Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties
DOI:
https://doi.org/10.5433/1679-0359.2022v43n3p1317Keywords:
Phaseolus lunatus, Cooking, Protein, Carbohydrate, Free cyanide, QDA, Purchase intention.Abstract
The Phaseolus lunatus L. (lima bean) is a species of the Fabaceae family widely cultivated in the Northeast region of Brazil and is an important source of nutrients for the population. The lima bean has high genetic variability, which results in many cultivated varieties. However, there is little information about the cyanide levels, nutritional quality and sensory acceptance of these varieties, as well as about the changes caused by the cooking process, especially with regard to free cyanide contents. Therefore, the objective of this work was to evaluate the cyanide contents, nutritional quality and sensory attributes of lima bean varieties. Potential and free cyanide levels, quality attributes and a Qualitative Descriptive Analysis (QDA) were evaluated in raw and cooked grains. The study was carried out in a completely randomized design, with five lima bean varieties (Orelha de Vó, Branca, Roxinha, Rosinha, and Cearense), in 4 replications. Relatively to the raw ones, cooked grains presented larger size and smaller contents of ash, proteins, carbohydrates, potential cyanide and free cyanide, in the studied varieties. The Orelha de Vó lima bean showed higher mass of raw and higher firmness of cooked grains, which was judged to have the bitterest flavor among the others but showed safe levels of free cyanide after cooking. When cooked, Branca lima bean had a greater intention of purchase and global acceptance, due to its greater intensity of characteristic aroma and lower residual bitter taste.References
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Asante, I. K., Offei, S. K., Addy, R., & Carson, A. G. (2008). Phenotypic and seed protein analysis in 31 Lima bean (Phaseolus lunatus) accessions in Ghana. West African Journal of Applied Ecology, 12(1), 1-10. doi: 10.4314/wajae.v12i1.45775
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Brito, M. V. D., Silva, V. B. D., Matos, C. H. A., Fº., Ferreira-Gomes, R. L., & Lopes, Â. C. D. A. (2020). Univariate and multivariate approaches in the characterization of lima bean genotypes. Revista Caatinga, 33(2), 571-578. doi: 10.1590/1983-21252020v33n230rc
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Copeland, L., Blazek, J., Salman, H., & Tang, M. C. (2009). Form and functionality of starch. Food Hydrocolloids, 23(6), 1527-1534. doi: 10.1016/j.foodhyd.2008.09.016
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Duenas, M., Sarmento, T., Aguilera, Y., Benitez, V., Mollá, E., Esteban, R. M., & Martín-Cabrejas, M. A. (2016). Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.). LWT - Food Science and Technology, 66(2), 72-78. doi: 10.1016/j.lwt.2015.10.025
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Farinde, E. O., Obatolu, V. A., & Fasoyiro, S. B. (2017). Microbial, nutritional and sensory qualities of baked cooked and steamed cooked lima beans. American Journal of Food Science and Technology, 5(4), 156-161. doi: 10.12691/ajfst-5-4-6
Food Agriculture Organization/World Health Organization (2012). WHO Food Additive Series: 65. Safety evaluation of certain food additives and contaminants. Geneva, CH: World Health Organization.
