Nutritional Value and Application of Broad Bean Nutrition Flour as a Combination of Staple Food

Chunfang WU,Jingjing LIN,Xiaochun BIAN,Hui CHEN,Liru XIA

Institute of Agricultural Sciences in Riparian Region of Jiangsu Province,Rugao 226541,China

Nutritional Value and Application of Broad Bean Nutrition Flour as a Combination of Staple Food

Chunfang WU,Jingjing LIN,Xiaochun BIAN,Hui CHEN,Liru XIA*

Institute of Agricultural Sciences in Riparian Region of Jiangsu Province,Rugao 226541,China

This paper introduced the definition and importance of combination of staple food.With broad bean nutrition flour as a sample,the preparation of the combination of staple food was also described.In addition,the main nutritional value of broad bean nutrition flour was introduced.Compared with those of other single flours,the nutritional value of broad bean nutrition flour was improved.Moreover, the nutrients in the broad bean nutrition flour would not be destroyed during the processing and preparation of staple food,and the processed steamed bread and raw noodle are more characteristic.The application value and prospects of broad bean nutrition flour,as a combination of staple food,were further discussed.

Broad bean nutrition flour;Combination of staple food;Application

W ith improvement of people’s living standard,the demand for meat,fat and carbohydrate is increased,but the consumption of cereal food is not increased[1]; the intake of vitamins,calcium,iron and other trace elements is not enough;the incidences of high blood pressure,diabetes,high cholesterol, cardiovascular disease,obesity and other diseases are trended to be increased.It suggests that people’s diet structure is unbalanced.The establishment of reasonable food constitution and implementation of food diversification are effective ways to improve malnutrition.The combination of staple food targets at establishing reasonable dietary structure.The raw materials, which can be originally used as staple foods,are mixed together according to certain proportions and scientific preparation method,thus a new staple food is prepared.For the newly prepared staple food,neither the edible method nor the fullness effect has been changed,but its nutritional value has been improved.Grain food is the most important for the first layer of dietary nutritional pyramid.It forms the foundation of the pyramid,and occupies a large proportion of the diet. However,in China,the intake of cereal prefers the fine products of wheat and rice,but the intake of coarse food, such as broad bean,buckwheat and corn,is extremely rare.The cereal dietary structure is extremely unbalanced.For example,the fortified rice, added with lysine or B vitamins and minerals,can reduce mortality caused by beriberi and rickets[3].Other studies have also shown that the in the wheat flour,added with whole soy flour,buckwheat flour and highly compound dietary fiber,the contents of amino acids,minerals and dietary fiber are increased in varying degrees.In broad bean,the protein content reaches 42.2%,and the vitamins,fat,calcium, phosphorus,iron and other trace elements and dietary fiber contents are also very high.Moreover,the essential amino acids contents in brand bean are higher than those in wheat flour, and their composition and proportion are more ideal.So broad bean is a good natural source of nutrition.There

Test Design

Raw materials

The raw materials used in this study included local broad bean,soybean,rice,corn and buckwheat in Nantong.

Preparation processes of broad bean nutrition flour

The high-quality raw materials broad bean,soybean,rice,corn and buckwheat were selected first,and then they were mixed together according to certain proportions for preparing broad bean nutrition flour(Fig.1).

Feasibility of Promotion of Broad Bean Nutrition Flour as A Combination of Staple Food

Nutritional value and functions

Proteins and dietary fiber contentsAs shown in Table 1,among the general ingredients,broad bean and soybean both contained high content of protein(25.4%-35.1%).Compared with those in soybean,the fat content in broad bean powder was lower,but the carbohydrate content was higher (56.4%).So broad bean powder is a more suitable replacement for wheat flour as the main raw material for com

bination of staple food.In the combi

nation of staple food,the addition amount of buckwheat flour was as high as 6.5%,and it could be treated as the main source of dietary fiber.In the broad bean nutrition flour,the wheat flour,rice flour and corn flour were also added,and they could pro

vide human body with daily required carbohydrates on one hand,and on the other hand,they could reduce the beany flavor in soybean,improving the taste of broad bean nutrition flour. Therefore,the broad bean nutrition flour is a kind of food with high contents of protein and dietary fiber and good taste.The processed food with the broad bean nutrition flour as the material is better in line with human food nutrition structure as a combination of staple food.It meets the human body’s dietary needs,and can also helps to reduce the incidences of high blood pressure,obesity and other diseases.

