The effect of soaking, germination and cooking on the protein quality of mash beans (Phaseolus mungo)

The protein quality of mash beans ( Phaseolus mungo ) as affected by soaking, germination and cooking was determined at the 10% dietary protein level using weanling rats. Gains in body weight were 11.5 g for raw beans, 68.5 g for soaked‐cooked and 33.0 g for germinated‐cooked beans. The protein efficiency ratio values were 0.4, 1.9 and 1.1 for raw beans, soaked‐cooked and germinated‐cooked beans respectively. Net protein utilisation was improved from 44% for raw beans to 58% after soaking and cooking, but reduced to 47% after germinating and cooking. These changes were entirely accounted for by changes in digestibility, 72, 90 and 81% respectively, and biological values were unchanged at 61, 64 and 59 respectively.