Nutritional value of broad bean seeds. Part 1: Starch and fibre

✍ Scribed by Giczewska, Anna ;Borowska, Julitta

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 984 KB
• Volume: 47
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.200390033

✦ Synopsis

Abstract

This paper characterizes starch and dietary fibre in the seeds of fine‐size and large‐size seed varieties of broad bean and in edible varieties of pea for comparison. The experimental material included seeds at full physiological maturity. The fine‐size seed varieties of broad bean, Gobik and Goral, contained slightly less total starch (62.32% and 62.19% of dry matter) than the large‐size seed varieties, Windsor Bialy and Bartom (65.32% and 65.26% of dry matter). It was shown that fine‐size seed varieties of broad bean are a good source of resistant starch, which is comparable to large‐size seed varieties. As far as the content of total starch is concerned, the share of this form of starch in broad bean seeds amounted to 1/3. Digestible starch in broad beans was in the range of 39–42% of dry matter, pea contained approximately one half less starch of this type. Moreover, it was found that the relation of rapidly digestible starch to slowly digestible starch amounted to 1 : 1 irrespective of broad bean variety. Dietary fibre in broad beans was in the range of 20.36%–26.79% of dry matter while half of it was found to be concentrated in the seed coat. The soluble fraction of the total content of fibre amounted to 11.81% in the Bartom variety and up to 15.89% in the Gobik variety.