title: Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).
abstract: This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two "ready to eat" Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg(-1)) compared with raw Almonga beans (0.6 mg 100 mg(-1)). In general, industrial canning significantly increased the protein (>7%) and dietary fibre (>5%) contents of both beans varieties. However, the minerals, total α-galactosides and inositol phosphates contents were reduced (>25%) in both canned seeds. The trypsin inhibitors content was almost abolished by canning, and no lectins were found in either of the canned samples. Canned Curruquilla showed a decrease (38%) of their antioxidant activity. These "ready to eat" beans exhibited adequate nutritive profiles according to the USDA dietary recommendations. Furthermore, they had bioactive components content that are suitable for establishing a healthy lifestyle.
authors: Dpto. Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Ctra. de la Coruña, Km. 7.5, 28040 Madrid, Spain. Electronic address: mmartin@inia.es.
authors: Mercedes M
authors: MM
authors: Pedrosa
authors: Dpto. Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Ctra. de la Coruña, Km. 7.5, 28040 Madrid, Spain.
authors: Carmen
authors: C
authors: Cuadrado
authors: Dpto. Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Ctra. de la Coruña, Km. 7.5, 28040 Madrid, Spain.
authors: Carmen
authors: C
authors: Burbano
authors: Dpto. Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Ctra. de la Coruña, Km. 7.5, 28040 Madrid, Spain.
authors: Mercedes
authors: M
authors: Muzquiz
authors: Dpto. Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Ctra. de la Coruña, Km. 7.5, 28040 Madrid, Spain.
authors: Blanca
authors: B
authors: Cabellos
authors: Dpto. Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN) - CSIC, C/ José Antonio Novais, 10, 28040 Madrid, Spain.
authors: Begoña
authors: B
authors: Olmedilla-Alonso
authors: Estación Tecnológica de la Leche, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Ctra. Autilla s/n, 34071 Palencia, Spain.
authors: Carmen
authors: C
authors: Asensio-Vegas
mesh_terms: D004043:Dietary Fiber; D061353:Food Storage / Q000379:methods*; D008903:Minerals; D009753:Nutritive Value; D027805:Phaseolus / Q000737:chemistry*
chemical_list: D004043:Dietary Fiber; D008903:Minerals
keywords: Beans; Bioactive compounds; Canning; Minerals; Nutritional profile; Phaseolus vulgaris