Giménez, M. A., Drago, S. R., Bassett, M. N., Lobo, M. O., & Samman, N. C. (2016). Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chemistry, 199(10), 150-156. doi: 10.1016/j.foodchem.2015.11.065
Instituto Brasileiro de Geografia e Estatística (2018). Produção agrícola municipal. Recuperado de https://sidra.ibge.gov.br/tabela/1612#resultado
Kinyaniui, P. K., Njoroge, D. M., Makokha, A. O., Chiistiaens, S., Ndaka, D. S., & Hendrickx, M. (2015). Hydration properties and texture fingerprints of easy and hard to cook bean varieties. Food Science & Nutition, 3(1), 39-47. doi: 10.1002/fsn3.188
Ma, M., Wang, Y., Wang, M., Jane, J. L., & Du, S. K. (2017). Physicochemical properties and in vitro digestibility of legume starches. Food Hydrocolloids, 63(2), 249-255. doi: 10.1016/j.foodhyd.2016.09.0 04
Martínez-Preciado, A. H., Estrada-Girón, Y., González-Álvarez, A., Fernández, V. V. A., Macías, E. R., & Soltero, J. F. A. (2014). Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.). Journal of Food Science and Technology, 51(9), 1795-1805. doi: 10.1007/s13197-012-0737-5
Nakitto, A. M., Muyonga, J. H., & Nakimbugwe, D. (2015). Effects of combined traditional processing methods on the nutritional quality of beans. Food Science & Nutrition, 3(3), 233-241. doi: 10.1002/fsn3. 209
Nascimento, M. G. R., Silva, M. L. M., Alves, E. U., & Rodrigues, C. M. (2019). Physiological potential of Phaseolus lunatus L. seeds subjected to water stress at different temperatures. Semina: Ciências Agrárias, 40(6), 2877-2890. doi: 10.5433/1679-0359.2019 v40n6Supl2p2877
Oliveira, V. R., Ribeiro, N. D., Jost, E., Colpo, E., & Poersh, N. (2013). Perfil sensorial de cultivares de feijão sob diferentes tempos de cozimento. Alimentos e Nutrição, 24(2), 145-152.
Petzold, G., Caro, M., & Moreno, J. (2014). Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L). International Journal of Refrigeration, 40(4), 429-434. doi: 10.1016/j.ijrefrig.2013.05.007
Resende, O., Corrêa, P. C., Faroni, L. R. D. A., & Cecon, P. R. (2008). Avaliação da qualidade tecnológica do feijão durante o armazenamento. Ciência e Agrotecnologia, 32(2), 517-524. doi: 10.1590/S1413-705420 08000200027
Rosa-Sibakov, N., Heiniö, R. L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R., & Sozer, N. (2016). Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT - Food Science and Technology, 67(3), 27-36. doi: 10.1016/j.lwt.2015. 11.032
Sánchez-Arteaga, H. M., Urias-Silvas, J. E., Espinosa-Andrews, H., & García-Márquez, E. (2015). Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris). CyTA - Journal of Food, 13(3), 385-391. doi: 10.1080/19476337.2014.988182
Santos, D., Corlett, F. M. F., Mendes, J. E. M. F. & Wanderley, J. S. A., Jr. (2002). Produtividade e morfologia de vagens e sementes de variedades de fava no Estado da Paraíba. Pesquisa Agropecuária Brasileira, 37(10), 1407-1412. doi: 10.1590/S0100-204X2002001000008
Seidu, K. T., Osundahunsi, O. F., Olaleye, M. T., & Oluwalana, I. B. (2015). Amino acid composition, mineral contents and protein solubility of some lima bean (Phaseolus lunatus L. Walp) seeds coat. Food Research International, 73(7), 130-134. doi: 10.1016/j.foodres.2015.03.034
Silva, J. A., Oliveira, M. G., Souza, L. T., Assunção, I. P., Lima, G. A., & Michereff, S. J. (2014). Reação de genótipos de feijão-fava a Sclerotium rolfsii. Horticultura Brasileira, 32(1), 98-101. doi: 10.1590/S0102-05362014000100016
Sousa, A. S. B., Silva, M. C. A., Lima, R. P., Meireles, B. R. L. A., Cordeiro, A. T. M., Santos, E. F. S.,... Silva, S. M. (2021). Phenolic compounds and antioxidant activity as discriminating markers and adding value of mango varieties. Scientia Horticulturae, 287(13), 110259. doi: 10.1016/j.scienta.2021.110259
Statistical software SAS 9.3 (2011). SAS. Retrieved from https://www.sas.com/en_us/home.html.
World Health Organization (2004). Hydrogen cyanide and cyanides: human health aspects. Geneva, CH: IPCS INCHEM.
Aguilera, Y., Estrella, I., Benitez, V., Esteban, R. M., & Martín-Cabrejas, M. A. (2011). Bioactive phenolic compounds and functional properties of dehydrated bean flours. Food Research International, 44(3), 774-780. doi: 10.1016/j.foodres.2011.01.004
Asante, I. K., Offei, S. K., Addy, R., & Carson, A. G. (2008). Phenotypic and seed protein analysis in 31 Lima bean (Phaseolus lunatus) accessions in Ghana. West African Journal of Applied Ecology, 12(1), 1-10. doi: 10.4314/wajae.v12i1.45775
Association of Official Analytical Chemistry (2005). Official methods of analysis of the association of Official Analytical Chemistry. Washington, DC: AOAC.
