Premium
Chemical composition, in vitro starch digestibility and amino acid analysis of a underexplored kidney bean ( P haseolus vulgaris . L .) grown in C hongqing, C hina
Author(s) -
Liu, Beiyu,
Peng, Jiaying,
Zhang, Shurong,
Zou Boyu,
Zhong Geng
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03214.x
Subject(s) - phaseolus , starch , food science , chemistry , chemical composition , lysine , resistant starch , composition (language) , sugar , amino acid , biochemistry , biology , botany , linguistics , philosophy , organic chemistry
Summary Chemical composition, mineral analysis, in vitro starch digestibility, and amino acid analysis of a kidney bean ( P haseolus vulgaris . L .), grown in C hongqing, C hina, were carried out in 2011. The results showed that the bean flour contained low reducing sugar (0.79%) and fat (2.72%), but high protein (24.8%) and starch (44.84%). Mineral analysis indicated high Mg and Ca contents with low Na / K ratio (0.04). The proportions of rapidly digestible starch ( RDS ), slowly digestible starch ( SDS ) and resistant starch ( RS ) were 39.64%, 41.46% and 18.90% respectively. And the variation in their proportions, along with prolonged heating time, showed increase in RDS , and decrease in SDS and RS , but the SDS + RS amount can still account for major parts (51.63%) of the total starch after a 90‐min pre‐cooking. Comparing the amino acid contents of the bean sample with recommended profile FAO / WHO / UNU (1985), the results fulfil the standard except threonine and lysine, whose contents are slightly lower than the requirements (0.93 and 0.85).