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Toxicity of kidney beans (Phaseolus vulgaris) with particular reference to lectins  [1982]

Bender, A.E. Reaidi, G.B. (12th : 1982 August 18 : San Diego, Calif.). [Corporate Author] International Congress of Nutrition [Corporate Author]

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Abstract
Abstract: As a follow-up to recent outbreaks of food poisoning (nausea, vomiting, diarrhea) associated with raw or undercooked red kidney beans, a study was conducted on the lethality and heat destruction of the implicated lectin causative agent present in the beans. Agglutinating activity towards trypsinized rabbit erythrocytes was used as an in vitro assay for lectin content. Only the 3 varieties of P. vulgaris (red and white kidney beans, rose coco bean) contained large amounts of lectins. Soaking overnight removed 20-70% of the lectin. Red and white kidney beans caused 100% mortality to various sets of rats when fed at 10% or more of the diet for up to 14 days. Complete destruction of the hemagglutinin content of the beans (due to lectin) was generally attained by heating for up to 20 minutes at 100 degrees Centigrade. Relevant literature on the toxic effect of these beans is reviewed. (wz)
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Other subjects

  • food safety
  • kidney beans
  • risk factors
  • consumer protection
  • toxins
  • home food preparation
  • health hazards

From the journal

Journal of plant foods

ISSN : 0306-2686

Other information

Language : English

Type : Conference

In AGRIS since : 2013

Volume : 4

Issue : 1

Start Page : 15

End Page : 22. ill., charts

All titles :

" Toxicity of kidney beans (Phaseolus vulgaris) with particular reference to lectins "