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Abstract The toxic lectins present in red, white and black kidney beans ( Phaseolus vulgaris ) are sensitive to heat treatment and the efficiency of that treatment is greatly improved by pre‐soaking of the seeds. Heating of pre‐soaked seeds at all temperatures above 75°C caused a continuous reduction in both their haemagglutinating activity and toxicity. However, the only safe method of eliminating toxicity was to heat the fully hydrated seeds to 100°C for a minimum of 10 min.
Grant et al. (Wed,) studied this question.
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