Effect of cooking in whey on the biological value of beans

Beans are an essential food and the primary protein source for many people worldwide, and there is a need to develop affordable and nutritious bean-based food products, particularly for individuals who are unable to consume animal protein due to financial or health constraints. This study aimed to i...

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Autores principales:	Shamkova Natalia, Abdulhamid Asmaa, Bugaets Natalia
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/b410e385e50f4e15a5e11317b9bf3cb2
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id	oai:doaj.org-article:b410e385e50f4e15a5e11317b9bf3cb2
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spelling	oai:doaj.org-article:b410e385e50f4e15a5e11317b9bf3cb22021-11-08T15:17:24ZEffect of cooking in whey on the biological value of beans2117-445810.1051/bioconf/20213700051https://doaj.org/article/b410e385e50f4e15a5e11317b9bf3cb22021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/pdf/2021/09/bioconf_fies2021_00051.pdfhttps://doaj.org/toc/2117-4458Beans are an essential food and the primary protein source for many people worldwide, and there is a need to develop affordable and nutritious bean-based food products, particularly for individuals who are unable to consume animal protein due to financial or health constraints. This study aimed to investigate how cooking beans in whey can affect the biological value and the activity of protease inhibitors (TIA) of the bean puree obtained. Bean seeds were soaked in water for (5–6) hours, then cooked in the whey after discarding water. Boiled beans were then coarsely ground and followed by fine grinding after removing cooking liquid; the obtained bean puree was cooled to 20 °C. Following the same method, the control sample was prepared using water as a cooking liquid. Bean puree obtained from whey-cooking (BPCW) was compared to control (bean puree obtained from water-cooking (BPW)) in terms of trypsin inhibitor activity (TIA) and the relative biological value (RBV%) using the test organism (Tetrahymena Pyriformis). TIA in BPCW decreased by (6,7 %; 3,8 % – for water soluble and salt soluble TIA respectively). RBV % showed a significant increase (25 %) after treating samples with whey compared to control, demonstrating the efficacy of incorporating bean puree obtained by this method to develop highly nutritious bean-based foodstuffs for specialized and functional purposes.Shamkova NataliaAbdulhamid AsmaaBugaets NataliaEDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 37, p 00051 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
spellingShingle	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Shamkova Natalia Abdulhamid Asmaa Bugaets Natalia Effect of cooking in whey on the biological value of beans
description	Beans are an essential food and the primary protein source for many people worldwide, and there is a need to develop affordable and nutritious bean-based food products, particularly for individuals who are unable to consume animal protein due to financial or health constraints. This study aimed to investigate how cooking beans in whey can affect the biological value and the activity of protease inhibitors (TIA) of the bean puree obtained. Bean seeds were soaked in water for (5–6) hours, then cooked in the whey after discarding water. Boiled beans were then coarsely ground and followed by fine grinding after removing cooking liquid; the obtained bean puree was cooled to 20 °C. Following the same method, the control sample was prepared using water as a cooking liquid. Bean puree obtained from whey-cooking (BPCW) was compared to control (bean puree obtained from water-cooking (BPW)) in terms of trypsin inhibitor activity (TIA) and the relative biological value (RBV%) using the test organism (Tetrahymena Pyriformis). TIA in BPCW decreased by (6,7 %; 3,8 % – for water soluble and salt soluble TIA respectively). RBV % showed a significant increase (25 %) after treating samples with whey compared to control, demonstrating the efficacy of incorporating bean puree obtained by this method to develop highly nutritious bean-based foodstuffs for specialized and functional purposes.
format	article
author	Shamkova Natalia Abdulhamid Asmaa Bugaets Natalia
author_facet	Shamkova Natalia Abdulhamid Asmaa Bugaets Natalia
author_sort	Shamkova Natalia
title	Effect of cooking in whey on the biological value of beans
title_short	Effect of cooking in whey on the biological value of beans
title_full	Effect of cooking in whey on the biological value of beans
title_fullStr	Effect of cooking in whey on the biological value of beans
title_full_unstemmed	Effect of cooking in whey on the biological value of beans
title_sort	effect of cooking in whey on the biological value of beans
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/b410e385e50f4e15a5e11317b9bf3cb2
work_keys_str_mv	AT shamkovanatalia effectofcookinginwheyonthebiologicalvalueofbeans AT abdulhamidasmaa effectofcookinginwheyonthebiologicalvalueofbeans AT bugaetsnatalia effectofcookinginwheyonthebiologicalvalueofbeans
_version_	1718442169805570048

Effect of cooking in whey on the biological value of beans

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