Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans

被引：26
作者：
Nyakuni, Geoffrey A. [1 ]
Kikafunda, Joyce K. [1 ]
Muyonga, John H. [1 ]
Kyamuhangire, William M. [1 ]
Nakimbugwe, Dorothy [1 ]
Ugen, Michael [2 ]
机构：
[1] Makerere Univ, Dept Food Sci & Technol, Kampala, Uganda
[2] Namulonge Agr & Anim Res Inst, Kampala, Uganda
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2008年 / 59卷 / 7-8期
关键词：
Common beans; hard-to-cook defect; phytic acid; in vitro protein and starch digestibility; cooking time;
D O I：
10.1080/09637480701602886
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Four common bean (Phaseolus vulgaris L.) varieties, Kawanda (K)131, K132, NABE4 and NABE11, were evaluated for the relationship between development of the hard-to-cook (HTC) defect and changes in nutritional quality during 6-month storage under ambient conditions. All varieties developed the HTC defect, but the extent was found to vary with variety. Cooking time increased by 113% in K131, 95.3% in K132, 56.4% in NABE4 and 42.93% in NABE11 after 6 months. The development of the HTC defect was found to be associated with a reduction in phytic acid content (r2=-0.802), in vitro protein digestibility (r2=-0.872) and in vitro starch digestibility (r2=-0.729). The susceptibility to the HTC defect during storage could be attributed to a phytic acid interaction with proteins and carbohydrates, and is also associated with small seed size. Breeding for large seed size could therefore help reduce the development of the HTC defect.
引用
收藏
页码：652 / 659
页数：8
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