Vitamins and minerals contents

Vitamins and minerals are a class of nutrients maintaining the body’s normal life activities.Some current diseases,such as beriberi and angular cheilitis,are all caused by a lack of vitamins,minerals or other nutrients. Among the vitamins contained in the broad bean nutrition flour,the carotene content was highest in broad bean and soybean(220-300 μg,equivalent to 37-50 μg of retinol),followed by those in millet and corn(100 μg,equivalent to 17 μg of retinol).The thiamine content was higher in soybean,millet and japonica rice(0.33-0.41 mg).The riboflavin content was higher in soybean and broad bean(0.20 mg).The soy-bean had the highest vitamin E content(18.90 mg),followed by broad bean(6.68 mg).

Table 1Contents of general nutritional ingredients

Table 2Contents of vitamins

Human body contains more than 20 kinds of essential elements,which are all inorganic minerals except carbon,hydrogen and oxygen that exist primarily in the form of organic matter. The essential elements are divided into major elements and trace elements according to their proportions in human body weight.The major element magnesium has the functions of activating several enzymes,maintaining the growth of skeletal muscle and the excitability of nerves and muscles and maintaining the functions of gastrointestine and hormones.The physiological functions of trace element zinc include catalysis,constitution and regulation,three main effects.It has an important role in human growth and development,immune function, metabolism and reproductive function. Similar to trace elements zinc and magnesium,copper is also an essential trace element,and it plays an important role in the development and functions of blood,central nervous and immune systems,hair,skin and bone tissues,brain and liver,heart and other internal organs.The magnesium,zinc and copper contents are relatively low in flour,but the magnesium and zinc contents are higher in buckwheat and soybean.When the magnesium and zinc are used as tracer elements,it could be found that the broad bean nutrition flour is rich in copper.The magnesium,zinc and copper contents in the broad bean nutrition flour are all greatly improved.If the intake of broad bean nutrition flour is calculated as 0.2 kg per capita per day,27.0%-37.0%of the recommended daily intake of magnesium will be met,while the single intake of plain flour will met only 8.6%of the daily recommendation; 15.5%-17.0%of the recommended daily intake of zinc will be met,while the single intake of plain flour will met only 5.8%of the daily recommendation.It suggested that the combination of staple food can enhance and supplement the intake of minerals.

Improving the feasibility of promotion

Essential amino acids contents

Table 4 showed the contents of the 8 kinds of essential amino acids in the 8 food materials.Compared with those in the FAO/WHO amino acid standard mode,the lysine was the first limiting amino acid in both standard wheat flour and corn meal,and glutamic acid and cysteine are limiting amino acids in rice flour.The glutamic acid and cysteine are also relatively scarce in soybean meal and buckwheat flour, but they particularly abundant in cereal foods,especially in buckwheat flour. Therefore,the addition of buckwheat flour in the broad bean nutrition flour can supplement the lack of both of the two kinds of amino acids.The broad bean nutrition flour,as a combination of staple food,is proved to be reasonable and scientific both in theory and practice.The contained essential amino acids in the broad bean nutrition flour complement each other,and they showed good ratios.The broad bean nutrition flour is a good example of complementary action of protein.

The comparison of amino acid contents between the broad bean nutrition flour and the recommended standards by WHO showed that if the intake of staple food by an adult with body weight of 60 kg is calculated as350 g,the 6 kinds of raw materials in the broad bean nutrition flour all could meet the demands of 5 kinds of essential amino acids,including isoleucine,leucine,phenylalanine+tyrosine,threonine and valine.They all could meet the demand of tryptophan except corn meal.There were 4 out the 6 raw materials meeting the demands of lysine or methionine+cystine,including buckwheat,broad bean, soybean and wheat.Although the contents of lysine or methionine+cystine in the buckwheat,corn,soybean and wheat could barely meet the demands,their net utilizations were actually unqualified.There were two raw materials meeting the demand of histidine,including broad bean and soybean.Among the 6 raw materials, soybean was the only material that could meet the demands of all the 9 kinds of essential amino acids.The millet and wheat could meet the demands of 7 kinds of essential amino acids,but they could not meet the demands of histidine and lysine.The corn,sorghum and japonica rice could meet the demands of 6 kinds of essential amino acids.But the corn and sorghum could not meet the demands of histidine,lysine and tryptophan,and the japonica rice could not meet the demands of histidine,lysine and methionine+cystine.

Table 3Contents of minerals

Table 4Amino acid analysis of each food ingredient in broad bean nutrition flour

Improving protein efficiency ratio (PER)The matching of raw materials is mainly aimed to balance the nutrients,while the determination of matching ratios is mainly aimed to improve the efficiency ratio.The protein efficiency ratio(PER)[7-12]refers to the ratio between the body weight gain and the protein intake in experimental animals.It is generally determined with the prescribed method(AOAC method)within the prescribed feeding time(usually 28 days).The protein efficiency ratio reflects the degree of utilization and efficiency of proteins in the body.Using rice,broad bean and soy protein powder as the main raw materials,three formulations of compound protein powder were selected out. Among the three formulations,the corrected protein efficiency ratios of the two formulations reached 1.96 and 2.08.It was indicated that the nutritional values of the compound protein powders were significantly higher than those of the single protein powders.

