Question

black beans (phaseolus vulgaris) are a nutritionally dense food, but they are difficult to digest in part because of their high levels of soluble fiber and compounds like raffinose. they also contain antinutrients like tannins and trypsin inhibitors, which interfere with the bodys ability to extract nutrients from foods. in a research article, marisela granito and glenda álvarez from simón bolivar university in venezuela claim that inducing fermentation of black beans using lactic acid bacteria improves the digestibility of the beans and makes them more nutritious.
which finding from granito and álvarezs research, if true, would most directly support their claim?
choose 1 answer:
a when cooked, fermented beans contained significantly more trypsin inhibitors and tannins but significantly less soluble fiber and raffinose than nonfermented beans.
b fermented beans contained significantly less soluble fiber and raffinose than nonfermented beans, and when cooked, the fermented beans also displayed a significant reduction in trypsin inhibitors and tannins.
c when the fermented beans were analyzed, they were found to contain two microorganisms, lactobacillus casei and lactobacillus plantarum, that are theorized to increase the amount of nitrogen absorbed by the gut after eating beans.
d both fermented and nonfermented black beans contained significantly fewer trypsin inhibitors and tannins after being cooked at high pressure.

Explanation:

The claim is that fermentation improves digestibility and makes beans more nutritious. Digestibility is hindered by soluble fiber, raffinose, tannins, and trypsin inhibitors. Option B shows a reduction in all these negative factors (soluble fiber, raffinose, trypsin inhibitors, tannins) due to fermentation. Option A has an increase in trypsin inhibitors and tannins which is bad. Option C only mentions nitrogen absorption (not directly addressing the main claim factors). Option D shows no difference between fermented and non - fermented (as both have reduction due to cooking, not fermentation).

Answer:

B. Fermented beans contained significantly less soluble fiber and raffinose than nonfermented beans, and when cooked, the fermented beans also displayed a significant reduction in trypsin inhibitors and tannins.