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Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata)

Une, Satsuki ; Nonaka, Koji ; Akiyama, Junich

Journal of food science, 2016-10, Vol.81 (10), p.C2398-C2404 [Periódico revisado por pares]

United States: Blackwell Publishing Ltd

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  • Título:
    Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata)
  • Autor: Une, Satsuki ; Nonaka, Koji ; Akiyama, Junich
  • Assuntos: Amylases - analysis ; antinutrients ; Antioxidants - analysis ; Beans ; Boiling ; Canavalia - chemistry ; Food Handling - methods ; Glycoside Hydrolase Inhibitors - analysis ; Hemagglutinins - analysis ; Hot Temperature ; Hulls ; Hulls (structures) ; Humans ; Japan ; nutritional value ; Nutritive Value ; Phaseolus vulgaris ; Polyphenols ; Polyphenols - analysis ; protein content ; red sword bean ; Roasting ; Scratching ; Seeds ; Soaking ; Starch - analysis ; Sucrase - analysis ; Tannins - analysis ; Trypsin - analysis ; Trypsin Inhibitors - analysis ; Water
  • É parte de: Journal of food science, 2016-10, Vol.81 (10), p.C2398-C2404
  • Notas: JSPS - No. 15K00805
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    ArticleID:JFDS13441
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    content type line 23
  • Descrição: The effects of hull processing, soaking, and boiling on the content or activity of antinutrients in the red sword bean (RSB; Canavalia gladiata) were investigated. RSB seeds were compared with kidney bean (KB; Phaseolus vulgaris) seeds that are starch based and often used as processed products in Japan. RSB seeds had higher weight, thicker hull, and higher protein content, but lower moisture content compared with KB seeds. Because of the strong and thick hull, the relative water absorption of untreated RSB seeds was very low after soaking. Seeds were soaked after dehulling, scratching, and roasting. The results showed that hull scratching was the optimal method for increasing water absorption during soaking compared with dehulling and roasting. After soaking, the water used for soaking was discarded, since it had a high content of polyphenols and bitter taste, and RSB seeds were boiled in fresh water for 20, 40, and 60 min. The results showed that polyphenol and tannin contents, antioxidant activity, and hemagglutinating activity, as well as maltase, sucrase, and trypsin inhibitor activities in scratched RSB seeds decreased significantly after boiling compared with those in raw seeds, whereas amylase inhibitor activity showed no significant change. Overall, it was concluded that the combination of hull scratching, soaking, and boiling in fresh water can reduce thermal‐stable or sensitive antinutrients in RSB and thus, significantly improve its nutritional value. Practical Application The red sword bean (RSB) is a tropical perennial legume consumed in many Asian countries such as India, China, Indonesia, and Japan. RSB has relatively high protein and low lipid and carbohydrate contents. Hull scratching, soaking, and boiling can reduce the content or activity of antinutrients and significantly improve its nutritional value.
  • Editor: United States: Blackwell Publishing Ltd
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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