Reduction of digestibility of legume proteins by tannins
1982
Bressani, Ricardo | Elías, Luiz G. | Braham, J. Edgar
Current information on the problem of protein digestibility of common beans (Phaseolus vulgaris) is discussed, together with possible theories on the causes of this problem. Tannins appear to have a role in decreasing the digestibility of the proteins of such beans. The tannins represent polyphenolic compounds present in the seedcoat of the beans. Human studies indicate that the bean polyphenols account for only 7% of protein digestibility while other factors (e.g., trypsin inhibitors; poorly-digested storage proteins) may account for up to 25%. It appears that the contributing effect of polyphenols to protein digestibility is relatively small. Other factors present in cooked beans may be responsible for most of the low digestibility noted. (wz)
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