The effect of slow-cooking on the trypsin inhibitor and hemagglutinating activities and in vitro digestibility of brown beans (Phaseolus vulgaris, var.Stella) and kidney beans (Phaseolus vulgaris, var.Montcalm)

The nutritional evaluation of kidney bea

The nutritional evaluation of kidney beans (Phaseolus vulgaris). The effect on nutritional value of seed germination and changes in trypsin inhibitor content

✍ Robert Palmer; Alexander McIntosh; Arped Pusztai 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 403 KB 👁 1 views

## Abstract The total N content of kidney beans (__Phaseolus vulgaris__) was found to increase on germination. The overall amino acid composition however changed very little. Rats fed on a diet containing raw beans lost more weight than the protein‐free controls (negative n.p.u. value). Germination