[Effects of traditional cooking on antinutritional factors of the black beans (Phaseolus vulgaris) of Costa Rica].
Trypsin inhibitors, alfa amylase inhibitors and hemagglutinins were determined in black beans (P. vulgaris) produced in Costa Rica. The effect of the traditional cooking on such antinutritional factors was also studied. The antinutritional factors were analyzed spectrophotometrically in the raw beans, as well as after several cooking periods of time. The results showed that alfa-amylase inhibitors were the most thermoresistant. After 30 min of cooking time there was a 33% of activity left from the initial activity of the raw beans. Approximately 80% of the antitryptic activity was destroyed at 9 min of cooking time. After 10 min of cooking time, only 1% of hemagglutinin activity was present.
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Centro de Investigaciones en Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José.
Calzada
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Cooke
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D000601:Amino Acids, Essential / Q000032:analysis; D003364:Costa Rica; D007887:Fabaceae / Q000737:chemistry* / Q000201:enzymology; D005511:Food Handling; D006388:Hemagglutinins / Q000032:analysis*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009753:Nutritive Value; D010946:Plants, Medicinal; D013053:Spectrophotometry; D014361:Trypsin Inhibitors / Q000032:analysis*; D000516:alpha-Amylases / Q000032:analysis*
D000601:Amino Acids, Essential; D006388:Hemagglutinins; D014361:Trypsin Inhibitors; D000516:alpha-Amylases
Efectos de la cocción tradicional sobre los factores antinutricionales de los frijoles negros (Phaseolus vulgaris) de Costa Rica.