• Chemistry
  • Published 2010

EFFECT OF SOAKING AND COOKING ON THE OLIGOSACCHARIDES AND LECTINS IN RED KIDNEY BEANS ( PHASEOLUS VULGARIS L . )

@inproceedings{Dolan2010EFFECTOS,
  title={EFFECT OF SOAKING AND COOKING ON THE OLIGOSACCHARIDES AND LECTINS IN RED KIDNEY BEANS ( PHASEOLUS VULGARIS L . )},
  author={Gerard M S Dolan},
  year={2010}
}
INTRODUCTION Common beans {Phaseolus vulgaris), owing to their nutrient-dense attributes, offer a potential to be developed as multiple-use products. However, in general, the consumption of beans has rarely gone beyond traditionally processed bean products and their uses. The reason for this stagnancy in the growth of processed bean consumption may be linked to 2 antinutritional factors found in common beans: 1) mainly due to the presence of flatulencecausing oligosaccharides, namely raffinose… CONTINUE READING

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