Effect of cooking on firmness, trypsin inhibitors, lectins and cystine/cysteine content of navy and red kidney beans (Phaseolus vulgaris).
Dhurandhar N.V. | Chang K.C.
The effect of cooking on firmness, trypsin inhibitor (TI) and lectin activities, and cystine/cysteine (Cys) of navy and red kidney beans was investigated. Beans were soaked and cooked in an open-kettle at various temperatures and periods. Navy beans canned by two methods were used for comparisons with the open-kettle cooked beans. The TI activity, lectin activity and Cys content decreased with increasing temperature and/or period. Under some of the cooking conditions, less than 5.5% and 0.1% of TI and lectin activities, respectively, were retained, though the firmness of beans was palatable. Canned navy beans did not have lectin activity but had less than 5% residual TI activity.
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