Premium
EFFECTS OF AUTOLYSIS ON THE NUTRITIONAL QUALITIES OF BEANS (Phaseolus vulgaris)
Author(s) -
CHANG RUTH,
KENNEDY BARBARA M.,
SCHWIMMER SIGMUND
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03466.x
Subject(s) - phaseolus , autolysis (biology) , incubation , food science , phosphorus , biology , incubation period , chemistry , manganese , agronomy , biochemistry , enzyme , organic chemistry
Effects of 60° C incubation on the nutritional qualities of beans were evaluated by biological assays with rats. The high availability of phosphorus from beans (over 90%) was not affected appreciably by the treatment although 50% of the bean phytate had been hydrolyzed. Neither protein efficiency ratio nor apparent nitrogen digestibility of beans was altered by the incubation. The percentages of iron and manganese retained by the rats increased slightly as determined by metabolic balance studies.