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Tannin in Common Beans: Methods of Analysis and Effects on Protein Quality
Author(s) -
BRESSANI R.,
ELIAS L. G.,
WOLZAK A.,
HAGERMAN ANN E.,
BUTLER L G.
Publication year - 1983
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.1365-2621.1983.tb14954.x
Subject(s) - tannin , phaseolus , food science , protein quality , methionine , condensed tannin , phenols , proanthocyanidin , chemistry , biology , tryptophan , dietary protein , biochemistry , botany , amino acid , polyphenol , zoology , antioxidant
Condensed tannins and related phenols in 13 samples of red Guatamalan common beans ( Phaseolus vulgaris ) were determined by four chemical assays. The results were highly correlated although the degree of variation among the samples differed greatly according to the assay. In rat feeding trials, tannin content was negatively correlated with net protein ratio, a measure of protein quality, and positively correlated with protein digestibility. Neither correlation was statistically significant due primarily to the low tannin content of the diet. Methionine supplementation not only improves the protein quality but may also play a role in metabolic detoxification of tannin.