Some studies[13]have showed that the soy protein and cereal protein can complement each other.When 25%-50%of the protein is from the corn and 50%-75%of the protein is from the cowpea,the protein efficiency ratio (PER)will be highest(1.82-1.84) (Table 6).In this study,the broad bean and soybean were used as the sources of soy protein,and the rice, corn,wheat and buckwheat were used as the sources of cereal protein.The scientific matching between the two kinds of proteins greatly improved the protein efficiency ratio(PER).

Improving biological value(BV)of proteinsThe biological value of protein is also called as biological potency[14-15].It refers to the ratio between the utilized nitrogen amount(nitrogen retention)and the absorbed nitrogen amount in body after the digestion of proteins from food.It can be used to reflect the utilization degree of proteins after their digestion and absorption. Combining Table 7 and Table 8,it can be concluded that the biological value of compound nutrition flour,prepared by mixing several raw materials,has been improved greatly,and it is even equivalent to those of some meats. Studies have shown[16-17]that the addition of methionine in the broad bean protein by amount of 0.1%increases the biological value from 45%to 67%. Similarly,the wheat flour,added to the broad bean nutrition flour,was also rich in methionine.So the biological value of the broad bean nutrition flour might be greatly improved compared with those of single cereal or bean flours.

Table 5Amino acid demand patterns by adults recommended by FAO and WHO mg

Table 6Relationship between protein composition from corn and broad bean and protein efficiency ratio

Table 7Comparison of biological value among different foods

Health effects

The proper utilization of natural food is all beneficial to health.It can be used as food on one hand,and on the other hand,it can also be used to prevent or treat some diseases.So it has edible and medical values.The development of combination of staple food will integrate the health and medicinal effects of various foods,thereby expanding the coverage of health effects. The broad bean,soybean,buckwheat and such coarse cereals are rich in proteins,dietary fiber,rutin,unsaturated fatty acids,vitamins and mineral elements.They not only contain rich nutrients but also have good health care function.They have a good preventive effect against age-related diseases.

(1)The broad bean nutrition flour can warm stomach,invigorate spleen, remove food retention and cure diarrhea.It can be used to treat indigestion.The food made of buckwheat flour can kill the intestinal bacteria,remove food retention,cool blood,dehumidify,detoxify,treat nephritis and remove bad meat in vivo.

(2)The broad bean nutrition flour can reduce blood sugar,reduce blood fat,treat inflammation,relieve cough, relieve asthma and eliminate phlegm. The buckwheat and corn flours are rich in oleic acid,linoleic acid and rutin, which are all beneficial for reducing blood fat.In addition,the buckwheat is also rich in flavonoids-like rutin,which can increase capillary density,reduce capillary permeability and fragility,stop bleeding,kill bacteria,relieve cough, relieve asthma and eliminate phlegm.

(3)The broad bean nutrition flour can also prevent and fight cancer and delay senility.The oligosaccharides in the broad bean cam promote the proliferation of Bifidobacterium.The corn contains anti-cancer factor glutathione that can deactivate carcinogens.Moreover,the selenium and magnesium in the corn flour also have functions of preventing and controlling cancer. They also contribute the excretion of waste from the body.So the broad bean nutrition flour has a comprehensive role in preventing and fighting cancers.

(4)The broad bean nutrition flour also has functions of preventing and treating constipation,preventing and reducing the sub-health and helping to lose weight.The soybean contains 5 kinds of saponin,which can prevent the generation of lipid peroxide and inhibit the synthesis,absorption and decomposition of fats.The buckwheat flour is rich in niacin that can enhance the detoxification capacity and promote metabolism.The corn flour contains sitosterol and lecithin that have functions of reducing cholesterol,preventing the occurrence of high blood pressure,coronary heart disease and myocardial infarction and delaying the deterioration of brain functions.

Development and application of broad bean nutrition flour

Currently,the status of broad bean,soybean,buckwheat and corn, as high-value nutritious foods,has been recognized.They are all ideal natural foods with functions of promoting health,bodybuilding,improving looks and caring skin.The processed combination of staple food,using the raw materials above,has great development and utilization value.

