Effects of Dehulling on Phytic Acid, Polyphenols, and Enzyme Inhibitors of Dry Beans (Phaseolus vulgaris L.)
Journal of Food Science
Effects of dehulling on phytic acid; trypsin, chymotrypsin, and α-amylase inhibitory activities; and tannins of ten cultivars of dry beans (Phaseolus vulgaris L.) were investigated. Phytic acid content of whole beans ranged from 1.16-2.93%. Dehulling significantly increased the phytic acid content of beans (range 1.63-3.67%). Dehulling also increased trypsin, chymotrypsin, and α-amylase inhibitory activities of the beans. Tannin contents of whole and dehulled beans ranged from 33.7-282.8 and 10.0-28.7 me. catechin equivalent/100g beans, respectively. Removal of seed coats lowered the tannin content of beans by 68–95%. Tannins were not detected in white seeded cultivars of Sanilac, Great Northern, and Small White. Dehulling significantly improved the in vitro digestibility of bean proteins.
Deshpande, S.S., Sathe, S.K., Salunkhe, D.K. and Cornforth, D.P. 1982. Effects of dehulling on phytic acid, polyphenols, and enzyme inhibitors of dry beans (Phaseolus vulgaris L.) J. Food Sci. 47:1846.
Originally published by Wiley Interscience. Abstract and full text available via remote link.