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lipid, saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans as influenced by soaking and canning

✍ Scribed by Terri D Drumm; J Ian Gray; George L Hosfield; Mark A Uebersax

Book ID
102924643
Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
596 KB
Volume
51
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The effects of soaking and canning on the lipid, saccharide, protein, phenolic acid and saponin contents of four market classes (navy, dark red kidney, pinto and black turtle soup) of dry beans (Phaseolus vulgaris L) were determined. These compounds are potential flavour precursors. Significant (P < 0.05) decreases in the content of the saccharide, non‐protein nitrogen, phenolic acid and saponin contents occurred with processing. Lipid composition und totul nitrogen content of the raw and canned beans were not signifiiantly (P < 0.05) different. Leuching and thermal degradation of these components contributed to the decreases in their content.

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Variability in the saccharide, protein,
Variability in the saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans
✍ Terri D Drumm; J Ian Gray; George L Hosfield 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 732 KB

## Abstract The content and composition of the saccharides, protein and amino acids, phenolic acids, and saponins of four market classes (navy, dark red kidney, pinto and Black Turtle Soup) of edible dry beans (Phaseolus vulgaris L) were determined. These compounds are potential precursors of flavo