Plant Foods for Human Nutrition

, Volume 34, Issue 2, pp 87–95 | Cite as

Unavailable carbohydrates in common bean cotyledon (Phaseolus vulgaris L.) Canario group

  • Cecilia Beatriz Peña-Valdivia
  • Maria Luisa Ortega-Delgado


Unavailable carbohydrates in cotyledon flour were quantified from four varieties of common bean (Phaseolus vulgaris L) belonging to the Canario group. The pectin content, as percentage of anhydrogalacturonic acid, ranged between 1.57% and 2.3%. Percentages of hemicellulose A and B were similar, with average values of 2.81% and 2.61%, respectively. The polysaccharide extracted with 10% trichloroacetic acid was determined; its yield was 3.17%. This value dropped to 2.35% when the cotyledon flour was previously hydrolyzed with polygalacturonase. The average value of cellulose was 1.36%.

Key words

common bean Phaseolus vulgaris L. seed composition unavailable carbohydrates fiber 


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Copyright information

© Martinus Nijhoff/Dr W. Junk Publishers 1984

Authors and Affiliations

  • Cecilia Beatriz Peña-Valdivia
    • 1
  • Maria Luisa Ortega-Delgado
    • 1
  1. 1.Laboratorio de Bioquímica, Centro de BotánicaColegio de PostgraduadosChapingo Méx.Mexico

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