Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Legume Science Année : 2022

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar

Résumé

The aim of this study was to evaluate the effects of soaking and thermal treatment on proteins, anthocyanins, α-galactosides (stachyose, raffinose), tannins and inositol hexaphosphate (IP6), under different conditions, of three Phaseolus vulgaris L. varieties from Madagascar; and evaluate correlation with surface/volume ratio. Overall, dry matter, antinutrients and anthocyanins were impacted by the process, however proteins were not. Depending on varieties and operating conditions, soaking or thermal treatment led to up to 59% losses for dry matter, 73% for tannins, 99% for IP6, 92% for total α-galactosides and 100% for anthocyanins. In certain cases, the process increased dry basis concentration of α-galactosides probably through hydrolysis phenomena from precursors. A positive correlation between the surface/volume ratio of common beans and decrease of tannins and α-galactosides was highlighted. A global antinutritional indicator was used along with the dry matter to evaluate the best conditions to subside all antinutrients and limit the loss of nutrients, combining soaking and thermal treatment. These conditions were soaking (30 C) for 1 h followed by heat treatment at 65 C with 1/5 seed-to-water ratio during 2 h. Appropriate soaking/thermal treatment of common dry bean is crucial to reduce antinutrients and limit nutrient loss. Novelty Impact Statement Common bean (Phaseolus vulgaris L.) contains antinutrients and oligosaccharides which causes digestive discomfort. Suitable soaking and thermal treatments reduce these compounds and limit the loss of nutrients. As a final product, a common bean partially free of negative compounds could help in processing common beans and be employed as an ingredient in derived product.
Fichier principal
Vignette du fichier
Legume Science - 2022 - Ravoninjatovo - Effects of soaking and thermal treatment on nutritional quality of three varieties.pdf (2.03 Mo) Télécharger le fichier
Origine : Fichiers éditeurs autorisés sur une archive ouverte

Dates et versions

hal-03596705 , version 1 (19-05-2022)

Identifiants

Citer

Mboahangy Ravoninjatovo, Charlotte Ralison, Adrien Servent, Gilles Morel, Nawel Achir, et al.. Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans ( Phaseolus vulgaris L .) from Madagascar. Legume Science, inPress, ⟨10.1002/leg3.143⟩. ⟨hal-03596705⟩
42 Consultations
40 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More