The Experts below are selected from a list of 1704 Experts worldwide ranked by ideXlab platform
Lawrence W Grimes - One of the best experts on this subject based on the ideXlab platform.
-
amino acid availability and availability corrected amino acid score of red Kidney Beans phaseolus vulgaris l
Journal of Agricultural and Food Chemistry, 1996Co-Authors: Woodie P Williams, Elizabeth M Kunkel, J C Acton, Yun Huang, And Foster B Wardlaw, Lawrence W GrimesAbstract:Thermal effect on availability of individual amino acids (AIAA) of red Kidney Beans was evaluated. Sulfur amino acids (SAA), methionine and cystine (Met + Cys), are the limiting amino acids (AA) an...
-
true protein digestibility and digestibility corrected amino acid score of red Kidney Beans phaseolus vulgaris l
Journal of Agricultural and Food Chemistry, 1995Co-Authors: Woodie P Williams, Elizabeth M Kunkel, J C Acton, Yun Huang, F B Wardlaw, Lawrence W GrimesAbstract:True digestibility of protein (TDP) and digestibility-corrected amino acid score (AAS TDP ) for thermally processed red Kidney Beans were evaluated using rat balance assay. High fecal protein (based on Kjeldahl N) relative to low protein digestibility was observed. The fecal protein content was 43.8% from rats fed the raw bean diet and 25.6-36.0% from rats fed the processed bean diets. Heat processing appeared to have a greater (P < 0.05) impact on protein intake than on fecal protein output, which indicated that protein digestibility for Beans may depend on protein intake rather than fecal protein output. AAS TDP values of Beans (ranging from 13.9 to 74.6) were similar to digestibility-corrected essential amino acid index (EAAI TDP ) and digestibility-corrected available lysine (AL TDP ) values. This suggests that EAM TDP and AL TDP might be considered another approach for assessing protein quality of Beans. True digestibility of total fat, carbohydrate, and energy for Beans was also measured.
A Huyghebaert - One of the best experts on this subject based on the ideXlab platform.
-
in vitro extractability of calcium iron and zinc in finger millet and Kidney Beans during processing
Journal of Food Science, 2001Co-Authors: P R S Mamiro, J Van, S M Mwikya, A HuyghebaertAbstract:Finger millet (Eleusine coracana) and Kidney Beans (Phaseolus vulgaris) were processed by soaking, germination, autoclaving, and fermentation for incorporation into a complementary food for children. Extractability of calcium, iron, and zinc were determined by in vitro HCl-Pepsin and Pepsin-Pancreatin methods after each processing step. Germination significantly increased the in vitro extractability of these minerals, while soaking, autoclaving and fermentation showed a smaller or insignificant effect. Iron extractability was low in germinated, autoclaved and fermented millet, as determined by the pepsin-pancreatin method, but increased 6.8 times with addition of vitamin C. Phytic acid was reduced by 85 and 66% in finger millet and Kidney Beans, respectively, during the overall processing. These results show that various processing methods, especially germination, increase mineral extractability. Addition of vitamin C and mango could be used to enhance mineral extractabilities, thereby helping to alleviate micronutrient deficiencies in populations subsisting on these foods. Du millet (Eleusine coracana) et des haricots (Phaseolus vulgaris) sont transformes par trempage, germination, autoclavage et fermentation pour etre incorpores dans un complement alimentaire pour enfants. L'extractabilite du calcium, du fer et du zinc est determinee par des methodes in vitro HCl-pepsine et pepsine-pancreatine apres chaque etape du procede. La germination augmente significativement l'extractabilite in vitro de ces mineraux tandis les autres traitements ont un effet faible ou insignifiant.
-
amino acid profiles after sprouting autoclaving and lactic acid fermentation of finger millet eleusine coracan and Kidney Beans phaseolus vulgaris l
Journal of Agricultural and Food Chemistry, 2000Co-Authors: S Mbithimwikya, Wilfried Ooghe, J Van Camp, D Ngundi, A HuyghebaertAbstract:Seeds of finger millet (Eleucine coracan (L.) Gaertner) and Kidney Beans (Phaseolus vulgaris L.) were sprouted, autoclaved, and fermented during the processing of a weaning (complementary) food for children. Relative changes in individual amino acids with processing were evaluated. Finger millet and Kidney Beans both showed a good percentage of essential to total amino acids, with 44. 2-44.9% in finger millet and 44.2-45.1% in Kidney Beans, when compared to 33.9% for the FAO/WHO reference protein for 2-5 year old children. Sprouting resulted in a significant decrease in lysine in Kidney Beans. Autoclaving caused significant decreases in histidine, while fermentation significantly decreased phenylalanine and increased tryptophan in finger millet. The leucine-to-lysine ratio, which is an indicator of the pellagragenic character of a protein, was significantly improved in finger millet by both sprouting and fermentation.
Woodie P Williams - One of the best experts on this subject based on the ideXlab platform.
-
amino acid availability and availability corrected amino acid score of red Kidney Beans phaseolus vulgaris l
Journal of Agricultural and Food Chemistry, 1996Co-Authors: Woodie P Williams, Elizabeth M Kunkel, J C Acton, Yun Huang, And Foster B Wardlaw, Lawrence W GrimesAbstract:Thermal effect on availability of individual amino acids (AIAA) of red Kidney Beans was evaluated. Sulfur amino acids (SAA), methionine and cystine (Met + Cys), are the limiting amino acids (AA) an...
-
true protein digestibility and digestibility corrected amino acid score of red Kidney Beans phaseolus vulgaris l
Journal of Agricultural and Food Chemistry, 1995Co-Authors: Woodie P Williams, Elizabeth M Kunkel, J C Acton, Yun Huang, F B Wardlaw, Lawrence W GrimesAbstract:True digestibility of protein (TDP) and digestibility-corrected amino acid score (AAS TDP ) for thermally processed red Kidney Beans were evaluated using rat balance assay. High fecal protein (based on Kjeldahl N) relative to low protein digestibility was observed. The fecal protein content was 43.8% from rats fed the raw bean diet and 25.6-36.0% from rats fed the processed bean diets. Heat processing appeared to have a greater (P < 0.05) impact on protein intake than on fecal protein output, which indicated that protein digestibility for Beans may depend on protein intake rather than fecal protein output. AAS TDP values of Beans (ranging from 13.9 to 74.6) were similar to digestibility-corrected essential amino acid index (EAAI TDP ) and digestibility-corrected available lysine (AL TDP ) values. This suggests that EAM TDP and AL TDP might be considered another approach for assessing protein quality of Beans. True digestibility of total fat, carbohydrate, and energy for Beans was also measured.
N D G White - One of the best experts on this subject based on the ideXlab platform.
-
water sorption and cooking time of red Kidney Beans phaseolus vulgaris l part ii mathematical models of water sorption
International Journal of Food Science and Technology, 2017Co-Authors: Fuji Jian, D S Jayas, Paul G Fields, N D G WhiteAbstract:Summary Empirical, semi-theoretical and finite element method (FEM) models were developed to simulate the water sorption of Kidney Beans. The data of bean moisture content and 1 D swelling ratios obtained in Part I were regressed at different soaking times, and these regression models were used to update the boundary condition and calculate the node coordinates of the FEM model. The developed models were used to calculate the effective water diffusivity (Deff). The developed new empirical model, which considered the soaking temperature and pretreatment history of Beans, was the best-fit equation. The trend of the Deff calculated by the semi-theoretical model was inconsistent with the water sorption of the Beans. The Deff value predicted by the FEM was from 10−3 to 10−7 m2 s−1 and it decreased with the increase in soaking time. There was no significant difference between the moisture contents measured and predicted by the FEM.
-
water sorption and cooking time of red Kidney Beans phaseolus vulgaris l part i effect of freezing and drying conditions on water sorption and cooking time
International Journal of Food Science and Technology, 2017Co-Authors: Fuji Jian, D S Jayas, Paul G Fields, N D G WhiteAbstract:Water sorption and cooking time of Kidney Beans were determined. The Beans were manually harvested at 19.2 ± 0.1% moisture content and stored at −20 and −10 °C for about half a year. The Beans were further dried at 30, 40 and 50 °C inside a thin-layer drier for 7.5 h or under room conditions for 4 week. The freezing storage temperature before the Beans were dried did not influence their cooking time and water sorption. The saturated kernel volumes decreased approximately 7% after drying. The Beans decreased their sphericity during water sorption and had a larger swelling ratio in the thickness direction than in other directions. Lower initial moisture content, especially with a higher drying temperature, decreased water sorptivity and resulted in higher percentage of uncooked kernels if the Beans were not soaked before cooking. However, there was no relationship between initial moisture content and uncooked percentage if the Beans were soaked before cooking. High drying temperature resulted in hard-to-cook (HTC) phenomenon.
