EFFECT OF ROASTING ON THE NUTRITIONAL-VALUE OF DRY BEANS (PHASEOLUS-VULGARIS)
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1984
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Abstract
Dry beans (Phaseolus vulgaris cv. Tortola Diana) slightly roasted by solid-to-solid heat transfer to 105.degree. C in 3 min were stored at 20.degree. C for 10 mo. After soaking and cooking in boiling water roasted beans achieved eating texture 30 min before the control. There were no major differences in proximate composition. Roasted and unroasted samples prepared at 3 cooking times (for proper texture and plus and minus 30 min) showed no significant differences in net protein ratio (NPR). The NPR values ranged from 3.46 to 3.60 for the 6 samples. Consequently, controlled high temperature-short time roasting inhibits the enzymatic system partly responsible of hardening without impairing the nutritional value of the beans.