Bean seed, cooking

Storage of bean seeds at high temperature (35 °C) and humidity causes textural defects along with an increase in free phenolic acids (caffeic, p-coumaric, ferulic and sinapic acids), a decrease in soluble esters, and a strong increase in ferulic acid bound to soluble pectins [59]. These modifications result in poor soaking imbibition of seeds and in prolonged cooking time. 

Some toxic amino acids can be partially removed from food or feed by leaching. For example, the content of canavanine in Jack bean seeds can be reduced from 50 to 8 g/kg by soaking, depending on the ratio of water to extracted material and temperature. The procedure for the preparation of immature seeds of ackee fruit is based on the removal of the pericarp and cooking, which reduces the hypoglycin concentration to an acceptable level of about 1 g/kg. 

Dry beans have been traditionally prepared by soaking and cooking in the home or consumed as commercially processed canned beans. Whole beans require soaking and cooking to ensure uniform expansion of the seed coat and hydration of the cotyledon matrix. Long cooking times required to achieve satisfactory palatability have impeded further utilization of dry beans. The use of dry edible beans could be readily expanded if they were available in the form of a shelf-stable flour. 

Preparation of dry beans involves preliminary hydration followed by various heat treatments to obtain a tender, palatable product. Water and heat play an important role in chemical reactions, heat transfer and chemical transformations, such as protein denaturation and starch gelatinization. Inadequate water uptake may result in insufficient heat transfer to inactivate antinutritional factors and result in reduced cookability. In general, beans with an initial moisture content between 12 and 18%, are soaked to hydrate the seed to a moisture content of 53 to 57% and subsequently blanched, cooked or canned. This cooking step, if done for an optimal time, renders the seed nontoxic, improves digestibility, develops acceptable flavor and softens the seed coat and cotyledon. 

Much work and probably industrial applications are carried out with regard to the improvement of the quality of products such as dried vegetable ingredients in instant soups which should rehydrate fully and quickly or for the decrease of cooking time of pulses such as dried seeds of peas or beans. However, no basic research in this promising field is known to the authors. 

The inhibition of the enzyme tyrosinase may very well be a key to the control of melanoma, and some of the known inhibitors include eommon substances. Thus, vitamin C, among other common and uncommon substances, has been listed as an enzyme inhibitor for tyrosinase in M.K. Jain s Handbook of Enzyme Inhibitors, 1965-1977 (1982). In addition to ascorbic acid (vitamin C), these other substances include the following halide ion (e.g., from the chloride of common salt, or from iodides and fluorides) butyric acid (from rancid butter) lactic acid (the end product of cancer cell metabolism, found naturally in sour milk products) oxalic acid (ordinarily considered toxic, although it occurs naturally in rhubarb and wood sorrel, etc.) formic acid (a component of ant stings) tyrosine itself and deadly cyanide (which is a chemically bound component of laetrile), as found in almonds (notably bitter almonds), in apricot seeds, and in certain legumes such as beans, etc., although the heat from cooking may drive off the cyanide content. 

Soy protein concentrates typically contain 70% to 72% crude protein. For example, bacon strips can be made by a texturization processes involving twin screw extrusion (19). The high-protein content yields the protein as the continuous phase. Note that soy beans, like most seeds, also contain some triglyceride oils, important in cooking the final product. 

Pulses, i.e. peas, beans, lentils etc., are the seeds of the large Leguminosa family. Pulses are grown in almost every part of the world and most people regularly eat one type or another. When cooked they contain about 6% of protein but its content of the S-containing amino acids is low and its quality correspondingly poor. However, since pulses are usually relatively rich in lysine, they make a useful combination with cereals which though low in lysine contain valuable quantities of cysteine and methionine. 

These are also known as peanuts or monkey nuts and are the seeds of Arachis hypogaea. They are even richer in fat than soya beans and are grown chiefly for their oil which is used in the manufacture of cooking oil, margarine and soap. The residue or cake left after the oil has been expressed is a protein-rich product that forms excellent cattle fodder. But for its unpleasant taste it could be used for human nutrition and when used as a diluent of cereal flours it is well tolerated. 

Vagal Baby food putees canned or soft cooked items without seeds at skins and luices without seasonings other than salt. Whole cooked beans, kernels of corn, lentils, and peas may have to be mashed and strained in order to be tolerated by some extra sensitive people. iblis Any forms at broccoli, Brussels sprouts, cabbage, cauliflower, kale, and turnips beans, if they produce excessive gas fried onions pickles raw vegetables other than finely shredded lettuce. 

Fresh sprouts may be used in salads, sandwiches, soups, stews, casseroles, and baked goods. Generally, seeds yield six or more times their original weight in sprouts. Sprouts have only about 1/2 the solids content of cooked beans or peas. Hence, one has to eat from 1 to 1 1/2 cups... 

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