FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Bean seeds - a source of nutritious and non-nutritious macro-components


In four white bean varieties (Phaseolus vulgaris and Phaseolus coccineus), there was analyzed a content of nutritious macro-components (starch, protein, mineral compounds, and mono- and disaccharides) and non-nutritious ones that fulfill physiological functions in the human gastrointestinal tracts (i.e. the content of dietary fiber, resistant starch, oligosaccharides). As for the cotyledons of Phaseolus coccineus var. (Eureka, Piękny Jaś), it was stated that the content of total starch was higher (about 48 % d.m.) than in Phaseolus vulgaris var. (Aura, Biała). However, the protein content (17 % d.m.) was the highest in Phaseouts vulgaris var. The molecular mass of the amorphic protein was determined for the range from 20·10to 97·103 Da. The mineral compounds (about 13 % d.m.) were regularly arranged within the structure of whole seed beans, and the size of seeds was of no influence on this arrangement. The Phaseolus vulgaris var. cotyledons showed a high content of starch, and it is impossible for the pancreatic α-amylase to hydrolyze it. In the dietary fiber fraction the insoluble fraction was dominating (12 %). The analysis of soluble saccharides, separated from bean seeds, showed the presence of two oligosaccharides: raffmose and stachiose, as well as of glucose and saccharose. Thus, it has been proved that the bean seeds are a highly valuable food product and should be taken into consideration because of their health stimulating properties.


starch, proteins, resistant starch, dietary fiber, oligosaccharides