Namjun Cho - One of the best experts on this subject based on the ideXlab platform.
-
New research highlights: Impact of chronic ingestion of white Kidney Beans (Phaseolus vulgaris L. var. Beldia) on small-intestinal disaccharidase activity in Wistar rats
'Elsevier BV', 2018Co-Authors: Nader Nciri, Namjun ChoAbstract:The chronic ingestion of raw or undercooked Kidney Beans (Phaseolus vulgaris L.) is involved in the pathogenesis of multiple organ dysfunction; the underlying mechanisms are still poorly understood. The objective of this study was to assess the gavage effects of a raw Beldia bean variety on the brush border disaccharidase activities in the jejunal mucosa of Wistar rats. Twenty young adult male rats were randomly assigned into 2 groups of 10 rats each: Control, rats were gavaged with 300 mg of a rodent pellet flour suspension (RPFS); Experimental, rats were orogastrically fed a dose of 300 mg Beldia bean flour suspension (BBFS). Prior to determining the disaccharidase activity by Dahlqvist method, the blood and stool specimens were collected on day 10. The sera and feces were screened for the presence of lectins by serologic and hemagglutination assays. The results showed that the brush border maltase and sucrase activities were significantly diminished but lactase activity did not undergo any change in BBFS-gavaged animals as compared with control. Preliminary immunobiochemical assays revealed the absence of lectins in the systemic circulation and feces of rats, but further work is required to prove this. Overall, the dietary administration of BBFS caused depression of the activity of the small intestinal enzymes maltase and sucrase. Keywords: Disaccharidase activity, Hemagglutination assay, Jejunum, Phytohemagglutinin (PHA), Serologic assay, White Kidney bean (Phaseolus vulgaris L.
-
new research highlights impact of chronic ingestion of white Kidney Beans phaseolus vulgaris l var beldia on small intestinal disaccharidase activity in wistar rats
Toxicology reports, 2018Co-Authors: Nader Nciri, Namjun ChoAbstract:Abstract The chronic ingestion of raw or undercooked Kidney Beans (Phaseolus vulgaris L.) is involved in the pathogenesis of multiple organ dysfunction; the underlying mechanisms are still poorly understood. The objective of this study was to assess the gavage effects of a raw Beldia bean variety on the brush border disaccharidase activities in the jejunal mucosa of Wistar rats. Twenty young adult male rats were randomly assigned into 2 groups of 10 rats each: Control, rats were gavaged with 300 mg of a rodent pellet flour suspension (RPFS); Experimental, rats were orogastrically fed a dose of 300 mg Beldia bean flour suspension (BBFS). Prior to determining the disaccharidase activity by Dahlqvist method, the blood and stool specimens were collected on day 10. The sera and feces were screened for the presence of lectins by serologic and hemagglutination assays. The results showed that the brush border maltase and sucrase activities were significantly diminished but lactase activity did not undergo any change in BBFS-gavaged animals as compared with control. Preliminary immunobiochemical assays revealed the absence of lectins in the systemic circulation and feces of rats, but further work is required to prove this. Overall, the dietary administration of BBFS caused depression of the activity of the small intestinal enzymes maltase and sucrase.
-
effect of white Kidney Beans phaseolus vulgaris l var beldia on small intestine morphology and function in wistar rats
Journal of Medicinal Food, 2015Co-Authors: Nader Nciri, Namjun Cho, Nacef Bergaoui, Faical El Mhamdi, Aouatef Ben Ammar, Najoua Trabelsi, Sami Zekri, Fathi Guemira, Abderraouf Ben MansourAbstract:Abstract The chronic ingestion of raw or undercooked Kidney Beans (Phaseolus vulgaris L.) causes functional and morphological derangement in various tissues. The major objectives of this study were to investigate the gavage effects of a raw Beldia bean variety that is widely consumed in Tunisia, on the small intestine morphology and jejunal absorption of water, electrolytes, and glucose in Wistar rats. Twenty young male rats were randomly divided into two groups of 10 rats. The first group served as the control and was gavaged with 300 mg of a rodent pellet flour suspension (RPFS), whereas the second experimental group was challenged with 300 mg of a Beldia bean flour suspension (BBFS) for 10 days. Histological studies were performed using light and electron microcopy. The intestinal transport of water, sodium, potassium, and glucose was studied by perfusing the jejunal loops of the small bowels in vivo. The feeding experiments indicated that BBFS did not affect weight gain. Histomorphometric analyses sho...
