Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
BARCELOS, M.F.P.; TAVARES, D.Q.; MIRANDA, M.A.C. and GERMER, S.P.M.. Chemical and biochemical aspects of legumes canned at different maturation stages. Ciênc. Tecnol. Aliment. [online]. 1999, vol.19, n.1, pp. 59-72. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20611999000100013.
This work intended to study the chemical composition and biochemical aspects of soybean grains, cultivar IAC PL-1 and pigeon pea cultivar IAC Fava Larga, both raw and post-canning at different maturation stages, evaluating the effects of the processing caused on the grain. The chemical composition of the raw grains, mainly in the last green stage and in the harvest maturation it was in general similar. The canning of soybean conserved by 95% and pigeon pea by 98% the whole protein content of grains. In soybean canned products, inactivation of the activity of lectins was obtained. The heat processings utilized for the cannings, 121ºC for 6 to 7 minutes for soybean and 5 to 6 minutes for pigeon pea, were enough to remove 83% the activity of soybean and pigeon pea trypsine inhibitors. The in vitro digestibility of the canned pigeon pea protein was lower (62%) relative to canned soybean (78%). With exception of glutamic acid, proline, lysine and histidine, the other amino acids of the canned soybean grain harvested on the 64th DAF had their contents equal to those canned on the 85th DAF post stored and post-soaking. The amino acid of the pigeon pea grains canned on the 62nd DAF, with exception of glutamic acid and phenilalanine, were equal to those amino acids present at the last harvest (92nd DAF). The available methionine in soybean grain didt change with the evolution of the maturation, but that of pigeon pea rose at the 92nd DAF and the canning process decreased the available methionine of the soybean at 55th and 64th and pigeon pea at 57th and 92nd DAF. Both raffinose and stachyose in soybean grains are higher in green stages and in pigeon pea grains only stachyose is higher in green stage. The canning process caused a small reduction in these two sugars of soybean and pigeon pea in the last two studied maturation stages.
Keywords : canned soybean and pigeon pea; maturation stages; antinutritional factors; amino acid profile; in vitro protein digestibility; carbohydrates.