TY - JOUR
T1 - Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja
AU - Silva-Cristobal, L.
AU - Osorio-Díaz, P.
AU - Tovar, J.
AU - Bello-Pérez, L. A.
N1 - Funding Information:
The authors acknowledge the economic support from SIP-IPN, COFAA-IPN, EDI-IPN and LANFOOD. One of the authors (LSC) acknowledges the scholarship from CONACYT-México.
PY - 2010
Y1 - 2010
N2 - The consumption of legume seeds in developing countries is very important because of their low cost and valuable nutritional characteristics (high protein, digestible and indigestible carbohydrates, and polyphenols content). However, limited information is available on the indigestible carbohydrates and the antioxidant capacity of legumes growing in Mexico. The cooked seeds of three Mexican pulses (black bean, chickpea, and lentil) were evaluated regarding their chemical composition, in vitro starch digestibility, polyphenols content and antioxidant capacity. The highest protein contents were recorded in chickpeas and lentils with no difference between them. Black bean presented the highest dietary fiber, resistant starch, and total indigestible fraction contents. The highest polyphenols and anthocyanins contents were shown by lentil and black bean, respectively. However, black bean exhibited the highest antioxidant capacity, which suggess an important role for anthocyanins in this effect. Present data confirm these legumes as a good source of indigestible carbohydrates and natural antioxidants; their consumption might have a role in preventing diabetes and other chronic-degenerative diseases.
AB - The consumption of legume seeds in developing countries is very important because of their low cost and valuable nutritional characteristics (high protein, digestible and indigestible carbohydrates, and polyphenols content). However, limited information is available on the indigestible carbohydrates and the antioxidant capacity of legumes growing in Mexico. The cooked seeds of three Mexican pulses (black bean, chickpea, and lentil) were evaluated regarding their chemical composition, in vitro starch digestibility, polyphenols content and antioxidant capacity. The highest protein contents were recorded in chickpeas and lentils with no difference between them. Black bean presented the highest dietary fiber, resistant starch, and total indigestible fraction contents. The highest polyphenols and anthocyanins contents were shown by lentil and black bean, respectively. However, black bean exhibited the highest antioxidant capacity, which suggess an important role for anthocyanins in this effect. Present data confirm these legumes as a good source of indigestible carbohydrates and natural antioxidants; their consumption might have a role in preventing diabetes and other chronic-degenerative diseases.
KW - Black beans
KW - Chickpeas
KW - Dietary fiber
KW - Indigestible fraction
KW - Lentils
KW - Starch digestibility
UR - http://www.scopus.com/inward/record.url?scp=77956868925&partnerID=8YFLogxK
U2 - 10.1080/19476330903119218
DO - 10.1080/19476330903119218
M3 - Artículo
SN - 1947-6337
VL - 8
SP - 7
EP - 14
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -