Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varietiesComposición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja

Abstract

The consumption of legume seeds in developing countries is very important because of their low cost and valuable nutritional characteristics (high protein, digestible and indigestible carbohydrates, and polyphenols content). However, limited information is available on the indigestible carbohydrates and the antioxidant capacity of legumes growing in Mexico. The cooked seeds of three Mexican pulses (black bean, chickpea, and lentil) were evaluated regarding their chemical composition, in vitro starch digestibility, polyphenols content and antioxidant capacity. The highest protein contents were recorded in chickpeas and lentils with no difference between them. Black bean presented the highest dietary fiber, resistant starch, and total indigestible fraction contents. The highest polyphenols and anthocyanins contents were shown by lentil and black bean, respectively. However, black bean exhibited the highest antioxidant capacity, which suggess an important role for anthocyanins in this effect. Present data confirm these legumes as a good source of indigestible carbohydrates and natural antioxidants; their consumption might have a role in preventing diabetes and other chronic-degenerative diseases.