RESISTANT STARCH AND IN VITRO STARCH DIGESTIBILITY OF COOKED "AYOCOTE" BEAN (PHASEOLUS COCCINEOUS)
"Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility.
KEYWORDS / Beans / Digestibility Legumes / Phaseolus coccineous / Resistant Starch / Starch /
However, to our knowledge, no research has been conducted on starch digestibility of "ayocote" beans (Phaseolus coccineous), a species widely consumed in central and southern Mexico.
Se estudio la composicion quimica y digestibilidad in vitro del frijol "ayocote" cocido (Phaseolus coccineous).