The domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and verbascose.

dc.creatorde Oliveira, AC
dc.creatorQueiroz, KD
dc.creatorHelbig, E
dc.creatorReis, SMPM
dc.creatorCarraro, F
dc.date2001
dc.dateSEP
dc.date2014-07-31T13:53:01Z
dc.date2015-11-26T16:57:52Z
dc.date2014-07-31T13:53:01Z
dc.date2015-11-26T16:57:52Z
dc.date.accessioned2018-03-28T23:45:28Z
dc.date.available2018-03-28T23:45:28Z
dc.identifierArchivos Latinoamericanos De Nutricion. Archivos Latinoamericanos Nutricion, v. 51, n. 3, n. 276, n. 283, 2001.
dc.identifier0004-0622
dc.identifierWOS:000172363800010
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74925
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74925
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1277786
dc.descriptionThe objective of this study was to evaluate the effect of the soaking step and the domestic processing of the common bean, on the chemical composition, the levels of phytate, tannin, starch and flatulence factors by utilizing the follows treatments: raw bean (FC), freeze-dried cooked unsoaked bean (FCSM), freeze-dried cooked bean without the non-absorved soaking water (FCSAM), freeze-dried cooked bean with the non-absorved soaking water (FCCAM) and the soaking water (AM). The beans were soaking for a period for 16 hours in the proportion 3:1 (water:beans) at room temperature. The effect of the phytates and tannins on the net protein efficiency ratio (NPR) and protein digestibility using male Wistar rats were studied. A decrease in the phytate content of the beans (85%) with use of soaking was observed. In the case of the tannin content, only the cooking of the beans promoved high decomposition (84%). In the (FCSAM) treatment a decrease in the raffinose (25.0%), stachiose (24.8%), verbascose (41.7%) and starch (26.8%) contents was observed. Diets containing casein (control), casein plus the soluble solids obtain from the soaking water showed no significant difference (p>0.05) for the NPR, as well as for the different bean treatments, although these showing lower values. The treatment (FCSM) showed the higher digestibility (74.3+/-5.8%) of the bean treatments, the casein diets showing 94.6+/-0.9%. The reduction of the phytates, tannin, starch contents and flatulence factors in the common bean was most effective when the soaking water not absorved was descarted (FCSAM).
dc.description51
dc.description3
dc.description276
dc.description283
dc.languagees
dc.publisherArchivos Latinoamericanos Nutricion
dc.publisherCaracas
dc.publisherIrã
dc.relationArchivos Latinoamericanos De Nutricion
dc.relationArch. Latinoam. Nutr.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectcommon bean
dc.subjectsoaking
dc.subjectphytates
dc.subjecttannins
dc.subjectraffinose-type oligosaccharides
dc.subjectstarch
dc.subjectprotein
dc.subjectnutritive value
dc.subjectPhaseolus-vulgaris L
dc.subjectProtein Digestibility
dc.subjectLiquid-chromatography
dc.subjectNutritive-value
dc.subjectLegume Seeds
dc.subjectPhytic Acid
dc.subjectFaba Beans
dc.subjectOligosaccharides
dc.subjectCooking
dc.subjectSoaking
dc.titleThe domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and verbascose.
dc.typeArtículos de revistas


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