Abstract
This study examined the responses of four legumes—chickpeas (Cicer arietinum L.), red kidney beans (Phaseolus vulgaris L., Taishokintoki), adzuki beans (Vigna angularis), and peanuts (Arachis hypogaea)—to storage and roasting under high-temperature and high-humidity conditions (HTC beans). Roasting enhanced antioxidant activity in HTC chickpeas and peanuts, with chickpeas also showing increased resistant starch. In contrast, kidney beans showed reduced resistant starch after storage, with minimal recovery upon roasting, while refrigeration better preserved resistant starch. For adzuki beans, roasting reduced resistant starch in control samples but not in HTC samples. Reducing sugars decreased in all beans after roasting. These findings highlight roasting as a promising method for repurposing HTC chickpeas and peanuts for functional food applications. Limitations include variability among legumes and the need for further mechanistic and sensory studies.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
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Claims 9
Claim · model-written summary
Roasting enhanced antioxidant activity in hard-to-cook chickpeas.
- Taxon
- chickpeas
Cicer arietinume0 - Treatment
- Roastinge0
- Outcome
- antioxidant activitye0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Roasting enhanced antioxidant activity in HTC chickpeas and peanuts”
Claim · model-written summary
Roasting enhanced antioxidant activity in hard-to-cook peanuts.
- Taxon
- peanuts
Arachis hypogaeae0 - Treatment
- Roastinge0
- Outcome
- antioxidant activitye0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Roasting enhanced antioxidant activity in HTC chickpeas and peanuts”
Claim · model-written summary
Roasting increased resistant starch in hard-to-cook chickpeas.
- Taxon
- chickpeasCicer arietinume0
- Treatment
- Roastinge0
- Outcome
- resistant starche0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Roasting enhanced antioxidant activity in HTC chickpeas and peanuts, with chickpeas also showing increased resistant starch”
Claim · model-written summary
Kidney beans showed reduced resistant starch after storage, with minimal recovery upon roasting.
- Taxon
- kidney beans
Phaseolus vulgarise0 - Treatment
- storagee0
- Outcome
- resistant starche0
- Direction
- reducede0
- Qualifier
- minimal recovery upon roastinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“kidney beans showed reduced resistant starch after storage, with minimal recovery upon roasting”
Claim · model-written summary
Refrigeration better preserved resistant starch in stored kidney beans.
- Taxon
- kidney beansPhaseolus vulgarise0
- Treatment
- refrigeratione0
- Outcome
- resistant starche0
- Direction
- better preservede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“kidney beans showed reduced resistant starch after storage, with minimal recovery upon roasting, while refrigeration better preserved resistant starch”
Claim · model-written summary
In adzuki beans, roasting reduced resistant starch in control samples.
- Taxon
- adzuki beans
Vigna angularise0 - Treatment
- roastinge0
- Outcome
- resistant starche0
- Direction
- reducede0
- Qualifier
- control samplese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For adzuki beans, roasting reduced resistant starch in control samples but not in HTC samples”
Claim · model-written summary
In adzuki beans, roasting did not reduce resistant starch in HTC samples.
- Taxon
- adzuki beansVigna angularise0
- Treatment
- roastinge0
- Outcome
- resistant starche0
- Direction
- no_changeinferrede0
- Qualifier
- HTC samplese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For adzuki beans, roasting reduced resistant starch in control samples but not in HTC samples”
Claim · model-written summary
Reducing sugars decreased in all beans after roasting.
Not reportedComparator
Verbatim
e0“Reducing sugars decreased in all beans after roasting”
Claim · model-written summary
The authors present roasting as a promising method for repurposing hard-to-cook chickpeas and peanuts for functional food applications.
- Taxon
- chickpeas and peanutsArachis hypogaeaCicer arietinume0
- Outcome
- promising method for repurposing HTC chickpeas and peanuts for functional food applicationse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“roasting as a promising method for repurposing HTC chickpeas and peanuts for functional food applications”
The same questions in other papers
storage · disease · Phaseolus vulgaris (common bean)Positive and negative results
4 in the opposite direction
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →processing · quality: phytochemicals · Arachis hypogaea (peanut)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
4 papers more in this group
See all 8 papers →processing · quality: phytochemicals · Cicer arietinum (chickpea)Positive and negative results
5 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- negative
- no effect
5 papers more in this group
See all 9 papers →processing · disease · Cicer arietinum (chickpea)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.