legumes and oilseeds bahan #4-5.pdf

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

legumes and oilseeds bahan #4-5.pdf

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