in 0.1 M sodium acetate buffer at pH 4.4, 41 °C for 12 h, or 0.01 M CaCl2 at pH 6.2, 25 °C for 16 h and subsequently cooking in CaCl2 solution, or deionised water). The extent of phytate (inositol hexaphosphate, IP6) hydrolysis was evaluated to better understand the role of endogenous Ca2+ in the changes of the bean cooking kinetics. A significant decrease in the IP6 content was observed after conventional ageing and after soaking in a sodium acetate solution suggesting phytate hydrolysis (release of endogenous Ca2+). These changes were accompanied by an increase in the cooking time of the beans. Smaller changes in cooking times after soaking in a sodium acetate solution (compared to conventionally aged beans) was attributed to a lower ionisation level of the COOH groups in pectin (pH 4.4, being close to pKa value of pectin) limiting pectin Ca2+ cross-linking. In beans soaked in a CaCl2 solution, the uptake of exogenous cations increased the cooking times (with no IP6 hydrolysis). The change in cooking time of conventionally aged beans was strongly correlated with the extent of IP6 hydrolysis, although two groups of beans with low or high IP6 hydrolysis were distinguished. Comparable trends were observed when soaking in CaCl2 solution (r = 0.67, p = 0.14 or r = 0.97, p = 0.03 for two groups of beans with softer or harder texture during cooking). Therefore a test based on the Ca2+ sensitivity of the cooking times, implemented through a Ca2+ soaking experiment followed by cooking can be used as an accelerated test to predict susceptibility to HTC defect development during conventional ageing. On the other hand, a sodium acetate soaking experiment can be used to predict IP6 hydrolysis of conventionally aged bean accessions and changes of cooking times for these bean accessions (with exception of yellow bean-KATB1).

Characteristic of Wheat Flour Nuggets : Study of Cooking Process and Proportion of Red Beans

Making nuggets by replacing meat with red beans can be used as a variant of nuggets for vegetarian consumption. Red beans have hard skin, so it is necessary to know the most appropriate cooking method to produce quality nuggets. The use of whole wheat flour as a binder aims to increase the fiber and protein content of the product. The purpose of this study was to determine the proportion of red beans and whole wheat flour as well as to show how to cook red beans for the quality of the nugget produced. This study used a factorial randomized block design (RAK) the first factor was the proportion of red beans and wheat flour (K), namely K1 (60%:40%), K2 (50%:50%), K3 (40%:60%). The second factor was the red beans cooking process (P), namely P1 (boiling) and P2 (steaming). The results showed that there was no interaction in all treatments. The treatment of the proportion of red beans and whole wheat flour had no significant effect on all parameters, while the treatment of red bean cooking affected the parameters of water content, ash, and carbohydrates. The results of the organoleptic test had a significant effect on taste, aroma, texture, and color. K3P2 treatment (proportion of red beans: 40%: 60% whole wheat flour and steaming) became the selected treatment with parameters water content 49.09%, ash content 1.85%, protein content 10.62 %, fat content 2.90%, carbohydrate content 35.53% and total preference for taste 63.3%, aroma 53.3%, texture 43.3% and color 63.4%.

Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach

During adverse postharvest storage of Red haricot beans, the inositol phosphate content, particularly InsP6, decreased significantly, along with a significant increase in InsP5. Using a texture-based classification approach, the InsP6 content in cotyledons was shown an indicator for the extent of hard-to-cook (HTC) development during bean aging. This textural defect development was predominated by storage-induced InsP6 degradation, rather than phytate interconversions during soaking. Ca cations, released during storage, did not leach out significantly during subsequent soaking, suggesting that they were bound with the cell wall pectin in cotyledons, while Mg cations were mostly leached out into the soaking water due to their weak binding capacity to the pectin, and the cell membrane damages developed during HTC. Results obtained herein provide evidence for the pectin-cation-phytate mechanism in textural hardening (and its distribution after cooking) of common beans, and call for a more detailed Ca-relocation study during postharvest storage, soaking and cooking.

Evaluating the effect of high-pressure processing in contrast to boiling on the antioxidant activity from alcalase hydrolysate of Great Northern Beans (Phaseolus vulgaris).

