Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

Beans are rich in protein, carbohydrate, dietary fibre, and are a good source of antioxidants, as well as vitamins and minerals (Campos-Veja et al., 2010; Luthria & Pastor-Corrales, 2006). Animal proteins are better assimilated than vegetable proteins because plant proteins are deficient in sulphur amino acids (methionine and cysteine), and tryptophan. Therefore, a diet that combines protein-containing foods with complementary cereal amino acids is important to gain the complete amino acid pool (Karababa, 2006; Melo et al., 2012).

• Publication year

  2017

• Venue

  Food Science and Technology International

• Publication date

  2017-10-19

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1590/1678-457X.05917
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).

  2015cited by this paper
• R: A language and environment for statistical computing.

  2014cited by this paper
• High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

  2013cited by this paper
• Interaction and digestibility of phaseolin/polyphenol in the common bean.

  2013cited by this paper
• Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.).

  2013cited by this paper
• Common bean cultivar BRS Ametista with large Carioca grains and disease resistance

  2012cited by this paper
• Comparative study on antioxidant activity of different varieties of commonly consumed legumes in India.

  2011cited by this paper
• Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

  2010cited by this paper
• Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.).

  2010cited by this paper
• The cost of US foods as related to their nutritive value.

  2010influential reference
• Minor components of pulses and their potential impact on human health

  2010cited by this paper
• Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (Phaseolus vulgaris L.) using in vitro methods.

  2010cited by this paper
• Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing.

  2009influential reference
• Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes

  2009cited by this paper
• Mechanisms associated with dose-dependent inhibition of rat mammary carcinogenesis by dry bean (Phaseolus vulgaris, L.).

  2008cited by this paper
• Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)

  2008cited by this paper
• Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking

  2007cited by this paper
• Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.).

  2007cited by this paper
• Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa

  2007cited by this paper
• Composição de aminoácidos de cultivares de feijão e aplicações para o melhoramento genético

  2007cited by this paper
• Content of amino acids in raw and frozen broad beans (Vicia faba var. major) seeds at milk maturity stage, depending on the processing method

  2007cited by this paper
• Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes

  2006cited by this paper
• Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties

  2006cited by this paper
• Physical properties of popcorn kernels

  2006influential reference
• Advances in the use of high hydrostatic pressure for processing cereal grains and legumes

  2005cited by this paper
• Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

  2005cited by this paper
• Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.

  2004cited by this paper
• Dry Bean Protein Functionality

  2002cited by this paper
• Genetic marker analysis of three major carbohydrates in soybean seeds

  2001cited by this paper
• Nutrient Requirements and Interactions The Protein Digestibility–Corrected Amino Acid Score Method Overestimates Quality of Proteins Containing Antinutritional Factors and of Poorly Digestible Proteins Supplemented with Limiting Amino Acids in Rats

  1997influential reference
• Use of a Free Radical Method to Evaluate Antioxidant Activity

  1995cited by this paper
• Precolumn phenylisothiocyanate derivatization and liquid chromatography of amino acids in food.

  1989cited by this paper
• An evaluation of the Waters Pico-Tag system for the amino-acid analysis of food materials

  1986cited by this paper
• Official Methods of Analysis of the Association of Official Analytical Chemists

  1971influential reference
• Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

  1965cited by this paper
• A PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION.

  1964cited by this paper
• A rapid method of total lipid extraction and purification.

  1959cited by this paper
• Problems Encountered in Measuring Trypsin Inhibitor Activity of Soy Flour . Report of a Collaborative Analysis 1

  year unknowncited by this paper

• Nanochelated Iron Outperforms Ionic Iron in Kidney Bean (Phaseolus vulgaris L.) Productivity Under Drought Stress

  2026cites this paper
• Enhancing drought resilience in common bean (Phaseolus vulgaris) through Lysinibacillus sphaericus inoculation

  2026cites this paper
• Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content

  2025cites this paper
• Common Beans Reinvented: A Soaking and Germination Approach for GABA Enrichment and Mineral Content

  2025cites this paper
• Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour

  2025cites this paper
• Morphological Characterization and Phenotypic Variability of Common Bean (Phaseolus vulgaris L.) Germplasm Lines from Kashmir

  2025cites this paper
• Assessment of Morphological Diversity, Yield Components, and Seed Biochemical Composition in Common Bean (Phaseolus vulgaris L.) Landraces

  2025cites this paper
• Diazotrophic bacteria increase yield and profitability in organic cultivation of common bean

  2024cites this paper
• Performance of NUA45 bean variety between two generations for seeds grown under farmer management at Rupike Irrigation Scheme in Masvingo, Zimbabwe

  2024influential citation
• Nutritional diversity of two phaseolus accessions from northern Nigeria

  2024cites this paper
• Prospecting for New Potential Biocontrol Agents Against Colletotrichum lindemuthianum, the Causal Agent of Bean Anthracnose

  2024cites this paper
• Variability of Physicochemical Database and Trypsin Inhibitory Activity of Komak (Lablab purpureus (L.) Sweet) Beans with Distinct Colors

  2024cites this paper
• Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds

  2024cites this paper
• Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

  2023cites this paper
• Scopping review: use of biofertilizers and humic substances in Phaseolus vulgaris (Fabaceae) for dry zones

