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

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...

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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
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