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  • 1
    Electronic Resource
    Electronic Resource
    Changes in dietary fiber content and its composition as affected by processing of black beans (Phaseolus vulgaris, Tamazulapa variety) (1994)
    Springer
    Plant foods for human nutrition 46 (1994), S. 139-145 
    Details
    ISSN: 1573-9104
    Keywords: Common beans ; Dietary fiber ; Processing
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088766
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Limiting amino acids in raw and processed amaranth grain protein from biological tests (1989)
    Springer
    Plant foods for human nutrition 39 (1989), S. 223-234 
    Details
    ISSN: 1573-9104
    Keywords: amaranth grain ; dark- and cream-colored seed ; limiting amino acids ; raw and processed amaranth
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Amino acid supplementation studies with young rats were carried out using raw and processed amaranth grain (A. cruentus) of dark- and cream- or light-colored seeds. The results of various studies repeatedly indicated that threonine is the most limiting amino acid in raw and processed, dark and cream-colored grain. Protein quality as measured either as NPR or PER was improved by threonine addition alone or with other amino acids and decreased liver fat to values similar to those measured with casein. This finding contradicts the reports that state that leucine, determined by chemical score, is the most limiting amino acid. Leucine addition alone or with other amino acids did not improve protein quality. The study confirmed cream-colored grain to be nutritionally superior to dark grain and that properly processed grain, light- or dark-colored, has higher protein quality than raw grain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01091933
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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