Influence of Traditional Processing Methods on the Nutritional Composition 
and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small 
Red Kidney Beans (Phaseolus vulgaris)

Jeanne Ejigui .; Laurent Savoie .; Johanne Marin .; Therese Desrosiers .

doi:10.3923/jbs.2005.597.605

Influence of Traditional Processing Methods on the Nutritional Composition and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small Red Kidney Beans (Phaseolus vulgaris)

Journal of Biological Sciences ◽

10.3923/jbs.2005.597.605 ◽

2005 ◽

Vol 5 (5) ◽

pp. 597-605 ◽

Cited By ~ 20

Author(s):

Jeanne Ejigui . ◽

Laurent Savoie . ◽

Johanne Marin . ◽

Therese Desrosiers .

Keyword(s):

Phaseolus Vulgaris ◽

Antinutritional Factors ◽

Nutritional Composition ◽

Processing Methods ◽

Arachis Hypogea ◽

Kidney Beans ◽

Red Kidney Beans ◽

Traditional Processing

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Processing of Sugar-Coated Red Kidney Beans (Phaseolus vulgaris): Fate of Oligosaccharides and Phytohemagglutinin (PHA), and Evaluation of Sensory Quality

Journal of Food Science ◽

10.1111/j.1750-3841.2006.00176.x ◽

2006 ◽

Vol 71 (9) ◽

pp. C521-C526 ◽

Cited By ~ 6

Author(s):

M. Siddiq ◽

G. Nyombaire ◽

K.D. Dolan ◽

N. J. Matella ◽

J.B. Harte

Keyword(s):

Phaseolus Vulgaris ◽

Sensory Quality ◽

Kidney Beans ◽

Red Kidney Beans

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The kinetics of dephosphorylated phytic acid release from enzymatic hydrolyzed Red Kidney Beans (Phaseolus vulgaris L)

10.13031/aim.201701183 ◽

2017 ◽

Author(s):

Lamin S Kassama ◽

Ogechukwu B Tasie

Keyword(s):

Phaseolus Vulgaris ◽

Phytic Acid ◽

Kidney Beans ◽

Acid Release ◽

Red Kidney Beans ◽

Kinetics Of

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Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part II - mathematical models of water sorption

International Journal of Food Science & Technology ◽

10.1111/ijfs.13525 ◽

2017 ◽

Vol 52 (11) ◽

pp. 2412-2421 ◽

Cited By ~ 3

Author(s):

Fuji Jian ◽

Digvir S. Jayas ◽

Paul G. Fields ◽

Noel D.G. White

Keyword(s):

Phaseolus Vulgaris ◽

Mathematical Models ◽

Water Sorption ◽

Cooking Time ◽

Phaseolus Vulgaris L ◽

Kidney Beans ◽

Red Kidney Beans

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Effects of the consumption of fully cooked red kidney beans (Phaseolus vulgaris) on the growth rate of rats and the morphology of the gut wall

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740570413 ◽

1991 ◽

Vol 57 (4) ◽

pp. 611-621 ◽

Cited By ~ 2

Author(s):

Lorna McPherson

Keyword(s):

Growth Rate ◽

Phaseolus Vulgaris ◽

Kidney Beans ◽

Red Kidney Beans ◽

Fully Cooked

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Characterization of lymphocyte-stimulating blood cell-agglutinating glycoproteins from red kidney beans (Phaseolus vulgaris)

Biochimica et Biophysica Acta (BBA) - Protein Structure ◽

10.1016/0005-2795(72)90163-8 ◽

1972 ◽

Vol 263 (1) ◽

pp. 94-105 ◽

Cited By ~ 58

Author(s):

Theodor H. Weber ◽

Heikki Aro ◽

Clas T. Nordman

Keyword(s):

Phaseolus Vulgaris ◽

Blood Cell ◽

Kidney Beans ◽

Red Kidney Beans

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Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

Food Chemistry ◽

10.1016/s0308-8146(99)00169-7 ◽

2000 ◽

Vol 68 (2) ◽

pp. 159-165 ◽

Cited By ~ 304

Author(s):

