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RESUMENEfecto del almacenamiento y métodos de preparación de aceitunas de mesa sobre la composición y valor nutritivo de las aceitunas.Tres tipos de aceitunas de mesa -verdes estilo español, negras naturales estilo kalamata y negras naturales -fueron preparadas a par tir d e ace itunas de la variedad Memecik y s u composición química y valor nutritivo fue analizado durante su procesado y almacenamiento. Se determinaron: la humedad, la grasa y su composición en ácidos grasos, la fibra cruda y proteí-na, los azúcares totales y reductores, el cloruro sódico y la ceniza, la acidez, el pH y algunos minerales en muestras de pulpa de aceituna de mesa. El valor calórico de los tres tipos de aceitunas fueron calculados a partir del contenido en proteína, hidrato de carbono y grasa. Todos los resultados obtenidos durante el procesado y almacenamiento para los tres tipos de aceitunas de mesa son discutidos minuciosamente. PALABRAS-CLAVE: Aceituna de mesa -AlmacenamientoComposición química -Métodos de preparación -Valor nutritivo. SUMMARYThe effect of table olive preparing methods and storage on the composition and nutritive value of olives.Three types of table olives -green ,kalamata and black-were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage. Data are provided for moisture, oil and its fatty acid composition, crude fiber and protein, total and reducing sugars, sodium chloride and ash, titratable acidity, pH value and some minerals in table olive flesh samples.The caloric values of three types of olives were calculated by using the content of protein, carbohydrates and oil. Results for three types of table olives obtained during processing and storage are discussed in detail.

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The phytic acid, tannin and total phenol content of different varieties of dry beans were investigated. The trypsin inhibitor activity and protein digestibility were also determined in raw and cooked dry bean. The effects of different cooking methods, which are commonly used domestically and in commercial restaurants were investigated. The results obtained showed that dry beans had 1.51% phytic acid, 0.56% total phenols, 0.06% tannin, 3374.74 TUI g )1 (trypsin unit inhibitor per gram) trypsin inhibitor activity and 70.74% in vitro protein digestibility as average. Among the cultivars, Ç alı had higher contents of phytic acid, total phenols, tannins and trypsin inhibitor activity than the others, while Dermason variety had the highest value in protein digestibility (72.24%). Important reductions were observed in phytic acid, total phenol, tannin contents and trypsin inhibitor activity in soaked-cooked beans and pressure-cooked beans. The soakedcooking method caused a higher reduction in antinutrients in all the dry bean varieties. Significant improvement in the digestibility of protein also occurred after two different cooking methods.