Progress 10/01/10 to 09/30/15
Outputs
OUTPUTS: This project was designed to determine advantageous nutritional qualities of common beans, to assess how these nutritional qualities can be integrated into traditional breeding programs, and to educate consumers on the health-promoting qualities of common beans in the diet. Beans provide many nutritional advantages including: inexpensive protein; lysine-rich complementary protein; large quantities of fiber and complex carbohydrates; low fat and no cholesterol; excellent quantities of B vitamins; and a good source of calcium, iron, zinc, copper and magnesium minerals. Common beans provide 135 calories per 100 g of edible beans. We determined the maximum moisture content for safe and quality storage of beans to range between 12 and 14%. Greater moisture content results in mold growth that results in undesirable musty flavors, bleaching, and unacceptable dry beans. We promoted the consumption of the many kinds of healthy 'natural' common beans and note that the per capita consumption of common beans increased over the life of the project. PARTICIPANTS: This regional project was a true collaborative effort among scientists interested in breeding, disease resistance, environmental stress, genome identification, nutritional quality and marketing of common beans. The listing on individual scientists participating in this project (W-0560 to WNP00560) is long. This Western Regional Project is very productive and contributed many creative and innovative ideas to the production, storage, processing and ultimate consumption of common beans in the US and around the world. TARGET AUDIENCES: The primary audience of this project was scientists interested in improving the production, disease and environmental resistance, and nutritional and processing quality of available common beans. Secondary audiences included subsistence farmers, bean brokers, bean processors and consumers. PROJECT MODIFICATIONS: The major changes in approach include improving the sanitary quality of bean storage, improving the variety of bean cultivars available to the market and subsistence farmers, and altering the germplasm through identification of bean genomes and introducing bean methods to incorporate greater production volume as well as more desirable and health-promoting common beans.
Impacts
Breeding efforts to improve nutritional and processing quality were improved during the life of the project, and germ plasm with improved nutritional components and improved processing quality were integrated into traditional breeding programs. The handling of beans from the farm to the processor was improved greatly, and the incorporation of many new colors, shapes, sizes, cultivars of beans were introduced to the American market, and simultaneously introduced to many subsistence farmers in developing countries around the world.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Attended Pulse Health Initiative. The USA Dry Pea & Lentil Council, in cooperation with the US Dry Bean Council, is working to find solutions, through research, to the critical health and sustainability challenges facing the citizens of the US and the Global Community. The research effort will be divided into three areas: Health & Nutrition, Functionality/End Uses, and Sustainability. The Strategic Planning Workshop is critical to the success of this initiative. Pulse crops (dry peas, lentils, chickpeas, and dry beans) can provide good traditional food with high protein and low fat. All pulses are high in fiber and contain many healthy phyto-chemicals and essential nutrients. Preliminary research shows that increasing consumption of pulses in the North American diet could significantly improve human health. In addition, as legumes, pulse crops "fix" Nitrogen in the soil offering a key component to a more sustainable food production system. Reviewed and revised U.S Patent Application Serial No. 11/641,318. Filed: 12/18/2006. "Extruded Legumes". Berrios et al. USDA Docket No. 0016.04. WSURF Ref. No. 722. Akerman Reference No. 800-286WO Reviewer for USDA Cool Season Legume Research Proposals. PARTICIPANTS: Juming Tang, Jose Berrios. TARGET AUDIENCES: Common bean, pea, garbanzo bean (chickpea, and lentil producers, snack processors and legume (pulse) research community. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Promote utilization of legumes in the extruded snack industry. Promote health improving qualities of legumes.
Publications
- No publications reported this period
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: To have a better understanding of the genetic aspects related to nutritional quality and health benefits of beans and its potential impact in bean consumption, we are prepared to conduct research looking at in vitro antioxidant activity, total phenolic content, phenolic content by classes, major individual phenolic compounds, resistant starch, indigestible protein, total fiber, and Lunasin homologues (anticancer peptides) in cultivars of common beans, lentils and chickpeas grown in the Pacific Northwest. Labs in the School of Food Science at Washington State University and the University of Idaho are pursuing research with antioxidant phytochemicals and modification to increase the role of resistant starch in health-promoting foods. We are prepared to contribute "processing" of common beans, lentils and chickpeas in the School of Food Science's food processing pilot plant as well as conducting laboratory analyses for antioxidant phytochemicals, resistant starch, raffinose, stachyose, and digestibility of proteins. PARTICIPANTS: Barry G. Swanson TARGET AUDIENCES: Food scientists, legume breeders PROJECT MODIFICATIONS: Renewal in progress
Impacts
Identification and evaluation of the health-promoting phytochemicals in common beans, lentils and chickpeas will promote selection and consumption of these commodities by consumers.
Publications
- Guerrero-Beltran, J., Y.Estrada-Giron, B.G.Swanson, and G.V.Barbosa-Canovas. 2009. Pressure and temperature combination for inactivation of soymilk protease inhibitors. Food Chemistry. 116:676-679.
- Guerrero-Beltran, J., Y.Estrada-Giron, B.G.Swanson, and G.V.Barbosa-Canovas. 2009. Inactivation kinetics of lipoxygenase in pressurized raw-soymilk and soymilk from high-pressure treated soybeans. Journal of Food Processing and Preservation. 33:143-158.
