Resistant starch and in vitro starch digestibility of cooked "ayocote" bean (phaseolus coccineous)
"Ayocote" beans (Phaseolus coccineous) were cooked and studied regarding their chemical composition and in vitro starch digestibility. Protein and ash contents were 20.46 and 1.39%, respectively, which are among the lowest levels for seeds of the Phaseolus genus. On the contrary, lipid content was relatively high (3.31%). Available starch (AS) values decreased with storage at 4°C, changing from 37