The starch content of black beans and cowpeas was assessed enzymatically in freshly cooked as well as in cooked, stored, and reheated samples. The available starch contents of the variously treated seeds were greater in cowpeas (32-33%, dmb) than in black beans (25-28%, dmb). All samples exhibited relatively high levels of retrograded resistant starch (RS) (8-20%, total starch basis), although bea

Starch was isolated from either raw or steam-heated black, red, and lima beans. Isolates from steam-heated legumes were rich in indigestible (resistant) starch (19-31%, dmb), a fact not observed when raw seeds were used. Similarly, resistant starch measured directly in conventionally and high-pressure steamed beans was 3-5 times higher than in the raw pulses, suggesting retrogradation as the major

Despite their important contribution to seed weight, carbohydrates in pulses have received limited attention. However, experimental evidence accumulated during the last two decades indicate that legumes are rich sources of slowly digestible starch promoting moderate postprandial glycernic and insulinemic responses. Although the reasons for this phenomenon are not completely understood, some intrin

Legume seeds were treated in various ways, e.g. cooking applied either before or after milling, in order to obtain flours with different microstructural properties. In vitro protein digestibility was assessed by a pepsin/pancreatin index. In all cases digestibility was enhanced by cooking, although final values varied depending on the flour preparation procedure. Cooked and milled seeds, which ret

Carbohydrate foods differ considerably in their effects on postprandial glucose and insulin responses. Qualitative differences among starchy foods are particularly intriguing because of the dominance of starch in human diets. This paper focuses on food properties in cereal (eg, pasta, bread, Arepas, and porridge) and legume products (eg, red kidney beans and lentils) that affect metabolic response

A new method for measuring the rate of in-vitro starch digestion in products with a structure 'as eaten' is introduced. An equivalent amount of potentially available starch from each product was chewed by subjects, expectorated into a beaker and incubated with pepsin. The incubate was thereafter transferred to a dialysis tubing and incubated with pancreatic α-amylase for 3 h. Samples were removed

The digestibility of starch in precooked flours from green coat lentils (Lens culinaris Medik) and red kidney beans (Phaseolus vulgaris L.) was investigated by balance experiments using rats treated with antibiotics to suppress hind-gut fermentation. The legume preparations were rich in intact cells filled with denaturated starch and contained retrograded amylose. Between 8% (beans) and 11% (lenti

BACKGROUND: International middle- and long-distance running competitions attract millions of spectators in association with city races, world championships, and Olympic Games. It is therefore a major concern that ill health and pain, as a result of sports overuse, lead to numerous hours of lost training and decreased performance in competitive runners. Despite its potential for sustenance of perfo

Postprandial glycemic and insulinemic responses to variously processed red kidney beans were evaluated in normal subjects. The dried seeds were (a) boiled; (b) autoclaved; (c) boiled, freeze-dried, and milled to obtain a precooked flour (PCF) rich in cell-enclosed starch; or (d) milled, steam-cooked, and freezedried to yield a flour containing free starch (FSF). All bean products elicited lower me

The digestibility of a mixture of starches was evaluated in balance experiments, with both normal and streptozotocin-induced diabetic rats treated with antibiotics to prevent colonic fermentation of unabsorbed material. Pancreatic amylase production in the diabetic animals was only 10% of the normal level. In spite of this, only a minor decrease in the total starch digestibility index was recorded

Measured with an enzymic method, the starch content of a raw red kidney bean (Phaseolus vulgaris) flour (RBF) was higher than that of a cooked and blended (CBB) and of a cooked, freeze-dried, and milled (CBF) preparation of the seeds. Wet homogenization as well as pepsin pretreatment of CBF increased the starch yield, indicating that starch in the cooked samples is not completely available to enzy

Dried lentils (Lens culinaris) and beans (Phaseolus vulgaris, black, brown, white, and red) were boiled until soft, freeze-dried, and milled. This procedure yielded precooked flours (PCF), rich in intact cells filled with starch granules. Starch content in the various bean PCFs was underestimated by enzymic assays. Potentially available starch in PCFs was evaluated after complete release of starch

The effect of heat treatment and dietary fiber from whole and dehulled black bean (Phaseolus vulgaris) seeds on digestibility of various starches by bovine, porcine and human pancreatic α‐amylases was studied. Corn, rice, wheat and black bean starch digestibility increased after heating. The degree of hydrolysis of black bean starch ranged between 56 and 83% of the values obtained for cereal starc

Indigestible residues from black beans (B; Phaseolus vulgaris L cv Tacarigua), green beans (G; Phaseolus vulgaris L), carrots (C; Daucus carota L) and rice bran (R; from Oryza saliva L) were prepared by the pepsin/pancreatin method of Hellendoorn et al and their effect on trypsin and pancreatic α‐amylase was evaluated comparing two experimental procedures. When the remaining caseinolytic enzyme ac

Subtilisin isoinhibitors (SI) were isolated from jack bean (Canavalia ensiformis L) and broad bean (Vicia faba L) seeds. Jack beans contain three isoinhibitors (pI 6.6, 6.3 and 6.0) that constitute 0.021 g per 100 g of dry seeds, while the two active proteins from broad beans (pI 5.7 and 5.1) represent 0.028%. The molecular weight, determined by gel filtration, is around 8000 D in both legumes. La

Insoluble and soluble dietary fiber was evaluated according to the procedure of Asp et al., in cassava bread samples from different regions of Venezuela. The values for insoluble fiber were between 4.92 and 5.67% while soluble fiber ranged between 3.40 and 3.78% (dry basis). The starch content of cassava bread samples varied between 86.5 and 88.7% (dry basis). Cassava bread starch showed an elevat