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Plant age and rock phosphate effects on the organic resource quality of herbaceous legume residues and their N and P release dynamics KU Leuven
Many tropical agro-ecosystems rely on organic resources for nutrient provision. Various factors affect the nutrient release dynamics of organic resources, including application of external nutrients during their growth and their age or physiological stage at the time of harvest. Understanding relationships between organic resource management factors and the resulting nutrient release dynamics is important for optimizing nutrient recovery by ...
Ecological niche, genetic variation in natural populations, and harvest maturity of Senegalia macrostachya (Rchb. ex DC) Kayl. & Boatwr., a promising wild and perennial edible-seeded crop Ghent University
Senegalia macrostachya is a wild, perennial, and promising legume that can help alleviate food insecurity in sub-Saharan Africa's drought-prone regions. However, it has been for a long time overlooked, underutilized, and scarcely studied. This study shed light on its ecological niche, genetic variation in natural populations, and seeds' harvest maturity. Three populations of S. macrostachya were selected along an environmental gradient, and ...
(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 seeds (delayed ...
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 ...
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification KU Leuven
Utilization of common beans is greatly hampered by the hard-to-cook (HTC) defect induced by ageing of the beans under adverse storage. Large bean-to-bean variations exist in a single batch of beans. Therefore, a texture-based bean classification approach was applied in this detailed study on beans with known textures, to gain in-depth insights into the role of the pectin-cation-phytate mechanism in relation to the texture changes during ...
Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage KU Leuven
Cell wall material was isolated from selected non-aged and aged Red haricot bean cotyledons using a texture-based classification approach. Pectin-depleted residual cell wall fractions were obtained by sequential pectin extraction and were characterized to investigate in situ cell wall related molecular changes upon ageing during adverse storage of the beans. Particularly, involvement of phenolic compounds in cell wall strengthening during the ...
Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization KU Leuven
The rate liming step of bean softening during cooking was evaluated. Red kidney beans (fresh/non-aged and aged) were cooked at different temperatures (70-95 °C) and their texture evolution established. Softening of beans (loss of hard texture) with cooking and increasing cooking temperature was evident at ≥ 80 °C more so for non-aged than aged beans, evidencing hard-to-cook development during storage. Beans at each cooking time and temperature ...
Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage KU Leuven
In this study, pectin changes during Red haricot bean storage under high temperature and high humidity conditions were investigated to understand the hard-to-cook (HTC) development from a microstructural point of view. First, to ensure repeatability of the microscopy results, a classification of the fresh and stored beans (aged at 35 °C and 83% relative humidity) into different hardening levels (the Non-aged, Aged and Very-hard aged sample) was ...
Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted fingerprinting approach KU Leuven
Beans age during storage leading to prolonged cooking times. Chemical reactions that occur during cooking lead to volatile production and flavor generation. Whereas few studies profiled the volatile fingerprint of either non-cooked beans or beans cooked for a specific time, this study explored the evolution of volatiles through headspace fingerprinting of beans cooked at 95 °C to different extents. The influence of aging of beans on this ...