Ovando-Martínez, M., Osorio-Díaz, P., Whitney, K., Bello-Pérez, L.A. and Simsek, S. (2011) Effect of the Cooking on Physicochemical and Starch Digestibility Properties of Two Varieties of Common Bean (Phaseolus vulgaris L.) Grown under Different Water Regimes. Food Chemistry, 129, 358-365.
http://dx.doi.org/10.1016/j.foodchem.2011.04.084

has been cited by the following article:

• TITLE: Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans

  AUTHORS: Maribel Ovando-Martínez, Salvador Horacio Guzmán-Maldonado, Senay Simsek, Luis Arturo Bello-Pérez, Perla Osorio-Díaz

  KEYWORDS: Water Regimes; Dietary Fiber; Indigestible Fraction; Polyphenols; Antioxidant Capacity; Cooking

  JOURNAL NAME: Agricultural Sciences, Vol.5 No.4, March 21, 2014

  ABSTRACT: Beans are rich in dietary fiber and polyphenols; however, growing conditions may affect the occurrence of these components. The effect of irrigation and rain fed conditions on dietary fiber, indigestible fraction, polyphenols and antioxidant capacity of Black 8025 and Pinto Durango bean cultivars grown in Mexico have been determined. Total dietary fiber decreased in beans grown under rain fed conditions compared to those grown under irrigation. The water regimes had an effect on the total indigestible fraction for Black 8025 bean. The extractable polyphenols were affected by the water regimes, while the antioxidant capacity of extractable and non-extractable polyphenols was dependent on the bean variety. Cooking the beans altered the extractable and non-extractable polyphenols and the antioxidant capacity. Also, the antioxidant properties and some extend, the digestibility of non-digestible carbohydrates of beans were affected by water regimes. This information could be taken into account for dry bean breeding programs to improve the nutritional quality of beans.