Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties
Five common bean varieties were cooked and studied regarding starch digestibility. Cooking time of different cultivars ranged between 2.55 and 5.92 h. Available starch (AS) values decreased with the storage time and the bean sample that had the lowest AS content (control sample, without storage) showed the shortest cooking time. A similar pattern was found for resistant starch (RS); the varieties