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Plant Foods for Human Nutrition

, Volume 46, Issue 2, pp 139–145 | Cite as

Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety)

  • Enrique Acevedo
  • Luis Velázquez-Coronado
  • Ricardo Bressani
Article
  • 89 Downloads

Abstract

This paper presents the effect that the traditional cooking process of black beans (Phaseolus vulgaris, Tamazulapa variety) has on the quantity and composition of soluble (SDF) and insoluble (IDF) dietary fiber of beans, as well as on its protein digestibility and protein quality. There was an increase of IDF from 18.1% in cooked beans to 22.4% in fried beans, and a decrease in SDF from 8.4% to 6.6%, respectively. Starch content decreased from 34.5% to 31.3%. No change was found in lignin. The xylose content was higher in IDF than in SDF and decreased to some extent from cooked to fried beans. Arabinose content was similar in IDF and SDF with no change caused by processing. The fraction containing glucose, mannose and galactose in IDF was higher than in SDF, the content increasing in IDF and decreasing in SDF, with processing. Protein content in IDF was higher than in SDF, with no major change when processing. About 29.5% of the total protein of beans was bound in DF. Protein digestibility and protein quality decreased from cooked to fried beans and was positively related to IDF.

Key words

Common beans Dietary fiber Processing 

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Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • Enrique Acevedo
    • 1
  • Luis Velázquez-Coronado
    • 1
  • Ricardo Bressani
    • 1
  1. 1.Institute of Nutrition of Central America and Panama (INCAP)GuatemalaGuatemala

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