Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Effects of soaking and thermal treatment on nutritional quality of three varieties of common beans (Phaseolus vulgaris L.) from Madagascar

Abstract The aim of this study was to evaluate the effects of soaking and thermal treatment on proteins, anthocyanins, α‐galactosides (stachyose, raffinose), tannins and inositol hexaphosphate (IP6), under different conditions, of three Phaseolus vulgaris L. varieties from Madagascar; and evaluate c...

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Bibliographic Details
Main Authors: Mboahangy Ravoninjatovo, Charlotte Ralison, Adrien Servent, Gilles Morel, Nawel Achir, Herimihamina Andriamazaoro, Manuel Dornier
Format: Article
Language:English
Published: Wiley 2022-12-01
Series:Legume Science
Subjects:
geometrical properties
nutritional quality
Soaking
thermal treatment
Online Access:https://doi.org/10.1002/leg3.143

Internet

https://doi.org/10.1002/leg3.143

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