9th International Science Congress (ISC-2019).  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Dietary fibre, resistant starch and in-vitro starch digestibility of selected elevencommonly consumed legumes (Mung bean, Cowpea, Soybean and Horse Gram) in Sri Lanka

Author Affiliations

  • 1Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka
  • 2Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka
  • 3Food Technology Section, Industrial Technology Institute, No: 363, Bauddhaloka Mawatha, Colombo, Sri Lanka

Res.J.chem.sci., Volume 7, Issue (2), Pages 27-33, February,18 (2017)

Abstract

Consumption of dietary fiber rich food has shown many health benefits against a range of disorders including obesity, type 2 diabetes mellitus and colon cancer. Dietary fiber is composed of twocomponent of; soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Legumes are reported to be rich source of dietary fiber (DF) and resistant starch (RS). In addition to that legume starch has low digestibility. This study was aim to screen the high DF and high RS containing legume varieties with intension to develop functional food against non-communicable diseases. Accordingly, eleven legume varieties, mung bean (MI5, MI6), Cowpea (Waruni, MICP1, Bombay, Dhawala, ANKCP1), soybean (MISB1, Pb1) and horse gram (ANK Black, ANK Brown) were analyzed to determine the contents of dietary fibre, resistant starch and predicted glycaemic index (pGI). Among analyzed legume seeds, horse gram and soybean varieties showed the highestdietary fibre contents. Results for RS content exhibited significantly high in ANK Black (10.68±0.55%) followed by ANK Brown (10.45±0.10%), ANKCP1 (9.62 ±0.19%) and Waruni (9.04±1.26%). The values for predicted glycaemic index (pGI) in selected legume varieties were ranged from39.64 ± 0.46 (ANK Brown) to 43.48 ± 0.44(Pb1). The resistant starchcontent of legumes showed inverse correlation with predicted glycaemic index (-0.698; P&

