Soaking the Common Bean in a Domestic Preparation Reduced the Contents of Raffinose-Type Oligosaccharides but Did Not Interfere with Nutritive Value.

Avaliação química e nutricional do feijão carioca (Phaseolus vulgaris L.) cozido por diferentes métodos

“…Para a digestibilidade da proteína (Tabela 4) não houve diferença significativa entre as amostras sem maceração e maceradas com a utilização da água, como contatado por Queiroz et al (2002). Digestibilidade menor foi encontrada nas amostras maceradas e cozidas em outra água.…”

Obesity and Clinical Riskiness Relationship: Therapeutic Management by Dietary Antioxidant Supplementation—a Review

“…In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia [90]. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites [91].…”

“…Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle [90]. Elevated blood levels of homocysteine are an independent risk factor for heart attack, stroke, or peripheral vascular disease [91]. Kidney beans' good supply of magnesium puts yet another plus in the column of its beneficial cardiovascular effects.…”

Optimization of extraction methods for determination of the raffinose family oligosaccharides in leguminous vine peas (Pisum sativum L.) and effects of blanching

“…However, the presence of the flatulence-causing raffinose family oligosaccharides (RFOs; raffinose, stachyose and verbascose) in legume seeds limits the nutritional value of soybean meal and other legumes (Leske et al, 1993). A great deal of research has therefore been carried out through breeding and processing methods in order to reduce the content of these oligosaccharides (Graham et al, 2002;Ibrahim et al, 2002;Queiroz Kda et al, 2002;Vijayakumari et al, 1996). On the other hand, as a result of recent reports of the prebiotic properties of RFOs (Liying et al, 2003;Trindade et al, 2003;Tzortzis et al, 2004), there is reason to revalue these oligosaccharides as food ingredients for humans in affluent societies.…”