Effects of Processing on Digestibility of Selected Common Bean Landraces Grown in Uttarakhand (India)

摘要

Five bean landraces were selected from different geographical provenances of Uttarakhand and processed to evaluate the in-vitro digestibility of protein and starch. Cooking, dehuUing, soaking and cooking resulted in decrease of protein and starch content compared with the unprocessed beans. Processed beans showed significantly less (p<0.05) total phenolic content (TPC) and dehuUing caused maximum decrease. An increase in in-vitro protein digestibility (IVPD) was noted in the processed beans. Pur-1 showed significant increase in digestibility, where IVPD increased from 70.0% to 89.2% on soaking. An inverse correlation was observed in the amount of TPC and protein digestibility. In-vitro starch digestibility (IVSD) of uncooked bean samples varied between landraces from 35.2% for Josh-1 to 63.7% for Mun-1. There was no significant difference between raw and dehuUed beans, but cooking with or without soaking significantly improved the digestibility. The maximum increase in digestibility was observed incase of Josh-1 where the IVSD increased from 35.5% to 57.8%. Loss of TPC by dehuUing did not have an appreciable effect on starch digestibility.