EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )

ABSTRACT The family of Fabaceae has been fundamental into the traditional nutrition in South America, including Chile, however in this country has reduce consumption of legumes between children in school age. This investigation pursued establish the impact over nutritional and no nutritional composi...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Poblete,T, Rebolledo,K, Barrera,C, Ulloa,D, Valenzuela,M, Valenzuela,C, Pavez,E, Mendoza,R, Narbona,C, González,J, Estevez,S, Ortega,R, González,C
Lenguaje:	English
Publicado:	Sociedad Chilena de Química 2020
Materias:	Beans Lectins Phytic acid Germinated Hemagglutinating
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072020000404937
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0717-97072020000404937
record_format	dspace
spelling	oai:scielo:S0717-970720200004049372020-12-03EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )Poblete,TRebolledo,KBarrera,CUlloa,DValenzuela,MValenzuela,CPavez,EMendoza,RNarbona,CGonzález,JEstevez,SOrtega,RGonzález,C Beans Lectins Phytic acid Germinated Hemagglutinating ABSTRACT The family of Fabaceae has been fundamental into the traditional nutrition in South America, including Chile, however in this country has reduce consumption of legumes between children in school age. This investigation pursued establish the impact over nutritional and no nutritional composition of chilean beans ( Phaseolus vulgaris ) exposed to cook and germination. The results obtained has shown the cooked samples has decreased the contain of iron and also diminished in total minerals from ashes analysis, instead the germinated samples increased both. Total proteins determined by Kjeldahl method exhibit no change for cooked and germinated beans in relation to control without treatment, while phytic acid increased and lectins decreased with the action of cook or germination of P.vulgaris . All the analysis was supported by statistical assessment and suggest the beans germination is a good alternative to improve the variety of recipes available to prepare beans in other attractive presentations on the subject of promote the children intake.info:eu-repo/semantics/openAccessSociedad Chilena de QuímicaJournal of the Chilean Chemical Society v.65 n.4 20202020-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072020000404937en10.4067/S0717-97072020000404937
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Beans Lectins Phytic acid Germinated Hemagglutinating
spellingShingle	Beans Lectins Phytic acid Germinated Hemagglutinating Poblete,T Rebolledo,K Barrera,C Ulloa,D Valenzuela,M Valenzuela,C Pavez,E Mendoza,R Narbona,C González,J Estevez,S Ortega,R González,C EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )
description	ABSTRACT The family of Fabaceae has been fundamental into the traditional nutrition in South America, including Chile, however in this country has reduce consumption of legumes between children in school age. This investigation pursued establish the impact over nutritional and no nutritional composition of chilean beans ( Phaseolus vulgaris ) exposed to cook and germination. The results obtained has shown the cooked samples has decreased the contain of iron and also diminished in total minerals from ashes analysis, instead the germinated samples increased both. Total proteins determined by Kjeldahl method exhibit no change for cooked and germinated beans in relation to control without treatment, while phytic acid increased and lectins decreased with the action of cook or germination of P.vulgaris . All the analysis was supported by statistical assessment and suggest the beans germination is a good alternative to improve the variety of recipes available to prepare beans in other attractive presentations on the subject of promote the children intake.
author	Poblete,T Rebolledo,K Barrera,C Ulloa,D Valenzuela,M Valenzuela,C Pavez,E Mendoza,R Narbona,C González,J Estevez,S Ortega,R González,C
author_facet	Poblete,T Rebolledo,K Barrera,C Ulloa,D Valenzuela,M Valenzuela,C Pavez,E Mendoza,R Narbona,C González,J Estevez,S Ortega,R González,C
author_sort	Poblete,T
title	EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )
title_short	EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )
title_full	EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )
title_fullStr	EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )
title_full_unstemmed	EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )
title_sort	effect of germination and cooking on iron content, phytic acid and lectins of four varieties of chilean beans ( phaseolus vulgaris )
publisher	Sociedad Chilena de Química
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072020000404937
work_keys_str_mv	AT pobletet effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT rebolledok effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT barrerac effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT ulload effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT valenzuelam effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT valenzuelac effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT paveze effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT mendozar effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT narbonac effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT gonzalezj effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT estevezs effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT ortegar effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris AT gonzalezc effectofgerminationandcookingonironcontentphyticacidandlectinsoffourvarietiesofchileanbeansphaseolusvulgaris
_version_	1714200951832707072

EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS ( Phaseolus Vulgaris )

Ejemplares similares