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Dry bean is not an important crop in Washington in terms of acreage grown, but the bean industry is very prominent due to the premium price commanded by bean seed produced in Washington, which is one of only three states that produces all commercial bean seed varieties for export to other states and countries. Beans are considered to be a healthy food, a good source of protein and digestible fiber, and high protein. Bean consumption is also linked to a reduction in the incidence of breast and colon cancer, and beans have a low glycemic index compared to other carbohydrate crops. Dry beans were reported to be the best and cheapest source of nutritious food. Certain bean market classes (colored: e.g. dark red, light red, black and pink), possess components which help reduce the severity of chronic diseases such as colon and breast cancer, and diabetes. Research should focus on quality, as well as production, yield potential and disease resistance. Dry bean rust is not a problem for bean in Washington because of our dry climate and low nighttime temperatures. Bean seed produced in Washington is also clean and free of any seed-borne diseases. The National Dry Bean Nurseries are part of Multi State Project W-1150. This project promotes the introduction of new genes of exotic germplasm having increased resistance to abiotic and biotic stresses and improved yield and nutrition values, an important role to the bean seed industry. These nurseries are located in many different areas of the US and Ontario, Canada, and can produce multi-location data and represent the interactions of each single line to various microclimates. Information gathered in these nurseries benefits growers as well as bean breeders in the US. Public and private bean breeders base their decisions to either continue, discard or release their lines as varieties for a particular region based on this data. Most bean varieties released in the US have been tested in this national program for many years. In 2008, 28 advanced bean lines and checks were tested at 12 locations in the US and Canada. Yields, seed weight and other agronomic data were reported in the 59th CDBN Technical Report and as well as published electronically at http://www.prosser.wsu.edu/faculty/hang.html. Growers, researchers and others interested in the dry bean industry can access this link. PARTICIPANTS: A.N. Hang, Washington State University, commercial bean seed producers and John Rayapati of Archer Daniel Midland Company. TARGET AUDIENCES: Bean breeders, researchers, dealers, growers, nutritionists and exporters. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
This program produced numerous data years for particular lines planted at several locations across North America. These data also represent the interaction of each bean line to various microclimates. Based on data from this project, bean breeders can now make better choices when deciding whether to continue future testing or to discard certain offspring to reduce the population of breeding lines, thereby saving time and money. With a selective process breeders could shorten the number of lines and years needed to produce good, stable varieties for a particular environment and help the industry choose the best varieties for their environmental conditions. Light Red Kidney variety 'Blush' released several years ago showed excellent potential in Canada (color bean production program) and in several kidney bean producing states. Several breeders requested seed of Blush to be used as parents in their breeding program. Yields, seed weight and other agronomic data were reported in the 59th CDBN Technical Report and as well as published electronically at http://www.prosser.wsu.edu/faculty/hang.html. Growers, researchers and others interested in the dry bean industry can access this link. This year was the first time in 58 years of research and testing that a large private producer joined in the coordination of this valuable program to promote the bean industry.
Publications
- No publications reported this period
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Washington dry edible bean acreage is small (about 60,000 acres in 2007) compared with other states like Idaho, Colorado, Michigan and North Dakota but has doubled during the last few years. Dry bean is a very important commodity due to the specific environmental conditions in the state. Washington grown bean is used mostly for seed and export markets ans commands a premium price. Dry bean rust is not a problem in Washington. The National Cooperative Dry Bean nurseries play an important role in bean breeding programs and bean industries were established at many locations in North America to test as many new and advanced bean lines as possible. Members of W-1150 depend on this national trial for data concerning their decision to release, discard and/or further test certain lines in their breeding program. Public and private institution bean breeders continue to select and convert the wild and exotic germplasms into useful parents for use in breeding programs for new bean
varieties with resistance to abiotic and biotic stresses and to enhance nutritional value. This program can produce multi-location data and also represents the interaction of each bean line to various microclimates. Twenty six commercial and experimental edible dry bean lines of 9 market classes (black, navy, great northern, pink, pinto, light and dark red kidney and cranberry) were selected from public and private bean breeders for the 2007 National CDBN trial. Seed of all lines were cleaned, 100-seed weights recorded, and samples of 400 seeds of each line will be sent to National Rust Testing Nurseries in Beltsville, MD. Clean seeds of all lines were treated with fungicides Maxim 4FS and Apron XL. Treated seed will be packed and shipped to 12 cooperators in North America. Data will be gathered and compiled into a report posted on the web. Breeders and producers can access this data at their convenience saving publishing cost and postage.
PARTICIPANTS: A.N. Hang, Associate Agronomist, Washington State University, and Multistate Project W-1150 members and dry bean researchers of the US and Canada.
TARGET AUDIENCES: dry bean researchers of the US and Canada.
PROJECT MODIFICATIONS: Cooperative Dry Bean Nurseries are just a part of this national project to convert exotic germplasms into a usable gene pool for bean breeding programs to improve yield, resistance to diseases, and most important, enhancing the nutritional value. This project must be modified to increase participants and to attract more funding to increase quality and quantity of world food supplies, particularly undernourished populations. This program must be modified to allow several disciplines (food technologists, medical health scientists, nutritionists) of the same university to be involved and work as a team to solve problems associated with nutrition and health in the world. Bean was reported to be the best and cheapest source of nutritious food. Certain bean classes possess components which help reduce the severity of chronic diseases as cancer and diabetes. The addition of more participants from additional states to this project would shorten the process of
developing a good, healthy and abundant food supply.
Impacts
This program can produce numerous data years for a particular line by planting it at various locations in a short period of time. These data also represented the interaction of each bean line to various microclimates. Based on data from this project, bean breeders have better choices when deciding whether to continue testing or to discard certain offspring to reduce the population of breeding lines, thereby saving money. This process would shorten the number of years breeders need to produce good and stable varieties for a particular environment and help producers and marketers choose the best varieties for their environmental conditions. Washington State Unviersity (WSU) released 'Quincy' pinto which was resistant to rust and used successfully for planting in North Dakota, Michigan, Colorado and Nebraska.
Publications
- No publications reported this period
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Progress 01/01/06 to 12/31/06
Outputs
This project was approved in October 2005 for the next 5 years. Bean breeders of public and private institutions have selected converted and wild and exotic germplasms into useful parents that will be used in their breeding programs for new bean varieties with resistance to abiotic and biotic stresses and to enhance nutritional value. In a cooperative effort, National Cooperative Dry Bean Nurseries (CDBN) were established at various locations in North America to test their new advanced bean lines at as many locations as possible. These multiple-location data will save time and resources for research institutions. Thirty commercial and experimental lines of edible bean (Phaseolus vulgaris) for eight market classes (black, navy, great northern, pink, pinto, small red, light red kidney and cranberry) have been gathered from public and private bean breeders for this year's CDBN trials. Seed from all lines was treated with the fungicides Maxim 4FS and Apron XL LS (except
seed for rust trial in MD) and sent to 13 cooperators in North America for yield and agronomic performance studies. Not all data from all cooperators have been received yet and the final report for CDBN is pending. Final and complete reports for this project will be available for all cooperators at the WSU-Prosser web page www.prosser.wsu.edu/Faculty/Hang.htm. At Othello WA, thirty dry bean lines were planted on May 26 as part of the 2006 CDBN. Seed emerged 6 to 10 days after planting, vigor was very good, and was rated from 1 to 3 of the scale of 1 to 9 (1=best and 9=worse). Plants of all lines reached 50% bloom in 40 to 46 days. Overall seed yield was low due to high heat during bloom. Seed size and seed appearance was also lower than normal. Yield ranged from 2200 kg.ha-1 (cv. 'Capri', a cranberry type bean) to 4270 kg.ha-1 (experimental pinto line 6I 13 from University of ID). In WA, weather was abnormal during the growing season. Air temperatures over 33C (90F), during bloom and
seed fill, reduced yield significantly. Average yield for 2006 was about 760 kg. ha-1 (680 lb.a-1) lower than that for the same varieties. Seed appearance desirability was also lower than that observed in 2005 from the same lines. Data showed that temperatures higher than 30C at bloom and pod set reduced bean yield significantly. Remnants of 115 M (black), S02068 (pink) and R02002 (small red) were planted for seed increase for 2007 trials, if needed.
Impacts
WA dry bean acreage is less than 30,000 acres even though dry bean is a very important commodity because of the specific environmental conditions. WA-grown beans are used mainly for seed and export markets commanding a premium price. Because of the free seed transmitted pathogens, it is very important for breeders to have their seed increased in the western states (WA, ID and possibly CA). Seed grown in western states can be used by the CDBN for distribution anywhere in North America for food production or further testing. This project released two new dry edible bean cvs.: 1) 'Quincy', a new viral resistant, large-seeded pinto variety, was released early this year and can be grown and produce reasonable yield under low nutrient, low soil moisture and root rot pressure; and 2) 'Silver Cloud', which is a new and large seeded white kidney bean, with resistance to viral diseases [Bean common mosaic virus (BCMV) and Curly top virus (CTV)]. 'Silver Cloud' is more tolerant
to bean rust (Uromyces appendiculatus). Under multiple stress conditions of low residual soil N, low soil moisture and heavy root rot pressure (caused by Fusarium solani), 'Silver Cloud' produced higher yield than 'Lassen' and 'Beluga'.
Publications
- No publications reported this period
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Progress 01/01/05 to 12/31/05
Outputs
The new project was approved beginning October 2005 for 5 years. The project will deal with the conversion of exotic germplasm for resistance to abiotic and biotic stresses and to enhanced nutritional value. As part of the multi-state project, the project leader will continue coordinating the bean trials in various locations in North America and gather data from various researchers and disseminate the information to public and private breeders, researchers, as well as growers. Coordination of the National Cooperative Dry Bean Nurseries requires physical and monetary support from states and those that benefit from the program. Unfortunately growers, as well as researchers, are faced with limited resources and low profits. During the last 5 years, Syngenta Seed Treatment Division, headed by Doug Champ and Sam Thorton, has been very generous in providing equipment, materials, expertise and time to help treat the seed for this project.
Impacts
The W-150 project was credited with 6 new varieties and 7 new germplasms released From WSU and USDA,ARS-Prosser.
Publications
- Hang, A.N., M.J Silbernagel, P.N. Miklas and G.L. Hosfield. 2005. Registration of 'Fiero' dark red kidney dry bean. Crop Sci. 45: 799-800.
- Hang, A.N., M.J Silbernagel, P.N. Miklas and G.L. Hosfield. 2005. Registration of 'Blush' light red kidney dry bean. Crop Sci. 45: 799.
- Hang, A.N., P.N. Miklas, M.J. Silbernagel and G.L. Hosfield. 2005. Release of Light Red Kidney Dry Bean 'Blush'. Bean Improvement Cooperative Annual Report. Vol. 48: 203-204.
- Hang, A.N., P.N. Miklas, M.J. Silbernagel and G.L. Hosfield. 2005. Release of 'Quincy' Pinto Dry Edible Bean. Bean Improvement Cooperative Annual Report. Vol. 48: 199-200.
- Hang, A.N., P.N. Miklas, M.J. Silbernagel and G.L. Hosfield. 2005. Release of Dark Red Kidney Dry Bean 'Fiero'. Bean Improvement Cooperative Annual Report. Vol. 48: 201-202.
- Hosfield, G.L., and An N. Hang. 2005. Registration of 'Claret' Small Red Bean. Crop Sci. 45: 1663.
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Progress 01/01/04 to 12/31/04
Outputs
The expansion properties of lentil or dried pea extrudates were used to describe the effects of both the parameters of the extrusion process as well as the constituent composition of the feed materials and extrudate. In this study extrudates prepared from cv. Red Chief lentils, lentils plus starch, whole dried yellow peas plus starch, and split dried yellow peas plus starch were obtained from twin screw extrusion (USDA, WRRC, Albany, CA) and evaluated. The Coefficient of Variation of extrudates was small compared to other extruded materials due to the homogeneity of the feed composition and equivalency of extrusion processing parameters. Dietary fibers derived from apple fiber and wheat bran were successfully incorporated in the pea or lentil extrusion feed and improved the acceptability of the pea and lentil extrudates. The addition of sweet, salty, or savory flavors to the extrudates enhanced acceptability. There is potential for the successful transfer of pea and
lentil snack food formulations including selected stress resistant starches and dietary fibers to the extruded snack food industry.
Impacts
We have achieved successful production of consumer acceptable yellow pea and lentil snack foods with exceptional nutritional value containing substantial amounts of dietary fiber.
Publications
- Hang, A.N. and V.I. Prest. 2004. Effect of Irrigation on 'Burke' and 'Othello' Pinto Bean Grown in Central Washington. Bean Improvement Cooperative Annual Report. Vol. 47: 209-210.
- Hosfield, G.L., A.N. Hang and M.A. Uebersax. 2004. Notice of Naming and Release of 'Claret', a New, Upright, Disease resistant Small-Red Dry Bean (Phaseolus Vulgaris, L.) Cultivar. Bean Improvement Cooperative Annual Report. Vol. 47: 331-332.
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Progress 01/01/03 to 12/31/03
Outputs
Legumes and apple fiber are untapped resources for formulating snack foods to meet the nutritional qualities of health conscious consumers. Yellow split peas (YSP) were extruded with added wheat bran (WB) or dried apple fiber (AF) at selected concentrations of 5, 10, 15, or 20%. The YSP mixtures at 15% moisture were processed in a 37 mm twin-screw extruder at a screw speed of 500 rpm and a die temperature of 160 degrees C. The influence of fiber type and concentration on the pasting properties of raw and extruded formulations were studied. A Rapid Visco Analyzer (RVA) was used for the pasting study; the parameters determined were the initial (25 degrees C), peak, hot paste (95 degrees C), final viscosities, peak time, and peak temperature. Pre-extrusion peak, hot paste, and final viscosities generally decreased with increasing fiber concentration. Post-extrusion slurries did not exhibit any particular trends. The initial viscosities were higher for extrudate slurries
(93 to 208 cP) compared with raw slurries (-12.5 to 44 cP). The microstructure of WB+YSP and AF+YSP extrudates were examined using a scanning electron microscope (SEM). The results indicated that the degree of expansion and size of air cells formed were dependent on the concentration and fiber type. Increasing fiber concentration produced extrudates with more holes and decreased cell size. AF+YSP appeared to have more external surface holes in comparison to WB+YSP. The effects of extrusion on physical properties the WB+YSP and AF+YSP extrudates were determined. WB+YSP produced extrudates with greater expansion ratio and lower bulk densities than those made from AF+YSP. An increase in fiber concentration increased the water absorption index (WAI) of raw formulations, but decreased WAI after extrusion for WB+YSP only. Water solubility index (WSI) decreased as fiber concentration increased in both the raw and extruded formulations. Extrusion cooking of yellow split pea flour containing
starch and selected fibers has the potential to produce healthy snack food products.
