Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico
Common beans are one of the main protein sources for a large population because they are a valuable source of carbohydrates and proteins. In this study, the effect of cooking on the concentration of nutritional and non-nutritional compounds in eight varieties of Phaseolus vulgaris and two varieties of Phaseolus coccineus was evaluated. The nutritional composition of raw seeds varied significantly among all analyzed bean varieties. P. coccineus varieties presented greater concentrations of total phenolic compounds than those observed in the P. vulgaris varieties. After cooking, the concentration of total dietary fiber increased significantly, moreover, a decrease in non-nutritional compounds was achieved compared to those in the raw seeds. Changes in the compound contents were not correlated with the cooking time to which each variety was subjected. These results could be used to determine how these components are modified during the development of processed foods since they may be beneficial due to their nutraceutical characteristics.
| Main Authors: | , , , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Subjects: | Phaseolus vulgaris, Phaseolus coccineus, Frijoles, Contenido de nutrientes, Compuestos fenólicos, Composición química, |
| Online Access: | https://doi.org/10.1016/j.ijgfs.2020.100206 |
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| Summary: | Common beans are one of the main protein sources for a large population because they are a valuable source of carbohydrates and proteins. In this study, the effect of cooking on the concentration of nutritional and non-nutritional compounds in eight varieties of Phaseolus vulgaris and two varieties of Phaseolus coccineus was evaluated. The nutritional composition of raw seeds varied significantly among all analyzed bean varieties. P. coccineus varieties presented greater concentrations of total phenolic compounds than those observed in the P. vulgaris varieties. After cooking, the concentration of total dietary fiber increased significantly, moreover, a decrease in non-nutritional compounds was achieved compared to those in the raw seeds. Changes in the compound contents were not correlated with the cooking time to which each variety was subjected. These results could be used to determine how these components are modified during the development of processed foods since they may be beneficial due to their nutraceutical characteristics. |
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