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8/18/2019 Legumes and Oilseeds bahan #4-5.pdf
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Legumes
Compositae
Cucurbitae
Palmae
Miscellaneo
us oilseeds
Tree-nuts
Chick pea, black gram, mung bean, pigeon pea, pea
soybean, hyacinth bean, lentil, lupin, african locust
common bean, faba bean, bambara groundnut, ric
Safflower, sun flower
Melon, flutted pumpkin, bottle gourd, buffalo gour
Coconut, palm oil, babassu
Rubber, castor, sal seed
Brazilian nut, walnut, macadamia, almond, cashew
Legumes
and
oilseeds
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Varies of legumes• lupin,
• african locustbean,
• lima bean,
• common bean,
• faba bean,
• etc
Chick pea
black gram
soybean
rice bean
jack bean
peanuts
bambara groundnut
lentil
cow pea
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Introduction
Good sources of protein, dietary fiber, starch, minera
vitamins
Contains considerable amount of phenolic compound
Daily consumption of legumes has benefits: controlliweight) and preventing various metabolic diseases; d
mellitus (because legumes elicit the lowest blood gluresponse), CHD (because legumes cause hypocholestresponse and colon cancer(legumes are source of diefibers)
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Legumes as food• Harvested for their immature or mature seeds
• Sig. source of dietary carbohydrate (but less starch than cereals) and protein, thiamine and riboflavine) but not primarily oil
• Usually consumed as human diet
• Contain less sulphur amino acids = consider nutritionally inferior to meat and f
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Utilization of legumes as food produc
• Legumes are staple food and low-cost source of prote
•
Utilization, nutritional content and bioavailability of ldepends on: bean cultivars, cropping environment, sthandling, processing, and final products preparation
• Constrains:
presence of anti-nutritional factors: trypsin inhibi
lectins and phytic acid, ( tannin and phenolics com
Legumes-based products: required labor and timepreparation (processing)
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Legumes proteins
• A good source of proteins; 19-25% (average 22%)
• Classified into:
(1) Globulins – 70%(2) albumins – 10-20%
(3) glutelins – 10-20%
• Other proteins: enzymes, protease and carbohydrase inhibitors, and le(hemagglutinins)
• Digestibility of raw legume seeds is very poor (low-moderate) partly d
1. the presence of protease inhibitor (the digestibility can be improvtreatments/ cooking)
2. deficiency of sulphur amino acids thus hindering protein utilizatio
3. Presence of polyphenols and other antimetabolites
4. Tertiary structure of native protein making them refractory to enzy
• Most of uncooked legumes proteins are toxic
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Legumes carbohydrates
• 70% of the seed by weight
•
Starch is primary carbohydrate• Sucrose and oligosaccharides (minor amounts)
• Oligosaccharides (raffinose, stachyose and verbascos
associated with flatulence
Raffinose (C18H32O16) MW 504 g/mol
Galactose-glucose-fructose
Stachyose (C24H42O21) MW 667 g/mol
Gal(α1-6)Gal(α1-6)Glu(α1-2β)Fru
verbascose (C30H5
MW 829 g/mol
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legumes as source of dietary fiber• Excellent sources of dietary fiber
• Components such as saponins, pectins, gums, and galactans can absorb bile salts
hypocholesterolaemic effects
• Soy fiber product has 66-77% dietary fiber.
6.1% 25.5%
to
13 g of soy fiber
58 g of oat bran
735 g of lettuce23 g of wheat bran 502 g of a
• To provide 10 g dietary fiber, required:
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Anti-nutritional factors
• Chemical substances, non-toxic, but generate adverse phresponses in who consume the legume, interfere the utilnutrients
• Soybeans: protease inhibitors, haemagglutinins (lectins),antivitamins and phytates.
•
Also saponins, oestrogens, flatulence factors, allergens alysinoalanine
• Other legumes have cyanogens, favism factors, lathyrismamylase inhibitors, tannins, aflatoxin and pressor amines
• Most of them can be destroyed by heat treatments
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Peanut allergy• 1.5 million people suffer from the allergy.
• Exposure to a small amount (just 2 mg—or around 1% peanut protein can trigger a potentially fatal reaction.
• The immune system develops antibodies as a first reactprotein.
• The next time the body comes in contact with these prattack the peanut proteins.
• the allergic reaction can be caused by direct contact, crinhalation.
