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Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

✍ Scribed by R. Campos-Vega; R. Reynoso-Camacho; G. Pedraza-Aboytes; J.A. Acosta-Gallegos; S.H. Guzman-Maldonado; O. Paredes-Lopez; B.D. Oomah; G. Loarca-Piña

Book ID
111406052
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
241 KB
Volume
74
Category
Article
ISSN
0022-1147

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Lactic acid fermentation of black beans
Lactic acid fermentation of black beans (Phaseolus vulgaris): microbiological and chemical characterization
✍ Marisela Granito; Glenda Álvarez 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 834 KB

## Abstract Legumes, and particularly __Phaseolus vulgaris__, are an important source of nutrients, especially in developing countries. In spite of being part of the staple diets of these populations, their consumption is limited by the flatulence they produce. Natural lactic acid fermentation has