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Effect of different soaking and cooking methods on the physical characteristics, phytic acid content and protein digestibility of red kidney beans



Effect of different soaking and cooking methods on the physical characteristics, phytic acid content and protein digestibility of red kidney beans



Pakistan Journal of Scientific and Industrial Research 45(1): 41-45



The effect of different soaking and cooking methods on some physical characteristics, phytic acid content and protein digestibility of red kidney beans is reported. Soaking of kidney beans in 4% acetic acid solution gave rise to lower hydration capacity, hydration index, swelling capacity and cooking time than soaking in tap water. Phytic acid contents of red kidney beans were reduced to various extents on soaking in different solutions at 30 degrees C and 100 degrees C.

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Accession: 003727275

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