Bressani R, García-Soto A, Estrada Ligorría L, Sosa J L
Institute of Nutrition of Central America and Panama (INCAP), Guatemala.
Plant Foods Hum Nutr. 1988;38(4):297-308. doi: 10.1007/BF01091727.
Bean cooking broth or liquor is a food preparation that results from cooking beans under a number of circumstances. This preparation is the first bean-derived food provided by mothers to their children as young as two months of age. Because of this, bean cooking plays an important nutritional role that must be evaluated. The present study attempted to evaluate, through a number of experiments, the significance of cultivars, method of cooking--either under atmospheric or vapor pressure--cooking time, salt addition, soaking and grain size on bean broth content. This was established mainly by solid content, and also by protein, ash and tannin content in different experiments. The results indicated that cultivars, but mainly cooking and soaking time, cooking method, and seed size were all important factors in determining brean-broth composition, mainly of total solids. Protein and ash contents were less affected. Prolonged cooking of the bean-broth resulted in a decrease in polyphenolic content. The relative nutritional importance of the above factors should be studied further.
煮豆汤或豆汁是在多种情况下煮豆子所得到的一种食品。这种制品是母亲们最早给两个月大的孩子提供的豆类衍生食品。因此，煮豆具有必须加以评估的重要营养作用。本研究试图通过一系列实验，评估品种、烹饪方法（常压或高压）、烹饪时间、加盐情况、浸泡以及颗粒大小对豆汤成分的影响。这主要通过固体含量来确定，在不同实验中还通过蛋白质、灰分和单宁含量来确定。结果表明，品种，但主要是烹饪和浸泡时间、烹饪方法以及种子大小，都是决定豆汤成分（主要是总固体）的重要因素。蛋白质和灰分含量受影响较小。豆汤长时间烹饪会导致多酚含量降低。上述因素的相对营养重要性应进一步研究。