R. Alonso ◽

A. Aguirre ◽

F. Marzo

Keyword(s):

In Vitro Digestibility ◽

Processing Methods ◽

Kidney Beans ◽

Traditional Processing

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Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max ) and Red Kidney Beans (Phaseolus vulgaris )

Journal of Food Science ◽

10.1111/1750-3841.13749 ◽

2017 ◽

Vol 82 (7) ◽

pp. 1546-1556 ◽

Cited By ~ 4

Author(s):

Takako Koriyama ◽

Yoko Sato ◽

Kumiko Iijima ◽

Midori Kasai

Keyword(s):

Glycine Max ◽

Phaseolus Vulgaris ◽

Storage Conditions ◽

Kidney Beans ◽

Red Kidney Beans ◽

And Storage ◽

Soaking Temperature

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Effect of Storage in Frozen Soil on the Quality of Adzuki Beans [Vigna angularis (Willd.) Ohwi et H. Ohashi], Soybean [Glycine max (L.) Merr.], Red Kidney Beans [Phaseolus vulgaris L.], and Buckwheat [Fagopyrum esculentum Moench]

Journal of Food and Nutrition Research ◽

10.12691/jfnr-3-4-4 ◽

2015 ◽

Vol 3 (4) ◽

pp. 252-258

Author(s):

Shuo FENG ◽

Shan WU ◽

Michiyuki KOJIMA

Keyword(s):

Glycine Max ◽

Phaseolus Vulgaris ◽

Frozen Soil ◽

Fagopyrum Esculentum ◽

Vigna Angularis ◽

Kidney Beans ◽

Red Kidney Beans

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The antioxidant potentials of enzymatically hydrolyzed canned red kidney beans (Phaseolus vulgaris L.) in the in vitro simulated gastrointestinal tract

10.13031/aim.201901721 ◽

2019 ◽

Author(s):

O. B. Tasie ◽

L. S. Kassama

Keyword(s):

Gastrointestinal Tract ◽

Phaseolus Vulgaris ◽

Kidney Beans ◽

Red Kidney Beans

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Distribution of chromium in red kidney beans (Phaseolus vulgaris L.)

Cellular and Molecular Life Sciences ◽

10.1007/bf01967941 ◽

1981 ◽

Vol 37 (7) ◽

pp. 718-720 ◽

Cited By ~ 1

Author(s):

V. Ramachandran ◽

T. J. D'Souza ◽

K. B. Mistry

Keyword(s):

Phaseolus Vulgaris ◽

Phaseolus Vulgaris L ◽

Kidney Beans ◽

Red Kidney Beans

Download Full-text

Influence of Traditional Processing Methods on the Nutritional Composition and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small Red Kidney Beans (Phaseolus vulgaris)

Processing of Sugar-Coated Red Kidney Beans (Phaseolus vulgaris): Fate of Oligosaccharides and Phytohemagglutinin (PHA), and Evaluation of Sensory Quality

The kinetics of dephosphorylated phytic acid release from enzymatic hydrolyzed Red Kidney Beans (<i>Phaseolus vulgaris</i> L)

Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part II - mathematical models of water sorption

Effects of the consumption of fully cooked red kidney beans (Phaseolus vulgaris) on the growth rate of rats and the morphology of the gut wall

Characterization of lymphocyte-stimulating blood cell-agglutinating glycoproteins from red kidney beans (Phaseolus vulgaris)

Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max ) and Red Kidney Beans (Phaseolus vulgaris )

Effect of Storage in Frozen Soil on the Quality of Adzuki Beans [Vigna angularis (Willd.) Ohwi et H. Ohashi], Soybean [Glycine max (L.) Merr.], Red Kidney Beans [Phaseolus vulgaris L.], and Buckwheat [Fagopyrum esculentum Moench]

The antioxidant potentials of enzymatically hydrolyzed canned red kidney beans (<i>Phaseolus vulgaris</i> L.) in the <i>in vitro</i> simulated gastrointestinal tract

Distribution of chromium in red kidney beans (Phaseolus vulgaris L.)

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