  2023cites this paper
• Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis

  2023cites this paper
• Nano-zinc and plant growth-promoting bacteria is a sustainable alternative for improving productivity and agronomic biofortification of common bean

  2023cites this paper
• Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins

  2023cites this paper
• Artificial intelligence and deep learning based technologies for emerging disease recognition and pest prediction in beans (phaseolus vulgaris l.): A systematic review

  2023cites this paper
• Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage

  2023cites this paper
• Matrix-Matching Calibration Using Solid Standards: A Comparison between Univariate and Multivariate Strategies for the Determination of Calcium and Magnesium in Bean Seed Samples Employing Laser-Induced Breakdown Spectroscopy (LIBS)

  2022cites this paper
• Ensuring Global Food Security by Improving Protein Content in Major Grain Legumes Using Breeding and ‘Omics’ Tools

  2022cites this paper
• Novel candidate loci for morpho-agronomic and seed quality traits detected by targeted genotyping-by-sequencing in common bean

  2022cites this paper
• Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

  2022cites this paper
• The Exploitation of Orphan Legumes for Food, Income, and Nutrition Security in Sub-Saharan Africa

  2022cites this paper
• Morphological features and productive potential of plants of the genus Vigna Savi. in the conditions of the Right-Bank ForestSteppe of Ukraine

  2022cites this paper
• Investigation of the Relationship Between the Pod Properties and Quality Values of Some Bean Varieties

  2022influential citation
• Partitioning and wellbeing indicator common bean for soilless culture system

  2022cites this paper
• Effect of supplementation with extract of white bean flour in murine model

  2022cites this paper
• Co-inoculation with a product based on native microorganisms improves germination and seedling growth of Phaseolus vulgaris L.

  2021cites this paper
• Kernel characterization and starch morphology in five varieties of Peruvian Andean maize.

  2021cites this paper
• Disclosing the Nutritional Quality Diversity of Portuguese Common Beans—The Missing Link for Their Effective Use in Protein Quality Breeding Programs

  2021cites this paper
• Biological control of common bean diseases using endophytic Induratia spp.

  2021cites this paper
• Genetic diversity and inter-gene pool introgression of Mesoamerican Diversity Panel in common beans

  2021cites this paper
• Influence of the biocontrol agents Trichoderma spp. on the structure and functionality of the edaphic microbial community in common bean cultivars (Phaseolus vulgaris L.) inoculated with Sclerotinia sclerotiorum (Lib.) de Bary

  2021cites this paper
• Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común

  2021cites this paper
• Chemical and nutritional characterization of bean genotypes (Phaseolus vulgaris L.)

  2021cites this paper
• Response of Common Bean Cultivars and Lines to Aluminum Toxicity

  2020cites this paper
• preparation of functional foods free of gluten for celiac disease patients

  2020cites this paper
• Staple food crops from Brazilian Biofortification Program have high protein quality and hypoglycemic action in Wistar rats

  2020cites this paper
• Development of extruded snacks and corn flakes using yellow corn and by-product broken beans

  2020cites this paper
• Variation in protein and amino acids content among landraces of common bean (Phaseolus vulgaris L.)

  2020cites this paper
• Enhanced Tolerance to Cold in Common Bean Treated with Biostimulant

  2020cites this paper
• Physiological effects of mercury-contaminated Oxisols on common bean and oat

  2020cites this paper
• Investigation of Grain Characters of Some Bean Varieties in Eastern Anatolian Conditions

  2020cites this paper
• The influence of chemical composition diversity in the cooking quality of Andean bean genotypes.

  2020cites this paper
• Genetic Progress of Seed Yield and Nitrogen Use Efficiency of Brazilian carioca Common Bean Cultivars Using Bayesian Approaches

  2020cites this paper
• Laser-induced breakdown spectroscopy (LIBS) and wavelength dispersive X-ray fluorescence (WDXRF) data fusion to predict the concentration of K, Mg and P in bean seed samples.

  2020cites this paper
• Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms

  2019cites this paper
• Genetic Diversity and Population Structure of Kenyan Common Bean (Phaseolus vulgaris L.) Germplasm Using Peroxidase Gene Markers

  2019cites this paper
• Rediscovering Local Landraces: Shaping Horticulture for the Future

  2019cites this paper
• Factors Affecting Adoption of Integrated Pest Management Technologies by Smallholder Common Bean Farmers in Kenya: A Case Study of Machakos and Bungoma Counties

  2019cites this paper
• Starch Granules from Cowpea, Black, and Carioca Beans in Raw and Cooked Forms

  2019cites this paper
• Population Structure and Genetic Diversity of Common Bean Accessions from Brazil

  2018cites this paper
• Recovery of a Common Bean Landrace (Phaseolus vulgaris L.) for Commercial Purposes

  2018cites this paper
• Effect of Lablab (Lablab Purpureus L.) Green Manure on Population of Pathogenic and Non-pathogenic Soil Microorganisms and Bean (Phaseolus Vulgaris L.) Crop Establishment

  2018cites this paper
• Effect of Time after Incorporation of Lablab Green Manure on Root Rot Pathogens and Establishment of Common Bean ( Phaseolus vulgaris L.)

  2018cites this paper
• Morphological features and productive potential of plants of the genus Vigna Savi. in the conditions of the Right-Bank Forest-Steppe of Ukraine

  year unknowncites this paper