scholarly journals In Vitro Protein Digestibility of Flours and Cooked Pastes Prepared from White Common Beans (Phaseolus vulgaris L. cv. Yukitebou)

2007 ◽  
Vol 13 (2) ◽  
pp. 166-168
Author(s):  
Michiko MOMMA ◽  
Keiko SASAKI ◽  
Kiyoshi OHBA ◽  
Seiichiro ISOBE
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Digestibility ◽  
Common Beans ◽  
In Vitro Protein Digestibility ◽  
Phaseolus Vulgaris L ◽  
Vitro Protein

Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.)

2015 ◽  
Vol 6 (4) ◽  
pp. 1345-1351 ◽  
Author(s):  
A. Romano ◽  
C. V. L. Giosafatto ◽  
P. Masi ◽  
L. Mariniello
Keyword(s):  
Phaseolus Vulgaris ◽  
Chemical Properties ◽  
Common Beans ◽  
Protein Digestion ◽  
Phaseolus Vulgaris L ◽  
Bean Flour ◽  
Physico Chemical ◽  
Vitro Protein

The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.

scholarly journals In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

2010 ◽  
Vol 30 (1) ◽  
pp. 94-99 ◽  
Author(s):  
Disney Ribeiro Dias ◽  
Celeste Maria Patto de Abreu ◽  
Marialice Pinto Coelho Silvestre ◽  
Rosane Freitas Schwan
Keyword(s):  
Dry Matter ◽  
Protein Digestibility ◽  
Bacillus Sp ◽  
In Vitro Protein Digestibility ◽  
Phaseolus Vulgaris L ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Vitro Protein

The common bean (Phaseolus vulgaris L.) is a staple food in the Brazilian diet and represents the major source of dietary protein and other micronutrients and minerals. Despite the considerable protein concentration in beans, the food is considered of low biological value when compared to animal proteins and other plant protein sources. To improve the availability of protein in beans, enzymatic treatments were performed in four cultivars (ON, OPNS, TAL and VC3). The approach was a completely randomized design with four replicates. We used a 4 × 3 factorial arrangement (four cultivars and three treatments: treatment 1-addition of commercial protease (Trypsin 250, Difco), treatment 2-addition of protease from Bacillus sp., and treatment 3:-control without enzyme addition). The enzyme: substrate ratio was 5% w/w (amount of enzyme per total protein in bean flour). The approach was a completely randomized design with four replicates. A 4 × 3 factorial arrangement (four cultivars and three treatments, the same as those mentioned above) was used. The concentration of total protein (g.100 g-1 of dry matter) in the samples ranged from 16.94 to 18.06%, while the concentration of total phenolics was between 0.78 and 1.12% (g Eq. tannic acid.100 g-1 dry matter). The in vitro protein digestibility of enzymatically untreated bean flour (control) ranged from 47.30 to 56.17% based on the digestibility of casein. Concentrations of P, K, Ca, Mg, and Zn observed in the four cultivars tested were within the average values available in the literature. Treatment 2 with protease from Bacillus sp. induced decreases in the levels of Cu and Mn. The average Fe content increased in all bean flour samples when treated with proteases, reaching a maximum increase of 102% in the TAL flour treated with protease from Bacillus sp. The digestibility of all beans tested was significantly increased (p < 0.05) after the enzyme treatment. The greatest change was observed in the OPNS cultivar treated with protease from Bacillus sp., which increased its digestibility from 54.4% (control treatment) to 81.6%.

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