Food processing can alter protein structure, modulate enzyme accessibility, and therefore the release of bioactive peptides. Thus, processing techniques, boiling, high-pressure processing (HPP), and a combination of both, were compared for their efficiency to release antioxidant peptides after alcalase hydrolysis of Great Northern Beans (GNBs). The oxygen radical absorbance capacity (ORAC) indicated that boiled hydrolysates had the highest antioxidant activity (370.9±43.8µmol TEAC/g). Mass spectrometry-based analysis suggested that di- and tri-peptide expression were significantly altered among the three treatments, and either Ile, Leu, Phe, and Arg containing peptides potentially contributed toward the enhanced antioxidant activity. Furthermore, the total phenolic content of the HPP-treated hydrolysate was higher than the other two treatments, with ferulic acid being the most prominent phenolic compound present in the bean hydrolysates. This study indicates that thermal processing such as boiling is more effective in modulating the release of antioxidant peptides. PRACTICAL APPLICATIONS: Common beans (Phaseolus vulgaris), such as Great Northern Beans (GNBs) are one of the major pulse crops in the United States. Storage proteins in beans can release peptides with biological activities after enzymatic hydrolysis. However, processing conditions can modulate the release of peptides. The present study is primarily focused on comparing the two processing methods, boiling and HPP, and their combination for the generation of peptides with potential antioxidant activity in alcalase-digested GNBs. Data from the study suggest that thermal treatment such as boiling is more effective in modulating the release of peptides from alcalase hydrolysate of GNBs with antioxidant activity. This is particularly important because over different cultures around the world, boiling is the most widely used processing method for the cooking of beans, and hence, these data also ensure that boiling is the most effective method in getting the most beneficial effects from the consumption of beans.

Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility

Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans.
 Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition.
 Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion.
 Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked.
 Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.

PENGARUH PEMBERIAN AIR REBUSAN KACANG HIJAU TERHADAP PENINGKATAN KADAR HEMOGLOBIN PADA PEKERJA BAGIAN KANTOR DI RS.GRANDMED

Hemoglobin is a protein that is rich in iron. The function of Hb in the blood is to carry oxygen to the lungs, to the tissues and to carbon dioxide. Efforts to increase hemoglobin levels are related to the intake of foods containing iron, one of which is the provision of green bean cooking water. The purpose of this study was to determine the effect of giving mung bean boiled water to an increase in hemoglobin levels in office workers at Rs.Grandmed Lubuk Pakam. This research design with one group pre test-post test. The population in this study were employees of Rs.Grandmed. The number of research samples were 48 workers for the total sampling. Data analysis using paired t-test. The results showed that the HB level of workers before giving green bean cooking water was not normal, namely 39 (81.3%) respondents with an average of 1.81. The HB levels of workers after giving green bean boiled water were all normal HB categories, namely as many as 48 (100%) respondents with an average of 1.00. Data analysis using pre-test and post-test giving green bean boiled water in the experimental group showed results where the p value was 0.000, the value was 0.000 <0.05, so it could be said that there was a significant difference between the pre-test and post-test values. hypothesis is accepted. The conclusion of this study is that there is an effect of giving mung bean boiled water to an increase in hemoglobin levels in office workers at the Grandmed Lubuk Pakam Hospital. It is hoped that the hospital leadership will educate the workers that green bean cooking water can be used as an alternative to increasing hemoglobin levels.

Resistance to degradation of reserve proteins in beans after hydration and cooking

Hydration and cooking of beans leads to significant losses in their nutritional quality, but some genotypes may have a greater resistance to protein degradation. Therefore, this study aimed to evaluate the effect of the genotype on both quality and quantity of proteins available in the beans before and after hydration and cooking. The grains of six landrace genotypes from the Active Bean Germplasm Bank of the UDESC (BAFs: 03, 07, 57, 75, 97 and 102) were used “in natura” (control) and subjected to the following treatments: hydration for 8 hours and hydration followed by cooking. The content and electrophoretic profile of the soluble proteins were evaluated. Initially, the protein content ranged from 39.4 (BAF 57) to 51.1 mg g-1 FW (BAF 75). Hydration provoked a decrease in the protein content for all genotypes, having it been accentuated with the cooking. BAFs 07 and 75 presented a higher protein content after cooking, 29.1 and 31.4 mg g-1 FW, respectively, and concomitantly, higher intensity and presence of protein bands. In conclusion, BAFs 07 and 75 demonstrate a higher resistance to protein degradation and their use may be recommended in crosses aimed at improving the nutritional and technological grain quality.

Toxicity of bean cooking media containing EDTA in mice.