Impacts
This work will provide a potential market for yellow peas, lentils, apple fiber, and wheat bran, all agricultural products of Washington and the Pacific Northwest.
Publications
- No publications reported this period
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Progress 01/01/02 to 12/31/02
Outputs
The objective of this study was to investigate the effects of dietary fiber supplements on the physical properties of pea and lentil based extrudates. Yellow split peas and Red Chief lentil extrudates containing dietary fiber supplements were produced with a twin-screw extruder. By determining expansion index, relative diameter, density, color, texture profile and Scanning electron microscopy (SEM) of extrudates, the effects of supplementation with 5%, 10%, 15% or 20% apple pomace fiber or wheat bran concentrations were studied. The texture profiles were compared with those of six commercial extruded snacks with similar moisture content. Fiber supplementation decreased expansion index and increased density linearly with fiber concentration. Fiber supplementation was accompanied by reduced relative diameters, darker color and increased extrudate strength. In general, equivalent amounts of apple pomace fiber produced more dramatic effects than wheat bran on the physical
properties of yellow pea and lentil extrudates, except for color differences. The comparative results demonstrate that yellow peas and Red Chief lentil extrudates exhibit equivalent mechanical properties when compared to commercial extruded snacks, with commercial extrudates exhibiting a more uniform microstructure.
Impacts
Demonstrated extrusion parameters for successful utilization of yellow peas, Red Chief lentils, apple pomace and wheat bran in extruded snack foods.
Publications
- Hang, A.N. and P.I. Prest. 2002. Dry bean performance evaluation. In John Burns and Roger Veseth, Editors. 2002 Field Day Proceedings: Highlights of Research Progress. pp: 69-71.
- Hang, A.N. and V.I. Prest. 2002. Dry bean yield comparisons across four planting dates in Central Washington. Ann. Report Bean Improvement Cooperative. Vol. 45: 210-211.
- Hang, A.N. and V.I. Prest. 2002. Plant configuration and density effects on dry bean production in Central Washington. Ann. Report Bean Improvement Cooperative. Vol. 45: 212-213.
- Hang, A.N., M.J. Silbernagel and P.N. Miklas. 2002. Release of Orca black and white Anasazi-type dry bean. Ann. Report Bean Improvement Cooperative. Vol. 45: 249.
- Hang, A.N., M.J. Silbernagel, P.N. Miklas, and V.I. Prest. Orca, a new bean variety for special niche market. 2002. In John Burns and Roger Veseth, Editors. 2002 Field Day Proceedings: Highlights of Research Progress. pp: 66-68.
- Hang,A.N., P.N. Miklas, M.J. Silbernagel, and G.L. Hosfield. 2002. Registration of "Rojo Chiquito" small red dry bean. Crop Sci.: 42(3): 985-986.
- Miklas, P.N., A.N. Hang, J.D. Kelly, C.A. Strausbaugh, and R.L. Forster. 2002. Registration of three kidney bean germplasm lines resistant to Bean common mosaic and necrosis potyviruses: USLK-2 light red kidney, USDK-4 dark red kidney, and USWK-6 White kidney. Crop Sci. Vol. 42 (2): 674.
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Progress 01/01/01 to 12/31/01
Outputs
Extensive preparatory tests were conducted on a 25 kg/hr twine-screw extruder (Continua 37, Werner and Pfleiderer Corp., Ramsey, NJ) to determine appropriate operational parameters, including initial moisture content, heating profile, type and amount of added starch, the size of legume flours. Slit and dehulled yellow dry peas (Pisum sativum) with moisture content of 10.4% (wwb), were individually mixed to uniform lots and ground to flour using a pin mill. Starch Hylon V (National Starch & Chemical, Bridgewater, NJ), commercial salt and sugar were added to the pea flours at 20, 1.25, and 5% (w/w), respectively. Natural cheddar, provolone, and butter type flavors in the form of dry powders were also added to the flours to a maximum concentration of 0.6, 0.8, and 0.3%, respectively. The flours with added ingredients and dry powder flavors were mixed for 10 min using a large Hobart mixer Model V-1401 before extrusion processing. Additionally, mix vegetables and Italian
seasoning type flavors were added in a liquid form to a maximum concentration of 1.6 and 1.2%, respectively, directly into the extruder through barrel section one. The twin-screw extruder barrel has eight heating sections, each 160 mm long. The screw diameter was 37 mm and the total configured screw length was 1,321 mm (overall L/D ratio 36:1). Each barrel section was heated by separate oil recirculating systems. The heating profile was: no heat, 60, 80 100, 100, 120, 140, and 160 degrees Celsius in barrel sections 1 to 8, respectively. Screws were driven by an 11.2 kW variable speed DC drive operated at 500 rpm. The entire system was controlled by a programmable controller. Flour was metered into the feed port by a twin-screw, lost-in-weight gravimetric feeder at a rate of 25 kilograms per hour (wb). Water was supplied to the extruder using a variable piston pump to give a final moisture content of 15% (wb) to the feed solids. Legume flours were extruded through a die containing two
circular openings 3.5 mm in diameter. A computer collected extruder data at 1 s intervals for a total of 5 min, using LabView data acquisition system version 5.0 (National Instruments, Austin, TX). Data were collected approximately 5 min after the operation conditions of torque and pressure were at steady state. The expansion ratio was maximum for extruded products obtained from split pea flour with 20% starch addition (19.55%) and minimum for products obtained from 100% split pea flour (15.02%). The addition of sugar and salt resulted in small increases in expansion attributed to the binding of free water by hygroscopic ingredients during extrusion processing. The addition of the selected dry powder and liquid flavors at the concentrations used in this study did not affect the expansion ratio of the extruded products. The extruded products obtained from this study, with added selected ingredients and flavors, are flavorful and acceptable legume based snack food products.
