Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'
Common beans from Mayocoba variety were soaked in different solutions, cooked, stored and evaluated for cooking time, chemical composition and in vitro starch digestibility. Soaking decreased cooking time; the lowest value (149 min) was obtained when a sodium chloride (1%) and sodium bicarbonate (0.75%) mixture was used. Total starch content in samples soaked in water, sodium chloride or sodium bi
