Effect of alkali treatments on the nutritive value of common bean (Phaseolus vulgaris).

Abstract

The effect of alkali treatments of common bean seeds with red seed coat on the stability of antinutritional factors such as tannins, phytates and trypsim inhibitors, vitamins such as niacin and riboflavin and on protein quality has been studied. The samples were processed by soaking and pressure cooking in alkalies such as sodium hydroxide, sodium carbonate and sodium bicarbonate. At low temperature sodium carbonate and at high temperature sodium bicarbonate were found to be most effective in the extraction of tannins. At both low and high temperatures sodium carbonate was found to be more efficient in destruction of phytates. In the case of trypsin inhibitors, extraction at both low and high temperatures with sodium bicarbonate was most effective. Sodium hydroxide treatment was found to be better as far as the retention of niacin and riboflavin was considered.