• With subsequent exposure, when the IgE antibodies on
contact with the allergens, the mast cells release chemiinto the bloodstream.
• The histamine causes such allergic reactions as a runnysore throat, diarrhea, skin rashes, or difficulty breathinsevere reaction is termed anaphylaxis. Loss of conscioumay ensue if not treated.
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Selected Legumes and their
Characteristics
- Physical (seed structure)
- Chemical and bioactive compounds
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Soybean (Glycine max )
• Origin from China
• world's most valuable crop
• used as feed by billions of livestock,
• a source of dietary protein and oil
•
Raw material in the industrial manufacture of thousaproducts.
• https://www.youtube.com/watch?v=3RYY8TbbkYI
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World soybean produce
World soybean Exporters-Importers
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Soybean meal as livestock
World vegetable oil source
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Genotype variations
Soybeans have more than 200 varieties,differentiated by
• Performance: yield, disease and stress resistan
• Chemical composition: oil and protein content
fatty acid composition, types of storage protei• Physical appearance: seed size and shape
(spherical to long oval), seed coat and hilum co
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Color variations
• A great variety of colors and
seed patterns, mostly yellow
green, black and shades of
brown
• Most commercial cultivars a
yellow-seeded
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Food beans vs oil beans
Food beans• In the far east, soybean are made into
various foods for human consumption-tofu,tempeh, soymilk, sprouts, miso, natto etc-
• Lighter seed coat, clean hilum, higherprotein and lower oil content
• Requirement: superior seed grade
• Low beany flavor, low lipoxygenaseactivities, high soluble protein fraction, highratio 11S/7S storage protein, low levelsoligosaccharides, white cotyledon tissues.
• For tofu and soymilk: prefer large-seededwith high protein content
• For natto: round and small-seeded beanswith soft texture
• For immature consumption: large seed size,high sugar and free amino acids content,tender texture
Oil beans
• In the west-most
soybeans are
extracted for oil
production, oil is
human consump
but soy meal mo
for animal feed
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Cultivation and harvest
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Cultivation and harvest
• plant 30-70 cm in height; grow optimally in 25-32oC, moderate rainfall
• Production cycle of 90-110 days (harvested when the leaves drop, the
brown, and seed moisture drops below 14%) if they are harvested in to
content, it needs to dry before safely stored; too dry may cause cracke
split seeds
http://weedsoft.unl.edu/documents/growthstagesmodule/soybean/soy.htm#
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Seed structure
https://cropview.wordpress.com/page/4/
• 8% hull
• 90% cotyledons• 2% Hypocotyl axis
http://localhost/var/www/apps/conversion/tmp/scratch_4/example%20soy%20specification.pdf
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Soybean grading
• USDA no. 1 grade: 10% split soybeans, 2%damaged soybeans, and 1% foreign material
• split soybeans pass through a 4.0 mm x 19.0 mm slotted siebut are held on a 3.2 mm round-hole sieve]
• damaged soybeans (soybeans with cracked seed coat visibleto naked eye),
• foreign material [smaller pieces passing through a 3.2 mmround-hole sieve]
• Check https://www.youtube.com/watch?v=jBgZqvwoy_E
http://localhost/var/www/apps/conversion/tmp/scratch_4/example%20soy%20specification.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_4/example%20soy%20specification.pdf
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b d
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Soybean Stored
• can be stored up to three years at 12% moisture
• FFA level of the oil in stored soybeans is a commonly used quality indic
• are subject to invasion by fungi (that may produce mycotoxins) and ins
N t i t iti
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Nutrient composition
• the highest protein
content among otherlegumes
• the 2nd highest oil after
peanuts 48% db
• Other valuable
components: isoflavones,phospholipids, vitamins,
and minerals
• Check USDA data
13%
35%
17%
31%
4,40%
protein
oil
water
carbohydrate
Ash
Li id
http://localhost/var/www/apps/conversion/tmp/scratch_4/foodsreport-soybean.pdfhttp://localhost/var/www/apps/conversion/tmp/scratch_4/foodsreport-soybean.pdf
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Lipids
• stored in oil bodies
• homogeneous in size, 0.2 and 0.5 μm in diameter
•
Fatty acids: C14:0 (0.1%), C16:0 (11%), C16:1 (0.1%),C18:0 (14%), C18:1 (23.4%), C18:2 (53.2%), C18:3(7.8%), C20:0 (0.3%), C22:0 (0.1%)
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• Crude soybean oil contains 1-3% phospholipids. Amo
total phospholipids in soybeans, there are about 35%phosphatidyl choline, about 25% phosphatidyl ethan
about 15% phosphatidyl inositol, 5-10% phosphatidic
the minor phospholipid compounds.
