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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 14, No. 7, 2014, pp. 9483-9496
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Bioline Code: nd14068
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 14, No. 7, 2014, pp. 9483-9496
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NUTRACEUTICAL PERSPECTIVES AND UTILIZATION OF COMMON BEANS ( PHASEOLUS VULGARIS L.): A REVIEW
Nyau, V.
Abstract
Consumers are increasingly becoming aware of the health benefits of foods and pay
particular attention to the potential disease preventing and health promoting compounds
that a given food contains. This awareness, coupled with a well-known understanding
of how diet affects our health is motivating a quest for natural health products. There is
a growing interest in common beans and their products because of the health claims
associated with their consumption. Common beans are rich in protein, carbohydrate,
fiber, minerals and vitamins. Proteins have always been recognized as the most
significant macronutrient in common beans and though the seed is limited in
methionine (a sulphur containing amino acid), it is often complemented by methioninerich
cereal sources such maize and wheat. Consumption of common beans has been
linked to decreased occurrence of chronic non communicable diseases such diabetes,
cancer, obesity and coronary heart diseases. Common beans contain a variety of
phytochemicals such as polyphenolic compounds, alkaloids, fibre, saponins, steroids,
lectins and terpenoids among others. These phytochemicals are believed to offer
protective functions and physiological effects in the body. The nutraceutical properties
that have been described for common beans include free radical scavenging activity,
glycemic index lowering activity, anti-lipase activity, anti-mutagenic activity, cancerpreventive
activity, lowering of the plasma cholesterol levels and antioxidant activity.
The objective in this paper is to review the major biological activities of common beans
as reported in the literature. The paper also reports on the opportunities to use common
beans in the formulation of ready-to-use products or products that are quick to prepare
in order to increase its utilisation in both the developed and developing countries. It is
well understood that one of the factors that discourages consumption of common beans
and other legumes is long cooking time. Ready-to-use products or products with short
preparation times provide an opportunity for convenient consumption of common beans
by consumers in busy occupations.
Keywords
Nutraceuticals; Common beans; Health benefits
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