The effect of heating on the haemagglutinating activity and nutritional properties of bean (<i>Phaseolus vulgaris</i>) seeds

Abstract

Abstract The toxic lectins present in red, white and black kidney beans ( Phaseolus vulgaris ) are sensitive to heat treatment and the efficiency of that treatment is greatly improved by pre‐soaking of the seeds. Heating of pre‐soaked seeds at all temperatures above 75°C caused a continuous reduction in both their haemagglutinating activity and toxicity. However, the only safe method of eliminating toxicity was to heat the fully hydrated seeds to 100°C for a minimum of 10 min.