Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea

•Decrease in L* while increase in b* and a* was observed after canning.•Higher degree of grain splitting was observed in the grains with high hardness and PWDW.•Intensity of protein bands in SDS-PAGE were decreased after canning.•Kidney bean varieties had high accumulation of phenolic compounds.•Phenolic compounds were decreased in grains after canning.

The aim of the present study was to evaluate the effect of canning on color, protein and phenolic profile of grains of kidney bean, field pea and chickpea varieties/accession. Color of grains of different pulses was enhanced after canning. Grains L* (lightness) decreased while a* (redness to yellowness) and b* (greenness to blueness) increased after canning in all the pulses. Protein profiling of grains of different pulses after canning revealed that kidney bean and chickpea, respectively, had the least and the most thermally susceptible polypeptides. Kidney bean and chickpea showed higher Percentage washed drained weight (PWDW) than field pea. Pulse with more grain hardness and PWDW showed higher degree of grain splitting during canning. Grain splitting was also higher in dark colored accessions/varieties as compared to the light colored. Ferulic acid was the most predominant compound present in raw grains of different pulses. Raw kidney bean grains showed higher accumulation of catechin, chlorogenic, protocatechuic acid, p-coumaric acid and ferulic acid than those of chickpea and field pea. Canning caused reduction in all the phenolic compounds except gallic acid and most prominent effect of canning on protocatechuic acid, chlorogenic and ferulic acid was observed.

Graphical abstractGraphical abstract representing various changes that occurred during canning of grains from different pulses.Download high-res image (145KB)Download full-size image