Faster cooking times and improved iron bioavailability are associated with the down regulation of procyanidin synthesis in slow-darkening pinto beans (Phaseolus vulgaris L.)
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DOI: 10.1016/j.jff.2021.104444
Abstract: Abstract Seed coat darkening after a delayed harvest or prolonged storage reduces the commercial value of dry beans and is caused by the oxidation of procyanidin compounds (condensed tannins). Slow-darkening (SD) pinto beans have a… read more here.
Keywords: bioavailability; pinto beans; iron bioavailability; darkening pinto ... See more keywords