The possible renal and hepatic toxicities of ethylenediaminetetraacetic acid (EDTA) in bean cooking media were studied using 100 male albino mice. Two sublethal doses of EDTA were used to explore their toxic effects; 20 mg/kg and 200 mg/kg, which corresponded to 1/100th and 1/10th of LD50, respectively. Accordingly, the toxicity study was performed using 50 mice, divided into five groups (n = 10/group) as follows: group 1 (Gp1) served as a negative control and was orally administered normal saline; group 2 (Gp2) was administered the bean cooking medium; group 3 (Gp3) was administered EDTA (200 mg/kg); group 4 (Gp4) was administered bean cooking medium containing 20 mg/kg of EDTA; and group 5 (Gp5) was administered bean cooking medium containing 200 mg/kg of EDTA. The results showed no significant changes in liver and kidney functions in Gp2 while Gp3, Gp4, and Gp5 exhibited significant increases in adverse liver and kidney function markers. Hematocrit values were significantly decreased in Gp3 and Gp5, while the total white blood cells counts were significantly decreased in Gp3 and significantly increased in Gp5. The number of platelets was decreased in Gp3, Gp4, and Gp5. The blood levels of sodium (Na+), iron (Fe2+), and calcium (Ca2+) were decreased in Gp3, Gp4, and Gp5 due to the chelating effects of EDTA. The hepatic and renal architectures were disorganized in Gp3, Gp4, and Gp5 with some hemorrhagic manifestations in livers and kidneys of mice. These results demonstrate that EDTA in bean cooking is harmful in mice under the conditions of this study, and the potentially harmful effects in humans supports restricting its use.

QTL analysis of cooking time and quality traits in dry bean (Phaseolus vulgaris L.).

Three robust QTL for dry bean cooking time shortened cooking time 11-26min and co-localized with QTL for increased cooked seed protein concentration. Cooking time is a major factor associated with consumer preference of dry beans (Phaseolus vulgaris L.). The genetic control of cooking time was investigated with a quantitative trait loci (QTL) study on a recombinant inbred line (RIL) population developed from TZ-27 (slow cooking) and TZ-37 (fast cooking). The RIL population of 146 lines was grown on research farms over 2years in Arusha and Morogoro, Tanzania. Arusha is an important mid-altitude bean-growing region, with moderate temperatures and reliable rainfall, whereas the low altitude and high temperatures in Morogoro make it unfavorable for bean production. The population exhibited large variation for cooking time with a range of 22-98min. On average, beans grown in Arusha cooked 15min faster than those grown in Morogoro. A linkage map developed with 1951 SNP markers was used for QTL analysis. Ten QTL were identified for cooking time, three of which were found in multiple environments. RILs with all three QTL (CT3.1, CT6.1, and CT11.2) cooked on average 11min faster in Arusha and 26min faster in Morogoro than RILs with none. Seed attributes were related to cooking time such that seeds with greater seed mass and less seed coat percentage cooked faster. Cooked seed protein concentration ranged from 17.8 to 30.8% across the years and locations. All three of the most robust cooking time QTL co-localized with QTL for protein concentration, and TZ-37 always contributed faster cooking time and increased protein concentration.

Características relacionadas con el consumo de haba consideradas por las amas de casa de la región productora de Puebla y Tlaxcala, México

Objetivo: identificar los conocimientos sobre las características relacionadas con el consumo de habas, consideradas por las amas de casa y la frecuencia del consumo, los platillos más consumidos y los recipientes utilizados en la preparación, en las regiones productoras de los estados de Puebla y Tlaxcala, México. Metodología: para generar información se utilizó la encuesta aplicando un cuestionario a 50 amas de casa que preparan platillos con haba. Los datos se analizaron mediante frecuencias, componentes principales y conglomerados utilizando el programa SPSS. Resultados: las características consideradas por las amas de casa se distribuyeron en seis componentes principales: el componente I integró los caracteres relacionados con los platillos preparados, época de mayor consumo y caracteres de grano, el componente II consideró atributos relacionados con la fuente de combustible y molestias estomacales, el componente III relacionado con la forma de consumo, la cantidad de agua utilizada y la dureza de la testa, el componente IV mostró el tipo de recipiente usado para cocinar, el componente V comprendió el tiempo de cocción del grano y el componente VI se relacionó con la frecuencia de consumo. Debido al uso de los caracteres se ha generado diversidad significativa de habas criollas con diferentes expresiones de las características utilizadas para cocinar los distintos platillos, esto resultó en la formación de 11 grupos de variedades con caracteres diferenciados entre ellos. El 56 % de las amas de casa entrevistadas consumen habas una vez al mes y solo el 2 % la consume dos veces por semana. La mayor época de consumo es en cuaresma. El combustible más usado para cocinar haba es el gas, el recipiente que más utilizan es la olla de barro y los platillos más consumidos son las tortas de haba con camarón y la sopa de haba. Limitaciones: No se identificaron más características agronómicas y de manejo del cultivo que podrían ser consideradas en el consumo de haba, debido a que las amas de casa tienen una participación limitada en estos aspectos. Conclusión: las amas de casa han desarrollado conocimiento para preparar y consumir de diferentes formas las habas, contribuyendo con ello a su dieta alimentaria y han incidido en la diversidad culinaria que expresan las diferentes variedades de haba cultivadas.

