Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

Food Research International

Volumn 43, Issue 2, 2010, Pages 589-594

  Wang, N ^a   Hatcher, D W ^a   Tyler, R T ^b   Toews, R ^a   Gawalko, E J ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Bean; Chickpea; Cooking; Dietary fiber; Nutrients

Indexed keywords

ANTI-NUTRITIONAL; BEAN; CICER ARIETINUM; CRUDE PROTEINS; DIETARY FIBERS; DRY WEIGHT; INSOLUBLE DIETARY FIBERS; PHASEOLUS VULGARIS; PHYTIC ACIDS; RESISTANT STARCH; SMALL RED BEAN; SOLUBLE DIETARY FIBER; STACHYOSE; TRYPSIN INHIBITOR ACTIVITY;

DIFFERENTIAL AMPLIFIERS; MANGANESE; MANGANESE COMPOUNDS; MANGANESE REMOVAL (WATER TREATMENT); NUTRIENTS; OLIGOSACCHARIDES; PROTEINS; RESPONSE TIME (COMPUTER SYSTEMS); STARCH; SUGAR (SUCROSE);

FIBERS;

CICER ARIETINUM; LATHYRUS SATIVUS; PHASEOLUS VULGARIS; PISUM SATIVUM; VACCINIUM MACROCARPON;

EID: 75149183539     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.012     Document Type: Article

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