Lipid, saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans as influenced by soaking and canning
1990
Drumm, T.D. | Gray, J.I. | Hosfield, G.L. | Uebersax, M.A.
The effects of soaking and canning on the lipid, saccharide, protein, phenolic acid and saponin contents of four market classes (navy, dark red kidney, pinto and black turtle soup) of dry beans (Phaseolus vulgaris L) were determined. These compounds are potential flavour precursors. Significant (P < 0.05) decreases in the content of the saccharide, non-protein nitrogen, phenolic acid and saponin contents occurred with processing. Lipid composition and total nitrogen content of the raw and canned beans were not significantly (P < 0.05) different. Leaching and thermal degradation of these components contributed to the decreases in their content.
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