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Determination of dietary fiber, and ...

Ospina, Maria Teresa.

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Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes./
作者:	Ospina, Maria Teresa.
面頁冊數:	75 p.
附註:	Source: Masters Abstracts International, Volume: 39-02, page: 0429.
Contained By:	Masters Abstracts International39-02.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1401164
ISBN:	0599920084

Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes.
Ospina, Maria Teresa.

Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes. - 75 p.

Source: Masters Abstracts International, Volume: 39-02, page: 0429.

Thesis (M.S.)--Michigan State University, 2000.

Dry seeds of common bean (<italic>Phaseolus vulgaris</italic> L.) are considered hard to digest and often cause gastrointestinal discomfort. Carbohydrates and protein contribute to this distress. Dry bean also has low starch digestibility and its incomplete digestion and absorption in the small intestine leads to fermentation after it enters the colon. In the bean sample preparation the particle size of cook and raw beans was comparable by grinding the freeze-dried samples so they would pass through a 40 and 60-mesh screen, respectively. In order to establish variability among different bean genotypes, determination of indigestible starch was performed on forty-one different bean genotypes, and two processing technologies—cooked and raw beans. In the determination of total dietary fiber, an indigestible residue is obtained. Statistics were used to declare significance for the variables indigestible residue, and indigestible starch. Cooked beans had higher amounts of indigestible residue and indigestible starch than raw beans. Determinations were also made for indigestible protein. In most of the genotypes, higher mean values of indigestible protein were obtained in cooked bean samples than raw bean samples. Results indicated that cooking beans increases the amount of indigestible starch and probably indigestible protein when compared with raw bean seeds.

ISBN: 0599920084Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes.
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502 $a Thesis (M.S.)--Michigan State University, 2000.
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