Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking
نویسندگان
چکیده
منابع مشابه
Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking
Beans (Phaseolus vulgaris L.) are among the main sources of protein and minerals. The cooking of the grains is imperative, due to reduction of the effect of some toxic and antinutritional substances, as well as increase of protein digestibility. In this study, the effects of cooking on albumins, globulins, prolamins, and glutelins concentration and determination of Fe associated with proteins f...
متن کاملIron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking
BACKGROUND According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. O...
متن کاملDiversification and Population Structure in Common Beans (Phaseolus vulgaris L.)
Wild accessions of crops and landraces are valuable genetic resources for plant breeding and for conserving alleles and gene combinations in planta. The primary genepool of cultivated common beans includes wild accessions of Phaseolus vulgaris. These are of the same species as the domesticates and therefore are easily crossable with cultivated accessions. Molecular marker assessment of wild bea...
متن کاملEffect of Soaking and Cooking on the Oligosaccharides and Lectins in Red Kidney Beans (phaseolus Vulgaris L.)
INTRODUCTION Common beans {Phaseolus vulgaris), owing to their nutrient-dense attributes, offer a potential to be developed as multiple-use products. However, in general, the consumption of beans has rarely gone beyond traditionally processed bean products and their uses. The reason for this stagnancy in the growth of processed bean consumption may be linked to 2 antinutritional factors found i...
متن کاملTHE EFFECT OF SOAKING AND COOKING ON THE OLIGOSACCHARIDE CONTENT OF RED KIDNEY BEANS (PHASEOLUS VULGARIS L.) G.Nyombaire\
Legumes, especially beans are considered an important and inexpensive source of protein, dietaiy fiber, vitamins, essential minerals (Fe, Zn, Ca, etc) and bioactive compounds such as folates, saponins, and phenolics, in many developed and developing countries. In addition, beans are very low in sodium, cholesterol, and saturated fatty acids but rich in unsaturated fatty acids such as linoleic a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2017
ISSN: 2356-7015,2314-5765
DOI: 10.1155/2017/5957178