English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The variability in the phytochemicals, a-galactosides, the sucrose composition and the in-vitro protein digestibility of common bean varieties released from research centres were investigated. Concentrations for a-galactosides (raffinose and stachyose) and phytochemicals (lectins, saponins, phytic acid, protease inhibitors and tannins) varied significantly (P < 0.05) amongst the common bean varieties. Mean values for raffinose, stachyose, total a-galactosides, sucrose, trypsin inhibitors, tannins, phytic acid, saponin and lectins were 3.14 mg g-1, 14.86 mg g-1, 17.99 mg g-1, 24.22 mg g-1, 20.68 TUIx103 g-1, 17.44 mg catechin equivalent g-1, 20.54 mg g-1, 1.01 g 100 g-1 and 4.75 g kg-1 PHA based on dry weight basis respectively. In vitro protein digestibility varied significantly (P < 0.05) among the bean varieties and had a positive significant correlation with sucrose content and negative correlations with trypsin inhibitors, tannins, lectins, a-galactosides and saponins. The correlation matrix indicated that variability in a-galactosides, the protein digestibility, the phytochemical composition and the sucrose contents of beans existed. In addition, a protective role against diseases was correlated with the amount of phytochemicals quantified in the bean samples. Amongst the studied bean varieties, Roba has the potential to be used as a raw material in the food-processing industry owing to its higher in vitro protein digestibility, lower phytochemicals composition and other beneficial nutritional parameters.

east african journal of sciences

Variability in Phytochemicals, Á-Galactosides, Sucrose Composition and &lt;i&gt;in vitro&lt;/i&gt; Protein Digestibility of Common Bean (&lt;i&gt;Phaseolus vulgaris&lt;/i&gt; L.) Varieties