Germination is a method that can modify the presence of nutrients and antinutrients in legume seeds. In this study, the changes in trypsin inhibitors activity (TIA), phytic acid, tannins, ascorbic acid, thiamine, protein digestibility and minerals in germinated black beans (Phaseolus vulgaris L.), white beans (Phaseolus vulgaris L.) and pigeon beans (Cajanus cajan L. Millsp) were evaluated. The...

Beans (Phaseolus vulgaris) are an important food staple in many traditional diets. There is limited evidence to suggest an inverse relationship between bean consumption and colon cancer. The objective of this study was to determine whether consumption of black beans and/or navy beans would reduce colon carcinogenesis in rats. Rats were fed a modified AIN-93G diet (control) or diets containing 7...

Legumes, such as black beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.), have a low glycemic index, and may reduce the glycemic load of meals in which they are included. Although the low glycemic response of beans consumed alone has been documented, few studies have examined the glycemic response to traditional food combinations such as black beans and rice or chickpeas and rice...

The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times hig...

BACKGROUND Around the world, beans and rice are commonly consumed together as a meal. With type 2 diabetes increasing, the effect of this traditional diet pattern on glycemic response has not been studied fully. METHODS We evaluated the glycemic response of bean and rice traditional meals compared to rice alone in adults with type 2 diabetes. Seventeen men and women with type 2 diabetes contr...

F OOD iron absorption studies in man, using radioiron incorporated biologically into the food, have shown that iron from vegetable foods is poorly absorbed,13 especially from staples, such as corn and black beans, which are consumed in large amounts by individuals belonging to the low socioeconomic levels in Latin American countries. Layrisse, MartInez-Torres and Roche’ have observed that iron ...

BACKGROUND Our objective was to determine if a biofortified variety of black bean can provide more bioavailable-iron (Fe) than a standard variety. Two lines of black beans (Phaseolus-vulgaris L.), a standard (DOR500; 59μg Fe/g) and biofortified (MIB465; 88μg Fe/g) were used. The DOR500 is a common commercial variety, and the MIB465 is a line developed for higher-Fe content. Given the high preva...

Beans (Phaseolus vulgaris L.) are among the main sources of protein and minerals. The cooking of the grains is imperative, due to reduction of the effect of some toxic and antinutritional substances, as well as increase of protein digestibility. In this study, the effects of cooking on albumins, globulins, prolamins, and glutelins concentration and determination of Fe associated with proteins f...

The presence of defective coffee beans depreciates the quality of the coffee beverage consumed worldwide. The intrinsic defects (sour, black and immature beans) are the ones that, when roasted, contribute the most to the depreciation of the coffee beverage quality. Color sorting is the major procedure employed for separation of defective and non-defective coffee beans prior to roasting. However...