Effect of cooking on some nutritional characteristics of beans.
DOI:
https://doi.org/10.15517/am.v4i0.25165Abstract
Seven bean varieties of the seed types: Flor de Mayo, Negro, Bayo, and Canario, and the line BAT 104 were included in this study. The objective of this research was to analyze the technological and nutritive characteristics as well as the changes that result from cooking in the digestibility and the activity of the trypsin inhibitor of the materials. Highly significant differences among varieties in weight, volume, coat percentage, cooking time, trypsin inhibitor activity and digestibility were found. The protein content in the materials ranged from 22.6 to 27.3 %. Also, differences were detected among materials in the chemical components such as starch, crude fiber, ash, lysine and tryptophan content. A low activity of the trypsin inhibitor in cooked beans was more correlated with longer cooking time and smaller grains rather than with the inhibitor content in raw beans. Digestibility of the materials was increased 11% on the average as a consequence of cooking.
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