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Nutritional and biological qualities of the ripened beans of Canavalia maritima from the coastal sand dunes of India
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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
<
0.05
) than the rats which received the raw bean diet. The low protein quality of beans warrants appropriate thermal processing to eliminate antinutritional factors.
MathDoc/Centre Mersenne
Title: Nutritional and biological qualities of the ripened beans of Canavalia maritima from the coastal sand dunes of India
Description:
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
<
0.
05
) than the rats which received the raw bean diet.
The low protein quality of beans warrants appropriate thermal processing to eliminate antinutritional factors.
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