Bolade, M. K., Agarry, I. E., & Bolade, O. O. (2017). Impact of trona-aided boiling on the phytochemical constituents and beneficial micronutrients of lima bean (Phaseolus lunatus L.). African Journal of Biotechnology, 16(43), 2062-2071. doi: 10.5897/AJB2017.16191
Bolarinwa, I. F., Oke, M. O., Olaniyan, S. A., & Ajala, A. S. (2016). A review of cyanogenic glycosides in edible plants. In L. M. Larramendy, & S. Soloneski (Eds.), Toxicology - new aspects to this scientific conundrum (pp. 180-191). Rijeka, HR: Intech.
Brito, M. V. D., Silva, V. B. D., Matos, C. H. A., Fº., Ferreira-Gomes, R. L., & Lopes, Â. C. D. A. (2020). Univariate and multivariate approaches in the characterization of lima bean genotypes. Revista Caatinga, 33(2), 571-578. doi: 10.1590/1983-21252020v33n230rc
Cooke, R. D. (1979). Enzymatic assay for determining the cyanide content of cassava and cassava products. Cali, CO: Centro Internacional de Agricultura Tropical.
Copeland, L., Blazek, J., Salman, H., & Tang, M. C. (2009). Form and functionality of starch. Food Hydrocolloids, 23(6), 1527-1534. doi: 10.1016/j.foodhyd.2008.09.016
Cornejo-Ramírez, Y. I., Martínez-Cruz, O., Del Toro-Sánchez, C. L., Wong-Corral, F. J., Borboa-Flores, J., & Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CYTA - Journal of Food, 16(1), 1003-1017. doi: 10.1080/19476337.2018.1518343
Crépon, K., Marget, P., Peyronnet, C., Carrouee, B., Arese, P., & Duc, G. (2010). Nutritional value of faba bean (Vicia faba L.) seeds for feed and food. Field Crops Research, 115(3), 329-339. doi: 10.1016/j.fcr. 2009.09.016
Duenas, M., Sarmento, T., Aguilera, Y., Benitez, V., Mollá, E., Esteban, R. M., & Martín-Cabrejas, M. A. (2016). Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.). LWT - Food Science and Technology, 66(2), 72-78. doi: 10.1016/j.lwt.2015.10.025
Ellendersen, L. S. N., & Wosiacki, G. (2010). Análise sensorial descritiva quantitativa: estatística e interpretação. Ponta Grossa, PR: UEPG.
Essers, A. A. J. (1994). Further improving the enzymic assay for cyanogens in cassava products. Acta Horticulturae, 375(1), 97-104. doi: 10.17660/ActaHortic.1994.375.7
Farinde, E. O., Obatolu, V. A., & Fasoyiro, S. B. (2017). Microbial, nutritional and sensory qualities of baked cooked and steamed cooked lima beans. American Journal of Food Science and Technology, 5(4), 156-161. doi: 10.12691/ajfst-5-4-6
Food Agriculture Organization/World Health Organization (2012). WHO Food Additive Series: 65. Safety evaluation of certain food additives and contaminants. Geneva, CH: World Health Organization.
