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European Food Research and Technology

, Volume 212, Issue 2, pp 188–191 | Cite as

Effects of sprouting on nutrient and antinutrient composition of kidney beans (Phaseolus vulgaris var. Rose coco)

  • Stephen Mbithi
  • John Van Camp
  • Raquel Rodriguez
  • Andre Huyghebaert
ORIGINAL PAPER

Abstract

 Kidney beans (Phaseolus vulgaris) were being processed for inclusion into a weaning food formulation. They were sprouted for 96 h at 30  °C and some nutrients and antinutrients were evaluated every 12 h. During the entire sprouting period, starch content decreased by 55.6%. This was accompanied by an increase in reducing and non-reducing sugars from 0.19 to 9.46 and 1.87 to 4.16 g/100 g dry matter (DM) respectively. These carbohydrate changes were due to an increase in amylolytic activity, as evidenced by a more than fivefold increase in diastatic activity. Tannins decreased to undetectable levels, and trypsin inhibitor substances and phytates decreased by 70.7% and 85.9% during the entire sprouting period. In vitro protein digestibility, which is negatively affected by these antinutrients, increased by 17.1% during the same period. HCl extractability of Ca, Fe and Zn increased by 55.2%, 54.7% and 53.0%, respectively.

Keywords Kidney beans Sprouting Digestibility Nutrients Antinutrients 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2001

Authors and Affiliations

  • Stephen Mbithi
    • 1
  • John Van Camp
    • 1
  • Raquel Rodriguez
    • 1
  • Andre Huyghebaert
    • 1
  1. 1.Department of Food Technology and Nutrition, Faculty of Agricultural and Applied Biological Sciences, Ghent University, Coupure Links 653, 9000 Gent, Belgium e-mail: john.vancamp@rug.ac.beBE

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