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Enzymatic Degradation of Oligosaccharides in Pinto Bean Flour

โœ Scribed by Song, Danfeng; Chang, Sam K. C.

Book ID
127122085
Publisher
American Chemical Society
Year
2006
Tongue
English
Weight
167 KB
Volume
54
Category
Article
ISSN
0021-8561

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โœ D.B. Ott; M.E. Zabik; M.A. Uebersax; J.A. Machiorlatti ๐Ÿ“‚ Article ๐Ÿ“… 1988 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 291 KB

Dry roasted whole, hull, and air-classified Phaseolus vulgaris (pinto bean) flour fractions were analyzed for thiamin content using a fluorometric procedure. On a 100 g dry weight basis, the mean thiamin values of each pinto bean flour fraction were whole bean, 0.80 mg; hull, 0.65 mg; intermediate s