Broad bean noodlesTo remove the beany flavor of broad bean,the broad bean nutrition flour is bulked, smashed,passed through a 120-mesh sieve,diluted and mixed.The noodles made of broad bean nutrition flour have better appearance and color compared with the noodles made ofplain flour.In addition,the noodles made of broad bean nutrition flour are more palatable,smooth and resilient. They will not be pasted after a longtime cooking and will also not be stuck together after a long-time standing.

Table 8Biological value of protein in mixed food%

Broad bean flour pasteOn the basis of original broad bean nutrition flour as the main material,the peanuts, soybeans and wolfberry can also be added as accessories.The new mixtures can be processed into various convenient pastes with different flavors and different nutritional characteristics. The processed foods are characterized by rich nutrients,and they are popular among consumers.

Broad bean cakesAfter steamed, the broad bean nutrition flour is cooled and then fried into bean paste.The broad bean cakes,with a unique flavor,will be prepared with the bean paste as the skin and red bean paste as the stuffing.

Broad bean chicken cakesThe chicken cakes,made of the broad bean nutrition flour as a replacement for pure wheat flour,will reduce the consumption of eggs by 1/4.After a long-time storage,the broad bean chicken cakes are still crisp and soft. The walnut cakes,made of the broad bean nutrition flour a replacement for pure wheat flour,are resistant to transportation,and they don’t stick to the teeth.

Results and Discussion

The appropriate addition of broad bean powder and buckwheat flour to the wheat flour will not only improve the nutritional value of products but also improve the quality of staple foods made of wheat flour.

For different additives,different pretreatment measures should be adopted according to their material characteristics.To solve the problems of beany flavor and coarse taste caused by direct adding,the expanding treatment is adopted for the broad bean powder during the processing of foods,and the buckwheat flour and highly compound dietary fiber are first ground ultrafinely.

The compound flour prepared by mixing broad bean powder(main material),wheat flour and buckwheat flour,greatly improves the amino acids,minerals and dietary fiber contents in varying degrees.Some new nutrients are added to the flour,thereby providing simple and inexpensive healthy food to people’s nutritional balance and supplement.

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Responsible editor:Tingting XU

Responsible proofreader:Xiaoyan WU

蠶豆?fàn)I養(yǎng)粉作為組合主食的營(yíng)養(yǎng)價(jià)值及其應(yīng)用性研究探討

吳春芳，林晶晶，卞曉春，陳惠，夏禮如*
（江蘇沿江地區(qū)農(nóng)業(yè)科學(xué)研究所，江蘇如皋226541）

介紹了組合主食的含義以及重要性，以蠶豆?fàn)I養(yǎng)粉為例闡述了組合主食的方法，以及蠶豆?fàn)I養(yǎng)粉主要的營(yíng)養(yǎng)價(jià)值：蠶豆?fàn)I養(yǎng)粉相比較不同單一的面粉不但營(yíng)養(yǎng)有所提高，而且在主食加工制作方面也不受影響，加工的饅頭、面條更具特色。并進(jìn)一步探討了蠶豆?fàn)I養(yǎng)粉作為組合主食的應(yīng)用價(jià)值及其前景。

蠶豆?fàn)I養(yǎng)粉；組合主食；應(yīng)用are rare reports on broad bean nutrition flour as a main raw material for combination of staple food.The broad bean is added to the flour according to appropriate proportion,making into broad bean nutrition flour.The broad bean nutrition flour can be further processed into broad bean noodles.In the broad bean noodles,various nutrients are trended to be more balanced and reasonable,and the nutrition is fortified.Moreover,the proteins from the broad bean and the flour are complementary,improving biological potency of proteins in noodles.The broad bean noodles have food therapeutic efficacy.In this paper,the feasibility of development and application of broad bean nutrition flour as a combination of staple food was discussed,looking for a new development idea for coarse food processing industry with Chinese characteristics.

江蘇省農(nóng)業(yè)科技自主創(chuàng)新資金項(xiàng)目［CX（13）3084］；江蘇省農(nóng)業(yè)科技支撐計(jì)劃項(xiàng)目（BE2013352）。

吳春芳（1965-），女，江蘇如皋人，碩士，副研究員，從事蠶豆種質(zhì)資源收集、鑒定、新品種選育、高產(chǎn)高效栽培技術(shù)研究，E-mail：fsf5286178fsf@163.com。*通訊作者，E-mail：xlrjaas@126.com。

2015-04-10

修回日期 2015-05-15

Supported by Jiangsu Agricultural Science and Technology Innovation Fund[CX(13) 3084];Jiangsu Province Science and Technology Support Program,China (BE2013352).

*Corresponding author.E-mail:xlrjaas@126.com

Received:April 10,2015 Accepted:May 15,2015