<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000100062</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i1.1327</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cocción tradicional con especias de Phaseolus vulgaris L. y su efecto antinutricional e inhibición bacteriana]]></article-title>
<article-title xml:lang="en"><![CDATA[Traditional cooking with spices from Phaseolus vulgaris L. and its antinutritional effect and bacterial inhibition]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lamz Piedra]]></surname>
<given-names><![CDATA[Alexis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cázares Chávez]]></surname>
<given-names><![CDATA[Zulema]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Galindo]]></surname>
<given-names><![CDATA[José Cruz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Molina Corral]]></surname>
<given-names><![CDATA[Francisco Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sepúlveda Ahumada]]></surname>
<given-names><![CDATA[David Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rios-Velasco]]></surname>
<given-names><![CDATA[Claudio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olivas Orozco]]></surname>
<given-names><![CDATA[Guadalupe Isela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Ciencias Agrícolas Departamento de Genética y Mejoramiento de las Plantas ]]></institution>
<addr-line><![CDATA[ La Habana]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Chihuahua Facultad de Ciencias Químicas ]]></institution>
<addr-line><![CDATA[Circuito Universitario Campus II Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[Cuauhtémoc Chih]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A.C.  ]]></institution>
<addr-line><![CDATA[Cuauhtémoc Chih]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>1</numero>
<fpage>62</fpage>
<lpage>69</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000100062&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000100062&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000100062&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El frijol ha sido un alimento importante para los mexicanos desde tiempos ancestrales. En el pasado, los frijoles eran cocinados en ollas de barro agregando especias (epazote o laurel). En la actualidad, las ollas de presión han remplazado a las de barro y el uso de especias es casi una tradición perdida. Para comprender los métodos tradicionales de cocción, el presente trabajo evaluó el efecto de la adición de especias (laurel o epazote) y del método de cocción (olla de barro o de presión), sobre las características antinutricionales y la inhibición bacteriana. Los resultados muestran que los métodos tradicionales, olla de barro, adición de epazote y laurel, así como el remojo, disminuyen considerablemente la concentración de &#945;-oligosacáridos. Mientras que la cocción en olla de presión con previo remojo, disminuye en mayor proporción la concentración de ácido fítico y reduce la actividad de los compuestos inhibidores de tripsina. Por otro lado, el uso de especias inhibe el crecimiento microbiano. Una combinación de cocina tradicional mexicana (remojo y uso de especias) y cocina moderna (olla a presión) disminuye los compuestos antinutricionales y conserva la calidad microbiana de los frijoles. Estos resultados muestran la importancia de estudiar y preservar la cocina tradicional mexicana.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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 &#945;-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&#8217; microbial quality. These results show the importance of studying and maintaining traditional Mexican cuisine.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Frijol]]></kwd>
<kwd lng="es"><![CDATA[oligosacáridos]]></kwd>
<kwd lng="es"><![CDATA[ácido fítico]]></kwd>
<kwd lng="es"><![CDATA[laurel]]></kwd>
<kwd lng="es"><![CDATA[epazote]]></kwd>
<kwd lng="en"><![CDATA[Beans]]></kwd>
<kwd lng="en"><![CDATA[phytic acid]]></kwd>
<kwd lng="en"><![CDATA[oligosacharides]]></kwd>
<kwd lng="en"><![CDATA[bay leaf]]></kwd>
<kwd lng="en"><![CDATA[epazote]]></kwd>
</kwd-group>
</article-meta>
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