Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

“…Yasmin et al [98] soaked red KBs in water, citric acid and sodium bicarbonate solutions, respectively, and found that the content of tannin remained unchanged after soaking in aqueous solution, while soaking in citric acid and sodium bicarbonate solutions could effectively reduce the content of tannin, and phytic acid remained unchanged after different soaking treatments. Zhu et al [99] soaked red KBs in CaCl 2 solution and found that the migration of exogenous calcium and its enrichment in cotyledons contribute to the activation of phytase, thereby greatly accelerating the hydrolysis of phytic acid in KBs. Haileslassie et al [100] treated red KBs with either soaking or cooking after germination, and observed that red KBs subjected to 72 h of germination followed by steaming showed a significant reduction in both tannin and phytate content, with reductions of 22.5% and 39.0%, respectively.…”

Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties

“…22,23 NSPs extracted from kidney beans usually contain the residues of proteins or polyphenols in the form of glycoproteins 16,24 or cross-linked as pectin-cation-phytate. 25 In this case, the release of nutrients is restricted, 26 and the stability of NSP emulsions is affected with the development of hard-to-cook (HTC) defect. 27,28 Therefore, it is important to understand the interactions between NSPs and other bioactive molecules in kidney beans.…”