Thermodynamic analysis of the temperature dependance of procyanidin binding to bovine serum albumin (BSA) and bean glycoprotein G-1 suggested predominantly hydrophobic and hydrophilic binding, respectively. A cis-parinaric acid fluorescence assay for surface hydrophobicity supported amphiphilic interactions of procyanidin. Heat denatured G-1 had a surface hydrophobicity greater than native G-1. Procyanidin dimer and trimer inhibited trypsin digestion of BSA. In vitro digestibility and Tetrahymena-Protein Efficiency Ratio (t-PER) were inversely related to procyanidin concentration. Procyanidin intubation restricts rat growth and damages intestinalvilli. Procyanidins intubated with food or as dry beans were not as inhibitory as procyanidins intubated alone. Digestibility and PER of tempeh prepared with red beans and corn were less than the digestibility and PER of soybean tempeh. Tempeh, Rhizopus oligosporus, fermentation did not improve digestibility or nutritional quality of dry black beans.The common dry bean, Phaseolus vulgaris, is a grain legume consumed in large quantities around the world. Black and other colored beans provide appreciable protein, vitamins, minerals and calories for rural and urban populations of developing countries. The nutritional importance of beans is great since access to protein of animal origin is limited. Legumes and cereals, which contain complementary proteins, provide protein of greater quality than consumption of legumes or cereals alone. However, consumption of beans and cereals in a favorable nutritional quality ratio and amount tends to be infrequent in developing countries. World production of legumes appears to be declining compared to production and greater yields of cereals. Legume production, however, is still encouraged internationally to fix atmospheric nitrogen and contribute to increased soil fertility in developing countries. Dry
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