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• W1968482458 abstract "Dry beans (Phaseolus vulgaris) were subjected to soaking, cooking or a combination of both prior to fermentation, and then assessed for oligosaccharides, antinutritional factors and in-vitro protein digestibility. Results showed an important decrease in raffinose oligosaccharides and antinutritional factors. However, an increase of trypsin inhibitor and tannin contents occurred respectively in cooked or soaked-cooked fermented beans and in raw or soaked fermented beans. Appreciable improvement in in-vitro protein digestibility was only observed in cooked or soaked-cooked beans. After fermentation, the largest decreases were observed in soaked-cooked beans (92.75%) for raffinose, in cooked beans (31.57%) for phytic acid, in soaked beans (90.86%) for stachyose, and in raw beans for trypsin inhibitor (38.77%). The highest increase due to fermentation was observed in raw beans for in-vitro protein digestibility (1.73%)." @default.
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• W1968482458 date "1994-07-01" @default.
• W1968482458 modified "2023-09-25" @default.
• W1968482458 title "Oligosaccharides, Antinutritional Factors, and Protein Digestibility of Dry Beans as Affected by Processing" @default.
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• W1968482458 doi "https://doi.org/10.1111/j.1365-2621.1994.tb08139.x" @default.
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