EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS (Phaseolus vulgaris).

González Ponce, Christopher; Ortega Rojas, Ruth Marcela; Estevez, Sumito; Poblete, T; Rebolledo, K; Barrera, C; Ulloa, D; Valenzuela, M; Valenzuela, C; Pavez, E; Mendoza, R; Narbona, C; Gonzalez, J

dc.creator	González Ponce, Christopher
dc.creator	Ortega Rojas, Ruth Marcela
dc.creator	Estevez, Sumito
dc.creator	Poblete, T
dc.creator	Rebolledo, K
dc.creator	Barrera, C
dc.creator	Ulloa, D
dc.creator	Valenzuela, M
dc.creator	Valenzuela, C
dc.creator	Pavez, E
dc.creator	Mendoza, R
dc.creator	Narbona, C
dc.creator	Gonzalez, J
dc.date	2020-11-10
dc.identifier	http://www.jcchems.com/index.php/JCCHEMS/article/view/1382
dc.identifier	10.4067/S0717-97072020000404937
dc.description	The family of Fabaceae has been fundamental into the traditional nutrition in South America, including Chile, however in this country has reduce consumption of legumes between children in school age. This investigation pursued establish the impact over nutritional and no nutritional composition of chilean beans (Phaseolus vulgaris) exposed to cook and germination. The results obtained has shown the cooked samples has decreased the contain of iron and also diminished in total minerals from ashes analysis, instead the germinated samples increased both. Total proteins determined by Kjeldahl method exhibit no change for cooked and germinated beans in relation to control without treatment, while phytic acid increased and lectins decreased with the action of cook or germination of P.vulgaris. All the analysis was supported by statistical assessment and suggest the beans germination is a good alternative to improve the variety of recipes available to prepare beans in other attractive presentations on the subject of promote the children intake.	en-US
dc.format	application/pdf
dc.language	eng
dc.publisher	Sociedad Chilena de Química	en-US
dc.relation	http://www.jcchems.com/index.php/JCCHEMS/article/view/1382/415
dc.rights	Copyright (c) 2020 SChQ	en-US
dc.rights	https://creativecommons.org/licenses/by-nc-sa/4.0	en-US
dc.source	Journal of the Chilean Chemical Society; Vol 65 No 4 (2020): Journal of the Chilean Chemical Society; 4937-4942	en-US
dc.source	0717-9707
dc.source	0717-9324
dc.subject	lectins	en-US
dc.subject	phytic acid	en-US
dc.subject	iron	en-US
dc.subject	Hemagglutinating	en-US
dc.title	EFFECT OF GERMINATION AND COOKING ON IRON CONTENT, PHYTIC ACID AND LECTINS OF FOUR VARIETIES OF CHILEAN BEANS (Phaseolus vulgaris).	en-US
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion

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