Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans
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Date
2008
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Food Sciences and Nutrition
Abstract
Four common bean (Phaseolus vulgaris L.) varieties, Kawanda (K)131, K132, NABE4 and
NABE11, were evaluated for the relationship between development of the hard-to-cook (HTC)
defect and changes in nutritional quality during 6-month storage under ambient conditions. All
varieties developed the HTC defect, but the extent was found to vary with variety. Cooking time
increased by 113% in K131, 95.3% in K132, 56.4% in NABE4 and 42.93% in NABE11 after
6 months. The development of the HTC defect was found to be associated with a reduction in
phytic acid content (r2 0.802), in vitro protein digestibility (r2 0.872) and in vitro starch
digestibility (r2 0.729). The susceptibility to the HTC defect during storage could be
attributed to a phytic acid interaction with proteins and carbohydrates, and is also associated
with small seed size. Breeding for large seed size could therefore help reduce the development of
the HTC defect.
Description
Keywords
Common beans, hard-to-cook defect, phytic acid, in vitro protein and starch digestibility
Citation
Nyakuni, G. A., Kikafunda, J. K., Muyonga, J. H., Kyamuhangire, W. M., Nakimbugwe, D., & Ugen, M. (2008). Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans. International Journal of Food Sciences and Nutrition, 59(7-8), 652-659.