Resumo

LAMZ PIEDRA, Alexis et al. Traditional cooking with spices from Phaseolus vulgaris L. and its antinutritional effect and bacterial inhibition. Biotecnia [online]. 2021, vol.23, n.1, pp.62-69.  Epub 18-Jun-2021. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v23i1.1327.

Beans have been an essential food for mexicans since ancient times. In the past, beans were cooked in clay pots with spices (epazote or bay leaf) added. Today, pressure cookers have replaced clay cookers, and herbs are almost a lost tradition. To understand traditional cooking methods, the present work evaluated the effect of the addition of spices (laurel or epazote) and the cooking method (clay pot or pressure cooker), on antinutritional characteristics and bacterial inhibition. The results show that the traditional techniques, clay pot, spices addition (epazote and bay leaf), and soaking, considerably decrease the concentration of α-oligosaccharides. On the other hand, when cooking in a pressure cooker with previous soaking, the concentration of phytic acid decreases to a greater extent, and reduces the activity of trypsin inhibitor compounds. On the other hand, the use of spices inhibits microbial growth. A combination of traditional Mexican cuisine (soaking and herbs usage) and modern cuisine (pressure cooker) decreases antinutritional compounds and preserves the beans’ microbial quality. These results show the importance of studying and maintaining traditional Mexican cuisine.

Palavras-chave : Beans; phytic acid; oligosacharides; bay leaf; epazote.

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