Hernández-Unzón H Y, Ortega-Delgado M L
Centro de Botánica, Colegio de Postgraduados, Chapingo, México.
Plant Foods Hum Nutr. 1989 Sep;39(3):209-21. doi: 10.1007/BF01091932.
Four varieties of common bean seeds stored at 4 degrees C, 80% relative humidity, for one to eight years showed no differences in proximal chemical composition, Seeds 5-6 years old absorbed more water than 1 to 4 year-old seeds. The cooking time required for five year-old seeds was 6 hours, while the fresh seeds needed 3/4-to-one hour cooking time. The most remarkable difference was in phytic acid content, which decreased 94% to 98% during long storage.
四种普通豆种子在4摄氏度、相对湿度80%的条件下储存一至八年，其近端化学成分没有差异。储存5至6年的种子比储存1至4年的种子吸收更多水分。储存五年的种子烹饪时间为6小时，而新鲜种子烹饪时间需要3/4至1小时。最显著的差异在于植酸含量，长期储存期间其含量下降了94%至98%。