Impacts
The overall purpose of this research is to increase the economic value of legumes by developing and evaluating new processing technologies. Extrusion cooking is a modern method for producing expanded snack foods. A single continuous extruder performs several functions including mixing, kneading, cooking, expansion/puffing and drying, that otherwise require several machines to accomplish. Extrusion is used commercially to produce high value breakfast and snack foods based on cereals such as wheat or corn. Extrusion is not being used for legumes flours due to the perception that legumes will not expand well in extrusion. Recent progress with two pilot-scale extrusion systems (5 kg/h, and 25 kg/h) demonstrates that by using flours from dehulled-split dry pea and lentil seeds, by adding selected amounts of starch, and selecting extrusion conditions, expanded snack foods can be extruded from pea and lentil flours. These extruded snack foods exhibit comparable expansion to
extruded snack foods based on corn (e.g., Chitos) and extruded breakfast cereals based on wheat or oats. Recent research suggests the addition of dietary fiber may increase the nutritional appeal of legume based snack foods.
Publications
- Berrios, J. de J., J. Tang, and B.G. Swanson. 2001. Evaluation of some physical and nutritional characteristics of dry peas, lentils, and garbanzo beans extruded under different processing conditions. Abstract No. 358. American Association of Cereal Chemists Annual Meeting, Charlotte, NC. October 14-18.
- Co-author on sixteen (16) research abstracts approved for oral or poster presentations at the Institute of Food Technologists (IFT) Annual Meeting in New Orleans, LA, June 23-27, 2001.
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Progress 01/01/00 to 12/31/00
Outputs
Protein bodies are cellular structures in legumes and other seeds that contain storage proteins, phytin and cations. In previous studies, high hydrostatic pressure (HHP) treatments disrupted the protein network of protein bodies, reduces the initial activity of trypsin inhibitors and increased digestibility of proteins contained in protein bodies of black beans. The objective of this study was to investigate the effect of HHP on denaturation solubility and hydrophobicity of proteins contained in isolated protein bodies of black beans. One portion of isolated protein bodies was treated 690 MPa and 25 or 85 degrees C for 5 min. whereas other portion was dispersed in phosphate buffer pH 7.0 (0.5mg/ml) and treated at 690 MPa and 25 or 85 degrees C for 5 min. For comparison, protein bodies were heated at 98 degrees C for 15 min. Denaturation temperatures (Td) and enthalpies of denaturation (H) were recorded from Differential Scanning Calorimetry (DSC) thermographs. Protein
solubility was determined at pH 7.0. Protein content of the supermatant was determined by the Buiret method. Hydrophobicity was determined with magnesium salt of 1-amilino-8 naphthalenesulfonate (ANS) dissolved in 0.1M phosphate buffer, pH 7.0. Fluorescence intensity was determined with a spectroflourometer at 390nm (lex) and 470nm (lem). Differential scanning calorimetry of protein bodies treated at 690 MPa and 25 degrees C demonstrated protein denaturation with reduced protein solubility, but no change in hydrophobicity. Decreased protein solubility and increased hydrophobicity were observed for heated protein bodies. High hydrostatic pressure induces changes in protein conformation that lead to denaturation and changes in protein functionality.
Impacts
High hydrostatic pressure treatments increased the rate of water absorption as well as the amount of water imbibed by black beans compared to untreated black beans. Saturation in HHP-treated black beans was attained much faster than in untreated black beans. High hydrostatic pressure reduced the cooking times of black beans. The empirical kinetic models significantly predicted the water absorption and cooking times of untreated and HHP-treated black beans. Results indicate that HHP may be useful technology to reduce prolonged soaking and cooking time of black beans. High hydrostatic pressure treatment of black beans will improve the quality and reduce preparation time necessary for cooking black beans.
Publications
- Berrios, J. de J., B.G. Swanson and W.A. Cheong. 1999. Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.). Food Res. Int. 32:669-676.
- Hsieh, H.M., B.G. Swanson and T.A. Lumpkin. 2000. Abrasion, grinding, cooking and the composition and physical characteristics of azuki koshi an. J. Food Proc. Pres. 24: 87-106.
- Sangronis, E., A. Ibarz, G.V. Barbosa-Canovas and B.G. Swanson. 2000. Modeling water absorption and cooking times of black beans (Phaseolus vulgaris) treated with high hydrostatic pressure. In: Innovations in Food Processing, G.V. Barbosa-Canovas and G.W. Gould, eds. Technomic Publishing Co., Inc., Lancaster, PA. pp. 31-42.
- Sangronis, E., G.V. Barbosa-Canovas, S. Clark and B.G. Swanson. 2000. High hydrostatic pressure treatment of black bean protein bodies. Abstract 65A-42. Am. Meet. Institute of Food Technologists, Dallas, June.
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Progress 01/01/99 to 12/31/99
Outputs
The effect of high hydrostatic pressure (HHP) on water imbibition, cooking times, in vitro protein digestibility, texture, and microstructure of black beans (Phaseolus vulgaris) was evaluated. In addition, the effect of HHP treatments on protein bodies isolated from the cotyledons of black beans was assessed. High hydrostatic pressure treatment at 25 C for 5 min increased the rate of water imbibition of untreated black beans by 50%. The moisture content of HHP treated black beans was 10 to 12 fold greater than the moisture content of raw black beans. High hydrostatic pressure treatments reduced the cooking times of untreated black beans by 25 to 39% compared to the cooking times of untreated black beans. Cooking times of soaked and HHP treated black beans using the Mattson cooker was described by a kinetic model. High hydrostatic pressure combined with temperatures of 25, 45, 65 or 85 C softened black beans and increased in vitro protein digestibility. The texture of
HHP treated black beans was comparable to the texture of black beans soaked in water at 25 C for 10 h. Protein digestibility of black beans treated at 690 MPa and 85 C for 10 min was equivalent to cooked black beans at 98 C for 45 min. Light microscopy and scanning electron microscopy (SEM) micrographs of HHP treated black beans exhibited minimal cotyledon cell separation compared to cotyledon cells of cooked black beans. Protein aggregation, swollen starch granules and swollen cell walls were observed in HHP treated black beans. Protein bodies treated with HHP exhibited loss of shape and definition that suggests rupture of membranes surrounding the protein bodies. High hydrostatic pressure denatured and reduced protein solubility without alteration of hydrophobicity, and increased in vitro digestibility of proteins. Inactivation of trypsin inhibitors attained by HHP treatment at 690 MPa at 25 C for 5 min was equivalent to inactivation of trypsin inhibitors attained by thermal
treatment at 98 C for 15 min. High hydrostatic pressure is an alternative process to reduce the prolonged soaking and cooking times of black beans, improve the nutritive value, and modify the functionality of black bean proteins.
