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)

Starch content and .alpha.-amylolysis rate in precooked legume flours

“…Autoclaving is the standard heat treatment applied during industrial processing of legumes. Boiling, on the other hand, is a common way of domestic cooking of pulses in many countries (Jaffé and Flores, 1975;Kataria and Chauhan, 1988; Lowgren and Liener, 1986; Ologhobo and Fetuga, 1988;Paredes-López et al, 1989; Rodriguez and Mendoza, 1989). Therefore, conventional boiling was selected for the present study.…”

The Effect of the Consumption of Red Kidney Beans (Phaseolus vulgaris) on the Growth of Rats and the Implications for Human Populations

“…Noah et al (1980) and Bender (1983) documented the toxicity of kidney beans cooked in a crook pot or slow cooker -which is said to cook at about 80° -for a long period of time. Lowgreen and Liener (1986) showed that if kidney beans are cooked at a low fixed temperature, even after six hours, a small but reproducible significant increase in the hemagglutinating activity is noted during the two hours of cooking when the temperature is between 40° and 50°. Coffrey et al (1985) further reported that cooking kidney beans for 11 hours at 82° and for five hours at 91° failed to eliminate all the hemagglutinin activity.…”