Abstract
Dry beans are an important source of protein but contain antinutritional factors. an important antinutrient is phytohemagglutinin (PHA), a heat-labile lectin known to depress the nutritional quality of dry beans. This work was undertaken to evaluate the utility of two processes that may aid in the inactivation of PHA, extrusion and cooking in a high pH medium. Extrusion was found to be relatively ineffective in reducing the activity of PHA of whole red kidney or black beans. Extrusion was more effective but highly variable in reducing the PHA activity of bean flours (25-80%). However, soaking and cooking beans at high pH was very effective, significantly reducing the activity of PHA and also reducing the time required to reach a palatable texture. Soaking and cooking dry beans at high pH also caused significant changes in the saline soluble protein extract as determined by gel electrophoresis. High pH cooking treatment may be useful in improving nutritional quality of dry beans.
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Claims 6
Claim · model-written summary
Extrusion was relatively ineffective at reducing PHA activity in whole red kidney or black beans
- Taxon
- PHASEOLUS VULGARIS
Phaseolus vulgarist0 - Material
- whole red kidney or black beanse0
- Treatment
- Extrusione0
- Outcome
- activity of PHAe0
- Direction
- relatively ineffective in reducinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“DRY BEANS (PHASEOLUS VULGARIS L.)”
e0“Extrusion was found to be relatively ineffective in reducing the activity of PHA of whole red kidney or black beans”
Claim · model-written summary
Extrusion reduced PHA activity in bean flours by 25-80%, with high variability
- Taxon
- PHASEOLUS VULGARISPhaseolus vulgarist0
- Material
- bean flourse1
- Treatment
- Extrusione1
- Outcome
- PHA activitye1
- Direction
- reducinge1
- Value
- 25-80%e1
- Qualifier
- highly variablee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“DRY BEANS (PHASEOLUS VULGARIS L.)”
e1“Extrusion was more effective but highly variable in reducing the PHA activity of bean flours (25-80%)”
Claim · model-written summary
Soaking and cooking beans at high pH very effectively and significantly reduced PHA activity
- Taxon
- PHASEOLUS VULGARISPhaseolus vulgarist0
- Treatment
- soaking and cooking beans at high pHe2
- Outcome
- activity of PHAe2
- Direction
- reducinge2
- Qualifier
- very effectivee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“DRY BEANS (PHASEOLUS VULGARIS L.)”
e2“soaking and cooking beans at high pH was very effective, significantly reducing the activity of PHA”
Claim · model-written summary
Soaking and cooking beans at high pH reduced the time required to reach a palatable texture
- Taxon
- PHASEOLUS VULGARISPhaseolus vulgarist0
- Treatment
- soaking and cooking beans at high pHe2
- Outcome
- time required to reach a palatable texturee3
- Direction
- reducinge3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“DRY BEANS (PHASEOLUS VULGARIS L.)”
e2“soaking and cooking beans at high pH was very effective, significantly reducing the activity of PHA”
e3“also reducing the time required to reach a palatable texture”
Claim · model-written summary
Soaking and cooking dry beans at high pH caused significant changes in the saline soluble protein extract
- Taxon
- dry beanse4
- Treatment
- Soaking and cooking dry beans at high pHe4
- Outcome
- saline soluble protein extracte4
- Qualifier
- as determined by gel electrophoresise4
Not reportedComparatorDirection
Verbatim
e4“Soaking and cooking dry beans at high pH also caused significant changes in the saline soluble protein extract as determined by gel electrophoresis”
Claim · model-written summary
High pH cooking may be useful for improving the nutritional quality of dry beans
Verbatim
e5“High pH cooking treatment may be useful in improving nutritional quality of dry beans”
The same questions in other papers
alkalinity · quality: postharvest · Phaseolus vulgaris (common bean)Positive and negative results
1 in the opposite direction
- no effect
processing · quality: postharvest · Phaseolus vulgaris (common bean)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
application · quality: postharvest · Phaseolus vulgaris (common bean)Positive and negative results
4 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.