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  • 1
    Electronic Resource
    Electronic Resource
    Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety) (1994)
    Springer
    Plant foods for human nutrition 46 (1994), S. 139-145 
    Details
    ISSN: 1573-9104
    Keywords: Common beans ; Dietary fiber ; Processing
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract This paper presents the effect that the traditional cooking process of black beans (Phaseolus vulgaris, Tamazulapa variety) has on the quantity and composition of soluble (SDF) and insoluble (IDF) dietary fiber of beans, as well as on its protein digestibility and protein quality. There was an increase of IDF from 18.1% in cooked beans to 22.4% in fried beans, and a decrease in SDF from 8.4% to 6.6%, respectively. Starch content decreased from 34.5% to 31.3%. No change was found in lignin. The xylose content was higher in IDF than in SDF and decreased to some extent from cooked to fried beans. Arabinose content was similar in IDF and SDF with no change caused by processing. The fraction containing glucose, mannose and galactose in IDF was higher than in SDF, the content increasing in IDF and decreasing in SDF, with processing. Protein content in IDF was higher than in SDF, with no major change when processing. About 29.5% of the total protein of beans was bound in DF. Protein digestibility and protein quality decreased from cooked to fried beans and was positively related to IDF.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088766
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of fertilizer application on the yield, protein and fat content, and protein quality of raw and cooked grain of three amaranth species (1987)
    Springer
    Plant foods for human nutrition 37 (1987), S. 59-67 
    Details
    ISSN: 1573-9104
    Keywords: amaranth ; fertilizer on yield ; chemical composition of amaranth
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Four selections of three amaranth species were used in the study:A. cruentus (US Rodale 82S-1034),A. hypochondriacus (US Rodale 81S-1024).A. caudatus (Cusco, Peru CAC-2002) andA. cruentus (GUA-17). These were fertilized with levels of 0, 30, 60 and 90 kg/ha of a 12-24-12 fertilizer formulation applied to experimental plots 3×4m2 in four replications. The harvested grain was used for protein and fat analysis, and for protein quality evaluations on raw and on heat processed samples.A. cruentus (US) andA. hypochondriacus flowered at 43–44 days at 60 and 43cm, respectively,A. caudatus (Peru) at 51 days and 65cm, andA. cruentus (Gua) at 50 days and 80cm height. Days at harvest varied from 100 to 129 days at heights of 125 to 180cm. Yield of grain fromA. hypochondriacus (US) andA. cruentus (Gua) was higher than forA. cruentus (US) andA. caudatus, but did not differ for each pair. although not influencing yield, the application of fertilizer increased protein content forA. caudatus (Peru) from 12.35 to 14.50%; but not the protein content of the other selections. The fat content was affected differently in all four selections. The application of fertilizer did not affect protein quality either in raw or processed grain. On the other hand, processing increased protein quality, food intake, and animal performance significantly most clearly seen withA. cruentus (US) andA. caudatus (Peru) and to a lesser extent forA. hypochondriacus (US) andA. cruentus (Gua)). The data obtained showed inconsistent effects on yield and chemical composition, and no effect on protein quality with fertilizer application.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01092301
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Limiting amino acids in raw and processed amaranth grain protein from biological tests (1989)
    Springer
    Plant foods for human nutrition 39 (1989), S. 223-234 
    Details
    ISSN: 1573-9104
    Keywords: amaranth grain ; dark- and cream-colored seed ; limiting amino acids ; raw and processed amaranth
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Amino acid supplementation studies with young rats were carried out using raw and processed amaranth grain (A. cruentus) of dark- and cream- or light-colored seeds. The results of various studies repeatedly indicated that threonine is the most limiting amino acid in raw and processed, dark and cream-colored grain. Protein quality as measured either as NPR or PER was improved by threonine addition alone or with other amino acids and decreased liver fat to values similar to those measured with casein. This finding contradicts the reports that state that leucine, determined by chemical score, is the most limiting amino acid. Leucine addition alone or with other amino acids did not improve protein quality. The study confirmed cream-colored grain to be nutritionally superior to dark grain and that properly processed grain, light- or dark-colored, has higher protein quality than raw grain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01091933
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    Paper (German National Licenses)
    Fulltext
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