The domestic processing of the common bean resulted in reduction in the antinutritional factors phytates and tannins, in the starch content and in the flatulence factors raffinose, stachiose and verbascose;O processamento doméstico do feijão-comum ocasionou uma redução nos fatores antinutricionais fitatos e taninos, no teor de amido e em fatores de flatulência rafinose, estaquiose e verbascose

Archivos Latinoamericanos de Nutricion

Volumn 51, Issue 3, 2001, Pages 276-283

  De Oliveira, Admar Costa ^a   Da Silva Queiroz, Keila ^a   Helbig, Elizabete ^a   Pissini Machado Reis, Soely Maria ^a   Carraro, Francisco ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Common bean; Nutritive value; Phytates; Protein; Raffinose type oligosaccharides; Soaking; Starch; Tannins

Indexed keywords

CARBOHYDRATE; GLUCOSIDE; OLIGOSACCHARIDE; PHYTIC ACID; RAFFINOSE; STACHYOSE; STARCH; TANNIN DERIVATIVE;

ANIMAL; ARTICLE; BEAN; CHEMISTRY; COOKING; DIGESTION; FLATULENCE; FOOD HANDLING; MALE; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; RAT; WISTAR RAT;

ANIMALS; CARBOHYDRATES; COOKERY; DIGESTION; FLATULENCE; FOOD HANDLING; GLUCOSIDES; MALE; NUTRITIVE VALUE; OLIGOSACCHARIDES; PHASEOLUS; PHYTIC ACID; RAFFINOSE; RATS; RATS, WISTAR; STARCH; TANNINS;

EID: 0041034340     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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