Abstract
SummaryChemical composition, mineral analysis, in vitro starch digestibility, and amino acid analysis of a kidney bean (Phaseolus vulgaris. L.), grown in Chongqing, China, were carried out in 2011. The results showed that the bean flour contained low reducing sugar (0.79%) and fat (2.72%), but high protein (24.8%) and starch (44.84%). Mineral analysis indicated high Mg and Ca contents with low Na/K ratio (0.04). The proportions of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) were 39.64%, 41.46% and 18.90% respectively. And the variation in their proportions, along with prolonged heating time, showed increase in RDS, and decrease in SDS and RS, but the SDS + RS amount can still account for major parts (51.63%) of the total starch after a 90‐min pre‐cooking. Comparing the amino acid contents of the bean sample with recommended profile FAO/WHO/UNU (1985), the results fulfil the standard except threonine and lysine, whose contents are slightly lower than the requirements (0.93 and 0.85).
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