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

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.

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Received: 6 March / Revised version: 10 April 2000

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Mbithi, S., Van Camp, J., Rodriguez, R. et al. Effects of sprouting on nutrient and antinutrient composition of kidney beans (Phaseolus vulgaris var. Rose coco). Eur Food Res Technol 212, 188–191 (2001). https://doi.org/10.1007/s002170000200

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  • Keywords Kidney beans
  • Sprouting
  • Digestibility
  • Nutrients
  • Antinutrients