Abstract
Five different bean varieties ( Phaseolus vulgaris L.) from Kenya, which were obtained either freshly collected or after having been stored for 5 years in tropical conditions (30−40 °C, >75% RH), were compared for their cooking characteristics. Beans under storage were susceptible to the hard-to-cook (HTC) defect, and the bean cooking time was up to 12 times that of the fresh beans, limiting their acceptability. A study was undertaken to investigate changes in nutritionally relevant physicochemical properties of beans during storage. Chemical analysis showed that storage resulted in a decrease in pH and an increase in titratable acidity in all varieties. Total polyphenol, non-tannin polyphenol, tannin, and lignin contents were determined; storage-induced HTC beans contained lower levels of total polyphenols (especially, non-tannin polyphenols) than the fresh beans but higher levels of tannins in all cultivars. Significant increases in lignin and lignified protein were also detected and accompanied by increases in cooking time. A reduction in phytic acid was also observed. These results are discussed in relation to the mechanisms which may underlie the development of the HTC defect. Keywords: Beans; hard-to-cook; phenolic compounds; storage
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Claims 9
Claim · model-written summary
Stored beans had cooking times up to 12 times those of fresh beans.
- Taxon
- Phaseolus vulgaris L.
Phaseolus vulgarise1 - Treatment
- storagee2
- Outcome
- bean cooking timee0
- Direction
- up to 12 timese0
- Value
- 12 timese0
- Comparator
- fresh beanse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the bean cooking time was up to 12 times that of the fresh beans”
e1“Phaseolus vulgaris L.”
e2“during storage”
Claim · model-written summary
Storage decreased bean pH in all varieties.
- Taxon
- Phaseolus vulgaris L.Phaseolus vulgarise1
- Treatment
- storagee0
- Outcome
- pHe0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage resulted in a decrease in pH and an increase in titratable acidity in all varieties”
e1“Phaseolus vulgaris L.”
Claim · model-written summary
Storage increased titratable acidity in all varieties.
- Taxon
- Phaseolus vulgaris L.Phaseolus vulgarise1
- Treatment
- storagee0
- Outcome
- titratable aciditye0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage resulted in a decrease in pH and an increase in titratable acidity in all varieties”
e1“Phaseolus vulgaris L.”
Claim · model-written summary
Stored hard-to-cook beans had lower total polyphenols than fresh beans.
- Taxon
- Phaseolus vulgaris L.Phaseolus vulgarise1
- Treatment
- storage-induced HTC beanse0
- Outcome
- total polyphenolse0
- Direction
- lowere0
- Comparator
- fresh beanse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage-induced HTC beans contained lower levels of total polyphenols (especially, non-tannin polyphenols) than the fresh beans but higher levels of tannins in all cultivars”
e1“Phaseolus vulgaris L.”
Claim · model-written summary
Stored hard-to-cook beans had lower non-tannin polyphenols than fresh beans.
- Taxon
- Phaseolus vulgaris L.Phaseolus vulgarise1
- Treatment
- storage-induced HTC beanse0
- Outcome
- non-tannin polyphenolse0
- Direction
- lowere0
- Comparator
- fresh beanse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage-induced HTC beans contained lower levels of total polyphenols (especially, non-tannin polyphenols) than the fresh beans but higher levels of tannins in all cultivars”
e1“Phaseolus vulgaris L.”
Claim · model-written summary
Stored hard-to-cook beans had higher tannins than fresh beans.
- Taxon
- Phaseolus vulgaris L.Phaseolus vulgarise1
- Treatment
- storage-induced HTC beanse0
- Outcome
- tanninse0
- Direction
- highere0
- Comparator
- fresh beanse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage-induced HTC beans contained lower levels of total polyphenols (especially, non-tannin polyphenols) than the fresh beans but higher levels of tannins in all cultivars”
e1“Phaseolus vulgaris L.”
Claim · model-written summary
Storage significantly increased lignin and lignified protein.
- Taxon
- Phaseolus vulgaris L.Phaseolus vulgarise1
- Treatment
- storagee2
- Outcome
- lignin and lignified proteine0
- Direction
- increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant increases in lignin and lignified protein were also detected and accompanied by increases in cooking time”
e1“Phaseolus vulgaris L.”
e2“during storage”
Claim · model-written summary
Lignin and lignified protein increases accompanied longer cooking time.
- Taxon
- Phaseolus vulgaris L.Phaseolus vulgarise1
- Compound
- lignine0
- Outcome
- cooking timee0
- Direction
- increasese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant increases in lignin and lignified protein were also detected and accompanied by increases in cooking time”
e1“Phaseolus vulgaris L.”
Claim · model-written summary
Storage reduced phytic acid.
- Taxon
- Phaseolus vulgaris L.Phaseolus vulgarise1
- Treatment
- storagee2
- Outcome
- phytic acide0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A reduction in phytic acid was also observed”
e1“Phaseolus vulgaris L.”
e2“during storage”
The same questions in other papers
storage · quality: protein · Phaseolus vulgaris (common bean)Positive and negative results
1 in the opposite direction
- positive
storage · quality: phytochemicals · Phaseolus vulgaris (common bean)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
storage · quality: sugar starch · Phaseolus vulgaris (common bean)Positive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.