Grain Science & Technology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570020 India.
J Food Sci Technol. 2012 Aug;49(4):459-66. doi: 10.1007/s13197-011-0299-y. Epub 2011 Feb 5.
Premature green legumes are good sources of nutraceuticals and antioxidants and are consumed as snacks as well as vegetables. They are seasonal and have limited shelf-life. Efforts are provided to prepare shelf-stable green legumes to extend their availability throughout the year. Green legumes from chick pea or Bengal gram (Cicer arietinum) and field bean (Dolichos lablab) have been processed to enhance their shelf-life, and determined their nutritional, physico-chemical and nutraceutical qualities. The shelf stable green legumes (SSGL) show higher water absorption capacity compared to matured dry legumes (MDL). The total colour change in the processed/dried SSGL and MDL samples increased significantly (p ≤ 0.05) compared to the freshly harvested green samples. The carotenoid content of Bengal gram and field bean SSGLs are 8.0 and 3.2 mg/100 g, and chlorophyll contents are 12.5 and 0.5 mg/100 g, respectively, which are in negligible quantities in matured legumes; the corresponding polyphenol contents are 197.8 and 153.1 mg/100 g. These results indicate that SSGLs possess potential antioxidant activity.
未成熟的绿豆是营养保健品和抗氧化剂的良好来源，既可以作为零食食用，也可以作为蔬菜食用。它们是季节性的，货架期有限。人们努力制备货架稳定的绿豆，以延长其全年的供应。已经对鹰嘴豆或兵豆（Cicer arietinum）和田豆（Dolichos lablab）的绿豆进行了加工，以提高其保质期，并确定其营养、物理化学和营养保健品的质量。与成熟的干豆相比，货架稳定的绿豆（SSGL）的吸水性更高。与新鲜收获的绿豆相比，加工/干燥的 SSGL 和 MDL 样品的总色差显著增加（p≤0.05）。兵豆和田豆 SSGL 的类胡萝卜素含量分别为 8.0 和 3.2 mg/100 g，叶绿素含量分别为 12.5 和 0.5 mg/100 g，在成熟的豆类中含量可忽略不计；相应的多酚含量分别为 197.8 和 153.1 mg/100 g。这些结果表明 SSGL 具有潜在的抗氧化活性。