Giménez, M. A., Drago, S. R., Bassett, M. N., Lobo, M. O., & Samman, N. C. (2016). Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chemistry, 199(10), 150-156. doi: 10.1016/j.foodchem.2015.11.065
Instituto Brasileiro de Geografia e Estatística (2018). Produção agrícola municipal. Recuperado de https://sidra.ibge.gov.br/tabela/1612#resultado
Kinyaniui, P. K., Njoroge, D. M., Makokha, A. O., Chiistiaens, S., Ndaka, D. S., & Hendrickx, M. (2015). Hydration properties and texture fingerprints of easy and hard to cook bean varieties. Food Science & Nutition, 3(1), 39-47. doi: 10.1002/fsn3.188
Ma, M., Wang, Y., Wang, M., Jane, J. L., & Du, S. K. (2017). Physicochemical properties and in vitro digestibility of legume starches. Food Hydrocolloids, 63(2), 249-255. doi: 10.1016/j.foodhyd.2016.09.0 04
Martínez-Preciado, A. H., Estrada-Girón, Y., González-Álvarez, A., Fernández, V. V. A., Macías, E. R., & Soltero, J. F. A. (2014). Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.). Journal of Food Science and Technology, 51(9), 1795-1805. doi: 10.1007/s13197-012-0737-5
Nakitto, A. M., Muyonga, J. H., & Nakimbugwe, D. (2015). Effects of combined traditional processing methods on the nutritional quality of beans. Food Science & Nutrition, 3(3), 233-241. doi: 10.1002/fsn3. 209
Nascimento, M. G. R., Silva, M. L. M., Alves, E. U., & Rodrigues, C. M. (2019). Physiological potential of Phaseolus lunatus L. seeds subjected to water stress at different temperatures. Semina: Ciências Agrárias, 40(6), 2877-2890. doi: 10.5433/1679-0359.2019 v40n6Supl2p2877
Oliveira, V. R., Ribeiro, N. D., Jost, E., Colpo, E., & Poersh, N. (2013). Perfil sensorial de cultivares de feijão sob diferentes tempos de cozimento. Alimentos e Nutrição, 24(2), 145-152.
Petzold, G., Caro, M., & Moreno, J. (2014). Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L). International Journal of Refrigeration, 40(4), 429-434. doi: 10.1016/j.ijrefrig.2013.05.007
Resende, O., Corrêa, P. C., Faroni, L. R. D. A., & Cecon, P. R. (2008). Avaliação da qualidade tecnológica do feijão durante o armazenamento. Ciência e Agrotecnologia, 32(2), 517-524. doi: 10.1590/S1413-705420 08000200027
Rosa-Sibakov, N., Heiniö, R. L., Cassan, D., Holopainen-Mantila, U., Micard, V., Lantto, R., & Sozer, N. (2016). Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT - Food Science and Technology, 67(3), 27-36. doi: 10.1016/j.lwt.2015. 11.032
Sánchez-Arteaga, H. M., Urias-Silvas, J. E., Espinosa-Andrews, H., & García-Márquez, E. (2015). Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris). CyTA - Journal of Food, 13(3), 385-391. doi: 10.1080/19476337.2014.988182
Santos, D., Corlett, F. M. F., Mendes, J. E. M. F. & Wanderley, J. S. A., Jr. (2002). Produtividade e morfologia de vagens e sementes de variedades de fava no Estado da Paraíba. Pesquisa Agropecuária Brasileira, 37(10), 1407-1412. doi: 10.1590/S0100-204X2002001000008
Seidu, K. T., Osundahunsi, O. F., Olaleye, M. T., & Oluwalana, I. B. (2015). Amino acid composition, mineral contents and protein solubility of some lima bean (Phaseolus lunatus L. Walp) seeds coat. Food Research International, 73(7), 130-134. doi: 10.1016/j.foodres.2015.03.034
Silva, J. A., Oliveira, M. G., Souza, L. T., Assunção, I. P., Lima, G. A., & Michereff, S. J. (2014). Reação de genótipos de feijão-fava a Sclerotium rolfsii. Horticultura Brasileira, 32(1), 98-101. doi: 10.1590/S0102-05362014000100016
Sousa, A. S. B., Silva, M. C. A., Lima, R. P., Meireles, B. R. L. A., Cordeiro, A. T. M., Santos, E. F. S.,... Silva, S. M. (2021). Phenolic compounds and antioxidant activity as discriminating markers and adding value of mango varieties. Scientia Horticulturae, 287(13), 110259. doi: 10.1016/j.scienta.2021.110259
Statistical software SAS 9.3 (2011). SAS. Retrieved from https://www.sas.com/en_us/home.html.
World Health Organization (2004). Hydrogen cyanide and cyanides: human health aspects. Geneva, CH: IPCS INCHEM.
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2022-03-25
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Nascimento, R. de S., Silva, S. de M., Silva, M. C. A. da, Lima, R. P., Sousa, A. S. B. de, Dantas, R. L., … Santos, K. M. (2022). Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties. Semina: Ciências Agrárias, 43(3), 1317–1332. https://doi.org/10.5433/1679-0359.2022v43n3p1317
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