Cooking of beans (Phaseolus vulgaris)
Jaffé, W.G.; Flores, M.E.
Archivos Latinoamericanos de Nutricion 25(1): 79-90
1975
ISSN/ISBN: 0004-0622 PMID: 1164139 Document Number: 83313
Cooking at 85 deg C for 2 h of beans previously soaked for 2 h destroyed trypsin and chymotrypsin inhibitor activities but not amylase inhibitor and haemagglutinin activities and did not give optimum digestibility and growth of rats on a diet with 10% beans supplying the protein. A cooking medium of 0.1% NaHCO3 was more effective than 0.1% acetic acid or water. White beans were less toxic than black, and red beans were most toxic. Weight gain was inversely related to haemagglutinin but not to enzyme inhibitor activities. Raw beans produced diarrhoea and loss of weight. Beans autoclaved for 30 min at 15 lb pressure had low or nil inhibitor and haemagglutinin activities and gave best results.