期刊
CIENCIA E TECNOLOGIA DE ALIMENTOS
卷 28, 期 1, 页码 200-213出版社
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/S0101-20612008000100029
关键词
value nutritional; antinutrients; protein quality; beans
The common bean (Phaseolus vulgaris, L.) is an important source of nutrients, however, the presence of antinutrient factors limits its nutritional value. The effect of the domestic processing was evaluated on the content of nutrients and antinutrient factors in five cultivars of beans. White (Ouro Branco), Black (Diamante Negro) and Brown (BRS Radiante, Perola and Talisma). The centesimal composition and the content of minerals, tannins and phytate were evaluated in flours made by raw beans as well as in beans cooked without soaking; cooked with the j soaking water or cooked without the soaking water. The content of total, soluble and insoluble dietary fiber and the amino acid profile were analyzed in beans cooked with the soaking water. All the parameters analyzed varied with the bean cultivar. The cooking process affected only the content of tannins and phytate, which were both reduced to a higher extent by cooking without the soaking water. The cooking process increased the content of insoluble dietary fiber and decreased the soluble dietary fiber when compared to the raw samples. Based on the protein digestibility corrected amino acid score (PDCAAS), Perola was the cultivar with lowest protein quality and Talisma the highest one.
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