i
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proteins
• Most soy protein is globulin
• Major storage protein : β-Conglycinin (7S Globulin) anGlycinin (11S Fraction-the largest single fraction of total seed proteand accounts over 40% of the total seed globulin )
• the lIS protein has a better gel formation ability and w
holding capacity; the 7S protein has a greater emulscapacity and emulsion stability
• the 11 S globulin contains 3-4 times more methioninecysteine per unit protein than 7S protein
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Genestein
Deidzein
• Genistin
• Deidzin
Are hydrolized by intestinal ß
glucosidase to produce equol(aglycones)
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Facts:
Western daily intake of isoflavones is ≤ 2mg; Asian is
50mg
Predominant form: glucosides (genistin, deidzin)
Bioavailability aglycones are higher than glucosides
Food processing, fermentation alters some glucoside
aglycones (genistein, deidzein)
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References
• Lawrence A. Johnson, Pamela J. White, and Richard G
2008. Soybeans Chemistry, Production, Processing, aUtilization. AOCS Press, Urbana, IL 61 802
• Keshun Liu. 1997. Soybeans, chemistry, technology a
utilization. Chapman & Hall. Singapore 0315
• Nwokolo E and Smartt J. 1996. Food and Feed from Land Oilseeds. Chapman &. Hall. NY
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Prepared by Sofia for pengetahuan baha
Native to: South America
Cultivated in: Asia, Africa and America
Used for: vegetable oil production, natural/processed foods for human consumptio
and feedstock
https://www.youtube.com/watch?v=3ZiYR8MadeM
Peanut types ( h )
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Peanut types (in the USA)
• RUNNER PEANUTS
Uniform in kernel size (which allows for even roasting), used for making peanut butter.
• VIRGINIA PEANUTSThe largest of all peanuts, is often used in gourmet snacks. Virginias are a popular peanut used for
butter.
• SPANISH PEANUTS
red skins, has smaller sized kernels and is used predominantly for peanut candy, salted peanuts andreputation of having the “nuttiest” flavor when roasted is due to its higher oil content.
• VALENCIA PEANUTS
Having three or more kernels per shell, has a sweet flavor and is commonly used for all-natural pe
are excellent for use as boiled peanuts.
http://nationalpeanutboard.org/the-facts/types-of-usa-grown-peanuts-2/
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Proximate composition
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Proximate composition
• Shell =25%
• Kernel = 75%
Two fleshy cotyledons = 9
Germ = 4%
Testa = 3%
• Cotyledons are main nutrient storage tissues a
source of protein, lipids and dietary energy
• Shell is high in crude fiber
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Protein peanut
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Protein peanut
• low in sulphur amino acids
• The most limiting factor amino acids : Lysine
Methionin, and also threonine, isoleucine an
valine
• PER of extrusion-textured peanut protein an
peanut flour as 1.54 and 1.57 (compare to
2.50 of casein)
Fatty acids
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Fatty acids
• Palmitic (16:0), = 1%
• Stearic (18:0),• Oleic (18:1),
• Linoleic (18:2), >80%
• Arachidic (20:0),
•
eicosenoic (20:1),• behenic (22:0),
• lignoceric (24:0) acids
Minerals and vitamins
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Minerals and vitamins
• Reasonable source of
potassium (705mg/100g),
phosphorus (376mg/100g)(mostly as salts of
phytic acid) and
magnesium (168 mg/100g).
• Very poor vitamins A, Dand K, and only a moderate
source of vitamin E.
Anti nutrition factors
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Anti-nutrition factors
• Raw peanut contains trypsin inhibTIU) = 20% lower than of the level
soybean
• Lectins
• Goitrogenic factor (in testa)
• Saponin-like compound (bitter tastgerm)
• Skin contains trypsin inhibitors andretarding principles (removing skinheadache and stomach cramp riskpeanuts)
Peanuts allergic
http://localhost/var/www/apps/conversion/tmp/scratch_4/peanut%20allergy.ppthttp://localhost/var/www/apps/conversion/tmp/scratch_4/peanut%20allergy.ppt
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Peanuts allergic
• Caused by Peanut proteins,
Ara h1, Ara h2, and Ara h3
• The fat does not cause
allergic reactions
• immune system malfunction
• immune system identifies
peanuts as harmful triggering
production of immunoglobul(IgE) antibodies to neutralize
peanut protein (allergen).
