Heat resistance of phytohemagglutinins in weaning food mixtures containing beans (Phaseolus vulgaris)

Abstract

The presence of hemagglutinins in foods prepared from beans (Phaseolus vulgaris) is an indication that they are inadequately cooked. Hemagglutinins were demonstrated in 22 percent of samples of a mixture of maize and bean flour cooked by African mothers in their homes. There is considerably less risk of incomplete hemagglutinin destruction when whole beans are prepared in the traditional way. The possible hazards of incomplete destruction of bean toxin and the possibilities of breeding toxin free strains of Phaseolus beans is discussed. The data suggest that bean flours which have not been adequately heat treated should not be used especially as a weaning food in infancy.