Abstract
Effects of the quick-cooking processes on phytate and oligosaccharide levels, and on trypsin and chymotrypsin inhibitors, were investigated in three bean varieties (Phaseolus vulgaris L.: Great Northern, red kidney, and pinto). Beans soaked in distilled water had lower levels of phytate-P than those soaked in a mixed salt solution. Leaching losses of oligosaccharides were nearly the same in different soaking treatments for all the beans except kidney beans. Residual trypsin inhibitor activities (TIA) in cooked quick-cooking beans were about 10% compared with about 20% for chymotrypsin inhibitor activities (CTIA) in the same bean products. γ-Irradiation was more effective in reducing TIA than CTIA and paralleled destruction by moist heat.
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Utah Agricultural Experiment Station Journal article no. 2480.
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Iyer, V., Salunkhe, D.K., Sathe, S.K. et al. Quick-cooking beans (Phaseolus vulgaris L.): II. Phytates, oligosaccharides, and antienzymes. Plant Food Hum Nutr 30, 45–52 (1980). https://doi.org/10.1007/BF01112103
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DOI: https://doi.org/10.1007/BF01112103