Effects of traditional cooking on antinutritional factors of the black beans (Phaseolus vulgaris) of Costa Rica
AR Bonilla, C Calzada… - Archivos …, 1991 - pubmed.ncbi.nlm.nih.gov
AR Bonilla, C Calzada, R Cooke
Archivos latinoamericanos de nutricion, 1991•pubmed.ncbi.nlm.nih.govTrypsin inhibitors, alfa amylase inhibitors and hemagglutinins were determined in black
beans (P. vulgaris) produced in Costa Rica. The effect of the traditional cooking on such
antinutritional factors was also studied. The antinutritional factors were analyzed
spectrophotometrically in the raw beans, as well as after several cooking periods of time.
The results showed that alfa-amylase inhibitors were the most thermoresistant. After 30 min
of cooking time there was a 33% of activity left from the initial activity of the raw beans …
beans (P. vulgaris) produced in Costa Rica. The effect of the traditional cooking on such
antinutritional factors was also studied. The antinutritional factors were analyzed
spectrophotometrically in the raw beans, as well as after several cooking periods of time.
The results showed that alfa-amylase inhibitors were the most thermoresistant. After 30 min
of cooking time there was a 33% of activity left from the initial activity of the raw beans …
Trypsin inhibitors, alfa amylase inhibitors and hemagglutinins were determined in black beans (P. vulgaris) produced in Costa Rica. The effect of the traditional cooking on such antinutritional factors was also studied. The antinutritional factors were analyzed spectrophotometrically in the raw beans, as well as after several cooking periods of time. The results showed that alfa-amylase inhibitors were the most thermoresistant. After 30 min of cooking time there was a 33% of activity left from the initial activity of the raw beans. Approximately 80% of the antitryptic activity was destroyed at 9 min of cooking time. After 10 min of cooking time, only 1% of hemagglutinin activity was present.
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