Abstract
ABSTRACTEasy‐and hard‐to‐cook bean seeds were cooked by different heat treatments (100–125°C for 1–12 hr). Amino acid composition, tannins, phytic acid and trypsin inhibitor activity were determined. Almost all essential amino acids declined after cooking. Less than 10% of total tannins were decomposed during cooking, while up to 50% were leached to the cooking liquor. Retention of phytic acid in cooked beans was significantly lower than in cooked bean‐liquor mixtures. Loss of phytic acid due to leaching was much higher for easy‐to‐cook beans than for hard‐to‐cook ones. Apparent retention of trypsin inhibitor activity amounted to about 50%. Optimum heat treatments were 125°C at 1 hr for easy and 120°C at 2 hr for hard‐to‐cook beans.
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