Impacts
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Publications
- Hsieh, H.M., B.G. Swanson and T.A. Lumpkin. 1998. Azuki bean sizes and ama-natto preparation. Food Res. Int. 31: 629-634.
- Briggs Early, K.R. and B.G. Swanson. 1998. Folate in legumes. Recent Rev. Nutr. Res. 2: 187-197.
- Sangronis, Elba. 1999. High Hydrostatic Pressure Improvement of Dry Bean Protein Digestibility. Ph.D. Dissertation. Washington State University-Pullman, WA. 156 p.
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Progress 01/01/98 to 12/31/98
Outputs
High hydrostatic pressure (HHP) treatment reduces the volume and alters the chemical reactivity of biological systems and foods. Food proteins unfold, increase in hydrophobicity, aggregate, and may form gels due to the effect of pressure on noncovalent bonds. Changes in texture and susceptibility to enzymatic proteolysis and intermolecular reactivity result from pressure induced changes in protein structure. The objectives of this research are 1) to determine the effect of HHP on water imbibition, cooking time, protein digestibility, texture and microstructure of black beans (Phaseolus vulgaris), and 2) to assess changes in hydrophobicity, onset of the molten globule state, and gel formation of whey proteins as a result of HHP treatment. The water imbibition of HHP treated black beans is more rapid than untreated black beans. HHP treatments reduced the cooking times of beans by about 40%. In vitro black bean protein digestibility increased when HHP treatments were
conducted at 85 C for 5 min, equivalent to the in vitro digestibility of black beans boiled in water for 45 min. HHP treatment softened black beans, but the degree of softening was independent of pressure. Light and scanning electron micrographs of HHP treated black beans present slight cell membrane separation and protein aggregation consistent with softening of bean texture during cooking. HHP treatment of black beans may provide a partially prepared common bean product for refrigerated or frozen retain marketing as an ingredient in soups, stews and other menu selections. HHP treatment of Beta-lactoglobulin increases hydrophobicity and induces a stable molten globule state that may be beneficial to binding of hydrophobic flavor molecules in formulated foods. The gel strength of whey protein gels created during HHP treatment of 20 and 30% solutions of whey protein are dependent on whey protein concentration. Whey protein gels may be beneficial to the production of reduced fat
processed cheeses.
Impacts
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Publications
- No publications reported this period
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Progress 01/01/97 to 12/31/97
Outputs
This part of the study addressed: Objective 3: Elucidate genetic controls for food quality and value-added components. Common beans (Phaseolus vulgaris L.) are an excellent food, but long cooking time limits their acceptability and nutritive value. In this study a Black Turtle Soup cultivar of black beans was treated with high hydrostatic pressure (275-690 MPa), and water uptake, cooking time, texture and protein digestibility were determined. Beans treated with high hydrostatic pressure and cooked were compared with cooked black beans. Bean microstructure was observed using light and SEM. Black beans were subject to 275, 413, 550, or 690 MPa at 25 C, 45 C, or 85 C for 5 or 10 min. Maximum puncture force, an index of bean hardness, was determined using a TA.XT2. A Mattson bean cooker was used to determine the cooking time of treated beans. Currently protein digestibility in vitro and in vivo are being investigated using enzymatic and rat bioassay methods,
respectively.
Impacts
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Publications
- No publications reported this period
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Progress 01/01/96 to 12/30/96
Outputs
Cooking beans improves protein digestibility, develops acceptable flavor and softens the texture. The objective of this study was to compare the microstructural changes of cooking beans and beans treated with high pressure. After soaking for 18 h, black beans were cooked for 45 min. Black beans were immersed in distilled water at 85C for 15 min, packaged in sealed plastic bags, and treated at 100,000 psi, 85C for 5 and 10 min. Cooked beans were fixed with glutaraldehyde-formaldehyde solution and dehydrated using a graded ethanol series and critical point dried. Cross sections of black beans were coated with 30 um gold and examined with Hitachi S570 scanning electron microscope. Cotyledon cells of cooked black beans exhibited separations along the surfaces of intact cell walls. Dispersion of cell contents, starch gelatinization and the denaturation of protein was observed as a "veil". The cellular structure of pressure treated black beans was not ruptured. Cell walls
were rigid and the cells collapsed. Structural changes of black beans treated at 100,000 psi and 85 C differ from the structural changes observed after cooking. Damage to the cellular integrity during high pressure will potentially enhance desirable softening and protein digestibility of black beans.
Impacts
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Publications
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Progress 01/01/95 to 12/30/95
Outputs
Phaseolus vulgaris cv. Black Turtle Soup (BTS) UI 901 beans stored 2y at 23-25C and 30-50% RH exhibited a significant increase in cooking time, solids and mineral leaching, percentage of hard seed, and fatty acid value (FAV) compared to beans stored 2y at 4.5C at 125 mm Hg and 50-60% RH. Scanning electron microscopy (SEM) illustrated that cotyledons of beans stored at 23-25C contained few small intercellular spaces characteristic of hard-to-cook beans, while cotyledons of beans stored at 4.5C exhibited many large intercellular spaces characteristic of freshly harvested beans. Two years storage under moderate ambient conditions adversely affects the physical and chemical qualities of Phaseolus vulgaris cv. Black Turtle Soup UI 901 beans. However, Black Turtle Soup beans stored for two years under refrigerated hypobaric conditions maintained quality similar to freshly harvested beans. Abrasion, grinding, soaking and cooking of azuki (Vigna angularis) beans to produce
ama-natto and an were studied. The hardness of ama-natto increased as the size of azuki beans increased. Abrasion or grinding of azuki beans prior to cooking reduces the color and textural quality of sweetened an. Practical application of abrasion and process unit operations to obtain uniform color and textural quality ama-natto and koshi an will increase utilization and potential export of U.S. grown azuki beans.
