[Protein quality and hemagglutin content in tender and dried bean seeds (Phaseolus vulgaris) coscorrón variety].

Protein quality and hemagglutinating content in tender and dry seed beans: The chemical composition, hemagglutinating activity, protein queality (NPU10) and true digestibility of samples at three certified bean seeds (Phaseolus vulgaris) var coscorrón, tender and dry (recollected 90-95 days and 120-125 days after seeding respectively), were determined. The tender and dry seeds were submitted to usual cooking (tender equals 30' boiling and dry equals 90' boiling previously soaked for +/- 14 hours in water). The hemagglutinating activity in raw tender and dry seeds was similar. The hemagglutinating activity was completely destroyed by these treatments. The protein quality and digestibility of cooked tender and dry samples were similar (NPU10) equals 48,4 and 47,5; true digestibility 79,9 and 80,1 respectively). It is concluded that heat treatments used are adquate to eliminate the hemagglutinating activity and toxicity of the seeds. In relation to protein quality there is no nutritional advantage of consuming tender or dry beans.