Effect of preparation and cooking on the nutritive value of local kidney bean

Nahry, F. El; Darwish, N. M.; Tharwat, S.

doi:10.1007/bf01092354

Cited by 8 publications

(1 citation statement)

References 8 publications

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“…Proximate composition concentrations varied from variety to variety, but were similar to values obtained by Murphy (1976b), El Nahry, Darwish, andTharwat (1977) and Swnason, Montoure, Mecurdy, Peterson, and Bannon (1977). Crude protein observed for the dry bean varieties grown in the USA (Koehler & Burke, 1981;Koehler et al, 1987;Salunkhe & Kadam, 1989) and in Brazil (De Moraes & Angelucci, 1971;Antunes & Sgarbieri, 1980) and those reported by Rockland, Miller, and Hahn (1977) were higher than observed varieties in this study.…”

Section: Proximate Compositionsupporting

confidence: 90%

Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Shimelis

Rakshit

2005

LWT - Food Science and Technology

131

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Section: Proximate Compositionsupporting

confidence: 90%

Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Shimelis

Rakshit

2005

LWT - Food Science and Technology

131

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Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans

Barampama

Simard

1995

Plant Food Hum Nutr

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A common bean variety, grown in Burundi, was either fermented, soaked and/or cooked, and then assessed for nutrient composition, in-vitro starch digestibility and protein nutritive value. A decrease in ash, most minerals, vitamins, and some essential amino acids was noted for soaked, cooked and soaked-cooked beans. Compared to untreated beans, soaking decreased soluble sugar (9.8 percent) but increased starch (7.3 percent) and soluble fiber (16.9 percent). In cooked beans, an increase in soluble sugar (1.5 percent), and a decrease in thiamine (81.7 percent), starch (24.6 percent) and soluble fiber (16.6 percent) and nitrogen (2.9 percent) contents were observed. Crude fiber (6.9 percent) and starch (10.0 percent) increased while fat (17.6 percent), fatty acids (linoleic: 10.7 percent; linolenic: 14.3 percent) and soluble sugars (25.4 percent) and nitrogen (14.4 percent) decreased in soaked-cooked beans. Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans. However, the in-vitro starch digestibility was greatly improved (12.3 percent) by cooking while it decreased in soaked beans (29.2 percent). Soaking-cooking and fermentation did not have any significant effect on the digestibility of common bean starch. Finally, among the five treatments applied to common beans, only fermentation showed a significant improvement (8.3 percent) on the protein nutritive value of this legume.

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The effect of slow-cooking on the trypsin inhibitor and hemagglutinating activities and in vitro digestibility of brown beans (Phaseolus vulgaris, var.Stella) and kidney beans (Phaseolus vulgaris, var.Montcalm)

Löwgren

Liener

1986

Plant Food Hum Nutr

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Effect of preparation and cooking on the nutritive value of local kidney bean

Cited by 8 publications

References 8 publications

Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia

Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans

The effect of slow-cooking on the trypsin inhibitor and hemagglutinating activities and in vitro digestibility of brown beans (Phaseolus vulgaris, var.Stella) and kidney beans (Phaseolus vulgaris, var.Montcalm)

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