Common beans variability on physical, canning quality, nutritional, mineral, and phytate contents
نویسندگان
چکیده
منابع مشابه
Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum.
Soaking of cereal grains has been suggested as a method to reduce their phytate content and hence increase their mineral availability. Whole and milled wholegrain, normal and low phytate sorghum and normal maize were studied. Soaking of unmilled sorghum and maize did not result in substantial reductions in phytate or mineral contents. With milled grains, phytate solubilisation was somewhat grea...
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Demand for bean products is growing because of the presence of several health-promoting components in edible bean products such as phytates. Phytates are a naturally occurring compound, which is distributed widely in all cells of legume plants. Clinical studies have suggested that these health-promoting components, phytates, affect the immune system to protect the human body against cancers, an...
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Consumption of dry beans is limited by long cooking times thus high fuel requirement. The bioavailability of nutrients in beans is also limited due to presence of antinutrients such as phytates and tannins. Little research has been done on combined processing methods for production of nutritious fast cooking bean flour and the effect of combined treatments on nutritional quality of beans has no...
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ژورنال
عنوان ژورنال: Cogent Food & Agriculture
سال: 2021
ISSN: 2331-1932
DOI: 10.1080/23311932.2021.1914376