• IgE antibodies recognize it an
signal immune system to rel
histamine and other chemica
into bloodstream.
• Histamine is partly responsib
for most allergic reaction
responses including: runny n
itchy eyes, dry itchy throat,
rashes and hives, tingling of
or tongue and more severe
reactions
Biological active compounds
http://localhost/var/www/apps/conversion/tmp/scratch_4/peanut%20allergy.ppthttp://localhost/var/www/apps/conversion/tmp/scratch_4/peanut%20allergy.ppt
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o og ca act e co pou ds
• Phenylpropanoid derivatives: flavonoids, stilbenes (like wine), phenolic acids (vanillic, protocatechuic, ferulic, p-coumaric acbenzoicacid, caffeic acid, and chlorogenic acid),
phytosterols (β-sitos
campesterol, stigmasterol, Rspinasterol, Δ5-avenasterol, Δ7-avenasterol,
campestanol), and alkaloids (arachine/choline, myosmine-alkaloid ihas low toxicity to mammal).
• Role: involved in a defense mechanism against physica
microbial contamination• Therapeutic effects of peanut seed extracts: antioxidat
antibacterial, antifungal, and anti-inflammatory activit
Lopes, RM et al, 2011. Chemical composition and biological activities of arachis sp.J. Agric. Food Che
Other compounds
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Other compounds
• The inositol D-pinitol
• vitamins, 5-formyltetrahydrofolate - the most importvitamin
• good source of tocopherol (vitamin E)
• rich source of magnesium, folate, fiber, α-tocopherol,
and arginine
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During roasting
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During roasting
• some antioxidants are lost due to heat instability (rele
phenolic compounds such as p-coumaric acid and
hydroxybenzoic acid from the cellular matrix)
• degradation of tocopherols
• Formed Maillard reaction (Maillard reaction products
antioxidant capacities)
• McDaniel KA, et al. 2012. Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors
Time/Temperature Combinations. USDA Agricultural Research Service-Lincoln Nebraska
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• A HTST roasting process resulted in peanuts with high
moisture, and favorable soluble protein contents.• Maillard browning products help protective against t
degradation and lipid oxidation
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Legumes Technology
Some of peanuts products
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•used in: confectionery products,seasoning blends, bakery mixes,
frostings, fillings, cereal bars and
nutritional bars, confection centers.
• Using peanut flour 4-8% can extend
the shelf life of confections and can
contribute a peanut flavor to the
product.
• is a good protein (45%-50%) source
Raw peanut
Cleaned
blanched
Sorted only high
quality peanut
Roasted
Milled
Peanut flour
Peanut paste and peanut butter
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p p• Peanut paste: 100% ground
peanuts, is used in a variety of
industrial food recipes
• Peanut butter : available in varie
form products. It must contain
>90% peanuts; sweeteners and s
can be added to enhance flavor,
small amount of stabilizer addedprevent oil separation
• including the reduced fat peanu
provide a fat reduction of at leas
25%
Soybean productshttp://www.ccur.iastate.edu/education/soyposter.pdf
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Roasted Soybeans- Food:
• Candy
• Cookie mixes
• Soy coffe
• Soynut butter
• Diet food
• Snack food
- Feed
FractionateWhole bean products
Full fat flourFood :
- bread,
- Candy
- Pancake flour
- Pie crusts
- Instant milk drink
- Crackers
- etc
Whole Soybeans- Food:
• Bean sprout
• Soy milk
• Soy sauce
• Tofu
• Tempe
• Miso
• etc
- Industrial
- Feed
Hull products- Fiber for
• industrial,
• food and
• feed
Soybeans
Oil products- Refined oil:
• Food
• Industria
- Lecithin
- Minor co-
products:
• Glycerol
• Fatty acid
• Sterols
• tocopher
http://www.ccur.iastate.edu/education/soyposter.pdf
Check these videos out
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• https://www.youtube.com/watch?v=5rpQi8VcFCY
• https://www.youtube.com/watch?v=uh752bxHEeU
https://www.youtube.com/watch?v=5rpQi8VcFCYhttps://www.youtube.com/watch?v=5rpQi8VcFCYhttps://www.youtube.com/watch?v=5rpQi8VcFCY