The effect of heating on the haemagglutinating activity and nutritional properties of bean (Phaseolus vulgaris) seeds

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.