Effects of altitude above sea level on the cooking time and nutritional value of common beans

@article{Bressani1996EffectsOA,
  title={Effects of altitude above sea level on the cooking time and nutritional value of common beans},
  author={R. Bressani and C. Chon},
  journal={Plant Foods for Human Nutrition},
  year={1996},
  volume={49},
  pages={53-61}
}
The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of theOstua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein… Expand
View on Springer
ncbi.nlm.nih.gov
9 Citations
Highly Influential Citations
1
Background Citations
4

9 Citations

Citation Type

Citation Type

Near-infrared spectroscopy (NIRS) evaluation and regional analysis of Chinese faba bean (Vicia faba L.)
To analyze the nutritional composition of faba bean (Vicia faba L.) seed, estimation models were developed for protein, starch, oil, and total polyphenol using near infrared spectroscopy (NIRS). Two… Expand
Factors influencing pulse consumption in Latin America
TLDR
The evolution of the consumption level in the future will depend on the urbanization of the population, access to processed foods and income level, and other factors, such as consumers' taste, the constraints on cooking beans, etc. Expand
Analysis of Consumer Preference in Product Attributes: A Case of Common Beans in Kiambu County, Kenya
Common bean (Phaseolus vulgaris L.) is an important source of livelihood and food for approximately three million households in Kenya. Consumers appreciate common bean more due to its nutritional… Expand
HOUSEHOLD ENERGY AND HEALTH IN GUATEMALA : ANNOTATED BIBLIOGRAPHY ( Updated : August 2001
The following bibliography is a reference tool for planning household energy and health intervention studies in Guatemala. Articles and reports referenced herein describe the improved stoves… Expand
Modelling the energy and exergy utilisation of the Mexican non-domestic sector: a study by climatic regions
This paper presents the development of a bottom-up stock model to perform a holistic energy study of the Mexican non-domestic sector. The current energy and exergy flows are shown based on a… Expand
Capacidade de cocção de grãos de feijão em função do genótipo e da temperatura da água de hidratação
Objetivou-se, neste trabalho, avaliar o efeito da temperatura da agua de embebicao sobre a capacidade de hidratacao/coccao, e se a hidratacao pode ser um indicativo do menor tempo de coccao em graos… Expand
Common Beans Cooked at High Altitudes Have Higher Trypsin Inhibitor Activity and Lower Protein Digestibility Than Beans Cooked at Sea Level
Biomass Energy Heat Provision for Cooking and Heating in Developing Countries
Biomass Energy biomass energy Heat Provision biomass energy heat provision for Cooking and Heating in Developing Countries biomass energy in developing countries

References

SHOWING 1-10 OF 22 REFERENCES
Preliminary study of the factors that determine nutrient composition of bean-cooking broth
TLDR
The results indicated that cultivars, but mainly cooking and soaking time, cooking method, and seed size were all important factors in determining brean-broth composition, mainly of total solids. Expand
Water uptake during cooking of dry beans (Phaseolus vulgaris L.)
Water uptake during cooking of ten dry bean (Phaseolus vulgaris L.) varieties was investigated. Water uptake during early stages of cooking was characteristic of the variety. Although the optimal… Expand
Effect of cooking and of amino acid supplementation on the nutritive value of black beans (Phaseolus vulgaris L.
TLDR
The work described here was undertaken to determine the limiting amino acids in cooked beans and the effect of the duration of cooking on the biological value of their proteins. Expand
TEMPERATURE DEPENDENCE OF HYDRATION RATE AND EFFECT OF HYDRATION ON THE COOKING RATE OF DRY LEGUMES
Dry beans and peas are commercially hydrated for 12–16 hr at room temperature prior to processing. Hydration is usually considered necessary to decrease cooking times and increase the drained weight.… Expand
INFLUENCE OF TIME AND CONDITIONS OF STORAGE ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF A DRY BEAN (Phaseolus vulgaris, L.) VARIETY ROSINHA G2
The influence of storage on dry bean was studied for 6 months under three different conditions of temperature and relative humidity (RH): A. 12°C. 52% RH: B. 25°C. 65-10% RH: and C. 37°C. 76% RH.… Expand
Implications of genetic variability for dry bean cooking time and novel cooking methods for fuelwood conservation in Rwanda
This study was conducted to determine how fast and slow cooking dry bean cultivars and novel cooking methods affected firewood use, cooking time, and cooked bean texture among 15 homesteads in… Expand
Accelerated development of the hard-to-cook state in beans
Differential scanning calorimetry (DSC) of a 2:1 (w/w) mixture of water and fresh pinto beans (freeze-dried and ground) showed two endotherms at 80.5° and 100°C that were assigned to starch gel… Expand
Effect of heat treatment of legumes on available lysine
The newer dye-binding capacity difference method of measuring available lysine in legumes was shown to agree extremely well with the established but laborious fluorodinitrobenzene method. This was… Expand
Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris)
Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans (Phaseolus vulgaris L.). A salt… Expand
Effect of Processing On Selected Nutrients of Beans (Phaseolus vulgaris)
TLDR
When all selections are taken into account, no significant differences were observed between raw dry and processed beans with respect to Fe, Mn, protein, and fat content, but there were significant differences withrespect to Ca, Mg, P, Na, Cl, and K. Expand
...
1
2
3
...