Sotelo-López A, Hernández-Infante M, Artegaga-Cruz M E
Arch Invest Med (Mex). 1978;9(1):1-14.
All raw legumes contain, in different proportion, several toxic substances that prevent consumption in their natural form. In this study the contents of the two main toxic products and their degree of destruction after thermic treatment similar to home cooking techniques were determined in 13 edible legumes. Proximate chemical analysis was made, and in vitro digestibility, contents of trypsin inhibitors and hemagglutinins in raw and cooked samples were studied. In the cooking treatment the legumes were boiled for two hours at boiling temperature under atmospheric pressure. Protein content in the samples was high, as in most legumes (20 per cent or more). Peas, lentils and broad beans had the lowest content of trypsin inhibitors and hemagglutinins. Cooking destroyed these substances, but did not improve in vitro digestibility, probably because of the reactions between their components when exposed to heat.
所有未经加工的豆类都不同程度地含有几种有毒物质，因此不能以天然形态食用。在本研究中，测定了13种可食用豆类中两种主要有毒产物的含量以及采用类似家庭烹饪方法进行热处理后的破坏程度。进行了近似化学分析，并研究了生熟样品的体外消化率、胰蛋白酶抑制剂和血凝素含量。在烹饪处理中，豆类在常压下于沸点煮两小时。样品中的蛋白质含量很高，与大多数豆类一样（20%或更高）。豌豆、小扁豆和蚕豆的胰蛋白酶抑制剂和血凝素含量最低。烹饪破坏了这些物质，但并未提高体外消化率，这可能是因为它们的成分在受热时发生了反应。
