Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa

By E. A. Shimelis, S. Rakshit. 2007

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Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.) (2013, background): “Shimelis and Rakshit (2007) found that both soaking and cooking/ autoclaving caused a significant reduction in tannins contents of kidney bean, and the combined effect was significantly higher than cooking or soaking alone.”
Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden (2018, background): “…(2014), Hefni et al. (2015), Khattab and Arntfield (2009), Martínez-González et al. (2008), Nkundabombi et al. (2016), Pedrosa et al. (2015), Polak et al. (2015), Rehman and Shah (2005), Sandberg (2007), Shi et al. (2017), Shimelis and Rakshit (2007), Wang et al. (2008) and Luo et al. (2014).”
Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. (2010, methodology): “…other than pure water – sodium chloride (NaCl), sodium bicarbonate (NaHCO3) and mixed (NaCl + NaHCO3) (Rehman & Shah, 2004; Carmona-Garcı́a et al., 2007; Shimelis & Rakshit, 2007); of different types of beans, different varieties, colours and cultivars (Luthria & Pastor-Corrales, 2006; Elmaki et…”