flatulence/phaseolus vulgaris

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Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans).

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Phaseolus vulgaris L. beans have been characterized as a nearly perfect food in all around the world. It is consider functional in terms of providing nutrients and energy to sustain daily life. Red bean contain high protein, mineral, fibres and chemically diverse micronutrient composition, which can

Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean ( Phaseolus vulgaris L)

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Common beans are a leguminous plant of the genus Phaseolus. They are rich in protein, energy, and minerals. They confer a wide range of health benefits when consumed. Utilization of common bean has however been poor due to high antinutrient content that results in reduced nutrient digestibility and

Determination of Soluble Mono, Di, and Oligosaccharide Content in 23 Dry Beans ( Phaseolus vulgaris L.)

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Beans provide a rich source of plant-based proteins and carbohydrates. It is well documented in the literature that the raffinose family of oligosaccharides (RFOs: raffinose, stachyose, and verbascose) is linked with flatulence issues. In this study, the soluble sugar content of 23 dry beans was

Biochemical composition and indigestible oligosaccharides in Phaseolus vulgaris L. seeds.

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Common beans have a high nutritional value, but contain galactooligosaccharides (GO), which cause flatulence and intestinal discomfort in humans. The biochemical composition of ten bean cultivars was determined to select those of high protein and low GO contents. The cultivars varied in carbohydrate

Effects of cooked navy bean powder on apparent total tract nutrient digestibility and safety in healthy adult dogs.

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Dry beans (Phaseolus vulgaris L., Fabaceae) are a low glycemic index food containing protein, fiber, minerals, essential vitamins, and bioactive compounds and have not been evaluated for inclusion in commercial canine diets. The objective of this study was to establish the apparent total tract

Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value.

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The objective of this study was to verify the effect of soaking on the factors causing flatulence in the common bean (Phaseolus vulgaris, L.) cv. IAC-Carioca during domestic preparation. A biological assay using recently weaned (21 days) male Wistar rats provided the Food Conversion Efficiency (FCE)

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