Investigations on Dry Beans (Phaseolus Vulgaris L.): Microstructure, Processing, and Antinutrients (Phytic Acid, Tanning, Enzyme Inhibitors)

The role of microstructure in processing and effects of several processing methods on antinutrients of dry beans were investigated. Proximate composition of whole beans showed minor differences among the ten varieties investigated. Most correlations between selected chemical constituents and physical characteristics were relatively low. Dry beans had a well-organized ultrastructure with all the characteristic features of a typical legume. Initial water uptake rates during soaking were characteristic of each variety. The hilum and micropile along with a loosely arranged cell structure on the raphe-side of the hilum, a deeply-grooved hilar fissure, and a narrow tracheid bar were the most important structural features affecting the initial water uptake of beans. The seed coat played a dominant role only after its initial resistance to water uptake was ovecome.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Deshpande, Sudhir Shahurao

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8600161

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/72221