Soaking and cooking parameters of tepary beans: effects of cooking time and cooking temperature on hardness and activity of nutritional antagonists |
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| Authors: | Ms Salam A R Kabbara Ibrahim R Abbas Joseph C Scheerens Ann M Tinsley James W Berry |
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| Institution: | (1) Department of Nutrition and Food Science, University of Arizona, 85721 Tucson, AZ, USA;(2) Present address: 3524 W. Del Monte #4, 92804 Anahelim, CA, USA |
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| Abstract: | Tepary samples were examined for patterns of hydration, dry matter losses during the processes of soaking and cooking, residual hardness in partially cooked samples and heat lability of endogenous proteinaceous antinutritional factors. At 24 °C, teparies imbibed water equivalent to their weight (100% hydration) in 4 h and continued to absorb water rapidly for an additional 4 h before reaching an equilibrium hydration. During the processes of soaking and cooking, materials leached from raw beans represented 7.3 and 13.5% of their dry weight, 4.3 and 12.4% of their protein content, 7.1 and 12.2% of their stored carbohydrate and 22.4 and 33.4% of their mineral levels, respectively. In samples prepared at different cooking times (60, 90, 120, 150, 180 min) and cooking temperatures (80, 85, 90, 95°C), longer times and higher temperatures resulted in greater reductions in residual bean hardness; interactive effects of time and temperature treatments were significant. Residual activity of trypsin and chymotrypsin inhibitors in partially-cooked samples appeared to be negligible. In addition, at least 80% of the original hemaglutinating activity of lectins in raw beans was lost during partial-cooking of samples under all cooking regimes. |
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| Keywords: | tepary bean bean hardness sclerema antinutritional factor lectin chymotrypsin inhibitor trypsin inhibitor |
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