Projects
An integrated material science and kinetic approach towards understanding the aging of Common beans during postharvest storage KU Leuven
Legumes, including beans are a highly nutritious food widely consumed in developing countries (as a staple) and are a growing part of diets in developed countries, and with the predicted world population growth are likely to become even a greater part of diets. Their full utilisation is nonetheless hampered by the development of a physiological defect (hard-to-cook defect) during prolonged storage at high temperatures and humidity (typical of ...
Predicting functional properties of fresh and aged dry common beans from near infrared spectra: A focus on antinutrient mineral ratios and cooking behaviour KU Leuven
Common dry beans are among the most commonly consumed legumes in many parts of the world as important sources of essential nutrients. However, a storage-induced defect called Hard-to-Cook (HTC) adversely affects their consumption desirability in terms of cooking behaviour, texture and colour. Knowledge on the effect of storage and subsequent processing on macronutrient digestibility, micronutrients bio-accessibility and bioactive components ...
(Bio)chemical insights into the hard-to-cook development of Red haricot beans upon postharvest ageing: Integrating a texture-based bean classification and in situ analytics KU Leuven
Nowadays, the benefits of legume-based foods in the human diet in both developed and developing countries have been recognized. Common beans (Phaseolus vulgaris L.) are the most consumed legume crop worldwide, with rather cheap raw materials of high nutritional value. However, the full benefit of common beans can be greatly hampered by a textural defect, the hard-to-cook (HTC) defect, which results in poor cooking quality of the ...
ENHANCED ACCEPTANCE OF UNCONVENTIONAL FEED RESOURCES BY RUMINANTS THROUGH NUTRITIONAL INTERVENTION EARLY IN LIFE Ghent University
Young livestock in tropical areas are commonly underfed as they usually graze on poor quality soils and receive only small amounts of supplements or none at all (Ugarte, 1989). Grazing poor quality pastures might be replaced by dietary inclusion of less conventional, albeit also highly fibrous, agricultural by-products. Accordingly, efficient establishment of a fibrolytic microbial population in the rumen is of utmost importance.Furthermore, ...
Mechanistic insight into hard-to-cook development in common beans: Integrating reaction kinetics and state diagrams KU Leuven
In recent years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes and their potential role in sustainable food systems. Common beans are and have been a staple source of affordable proteins and micronutrients for many people in developing nations and the increasing demand for healthy and sustainable foods in developed nations has seen a revival of interest in legumes ...
The impact of common bean cooking and regeneration on the functional properties of the final product KU Leuven
Legumes, in particular common beans (Phaseolus vulgaris L.) constitute a sustainable source of food and nutrition security in both developed and developing countries. Common beans are considered a staple food for many people in Asia, South America and Africa. In addition, there is a renewed interest in legume seeds as part of a more plant-based diet in a western context. The production of common beans is seasonal; thus, beans are normally ...
Textural and (bio) chemical changes during conventional ageing and chemical pre-treatments of common beans: towards understanding the development of the hard-to-cook defect KU Leuven
Soaking followed by cooking is a common method to process raw common bean seeds towards consumption. The hard-to-cook (HTC) defect, that can develop in beans during post-harvest storage at adverse conditions (conventionally aged beans) is an important factor decreasing the cookability of beans, therefore hampering their utilisation. In addition, the texture evolution of beans during cooking could be affected by soaking/cooking media. The ...