Effect of instant controlled pressure-drop on the non-nutritional compounds of seeds and sprouts of common black bean (Phaseolus vulgaris L.)
Cardador Martínez, Anaberta [autora] | Martínez Tequitlalpan, Yara [autora] | Gallardo Velazquez, Tzayhri [autora] | Sánchez Chino, Xariss Miryam [autora]
| Martínez Herrera, Jorge [autor]
| Corzo Ríos, Luis Jorge [autor]
| Jiménez Martínez, Cristian [autor].
Tipo de material: 



Tipo de ítem | Biblioteca actual | Colección | Signatura | Estado | Fecha de vencimiento | Código de barras |
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Artículos | Biblioteca Electrónica Recursos en línea (RE) | ECOSUR | Recurso digital | ECO400000060929 |
Acceso en línea sin restricciones
The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23–29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4–14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds. eng