Nutritive value of the nuña popping bean

Autor:	Janny van Beem, Julia L. Kornegay, Leonardo Lareo
Rok vydání:	1992
Předmět:	chemistry.chemical_classification Taste Starch food and beverages Plant Science Fabaceae Horticulture Biology Snack food chemistry.chemical_compound chemistry Proximate analysis Amylose Tannin Cultivar Food science
Zdroj:	Economic Botany. 46:164-170
ISSN:	1874-9364 0013-0001
DOI:	10.1007/bf02930631
Popis:	Nunas (Thaseolus vulgaris, Fabaceae), commonly called popping beans, are traditionally grown in the Andean highlands of South America, and are consumed as a snack food after a quick toasting process. Proximate analysis of their nutritive value revealed that nunas have a higher content of starch, amylose, and copper than four dry bean varieties and a lower mean content of protein, phosphorous, iron, and boron. The unique texture and taste of nunas may be related to their high starch content. Antinutritional factors such as lectins were higher in raw and boiled nuna samples than in toasted nunas, while tannin levels did not change from raw to toasted treatments. Overall in-vitro digestibility was slightly lower for toasted nunas than boiled dry bean.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c896124683511b961c0fbdda1bf13e5b https://doi.org/10.1007/bf02930631 Zobrazit plný text záznamu Full text from SpringerLink