Impacts
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Publications
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Progress 01/01/94 to 12/30/94
Outputs
Black Turtle Soup beans (BTSB) stored for two years at ambient conditions of 23-25C and 30-50% RH demonstrated a significant increase in cooking time, solids lost, electrolytes leached, percentage of hard shell, and fatty acid value (FAV) compared to beans stored under refrigerated hypobaric conditions of 4.5C and 50-60% RH. Conversely, germination rate was lower for beans stored at ambient than at refrigerated hypobaric conditions. Scanning electron microscopy (SEM) was used to study and compare the structural characteristics of BTSB after two years of storage at ambient or refrigerated hypobaric conditions. Cross-sections of seed coat revealed that parenchyma layers of beans stored at ambient conditions were disrupted and exhibited some gaps in cotyledon structure while parenchyma layers of the beans stored under refrigerated hypobaric conditions appeared as a whole unit above the cotyledon structure. The cotyledon cross-section revealed that beans stored at ambient
conditions exhibited storage cells with small intracellular spaces. Conversely, storage cells of beans stored under refrigerated hypobaric conditions exhibited larger intracellular spaces. Heat denatured globulin G1 was hydrolyzed more completely by commercial stem bromelain and flesh bromelain pineapple extracts than by shell bromelain pineapple extracts. In vitro trypsin, chymotrypsin, and peptidase hydrolysis of a bromelain pre-hydrolysed globulin G1 exhibited significant improvement in digestibility of globulin G1.
Impacts
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Publications
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Progress 01/01/93 to 12/30/93
Outputs
Bean protein is poorly digested. The heated G1-tannin complex is more susceptible to trypsin hydrolysis than a native G1-tannin complex. The presence of amylose during heating improved the proteolytic digestibility of denatured G1. Cotyledonary cells of HTC beans exhibited contraction of cell contents. Cell walls of HTC beans appear compact, with small intercellular spaces. Involvement of the cell wall-middle lamella in the hardening of bean seeds is confirmed. The three most commonly consumed legumes (grams or pulses) in India, black gram (Vigna mungo L. Hepper) or urd, green gram (Vigna radiata L. Wilczek) or mung, and red gram (Cajanus cajan L. Millsp.) or tur, were examined by Scanning Electron Microscopy (SEM), and observed to be microstructurally similar to other legume seeds. In vitro protein digestibility and Tetrahymena-Protein Efficiency Ratio (t-PER) decreased with phytic acid concentration. Phytic acid exhibited little adverse effect on pepsin or
chymotrypsin proteolysis, but significantly inhibited trypsin proteolysis.
Impacts
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Publications
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Progress 01/01/92 to 12/30/92
Outputs
Porcine thyroglobulin (PTC)-binding lectins from 5 cultivars of Phaseolus vulgaris L. were quantified and assayed for thermal stability with PTG-Sepharose affinity chromatography and the Folin-Ciocalteau protein assay. Lectin concentrations were 30, 25, 21, 21 and 15 mg/g dry flour for Jamapa, ICA-Pijao, California Light Red Kidney, Black Turtle Soup and Sanilac, respectively. Thermally processing whole beans at 89 degrees C for 60-130 min inactivated the lectins. Four azuki and two common bean cultivars harvested at three stages of maturity were analyzed for proximate composition, fatty acid composition, and cooking quality. Azuki contained less ash, free lipid, and insoluble and soluble dietary fiber than common beans. Cotyledons of azuki and common beans account for almost the entire nutritive value of the whole seed. Insoluble dietary fiber of azuki and common beans is almost entirely derived from the hulls. Overmature azuki required longer cooking than immature or
mature seeds, but less cooking time than common beans. Scanning electron microscopy (SEM) was used to study microstructural differences among Erimo, Express, Hatsune, Takara and VBSC adzuki bean cultivars and flours. Seed coat surfaces showed different patterns of cracks, pits and deposits. Typical sub-epidermal layers or organized columnar, hour-glass celss were absent. Cross-sections of storage cells revealed starch granules embedded in protein matrices. Starch granule shape was characteristic of each cultivar.
Impacts
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Publications
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Progress 01/01/91 to 12/30/91
Outputs
The nutritive value of common bean (Phaseolus vulgaris) proteins is typically poorer than the nutritive value of animal proteins. In this investigation, the effects of phytic acid on protein digestibility and quality of phaseolin were evaluated using a multienzyme assay and Tetrahymena bioassay. In vitro protein digestibility and Tetrahymena protein efficiency ratio (t-PER) were inversely related to phytic acid concentration. Phytic acid complexed readily with phaseolin, bovine serum albumin (BSA) and casein to form a precipitate at pH 2.0 to 6.0. However, phytic acid had little adverse effect on the in vitro protein digestion by pepsin at pH 2.0 and by chymotrypsin at pH 8.0 analyzed with Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE). In contrast, SDS-PAGE patterns indicated that phytic acid exhibited a significant inhibitory effect on the in vitro protein digestion by trypsin at pH 8.0. Heat treatment (99C, 15 min) of protein suspensions
resulted in more complete digestion by trypsin, chymotrypsin, or pepsin in the presence of phytic acid than for unheated protein. Qualitative and quantitative analyses indicated that phytic acid exhibits inhibitory effect on protein digestibility.
Impacts
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Publications
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Progress 01/01/90 to 12/30/90
Outputs
Tetrameric procyanidin and phaseolin (G1) were extracted from hulls and cotyledons of black beans (Phaseolus vulgaris), respectively. Extracted phaseolin was deglycosylated (DG1) and phaseolin secondary structure studied by Circular dichroism spectroscopy. The electrophoretic mobility of G1 was reduced from more than three bands to a single band by deglycosylation. Conformational studies on G1 and DG1, using Circular dichroism, indicated the presence of less than 10% alpha-helix structure and the presence of more than 90% beta and unordered structures. The conformational changes induced by deglycosylation were associated with improved proteolysis as evidenced by the low molecular weight polypeptide subunits of heated protein on SDS-PAGE and by the result of in vitro digestion. Conformational differences between G1 and DG1 may have accounted for the differences in binding of both proteins to procyanidin. 125I labelled G1 bound strongly to tetrameric procyanidin while
125I labelled DG1 bound weakly to tetrameric procyanidin. The interaction of G1 and procyanidin was weakened by the presence of soluble amylose or soluble pectin. Amylose was more effective than pectin in weakening the interaction of G1 and procyanidin as well as the interaction of DG1 and procyanidin. The digestibility reducing effects of G1 ascribed to condensed tannins may be partly associated with the carbohydrate moiety of G1 which may prevent G1 accessibility to proteases.
Impacts
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Publications
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Progress 01/01/89 to 12/30/89
Outputs
Apparent human protein digestibility of common beans (Phaseolus sp.) is about 10-60% total protein. Protein digestibility determined in feeding studies with rats, or determined in vitro are generally reported 10-15% greater than apparent human digestibility. Grain legumes contain a significant amount of dietary fiber. Poor protein digestibility may contribute to enhanced organic matter, dietary fiber, in feces following consumption of dry beans. Soluble and insoluble dietary fiber may in turn be related to the apparent protein digestibility of beans. Protein-carbohydrate interactions and associations play important roles in digestibility, available nutrients and dietary fiber alterations after consumption of beans. Beans contain procyanidins, proteins and starches in significant quantities. Research efforts in the past have documented significant binding between protein and procyanidin and the contribution of procyanidin to poor digestibility of bean protein.
