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Effects of soaking and cooking on physical characteristics, tannin contents and protein digestibility of kidney beans (Phaseolus vulgaris L.)



Effects of soaking and cooking on physical characteristics, tannin contents and protein digestibility of kidney beans (Phaseolus vulgaris L.)



Pakistan Journal of Scientific and Industrial Research 39(9/12): 195-199



The effects of soaking and cooking on some physical characteristics, tannin content and in vitro protein digestibility of P. vulgaris seeds were determined. Soaking seeds in sodium bicarbonate solution decreased hydration capacity, hydration index, swelling capacity and cooking time than soaking in water or neutral sodium chloride solution. Seed tannin content was reduced by soaking at 30 degrees and 100 degrees C for 30-90 min.

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Accession: 003121041

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