Technological quality of grain of common bean genotypes of the black commercial class

The technological quality from grains of bean should be evaluated in trials of elite lines to complement the agronomic performance evaluation, ensure the selection and recommendation of new cultivars, and guarantee its greater acceptance by the consumer market. Thus, this study aimed to evaluate the technological quality from selected genotypes of black bean grains. We used 12 elite lines and 4 cultivars from commercial black group constituents of the Value for Cultivation and Use (VCU). The trial was carried out on the Experimental Farm of Federal University of Vicosa-MG, in Coimbra County, in the 2012 crops of autumn/winter seasons. The experimental design was in randomized block, with three replications. The evaluated characteristics were shape, degree of flattening, thousand grains weight, hard-to-cook grains percentage, cooking time, husk percentage and the hydration capacity of the grains. The lines VP 24, VP 25 and VP 29 present the medium level of resistance to cooking similar to the cultivars (controls), and the other evaluated lines have normal resistance to bean cooking. The genotypes CNFP 11977, VP 29 and ‘Ouro Negro’ attain, in shorter time, 50% of the maximum hydration capacity of the grains, and resistance between normal and medium for cooking time. The lines VP 29 and CNFP 11977 also obtained the greatest hydration capacity for most evaluated times. The lines VP 26, VP 29, CNFP 11992, VP 27, VP 28, and CNFP 11977 present the best characteristics associated with technological quality of grains.

Contrasting gene expression patterns in grain of high and low asparagine wheat genotypes in response to sulphur supply

BackgroundFree asparagine is the precursor for acrylamide formation during cooking and processing of grains, tubers, beans and other crop products. In wheat grain, free asparagine, free glutamine and total free amino acids accumulate to high levels in response to sulphur deficiency. In this study, RNA-seq data were acquired for the embryo and endosperm of two genotypes of bread wheat, Spark and SR3, growing under conditions of sulphur sufficiency and deficiency, and sampled at 14 and 21 days post anthesis (dpa). The aim was to provide new knowledge and understanding of the genetic control of asparagine accumulation and breakdown in wheat grain.ResultsThere were clear differences in gene expression patterns between the genotypes. Sulphur responses were greater at 21 dpa than 14 dpa, and more evident in SR3 than Spark. TaASN2 was the most highly expressed asparagine synthetase gene in the grain, with expression in the embryo much higher than in the endosperm, and higher in Spark than SR3 during early development. There was a trend for genes encoding enzymes of nitrogen assimilation to be more highly expressed in Spark than SR3 when sulphur was supplied. TaASN2 expression in the embryo of SR3 increased in response to sulphur deficiency at 21 dpa, although this was not observed in Spark. This increase in TaASN2 expression was accompanied by an increase in glutamine synthetase gene expression and a decrease in asparaginase gene expression. Asparagine synthetase and asparaginase gene expression in the endosperm responded in the opposite way. Genes encoding regulatory protein kinases, SnRK1 and GCN2, both implicated in regulating asparagine synthetase gene expression, also responded to sulphur deficiency. Genes encoding bZIP transcription factors, including Opaque2/bZIP9, SPA/bZIP25 and BLZ1/OHP1/bZIP63, all of which contain SnRK1 target sites, were also expressed. Homeologues of many genes showed differential expression patterns and responses, including TaASN2.ConclusionsData on the genetic control of free asparagine accumulation in wheat grain and its response to sulphur supply showed grain asparagine levels to be determined in the embryo, and identified genes encoding signalling and metabolic proteins involved in asparagine metabolism that respond to sulphur availability.