Table 2.
Effect of soaking and cooking on α-amylase inhibitory activity of pulses and soybean
| Type | α-Amylase inhibitory activity (AIU/g dry matter) | ||
|---|---|---|---|
| Raw | Soaked | Cooked | |
| Bean | |||
| Dark red kidney bean | 1369.75 ± 82.23aA | 1219.44 ± 30.18b (10.97) | 143.87 ± 3.46c (89.50) |
| Pinto bean | 1000.91 ± 35.99aC | 901.31 ± 19.23b (9.95) | 199.88 ± 1.21c (80.03) |
| Navy bean | 1079.83 ± 6.37aB | 1036.09 ± 5.77b (4.05) | 71.32 ± 0.42c (93.40) |
| Black bean | 785.58 ± 8.52aE | 731.70 ± 27.17b (6.86) | 71.24 ± 3.15c (90.93) |
| Soybean | 938.73 ± 19.17aD | 899.30 ± 4.55b (4.20) | ndc (100) |
α-Amylase inhibitory activity in peas, lentils, faba bean and chickpea were too low to measure in the raw material so have not been included
Row values followed by different superscript lowercase letters are significantly different (P < 0.05) as determined using Tukey’s test
Column values for raw samples followed by different superscript uppercase letters are significantly different (P < 0.05) as determined using Tukey’s test
Values in parentheses indicate % decrease over raw values
Mean ± SD of three determinations
nd not detected