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Abstract
AbstractThe effects of soaking and canning on the lipid, saccharide, protein, phenolic acid and saponin contents of four market classes (navy, dark red kidney, pinto and black turtle soup) of dry beans (Phaseolus vulgaris L) were determined. These compounds are potential flavour precursors. Significant (P < 0.05) decreases in the content of the saccharide, non‐protein nitrogen, phenolic acid and saponin contents occurred with processing. Lipid composition und totul nitrogen content of the raw and canned beans were not signifiiantly (P < 0.05) different. Leuching and thermal degradation of these components contributed to the decreases in their content.
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