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Antinutritional factors in anasazi and other pinto beans (Phaseolus vulgaris L.).

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Antinutritional factors of anasazi bean were compared to traditional pinto bean (Phaseolus vulgaris L.). Anasazi beans contained less (p<0.001) soluble and bound condensed tannins compared to pinto beans. No differences (p>0.05) in stachyose and raffinose content were found between the two bean

Antinutritional factors and in vitro protein digestibility of improved haricot bean (Phaseolus vulgaris L.) varieties grown in Ethiopia.

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The antinutrient (raffinose oligosaccharides, tannins, phytic acid and trypsin inhibitors) composition and in vitro protein digestibility of eight improved varieties of Phaseolus vulgaris grown in Ethiopia were determined. Stachyose was the predominant alpha-galactosides in all haricot bean samples.

Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds.

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BACKGROUND Tempeh is a traditional Indonesian food of high nutritional quality obtained by fungal fermentation of dehulled, soaked and cooked legumes. The aim of this research was to study the effect of Lactobacillus plantarum DSM 20174 activity on selected parameters of tempeh made from unhulled

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

Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).

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Common bean effects on health have been related to its dietary fiber content and other active compounds. This study assessed the content of flavonoids, coumestrol, phenolic acids, galactooligosaccharides, and phytic acid in wild and cultivated Mexican common bean seeds (raw and cooked) and that of

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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