Soaking beans: alternative to improve nutritional value
DOI:
https://doi.org/10.5433/1679-0367.2011v32n2p177Keywords:
Fabaceae, Biological availability, Nutritional value, Phaseolus vulgaris, Protein.Abstract
Bean protein is deficient in sulfur amino acids and has reduced digestibility, mainly due to the poliphenols and phytates present in the grain. The soaking process may reduce the content of these substances and, thus improving protein digestibility. The purpose of this study was to investigate the effect of the soaking process on bean protein quality. Common beans (cv Carioca) were soaked before cooking over two periods of time (4 hours and 12 hours), in the proportion of 1:3 (grain:water) and another bean sample was cooked without soaking. An experiment with Wistar rats was carried out and bean protein quality was estimated by means of Net Protein Ratio (NPR) and Net Protein Utilization (NPU). Soaking process during 4 h was sufficient to reduce in a half the bean cooking time. Soaking for 12 hours improved the protein quality of the beans. Thus, the soaking process may improve the protein intake of poor community.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2011 Semina: Ciências Biológicas e da Saúde
![Creative Commons License](http://i.creativecommons.org/l/by-nc/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
The Copyright of the published manuscripts belongs to the Journal. Since manuscripts are published in an open access Journal, they are freely availablefor private use or for use for educational and non-commercial purposes.
The Journal has the right to make, in the original document, changes regarding linguistic norms, orthography, and grammar, with the purpose of ensuring the standard norms of the language and the credibility of the Journal. It will, however, respect the writing style of the authors.
When necessary, conceptual changes, corrections, or suggestions will be forwarded to the authors. In such cases, the manuscript shall be subjected to a new evaluation after revision.
Responsibility for the opinions expressed in the manuscripts lies entirely with the authors.
This Journal is licensed with a license Creative Commons Assignment-NonCommercial 4.0 International.