Alterations in quantity and reactivity of procyanidins and proteins during cooking of beans is proceeding with the development of supercritical fluid chromatographic techniques. Recent evidence suggests glycoproteins, starches and procyanidins in beans may interact during hydration and heating to reduce protein digestibility. Removal of the carbohydrate (acidic deglycosylation) from phaseolin enhances phaseolin digestibility. Interactions of procyanidins and proteins in the presence of amylose is modified significantly.
Impacts
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Publications
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Progress 01/01/88 to 12/30/88
Outputs
Characterization of Black Turtle Soup lectin has been continued. Sodium dodecalsulfate electrophoresis of the purified lectin produced four bands of molecular weight 38,000, 36,000, 34,500 and 33,500. The molecular weight was calculated using sedimentation equilibrium centrifugation and a calculated partial specific volume. The molecular weight range was 127,000 +/- 13,000. Initial heat stability studies of lectins from Black Turtle Soup beans cooked at 98C were completed using an affinity matrix (porcine thyroglobulin-sepharose) batch extraction. To facilitate estimation of the heat stability of lectins in Phaseolus vulgaris the batch technique was scaled down and replaced with a column technique. The column technique proved to be quantitative and reproducible with raw or partially cooked beans. Heat stability studies of Black Turtle Soup, Jamapa, ICA-pijao, Sanilac, and California Light Red Kidney beans cooked at 89C were completed. Lectins in the bean
cultivars except California Light Red Kidney, were inactivated in 60-80 minutes. The lectins in California Light Red Kidney beans required 130 minutes of cooking to inactivate.
Impacts
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Publications
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Progress 01/01/87 to 12/30/87
Outputs
Procyanidins are water-soluble phenolic compounds observed to precipitate proteins, reduce protein digestibility and inhibit digestive enzyme activity. Experiments have been designed to study the effect of procyanidins on the intestinal transport of glucose, amino acids, sodium and chloride. Epithelial transport is examined in vitro by applying a current to bring the voltage generated across a tissue in a Ussing chamber to zero. The current required to balance the voltage across a tissue is defined as the short-circuit current (Isc) and is representative of active ion transport by the tissue. Mucosal addition of procyanidin resulted in adramatic reduction in Isc indicating inhibition of glucose transport across the small intestine. Experiments are planned to quantitate the effect of procyanidins on inhibition of glucose and amino acid absorption in the small intestine. Acceptable cooking time for beans has been associated with phytic acid, starch, condensed
polyphenolic compounds-lignin and lipid concentrations in beans. Studies have been initiated to determine the role lipid oxidation plays in hardening of beans. Lipid oxidation products are present in greater concentrations in beans stored at high temperatures and high relative humidities when compared to beans stored at ambient temperatures. Peroxidase activity is indicative of bean maturity and post storage conditions. Experiments indicate phenolic acids are tightly bound to cell wall carbohydrates when beans are stored at 57C.
Impacts
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Publications
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Progress 01/01/86 to 12/30/86
Outputs
Water absorption by beans is related to the microstructure of the bean. Innovative observations of the microstructure of dry beans with scanning electron microscopy have enhanced knowledge of how beans mature and imbibe water. Cross-section examination of bean seed coats revealed a substantial increase in thickness of the parenchyma cell layer in young seeds followed by a dramatic decrease in thickness as the seed approached maturity. In bean cotyledons, the diameters of storage cells and starch granules increased over time, with distinct protein bodies becoming visible only in the later stages of maturity. Reduction of bean moisture to less than 8% resulted in increased cooking time of stored beans. Bean phytic acid concentrations did not influence bean cooking time for untreated, salt- or water-soaked beans. Interactions among harvest time, soaking treatments and storage temperature and relative humidity conditions exceeded the effect of bean phytic acid
concentrations on bean cooking times. Cooking times of beans with reduced phytic acid concentrations as a result of soaking in salt solutions increased for both fresh and stored salt-soaked and water-soaked beans. As storage temperature and relative humidity increased, bean cooking times increased. Mineral concentrations of bean seed coats were greater than mineral concentrations of bean cotyledons. Mineral concentrations of both bean seed coats and cotyledons were affected by soaking treatments.
Impacts
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Publications
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Progress 01/01/85 to 12/30/85
Outputs
Dry bean research at Washington State University is directed to improving the nutritional quality, acceptability and availability of dry beans. Flavonoid phenotypic variation between two cultivars of beans, among stages of development within a cultivar and between callus cultures of three bean cultivars were defined. Demonstration of variation in callus culture suggests flavonoid phenotypic variants can be selected in callus cultures. Variations of flavonoid phenotype in callus cultures is related to flavonoid phenotype of the bean. Significant structural changes occur in the seed coat and cotyledons of developing common bean seeds. In the seed coat, increased thickness of the parenchyma layer during the period of greatest seed growth is of particular interest, indicating that parenchyma cells may be involved in nutrient storage and/or supplying nutrients to growing cotyledons. In cotyledons, the overall size of storage cells and starch granules increased as
development progressed, with protein bodies becoming evident later than starch granules. The vascular system of common beans appears to become more elaborate as the seeds mature. Black bean broth contributes significant quantities of protein, calories, vitamins and minerals to the diets of children in developing countries. Bean broth is a most common weaning food, introduced into children's diets at 15 months of age. Children consuming 50g of bean broth reported significantly less time ill with diarrhea than children consuming less bean broth.
Impacts
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Publications
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Progress 01/01/84 to 12/30/84
Outputs
Thermodynamic analysis of the temperature dependence of procyanidin dimer and trimer binding to bovine serum albumin (BSA) revealed increased equilibrium binding constants with increase in temperature. Van't Hoff plots indicated binding of procyanidin to BSA was predominatly hydrophobic. Scatchard plots of procyanidin and native bean glycoprotein indicated decreased binding constants with increased temperature. Van't Hoff plots indicated binding of procyanidin and native G-1 was hydrophilic. Denatured glycoprotein had greater surface hydrophobicity than native glycoprotein; binding of procyanidin to denatured G-1 is probably hydrophobic. Procyanidin binds to protein non-specifically. Capillary gas-liquid chromatography (GLC) - mass spectrometry (MS) indicated presence of flavones in Phaseolus vulgaris cv. San Fernando callus culture. Identification of flavors will permit chemataxonomic separation and identification of cultivars of Phaseolus.
Impacts
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Publications
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