References

  1. Doxastakis G. and Kiosseoglou V. (2000)., Novel macromolecules in food systems., AGRIS.
  2. Tharanathan R. and Mahadevamma S. (2003)., Grain legumes—a boon to human nutrition., Trends in Food Science & Technology, 14(12), 507-518.
  3. Thorne M.J., Thompson L.U. and Jenkins D.J. (1983)., Factors affecting starch digestibility and the glycemic response with special reference to legumes., The American Journal of Clinical Nutrition, 38(3), 481-488.
  4. Fabbri A. and Crosby G. (2016)., A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes., International Journal of Gastronomy and Food Science, 3, 2-11. http://dx.doi.org/ 10.1016/j.ijgfs.2015.11.001.
  5. Gunathilake K.G.T., Herath T. and Wansapala J. (2016)., Comparisonof physicochemical properties of selected locally available legume varieties (mung bean, cowpea and soybean)., Potravinarstvo Slovak Journal of Food Sciences, 10(1), 424-430. http://dx.doi.org/10.5219/631.
  6. Aguilera E., Moreno J. and Ferrer M. (1993)., Blood chemistry values in three Pygoscelis penguins., Comp BiochemPhysiol, 105(3), 471-473. http://dx.doi.org/10.1016 /0300-9629(93) 90421-Y.
  7. Misner S., Whitmer E. and Florian T. (2013)., Dietary Fiber., The University of Arizona Cooperative Extension. [online] Available at: http://extension.arizona.edu/ sites/extension. arizona.edu/files/pubs/az1127.pdf.
  8. Vatanasuchart N., Niyomwit B. and Wongkrajang K. (2009)., Resistant starch contents and the in vitro starch digestibility of thai starchy foods., Kasetsart Journal - Natural Science, 43(1), 178-186.
  9. Katyal D., Ghugre P.S., Udipi S.A. (2005)., Resistant starch in selected raw and processed legumes., J Food SciTechnol, 42(6), 506-510.
  10. Higgins J.A., Higbee D.R., Donahoo W.T., Brown I.L., Bell M.L. and Bessesen D.H. (2004)., Resistant starch consumption promotes lipid oxidation., Nutrition & Metabolism, 1(1), 1-8. Available source: http://www. nutritionandmetabolism.com/content/pdf/1743-7075-1-8.pdf .
  11. Chinma C.E., Abu J.O., James S. and Iheanacho M. (2012)., Chemical, Functional and Pasting Properties of Defatted Starches from Cowpea and Soybean and Application in Stiff Porridge Preparation., Nigerian Food Journal, 30(2), 80-88. http://dx.doi.org/10.1016/ S0189-7241(15)30039-4.
  12. Premavalli K.S., Roopa S. and Bawa A.S. (2006)., Resistant starch – A functional dietary fibre., Indian Food Ind, 25(2), 40-45.
  13. Sharma A., Yadav B.S. and Ritika (2008)., Resistant starch: Physiological roles and food applications., Food Rev Int 24(2), 193-234. http://dx.doi.org/10.1080/8755912 0801926237.
  14. Cuniff P. (2012)., Official Methods of Analysis of AOAC International., 18th ed. USA: Gaithersburg, Md.
  15. Cuniff P. (2002)., Official Methods of Analysis of AOAC International., 17th ed. USA: Gaithersburg, Md.
  16. A.A.C.C. (2000)., American Association of Cereal Chemists., Approved methods 32-40.01 (11th ed.) St. Paul, MN, USA.
  17. Jenkins D., Wolever T., Thorne M., Rao A. and Thompson L. (1987)., Effect of Starch-Protein Interaction in Wheat on its Digestibility and Glycaemic Response., Canadian Institute of Food Science and Technology Journal, 20(5), 320. http://dx.doi.org/10.1016/S0315-5463(87) 71286-3.
  18. Dahlin K. and Lorenz K. (1993)., Protein digestibility of extruded cereal grains., Food Chemistry, 48(1), 13-18. http://dx.doi.org/10.1016/0308-8146(93)90214-Z.
  19. Coughlan M.P. and Moloney A.P. (1988)., Isolation of 1,4-b-D-Glucan 4-Glucanohydrolases of Talaromyces emersonii., In: Wood WA, Kellogg ST, editors. Methods in enzymology, London: Academic Press, 160, 363-368.
  20. Hughes J.S. and Swanson B.G. (1989)., Soluble and insoluble dietary fiber in cooked common beans (Phaseolus vulgaris) seeds., Food Microstruct, 8(1), 15-21.
  21. Glnc.org.au. (2016)., Legumes and Fibre Grains & Legumes Nutrition Council., [online] Available at: http://www.glnc.org.au/legumes/legumes-nutrition/legumes -fibre/ [Accessed 20 Nov. 2016].
  22. Sreerama N. Yadahally, Vadakkoot B. Sashikala, Vishwas M. Pratape and Singh Vasudeva (2012)., Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour : Evaluation of their flour functionality., Food Chemistry, 131(2), 462-468.
  23. Marimuthu M. and Krishnamoorthi K. (2013)., Nutrients and functional properties of horse gram (Macrotyloma Uniflorum), an underutilized south Indian food legume., Journal of Chemical and Pharmaceutical Research, 5(5), 390-394.
  24. Amalraj A. and Pius A. (2015)., Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India: An in vitro study., Food Chem., 170, 430-436. http://dx.doi.org/ 10.1016/ j.foodchem.2014.08.031.
  25. Perera M., Sivakanesa R., Abeysekara D. and Sarananda K. (2014)., Effect of Vegetable Mixed Curry on Glycaemic Index and Glycaemic Load of Soy Flour Incorporated Traditional Sri Lankan Breakfast Foods in Healthy Adults., Pakistan Journal of Nutrition, 13(11), 616-621. http://dx.doi.org/10.3923/pjn.2014.616.621.
  26. Khan A., Alam S., Ali S., Bibi S. and Khalil I. (2007)., Dietary Fiber Profile Of Food Legumes., Sarhad J. Agric., 23(3), 763-766.
  27. Chen Li-Yong, Liu Rui-Ping, Qin Cheng-Yong, Meng Yan, Zhang Jie, Wang Yun and Xu Gui-Fa (2010)., Sources and intake of resistant starch in the Chinese diet., Asia Pacific journal of clinical nutrition, 19(2), 274-282.
  28. Nilegaonkar S.S., Kasote D.M. and Agte V.V. (2014)., Effect of different processing methods on resistant starch content and in vitro starch digestibility of some common Indian pulses., Journal of scientific and industrial research, 73, 541-546.
  29. Qayyum M., Butt M., Anjum F. and Nawaz H. (2012)., Composition analysis of some selected legumes for protein isolates recovery., The Journal of Animal & Plant Sciences, 22(4), 1156-1162.
  30. Srikaeo K. and Sopade P.A. (2010), Functional properties and starch digestibility of instant Jasmine rice porridges., CarbohydPolym, 82(3), 952-957. http://dx.doi.org/10.1016/ j.carbpol.2010.06.024
  31. Bjorck I., Granfeldt Y., Liljeberg H., Tovar J. and Asp N. (1994)., Food properties affecting the digestion and absorption of carbohydrates., Am J ClinNutr., 59(3), 699-705.
  32. García-Alonso A., Goñi I. and Saura-Calixto F. (1998)., Resistant starch formation and potential glycemic index of raw and cooked legumes (lentils, chickpeas and beans)., Z. LebensmUnterForsch, 206(4), 284-287.