EFFECT OF SELECTED THERMAL PROCESSES ON THE STABILITY OF REACTIVE LYSINE IN DOMESTIC CULTIVARS OF COMMON BEAN (PHASOLEUS VULGARIS)

Samples of 3 domestic cultivars of bean seeds (Warta, Raba and Narew) were used to determine the content of dry matter, protein, fat, ash, amino acids and reactive lysine. Essential amino acid index (EAAI) and limiting amino acid index (CS) were calculated as well. The samples were subjected to autoclaving or heating in a dryer for 10, 20, 30 or 40 min at the temperature of 121oC. Next, the content of dry matter and reactive lysine in the samples were determined. It was observed that processing led to an increase in the content of dry matter in the seeds and to a decrease in the content of reactive lysine. The losses of reactive lysine were similar in both processes, amounting to 11-20%, regarding the content of the component in dry matter. Statistically significant changes were noted after 30 or 40 min of processing.

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MAIN NUTRITIONAL AND ANTINUTRITIONAL COMPOUNDS OF BEAN SEEDS – A REVIEW.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.