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Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety).
Plant Foods Hum Nutr. 1994 Sep; 46(2):139-45.PF

Abstract

This paper presents the effect that the traditional cooking process of black beans (Phaseolus vulgaris, Tamazulapa variety) has on the quantity and composition of soluble (SDF) and insoluble (IDF) dietary fiber of beans, as well as on its protein digestibility and protein quality. There was an increase of IDF from 18.1% in cooked beans to 22.4% in fried beans, and a decrease in SDF from 8.4% to 6.6%, respectively. Starch content decreased from 34.5% to 31.3%. No change was found in lignin. The xylose content was higher in IDF than in SDF and decreased to some extent from cooked to fried beans. Arabinose content was similar in IDF and SDF with no change caused by processing. The fraction containing glucose, mannose and galactose in IDF was higher than in SDF, the content increasing in IDF and decreasing in SDF, with processing. Protein content in IDF was higher than in SDF, with no major change when processing. About 29.5% of the total protein of beans was bound in DF. Protein digestibility and protein quality decreased from cooked to fried beans and was positively related to IDF.

Authors+Show Affiliations

Acevedo E
Institute of Nutrition of Central America and Panama (INCAP), Guatemala.
Velázquez-Coronado L
No affiliation info available
Bressani R
No affiliation info available

MeSH

AnimalsCarbohydratesChromatography, Thin LayerCookingDietary FiberDietary ProteinsDigestionFabaceaePlants, MedicinalRatsRats, WistarSeedsStarch

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

7855081

Citation

Acevedo, E, et al. "Changes in Dietary Fiber Content and Its Composition as Affected By Processing of Black Beans (Phaseolus Vulgaris, Tamazulapa Variety)." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 46, no. 2, 1994, pp. 139-45.
Acevedo E, Velázquez-Coronado L, Bressani R. Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety). Plant Foods Hum Nutr. 1994;46(2):139-45.
Acevedo, E., Velázquez-Coronado, L., & Bressani, R. (1994). Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety). Plant Foods for Human Nutrition (Dordrecht, Netherlands), 46(2), 139-45.
Acevedo E, Velázquez-Coronado L, Bressani R. Changes in Dietary Fiber Content and Its Composition as Affected By Processing of Black Beans (Phaseolus Vulgaris, Tamazulapa Variety). Plant Foods Hum Nutr. 1994;46(2):139-45. PubMed PMID: 7855081.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety). AU - Acevedo,E, AU - Velázquez-Coronado,L, AU - Bressani,R, PY - 1994/9/1/pubmed PY - 1994/9/1/medline PY - 1994/9/1/entrez SP - 139 EP - 45 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 46 IS - 2 N2 - This paper presents the effect that the traditional cooking process of black beans (Phaseolus vulgaris, Tamazulapa variety) has on the quantity and composition of soluble (SDF) and insoluble (IDF) dietary fiber of beans, as well as on its protein digestibility and protein quality. There was an increase of IDF from 18.1% in cooked beans to 22.4% in fried beans, and a decrease in SDF from 8.4% to 6.6%, respectively. Starch content decreased from 34.5% to 31.3%. No change was found in lignin. The xylose content was higher in IDF than in SDF and decreased to some extent from cooked to fried beans. Arabinose content was similar in IDF and SDF with no change caused by processing. The fraction containing glucose, mannose and galactose in IDF was higher than in SDF, the content increasing in IDF and decreasing in SDF, with processing. Protein content in IDF was higher than in SDF, with no major change when processing. About 29.5% of the total protein of beans was bound in DF. Protein digestibility and protein quality decreased from cooked to fried beans and was positively related to IDF. SN - 0921-9668 UR - https://www.unboundmedicine.com/medline/citation/7855081/Changes_in_dietary_fiber_content_and_its_composition_as_affected_by_processing_of_black_beans__Phaseolus_vulgaris_Tamazulapa_variety__ L2 - https://medlineplus.gov/dietaryfiber.html DB - PRIME DP - Unbound Medicine ER -