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


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 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Trowell H. (1976) Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases. Am J Clin Nutr 29: 417–427.Google Scholar
  2. 2.
    Selvendran RR (1984) The plant cell wall as a source of dietary fiber: Chemistry and structure. Am J Clin Nutr 39: 320–337.Google Scholar
  3. 3.
    Flores M (1961) Food patterns in Central America and Pannama. In: Tradition Science and Practice in Dietetics. Proceedings of the 3rd International Congress of Dietetics, London 10–14 July 1961. Yorkshore (UK): Wm Byles and Sons, pp. 23–27.Google Scholar
  4. 4.
    Bressani R, Elías LG (1974) Legume foods. In: AM Altschul, ed. New Protein Foods, Vol. 1A: Technology. New York: Academic Press, pp. 231–287.Google Scholar
  5. 5.
    Acevedo E, Bressani R (1989) Ingestión de fibra dietética en los países del istmo controamericano: inplicaciones nutricionales. Arch Latinoamer Nutr 39: 392–404.Google Scholar
  6. 6.
    Bressani R, Navarrete, DA, Hernández E, Gutiérrez O, Vergas E, Elías LG (1982) Studies on the protein digestibility of common beans (Phaseolus vulgaris) in adult human subjects. In: Proceedings of the Joint Congress of the 10th International Association for Quality Research on Food Plants (CIQ) and the 18th German Society of Quality Research (DGQ) on Plant Foods and Human Health. Kiel (FRG) CIG/DGQ, pp. 269–287.Google Scholar
  7. 7.
    Gómez-Brenes R, Elías LG, Molina MR, de la Fuente G, Bressani R (1973) Changes in chemical composition and nutritive value of common beans and other legumes during house cooking. Proceedings of a Meeting on Nutritional Aspects of Common Beans and Other Legumes Seeds as Animal and Human Foods. WG Jaffé, JE Dutra de Oliveira, eds. Brasil, Medical School of Ribeirao Preto, University of Sao Paulo.Google Scholar
  8. 8.
    Varo P, Raili L, Koivistoinen P, (1983) Effect of heat treatment on dietary fiber: Interlaboratory study. JAOAC 66: 933–938.Google Scholar
  9. 9.
    Schneeman BO (1986) Dietary fiber; physical and chemical properties of methods of analysis, and physiological effects. Food Technol 40(2): 104–110.Google Scholar
  10. 10.
    AOAC (1984) Official Methods of Analysis, 14th ed. Arlington, VA: The Association.Google Scholar
  11. 11.
    Asp NG, Johansson CG, Hallmer, H, Siljeström M (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agric Food Chem 31 (3): 476–482.Google Scholar
  12. 12.
    Theander O (1983) Advances in the chemical characterization and analytical determination of the dietary fiber components. In: Birch GG, Parker KJ, eds. Dietary Fiber. London: Applied Science Publishers, pp. 77–93.Google Scholar
  13. 13.
    Selvendran RR, Du Pont MS (1980) Simplified methods for the preparation and analysis of dietary fibre. J Sci Food Agric 31: 11–73, 1182.Google Scholar
  14. 14.
    Holm J, Björk I, Drews A, Asp NA (1986) A rapid method for the analysis of starch. Starke/Starch 38: 224–226.Google Scholar
  15. 15.
    Pellet PL, Young VR, eds. (1980) Nutritional Evaluation of Protein Foods, Food Nutr Bull (suppl 4). The United Nations University, World Hunger Programme.Google Scholar
  16. 16.
    Björk I, Nyman M, Asp NG (1984) Extrusion cooking and dietary fiber: Effects of dietary fiber content and on degradation in the rat intestinal tract. Cereal Chem 61 (2): 174–179.Google Scholar
  17. 17.
    Chang KC, Harrold RL (1988) Changes in selected biochemica components, in vitro protein digestibility and amino acids in two bean cultivars during germination. J Food Sci 53 (3): 783–787, 804.Google Scholar

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

Personalised recommendations