Nutritional and biological qualities of the ripened beans of Canavalia maritima from the coastal sand dunes of India
| Autor: | A. B. Arun, Chiu-Chung Young, N.S. Raviraja, B. Bhagya, Kandikere R. Sridhar |
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| Rok vydání: | 2009 |
| Předmět: |
Nitrogen balance
Hot Temperature Low protein Linolenic acid India General Biochemistry Genetics and Molecular Biology Valine Botany Hydroxybenzoates Animals Cooking Food science Amino Acids Desiccation Plant Proteins Minerals General Immunology and Microbiology biology Nutritional Requirements technology industry and agriculture food and beverages General Medicine Canavalia biology.organism_classification Lipids Rats Hemagglutinins Canavalia rosea Plant protein Seeds Infant Food Trypsin Inhibitors General Agricultural and Biological Sciences Tannins Protein quality |
| Zdroj: | Comptes Rendus Biologies. 332:25-33 |
| ISSN: | 1631-0691 |
| DOI: | 10.1016/j.crvi.2008.09.013 |
| Popis: | Raw and pressure-cooked ripened beans of Canavalia maritima were assessed for nutritional quality. The beans possess high protein, carbohydrate, fiber and energy contents. Potassium, magnesium, zinc and manganese of the raw and cooked beans meet NRC/NAS recommended pattern for infants. The essential amino acids (threonine, valine, isoleucine, leucine, tyrosine/phenylalanine and lysine) in raw and cooked ripened beans fulfill the FAO/WHO/UNU recommended pattern for adults. Oleic acid in raw beans and linolenic acid in cooked beans were highest and linoleic and arachidonic acids were confined to raw beans. Cooking lowered the total phenolics, while tannins were negligible and devoid of orthodihydric phenols and trypsin inhibitors. Hemagglutinating activity decreased up to 50% in cooked beans. Rats fed with a pressure-cooked bean diet showed significant elevation of all growth and nitrogen balance parameters (P |
| Databáze: | OpenAIRE |
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